Italian Sausage and Gnocchi Soup with Fresh Basil

Fresh basil, gnocchi, and hot Italian sausage are a winning combination in this delicious soup that your family will request for years to come.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 437 Calories

Ingredients

• 2 tablespoons olive oil
• 1 bay leaf
• salt and ground black pepper to taste
• 1 teaspoon Italian seasoning
• 4 cloves garlic, minced
• 1 cup dry red wine
• 1 teaspoon red pepper flakes
• 4 cups fresh baby spinach
• 1 (32 fluid ounce) container chicken stock
• 1 (28 ounce) can diced tomatoes, drained
• 1 (8 ounce) package sliced baby bella mushrooms
• 2 (3.5 ounce) links hot Italian sausage
• 2 (16 ounce) packages gnocchi
• 2 medium shallots, peeled and thinly sliced
• 0.25 cup grated Parmesan cheese
• 0.5 cup finely chopped fresh basil

Recipe Instructions

Step 1

Add 1/2 inch water to a 10-inch frying pan. Place sausage links in the pan, cover, and heat over medium heat for 10 minutes. Remove the lid, turn the links, and cook for another 10 minutes, adding more water as needed to prevent scorching. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer sausages to a cutting board and let cool.

Step 2

While the sausages are cooking, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.

Step 3

At the same time, heat olive oil in a 12-inch saute pan over medium heat. Add mushrooms, shallots, and red pepper flakes and sprinkle with salt and pepper. Cook, stirring frequently, until mushrooms are soft and onions are translucent, about 5 minutes. Add diced tomatoes and Italian seasoning; cook and stir for 2 to 3 minutes.

Step 4

Stir in chicken stock, basil, and bay leaf and bring to a low boil. Add spinach, cover, and reduce heat to a simmer; cook for 5 to 7 minutes.

Step 5

Slice sausage links and add to the pan. Simmer soup for 5 minutes.

Step 6

Place gnocchi in serving bowls and ladle soup mixture over top. Season with salt and pepper and sprinkle with Parmesan cheese.