Gnocchi, Sausage & Spinach Soup
borrowed from Cinnamon Girl Recipes
1 yellow onion, diced
1 roasted red pepper, diced
olive oil, for sauteing
sea or Kosher salt and fresh black pepper
1 pound Italian sausage, ground or removed from casings, hot or sweet --* I used Sweet/Turkey
4 cloves, garlic, minced
1 teaspoon dried basil, crushed between fingers
32 ounces low-sodium chicken broth
1 pound gnocchi-*I cut the gnocchi in 1/2 or 1/4's to give more per bite
2 cups fresh baby spinach leaves, rough chopped
3/4 cup half & half or heavy cream --*I use fat-free
1 heaping tablespoon fresh basil, chopped--*I never have this
Parmesan cheese, fresh grated, for serving
1. In a large sauce pan or soup pot sauté onion and red pepper in a couple of tablespoons olive oil over medium-low heat until tender. Season well with salt and pepper. In a separate, large skillet brown the sausage, breaking it apart as it cooks. Add garlic to onion mixture and saute until fragrant.
2. Drain sausage and add to onion mixture along with the basil and chicken broth. Season with salt and pepper, simmer for 20 minutes.
3. Add gnocchi and spinach, bring to a simmer and cook until gnocchi puff up and start to float (check package for cooking time). Add half & half and fresh basil, bring to a simmer for three or four minutes. Serve with Parmesan cheese.