Creamy Sausage Gnocchi Soup

Ingredients

• 0.9 g sausage meat (The source gives a range of 450/500 g; sausage skins may be removed if using sausages.)
• 1 onion
• 1 tbsp minced garlic
• 1 tbsp tomato purée
• 550 ml chicken stock (Add more if you prefer a soupier consistency.)
• 150 ml double cream
• 500 g fresh gnocchi
• spinach (Amount not specified; frozen spinach was used.)
• Parmesan cheese (To finish; amount not specified.)
• 1 tbsp Italian seasoning
• 1 tsp oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chilli flakes
• salt (To taste.)
• black pepper (To taste.)

Steps

1. 1

   Add the onion and minced garlic to a pot and cook until softened.

2. 2

   Add the sausage meat, removing sausage skins first if needed, and cook.

3. 3

   Stir in the tomato purée. Cook until it deepens in colour, stirring it through.

4. 4

   Add the Italian seasoning, oregano, garlic powder, onion powder, chilli flakes, salt, and pepper. Let the seasonings cook together with the sausage mixture.

5. 5

   Add the fresh gnocchi to the pot.

6. 6

   Pour in the chicken stock and simmer for a few minutes, until the gnocchi is soft.

7. 7

   Stir through the double cream.

8. 8

   Add the spinach.

9. 9

   Finish with Parmesan cheese before serving.

Notes

The source does not specify amounts for the spinach or Parmesan, nor exact cooking durations beyond simmering the gnocchi for a few minutes. For a soupier consistency, add extra stock. Sausage amount is given as 450/500 g.

Nutrition per serving

• soup
• main
• comfort food
• creamy
• stovetop
• gluten-containing
• autumn