Ingredients
Scale
- 1 pound Italian sausage, crumbled
- 1 small onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 package (16 oz) potato gnocchi
- 2 cups fresh spinach, chopped
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Grated Parmesan cheese and fresh basil for garnish
Instructions
- In a large pot, cook sausage over medium heat until browned. Add chopped onion and garlic, cook until softened.
- Pour in chicken broth and bring to a boil. Reduce heat and add gnocchi, cook according to package instructions.
- Stir in heavy cream, red pepper flakes, salt, and pepper. Simmer for 5 minutes until heated through.
- Add chopped spinach, cook until wilted. Serve hot, garnished with Parmesan and basil.
Notes
- You can replace heavy cream with Greek yogurt for a lighter version.
- Adjust spice level with red pepper flakes.
- This soup freezes well; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Includes meat
Nutrition
- Serving Size: 1 bowl (approx 1.5 cups)
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg