Ingredients
Scale
- Chicken sausage (sweet or mild) 1 pound
- Olive oil 2 tablespoons
- Yellow onion 1 medium, diced
- Garlic 2 cloves, minced
- Chicken broth 6 cups
- Potato gnocchi 1 (17.6 ounce) package
- Heavy cream 1 cup
- Fresh spinach 5 ounces
- Parmesan cheese Grated, for garnish
Instructions
- Step 1: Remove the chicken sausage from its casing and crumble into a large pot or Dutch oven. Cook over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease.
- Step 2: Add the olive oil, diced onion, and minced garlic to the pot with the sausage. Cook until the onion is softened and translucent, about 5 minutes.
- Step 3: Pour in the chicken broth and bring to a simmer. Add the gnocchi and cook according to package directions (usually around 2-3 minutes) until they float to the surface.
- Step 4: Stir in the heavy cream and spinach. Cook until the spinach is wilted, about 1-2 minutes.
- Step 5: Season with salt and pepper to taste. Ladle into bowls and garnish with grated Parmesan cheese before serving.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the soup over medium-low heat on the stovetop, stirring occasionally, to prevent the cream from separating.
- For a heartier meal, serve the soup with a side of crusty bread to soak up all the delicious broth.
- To boost the flavor, try browning the sausage until it's deeply golden and slightly crispy before adding the vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American