Italian Sausage, Gnocchi and Tomato Soup
- Yield 6
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Italian Sausage, Gnocchi and Tomato Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 pound ground Italian sausage*, spicy or mild
- 1 tablespoon olive oil, divided
- 1 medium white onion, diced
- 2 large carrots, diced
- 3 stalks celery, diced
- 2 bell peppers, diced (I used one red, one yellow)
- 5 cloves garlic, peeled and minced
- 1/2 cup dry red or white wine
- 4 cups chicken stock
- 2 (15-ounce) cans tomato sauce
- 1 (15-ounce) can diced tomatoes (I used fire-roasted)
- 1 tablespoon Italian seasoning
- 1 teaspoon crushed red pepper flakes (or more to taste)
- 1 (16-ounce) package gnocchi
- 2 large handfuls fresh baby spinach or roughly-chopped kale
- optional toppings: freshly-grated Parmesan cheese, finely-chopped fresh parsley or basil
Method
Brown the sausage in a large stockpot over medium-a hot burner -- crumbling it with a spoon as you go -- until it is cooked through. Take a slotted spoon to move the sausage to a separate plate, leaving behind about 1-2 tablespoons of grease in the pot. Lift any excess grease, or add a little bit of olive oil if there is not enough remaining.)
Tip in the onion and sauté for 3 minutes, stirring occasionally. Tip in the carrots, celery, bell peppers, garlic, and sauté for 5 more minutes, stirring occasionally.
Tip in in the wine, and use a wooden spoon to deglaze the pot (scraping up those satisfying brown bits that get stuck to the bottom). Tip in in the chicken stock, tomato sauce, diced tomatoes, Italian seasoning, red pepper flakes, and stir to combine. Continue cooking until the soup reaches a let it bubble gently. Then reduce heat to medium-low, cover, and let it bubble gently for 5-10 more minutes, or until the vegetables are completely tender.
Tip in in the cooked sausage, gnocchi and spinach (or kale), and cook for 5-7 minutes, stirring occasionally, or until the gnocchi begin to float and are cooked through. Taste and season with salt and pepper (and/or extra crushed red pepper flakes) as needed.
Plate while it is hot, sprinkled with your desired toppings.
