Italian Sausage and Gnocchi Soup (53 Minutes)

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Here is a hearty and flavorful dish that combines the robust taste of Italian sausage with the soft, pillowy texture of gnocchi. Enhanced with red kidney beans and a variety of vegetables, this soup is not only delicious but also nourishing.

It’s a perfect meal for those chilly days when you crave something warm and comforting, or when you simply want a taste of Italian-inspired cuisine in a comforting bowl of soup.

  • Prep Time: 3 minutes
  • Cook Time: 50 minutes
  • Total Time: 53 minutes
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • 1 lb Italian sausage, casing removed
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 stalks of celery, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 lb potato gnocchi
  • 4 cups chicken or vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Optional: grated Parmesan cheese, fresh parsley for garnish

Instructions

  1. Cook Sausage (10 minutes): In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage and set aside.
  2. Sauté Vegetables (10 minutes): In the same pot, add another tablespoon of olive oil. Sauté the onion, carrots, and celery until they start to soften. Add the minced garlic and cook for another minute.
  3. Add Beans and Broth (5 minutes): Return the cooked sausage to the pot. Add the red kidney beans, chicken or vegetable broth, and diced tomatoes. Season with basil, oregano, salt, and pepper.
  4. Simmer the Soup (20 minutes): Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the vegetables are tender.
  5. Cook Gnocchi (5 minutes): Add the gnocchi to the soup and cook for an additional 3-5 minutes, or until the gnocchi is tender and floats to the surface.
  6. Serve (2 minutes): Ladle the soup into bowls. Optional: Garnish with grated Parmesan cheese and fresh parsley.
  7. Enjoy (1 minute): Serve the Italian Sausage and Gnocchi Soup hot and enjoy a comforting meal.

Notes

For the best results, use high-quality Italian sausage for the most flavor. Be careful not to overcook the gnocchi, as it should be tender but not mushy.

The combination of herbs, sausage, and vegetables creates a rich and savory broth, making this soup a satisfying meal on its own.

Pair with a crusty bread and your favorite veggies for a complete meal and enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 5g
  • Sodium: 900mg
  • Fat: 20g
  • Carbohydrates: 45g
  • Fiber: 6g
  • Protein: 25g
  • Cholesterol: 40mg

Pair this with...

Prosciutto Wrapped Asparagus

"Begin by preheating your oven to 400°F (200°C). While it warms up, grab some fresh asparagus stalks and snap off the woody ends—no knife needed, they'll naturally break where the tender part starts. Then, take a slice of thin prosciutto and wrap it snugly around each asparagus stalk, spiraling from one end to the other. Lay these wrapped beauties side by side on a baking tray. A sprinkle of black pepper and a drizzle of olive oil will amplify the flavors. Slide them into the oven for about 10-12 minutes. You're aiming for the prosciutto to crisp up a bit and the asparagus to be tender yet still have some bite. When they're ready, plate them up, maybe with a squeeze of lemon or a drizzle of balsamic reduction.

Herbed Garlic Bread

Grab a fresh baguette or loaf of Italian bread and slice it as desired. In a bowl, mix together softened unsalted butter, finely minced garlic (the more, the merrier, but about 3-4 cloves should do), a good pinch of salt, and chopped fresh herbs. Parsley and basil are classics, but don't hesitate to throw in some oregano or rosemary if you're feeling adventurous. Spread this aromatic butter mix generously over the cut sides of your bread. Pop it under the broiler in your oven for about 2-4 minutes, or until the edges are golden and the butter is bubbling and fragrant. Keep a close eye on it, as broiling can quickly go from perfectly toasted to charred! Once done, slice it up and serve.

Fresh Spinach Salad

Start by washing and drying fresh spinach leaves, which will serve as the vibrant base of your salad. Hull and slice some ripe strawberries, their juicy sweetness a perfect contrast to the spinach. Crumble in some creamy feta cheese, which adds a delightful salty tang. For that crunch, toss in a handful of your favorite nuts—be it toasted almonds, walnuts, or pecans. When it comes to dressing, a simple balsamic vinaigrette works wonders. Whisk together balsamic vinegar, olive oil, a touch of honey or maple syrup for sweetness, and season with salt and pepper. Drizzle it over the salad just before serving to keep everything fresh.

For Tomorrow's Dinner

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