Ingredients
Scale
- 1 pound Italian sausage, casings removed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 (16 ounce) package potato gnocchi
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add Italian sausage and cook until browned, crumbling with a spoon. Remove sausage and set aside.
- Add chopped onion to the same pot and cook until translucent, about 5 minutes. Add garlic and cook for another minute.
- Return sausage to the pot. Pour in chicken broth and bring to a boil.
- Add gnocchi, dried thyme, dried basil, salt, and pepper. Reduce heat to medium and cook until gnocchi float to the surface, about 3-4 minutes.
- Stir in heavy cream and chopped spinach. Cook until spinach wilts, about 2 minutes.
- Taste and adjust seasoning if needed. Serve hot with crusty bread.
Notes
- You can substitute spinach with kale or Swiss chard for a different greens flavor.
- If you prefer a thicker soup, add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water during the last few minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Dairy
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 80mg