When we made this recipe, it was snowing in the Queen City! We knew it was the perfect night for soup. I personally love making recipes on a snowy day from items in the freezer or the pantry, and this soup sounded perfect. (Granted, I like to keep a randomly stocked pantry, just in case. haha.) It was a really warm and hearty soup that was delicious for days!
We also really enjoyed topping this with a local @UAVCheese ricotta cheese I find at the Farmer’s Market and a local provisions spot.
- 1 lb ground Italian Sausage
- 1 32 oz (1 box) chicken broth
- 1 can diced tomatoes, undrained
- 1/2 package gnocchi
- 3 cups fresh baby spinach leaves
- 1 tbsp basil (optional)
- ½ cup grated Parmesan cheese or ricotta cheese
- Fresh Parsley, chopped, (optional)
In a dutch oven, saute ground sausage until cooked through. Drain fat.
Add broth and tomatoes and bring to a boil. Cook gnocchi according to the package. (They will typically float to the top.)
Add spinach and stir a minute or two until the spinach is wilted.
Adjust salt as needed. Serve warm with ricotta, Parmesan, and/or fresh parsley.