Cooper Approved!

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.

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