Sausage and Gnocchi Soup

Source

pillsbury.com

Yield

6 servings

Ingredients

  • 1 pound bulk Italian sausage
  • ½ cup chopped onion
  • 2 cloves garlic, finely chopped (2 teaspoons)
  • 1 carton (32 ounces) chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 package (16 ounces) potato gnocchi
  • 3 cups packed fresh spinach (4 ounces), coarsely chopped
  • 1 cup heavy whipping cream

Instructions

  1. In 5-quart Dutch oven, cook Italian sausage over medium heat 7 to 10 minutes or until sausage is no longer pink; drain. Add onion and garlic; continue cooking 2 to 3 minutes or until onions are tender.
  2. Add chicken broth, salt and pepper; heat to boiling. Stir in gnocchi and spinach; simmer 2 to 3 minutes or until gnocchi begins to float. Stir in whipping cream; serve.

Notes

  • Add ¼ teaspoon crushed red pepper for a little spicy heat.