Ingredients
Scale
- 1 pound Italian sausage, removed from casings
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 package (16 oz) gnocchi
- 1 cup heavy cream
- 2 cups spinach, chopped
- Salt and pepper to taste
- Parmesan cheese, for serving
Instructions
- Brown the sausage in a large pot over medium-high heat, breaking it into small pieces. Drain excess fat if there’s too much.
- Sauté the chopped onion in the same pot until soft, about 4–5 minutes.
- Add the minced garlic and cook 30 seconds until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.
- Add the gnocchi and bring the soup to a simmer. Cook according to package directions (usually 2–3 minutes) until gnocchi float and are tender.
- Stir in the heavy cream and chopped spinach; simmer 1–2 minutes until the spinach wilts and the soup is heated through.
- Season with salt and pepper to taste. Serve topped with grated Parmesan cheese.
Notes
For best results, use full-fat cream for a silky texture. Add the spinach at the end to keep it bright.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: None