Italian Gnocchi Soup

1 pound Italian Sausage (ground, not in casings) cooked and drained
1 32 oz carton vegetable (or chicken) broth
1 14.5 oz can diced tomatoes with basil, garlic and oregano, undrained
1 16 oz package gnocchi (not refrigerated or frozen)
1 6 oz package fresh baby spinach leaves
½ teaspoon freshly ground black pepper
½ cup basil pesto
½ cup freshly grated parmesan cheese

  1. In a 4 quart Dutch oven, bring broth and tomatoes to a boil. Add gnocchi. Return to a boil; reduce heat. Simmer 2-4 minutes until gnocchi float to top.
  2. Add cooked sausage and spinach, stirring until spinach is wilted. Stir in pepper.
  3. Ladle into bowls and top each serving with 1 tablespoon pesto and 1 tablespoon cheese.

Original Recipes visit: Italian Gnocchi Soup @

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