Description
This Sausage and Vegetable Gnocchi Soup is a hearty and flavorful soup that’s perfect for a quick and easy weeknight meal. It features Italian sausage, a variety of vegetables, and pillowy gnocchi in a rich tomato broth.
Ingredients
Units
Scale
- 1 tablespoon avocado oil or olive oil
- 1 pound Italian sausage, casings removed
- 1 cup diced sweet onion (about 1/2 medium onion)
- 3 stalks celery, diced
- 3 medium carrots, diced
- 1 small zucchini, diced
- 2 teaspoons Italian seasoning
- 1 1/2 cups marinara sauce
- 5 cups chicken broth
- 16 ounces uncooked potato gnocchi
- 2 cups fresh arugula or spinach
- 1/3 cup freshly grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- Brown sausage: Heat oil in a large pot over medium-high heat. Add sausage and cook until browned, breaking it up with a spoon. Remove sausage from the pot.
- Sauté vegetables: Add onion, celery, carrots, and zucchini to the pot. Sauté for 5-6 minutes. Add garlic and Italian seasoning; sauté for 1-2 minutes more.
- Simmer soup: Return sausage to the pot. Add marinara sauce and chicken broth. Bring to a boil, then reduce heat and simmer for 8 minutes.
- Add gnocchi and greens: Stir in gnocchi and cook until tender. Stir in arugula or spinach until wilted.
- Serve: Serve hot, garnished with Parmesan cheese and fresh basil, if desired.
Notes
- You can use different types of sausage, such as chicken or turkey sausage.
- If you don’t have fresh arugula or spinach, you can use frozen.
- For a thicker soup, reduce the amount of chicken broth or add a cornstarch slurry to thicken.
Nutrition
- Serving Size: 1 serving
- Calories: 450kcal
- Sugar: 5g
- Sodium: 1080mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
