Rustic Italian Gnocchi Soup
- Number of Servings: 6
Ingredients
1/2 cup cold water3 Tbsp. all-purpose flour1/2 cup water for soup14 oz. fresh sweet Italian chicken sausage, casings removed4 1/2 cups Swanson 33% less sodium chicken broth1 cup 2 % milk1 small onion, chopped1 celery stalk, chopped1 carrot, chopped4 garlic cloves, mincedRind from Parmigiano-Reggiano (optional)2 large roasted red bell peppers, jarred or homemade1/2 tsp. freshly ground black pepper, plus more as needed1 (16-oz.) package of gnocchi3 cups baby spinach, chopped2 Tbsp. chopped fresh basilFreshly grated Parmigiano-Reggiano, for serving (optional)
n a small bowl, make a slurry by whisking together 1/2 cup cold water and the flour.
Heat a large nonstick pot over medium heat. Add the sausage (casings removed) and cook, using a wooden spoon to break the meat into small pieces, until cooked through and slightly browned, 4 minutes.
Add 1/2 cup water, broth, and milk and bring to boil. Add the onion, celery, carrot, garlic, Parmesan rind (if using), roasted peppers, and black pepper and return to a boil. Partially cover the pot, reduce the heat to low and simmer until the vegetables are soft, 15 to 20 minutes. Uncover, slowly stir in the slurry, and continue stirring while the soup returns to a boil.
Add the gnocchi, spinach, and basil. Cook until the gnocchi starts to float to the top and become puffy (or according to the gnocchi package directions) and the soup thickens. Season with black pepper to taste. Discard the Parmesan cheese rind. Ladle the soup into individual soup bowls and sprinkle evenly with grated Parmesan, if desired.
Serving Size: 6 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user MENAGERIE56.
Heat a large nonstick pot over medium heat. Add the sausage (casings removed) and cook, using a wooden spoon to break the meat into small pieces, until cooked through and slightly browned, 4 minutes.
Add 1/2 cup water, broth, and milk and bring to boil. Add the onion, celery, carrot, garlic, Parmesan rind (if using), roasted peppers, and black pepper and return to a boil. Partially cover the pot, reduce the heat to low and simmer until the vegetables are soft, 15 to 20 minutes. Uncover, slowly stir in the slurry, and continue stirring while the soup returns to a boil.
Add the gnocchi, spinach, and basil. Cook until the gnocchi starts to float to the top and become puffy (or according to the gnocchi package directions) and the soup thickens. Season with black pepper to taste. Discard the Parmesan cheese rind. Ladle the soup into individual soup bowls and sprinkle evenly with grated Parmesan, if desired.
Serving Size: 6 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user MENAGERIE56.
Nutritional Info Amount Per Serving
- Calories: 302.6
- Total Fat: 11.0 g
- Cholesterol: 56.4 mg
- Sodium: 1,451.1 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 2.6 g
- Protein: 20.1 g
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