Spring may have technically arrived but the weather hasn’t quite made up its’ mind to follow suit. The weather is still quite rainy and blustery where we live and it’s perfect for Sausage and Gnocchi Soup! Ready in about 30 minutes, it’s perfect for a weeknight meal. All food groups represented 🙂 Serve it with a loaf of crusty French bread and you’re all set!

Saute the sausage, add the onion and carrots and then the garlic, thyme and basil.

After adding the chicken stock, simmer for about 5 minutes before adding the final ingredients.

Add gnocchi and finally the cream and spinach.

Sausage and Gnocchi Soup

• 1 lb bulk sweet Italian sausage
• 1 small onion, chopped
• 2 carrots, chopped
• 2 cloves garlic minced
• 1 tsp dried basil
• 1 TBS chopped fresh thyme
• 1 tsp Dijon mustard
• 4 cups chicken broth
• 1 lb potato packaged gnocchi
• 4 oz fresh baby spinach
• 1 cup heavy/whipping cream
• Salt & pepper to taste

Cook sausage in a large saucepan over medium high heat until cooked through and well browned. Add the onion and carrots to the pot and continue to cook for about 10 minutes. Stir in the garlic, thyme and basil and cook for an additional 5 minutes. Add Dijon mustard and stir until well combined, about 30 seconds.

Add the chicken broth and bring to a boil. Reduce heat and simmer for 5 minutes. Add gnocchi and simmer 5 minutes more. Add cream and spinach and let soup simmer for another 5 minutes. Season with salt and pepper to taste.

Serves 4