Easy Sausage Gnocchi Soup

Name: Easy Sausage Gnocchi Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 16 ounces potato gnocchi; 4 tablespoons olive oil (divided); 1 pound ground sausage or beef {or protein of your choice}; 3 garlic cloves (minced); 1/4 cup onion (diced); 2 large carrots (peeled and chopped); 2 celery stalks (chopped); 4 cups vegetable broth {you can also use beef (or chicken broth}); 1 cup water; 1-15 oz. cans diced tomatoes; 2 teaspoons dried basil; 2 teaspoons dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon crushed red pepper {optional}; 1 to 2 cups of spinach {or greens of your choice}

This sausage gnocchi soup is the kind of comfort food you crave on a cold evening – cozy, hearty, and packed with flavor. Tender potato gnocchi, savory sausage, and vegetables simmer in a rich broth for a one-pot gnocchi soup that’s both satisfying and simple to make!

Prep15 min
Cook20 min
Total35 min
Makes6 servings
Calories425

Ingredients

6 servings

16 ounces potato gnocchi
4 tablespoons olive oil (divided)
1 pound ground sausage or beef {or protein of your choice}
3 garlic cloves (minced)
1/4 cup onion (diced)
2 large carrots (peeled and chopped)
2 celery stalks (chopped)
4 cups vegetable broth {you can also use beef (or chicken broth})
1 cup water
1-15 oz. cans diced tomatoes
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper {optional}
1 to 2 cups of spinach {or greens of your choice}

Method

1
Depending on if your gnocchi is fresh, frozen or dried cook the gnocchi according to the package. If you want crispy gnocchi use a skillet and saute it with olive oil for about 3-5 minues. If you don't need it crispy you can boil the gnocchi directly in the soup for the time indicated on the bag. Set aside.
2
Heat 2 tablespoon olive oil in a Dutch oven or large pot over medium heat. Add ground sausage or beef to the skillet and cook until browned, about 5 minutes, drain excess fat and set aside.
3
Add remaining 2 tablespoons oil to the pot and stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4minutes.
4
Stir in vegetable broth, water diced tomatoes, basil, oregano, thyme, crushed red pepper, ground beef and and season with salt and pepper, to taste. Bring to a boil; reduce heat, cover and simmer until vegetables are tender, about 12-15 minutes. Add the spinach and let wilt.
5
In soup bowls add the crispy gnocchi. Ladle the soup into the bowls and top with Parmesan cheese and fresh herbs like parsley and basil.
6
Serve immediately with crusty bread.

Notes

I try to keep the gnocchi separate and just add it to the each bowl when I serve the soup especially if you think you will have leftovers. It helps the gnocchi from becoming really soft and mushy.