Ingredients
- Chicken sausage, casings removed, 1 pound
- Olive oil, 1 tablespoon
- Yellow onion, chopped, 1 medium
- Carrots, chopped, 2 medium
- Celery, chopped, 2 stalks
- Garlic, minced, 2 cloves
- Chicken broth, 6 cups
- Gnocchi, 16 ounces
- Heavy cream, 1 cup
- Fresh spinach, 5 ounces
- Salt and pepper to taste
Instructions
- Step 1: In a large pot or Dutch oven, brown the chicken sausage over medium-high heat. Break it apart with a spoon as it cooks. Once browned, remove the sausage and set aside. Drain off any excess grease, leaving about 1 tablespoon in the pot.
- Step 2: Add the olive oil, onion, carrots, and celery to the pot and cook over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more.
- Step 3: Pour in the chicken broth and bring to a simmer. Add the gnocchi and cook according to package directions, usually about 2-3 minutes, or until they float to the surface.
- Step 4: Stir in the cooked chicken sausage, heavy cream, and spinach. Cook until the spinach wilts, about 1-2 minutes.
- Step 5: Season with salt and pepper to taste. Serve hot.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the soup over medium-low heat, stirring occasionally, to prevent the cream from separating.
- Garnish each bowl with a sprinkle of grated Parmesan cheese and a swirl of extra cream for a richer flavor.
- To prevent mushy gnocchi, add it only during the last few minutes of cooking, right before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American