Ingredients
- Olive oil: 1 tablespoon
- Chicken sausage (removed from casings): 1 pound
- Yellow onion (diced): 1 medium
- Garlic (minced): 2 cloves
- Chicken broth: 6 cups
- Potato gnocchi: 1 (17.6 ounce) package
- Heavy cream: 1 cup
- Fresh spinach: 5 ounces
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken sausage and cook, breaking it up with a spoon, until browned. Remove sausage from the pot and set aside.
- Step 2: Add the diced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
- Step 3: Pour in the chicken broth and bring to a boil. Add the gnocchi and cook according to package directions (usually until they float to the surface).
- Step 4: Stir in the cooked chicken sausage and heavy cream. Heat through.
- Step 5: Add the fresh spinach and cook until wilted, about 2 minutes. Serve immediately.
Notes
- For best flavor, store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Gently reheat leftover soup over low heat on the stovetop, stirring occasionally, to prevent the cream from separating.
- Garnish each bowl with a sprinkle of grated Parmesan cheese and a swirl of extra cream for an elegant touch.
- Sautéing the sausage before adding the onion creates flavorful browned bits in the pot, adding depth to the overall soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American