Just before adding the half and half to finish the soup. |
I've been using Pinterest for a few years and like anyone else who uses it, I find some great things but I also find absolute duds. I wanted to share my absolute favorite Pinterest find. I found this recipe on Pinterest from Cinnamon-Spice and Everything Nice last year. Wyatt and I both love it! We eat it year round and it's a recipe that is fairly quick and easy and gives us enough for lunch the next day! I just made it last night and though I would share.
Honestly, my favorite part about this dish is the broth. It's so delicious! I always buy a jar of roasted red peppers and use the whole jar which is about 1 1/2 red peppers but I'm sure you could roast your own red peppers and save a little money. I use hot Italian sausage almost always when making this. I did double the recipe once and did half regular Italian and half hot Italian sausage. Speaking of doubling, this recipe is easy to double if you have a larger family or would like plenty of leftovers.
Gnocchi, Sausage and Spinach Soup
Potato gnocchi with spicy sausage, roasted red peppers and fresh baby spinach in a creamy broth.
Ingredients:
1 yellow onion, diced
1 roasted red pepper, diced
olive oil, for sauteing
sea or Kosher salt and fresh black pepper
1 pound Italian sausage, ground or removed from casings, hot or sweet
4 cloves garlic, minced
1 teaspoon dried basil, crushed between fingers
32 ounces low-sodium chicken broth
1 pound potato gnocchi
2 cups fresh baby spinach leaves, rough chopped
3/4 cup half & half or heavy cream (light is ok)
1 heaping tablespoon fresh basil, chopped
fresh grated Parmesan cheese, for serving
Instructions:
- In a large sauce pan or soup pot saute onion and red pepper in a couple of tablespoons olive oil over medium-low heat until tender. Season well with salt and pepper. In a separate, large skillet brown the sausage, breaking it apart as it cooks. Add garlic to onion mixture and saute until fragrant.
- Drain sausage and add to onion mixture along with the basil and chicken broth. Season with salt and pepper, simmer for 20 minutes.
- Add gnocchi and spinach, bring to a simmer and cook until gnocchi puff up and start to float (check package for cooking time). Add half & half and fresh basil, bring to a simmer for three or four minutes. Serve with Parmesan cheese.
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