Italian Gnocchi and Sausage Soup
Gnocchi and Sausage are the perfect combinations when making an Italian rustic soup mixed with spicy flavors and pillowy gnocchi.
Servings: 8
Calories: 587kcal
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 4 bay leaf
- 1 tablespoon parsley
- ¼ fresh basil
- ½ teaspoon red pepper flakes
- 5 cups chicken broth
- 16 oz stew tomatoes
- 1 cup peas
- 1 cup shredded carrots
- 1 package gnocchi
- 4 cups hot Italian sausage cut into bit size
- 1 onion chopped
- salt and black pepper
Instructions
- Cut sausage into bite-sized pieces, chop the onions and set aside.
- In the soup pot on medium-high, add a little olive oil, garlic powder, bay leaf, parsely and red pepper flakes, and then sauté for about 5 minutes. Drop in the sausage and onions and saute for another 7 minutes until the onions are translucent and heat chicken stock
- Turn down to medium heat and add the chicken stock and stew tomatoes. At this time I would taste it to see if it needs salt or any more spices.
- Let it simmer on low for about 25 minutes, add the peas and shredded carrots.
- Taste the soup first to see if all the flavors have blended together, then add the pre-made gnocchi to the soup.
- Cook until they are tender gnocchi with an appearance of pillowy gnocchi or the gnocchi floats to the top. Once that happens the soup is done.
- Serve soup in a bowl with sprinkled basil on top with some crusty bread on the side for a complete meal.
Video
Notes
I usually saute first with spices because once I can smell the aroma I know to pour the broth and tomatoes. If I do this first it will give the soup a richer flavor that blends together in perfect harmony.
Nutrition
Serving: 8cups | Calories: 587kcal | Carbohydrates: 31g | Protein: 22g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Cholesterol: 93mg | Sodium: 1752mg | Potassium: 553mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2487IU | Vitamin C: 16mg | Calcium: 72mg | Iron: 5mg