Ingredients
Method
Preparation
- Gather all your ingredients. Dice the onion and mince the garlic.
Cooking
- In a large pot over medium heat, add the Italian chicken sausage. Cook until browned, breaking it apart with a spatula (about 5-7 minutes).
- Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent (around 3-4 minutes).
- Pour in the chicken broth, stirring to combine, and bring the mixture to a gentle boil.
- Add the potato gnocchi to the boiling broth. Reduce heat and simmer according to package instructions (usually around 2-3 minutes).
- Once the gnocchi are tender, lower the heat and pour in the heavy cream. Stir well to combine.
- Mix in the spinach and Italian seasoning. Let it wilt for a minute, then season with salt and pepper to taste.
- Ladle the soup into bowls and top with freshly grated Parmesan cheese.
Notes
For a lighter version, substitute half-and-half for the heavy cream. A vegetarian alternative can be made using plant-based sausage and vegetable broth. If the soup is too thick, add more chicken broth or water. Leftovers keep well in an airtight container for up to 3 days and freeze for up to 2 months.