Creamy Italian sausage and gnocchi soup

  • Preparation 15 min
  • Cooking 30 min
  • Servings 4 to 6
  • Freezing Absolutely

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Creamy Italian sausage and gnocchi soup

  • 450 g Italian sausages (meat only)
  • Olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup light ale (or white wine)
  • 1 can (796 ml) whole Italian tomatoes, crushed
  • 6 cups chicken broth
  • 1 tbsp. Italian spices
  • Salt and pepper to taste
  • 257 ml 15% country-style cream
  • 500 g gnocchi
  • 2 cups baby spinach
  • Grated Parmesan cheese (to taste)

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Preparation

  • In a large saucepan, heat a drizzle of olive oil over medium heat. Add the sausage meat and cook for 7 to 8 minutes, breaking up the meat with a wooden spoon. Once browned, remove with a slotted spoon and set aside on a plate. Leave the fat in the pan.
  • Add the onion and garlic and cook for 4 to 5 minutes, until tender.
  • Deglaze with beer or white wine, then reduce by half.
  • Add chicken stock, crushed tomatoes, Italian spices, salt and pepper. Return the sausages to the pan, then pour in the cream.
  • Bring to a low boil and simmer for 15 minutes.
  • Add the gnocchi and cook, stirring, for 3-4 minutes.
  • Stir in baby spinach and cook for a further 2 minutes.
  • Serve piping hot with a mountain of grated Parmesan cheese on top.