Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the pot and set it aside.
- Add the chopped onion to the pot and cook until softened, about 3-5 minutes.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
- Stir in the Italian seasoning and red pepper flakes (if using) and cook for 30 seconds, allowing the spices to bloom.
- Pour in the chicken broth and bring to a simmer.
- Add the gnocchi and cook according to the package directions, usually about 3-5 minutes, or until the gnocchi are tender and float to the surface.
- Return the cooked sausage to the pot.
- Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Cook until the cheese is melted and the soup is heated through. Do not boil!
- Add the spinach and stir until it wilts, about 1-2 minutes.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with extra Parmesan cheese and a sprinkle of red pepper flakes (if desired).
Notes
For a thicker soup, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last few minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. If you are using frozen spinach, be sure to thaw it and squeeze out the excess water before adding it to the soup.