- 1 tablespoon olive oil
- 1 pound Italian sausage
- 1 medium yellow onion, diced
- 3-4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 4 cups low-sodium chicken broth
- 28 ounces crushed fire-roasted tomatoes
- 16 ounces potato gnocchi
- 3 cups baby spinach
- ⅓ cup heavy cream
- ½ teaspoon black pepper
- Kosher salt, to taste
- ¼–½ teaspoon red pepper flakes, optional
- Fresh Parmesan, for serving
Brown the Italian SausageHeat a large pot over medium heat. Add sausage and cook for 5–8 minutes, breaking it into small pieces, until browned and cooked through. Drain excess fat if needed. Sauté the Onion and GarlicAdd onion and cook for 4–5 minutes until softened. Add garlic and cook for 30 seconds until fragrant. Build the Tomato BaseStir in tomato paste and Italian seasoning. Cook for 1–2 minutes, then add crushed tomatoes and stir to combine. Add the BrothPour in chicken broth, scraping up any browned bits from the bottom. Bring to a gentle boil, then simmer for 5 minutes. Cook the GnocchiAdd gnocchi directly to the simmering soup. Cook for 2–5 minutes, or until tender but still holding its shape. Avoid overcooking. Add the CreamReduce heat to low and slowly stir in heavy cream. Warm gently without bringing the soup to a hard boil. Add Spinach and ParmesanStir in spinach and cook for 1–2 minutes until wilted. Add Parmesan, then season with salt, black pepper, and red pepper flakes to taste. ServeLadle the soup into bowls and top with Parmesan, black pepper, and red pepper flakes if desired. Serve warm with crusty or garlic bread.
