It feels like soup weather to me! It was quite rainy a few days ago, and it definitely made me want to stay in with a big bowl of soup to keep me warm. So that's what I did!
Skinnytaste's Rustic Italian Gnocchi soup is easy, and delicious. It's also quite filling because of the sausage and gnocchi, and it can definitely last for a few meals! I cut the recipe in half, because I'm the only one eating it, and it still made about 4 big bowls of soup. But that's okay, my roommate Kylie loved it so much she helped me eat some before it went bad. :)
Ingredients:
- 1.5 tablespoons all-purpose flour
- 7 oz sweet italian chicken sausage, no casing
- 2.25 cup low sodium chicken broth
- 1 cup soy milk
- 1 small onion
- 1 celery stalk
- 1 carrot
- 4 garlic cloves
- Fresh parmesan rind - optional
- 1 large roasted red bell pepper
- 1/2 teaspoon fresh ground black pepper
- 8 oz package gnocchi
- 3 cups baby spinach
- 2 Tablespoons chopped fresh basil
Tools:
- Large cutting board
- Large, sharp knife
- Knife to remove sausage casing
- Large soup pot with lid
- Ladle
- Wooden spoon
- Small bowl
- Fork or whisk
Directions:
1. Prep your sausage
If your sausage came in a casing, like mine did, simply puncture it with a sharp knife, and slide the knife up through the casing - you can then wiggle the casing off, leaving just the sausage behind. Put the sausage on a plate, and discard the knife you used to puncture the casing.
3. Make a slurry
To make a slurry, whisk 1/2 cup of cold water, and the 1.5 Tablespoon of flour in a small bowl.
4. Cook your sausage
Heat the large pot over medium heat. If your pot is not nonstick, add a tablespoon of olive oil or vegetable oil to make sure your sausage doesn't burn on the bottom. Add your sausage to the pot, and break it up into chunks with the wooden spoon. Cook until lightly browned, about 4 minutes.
5. Add liquids and veggies and boil
Add 1/2 cup of water, the broth, and the soy milk and bring it to a boil. Then, add the onion, celery, garlic, carrot, roasted peppers, Parmesan rind, and black pepper and return to a boil. Partially cover the pot with the lid, and turn the heat to low so that the soup simmers until the vegetables are soft, about 16 minutes. Uncover the pot, then slowly stir in the slurry and continue stirring while it comes back to a boil.
If your sausage came in a casing, like mine did, simply puncture it with a sharp knife, and slide the knife up through the casing - you can then wiggle the casing off, leaving just the sausage behind. Put the sausage on a plate, and discard the knife you used to puncture the casing.
| 2. Prep your veggies You can use one large cutting board for this if you can fit it all. The recipe calls for a small onion, but mine was gigantic - so I cut it in half before dicing it. I saved the other half for another recipe. The carrots can be cut into small rounds, then cut in half, but if it's a bigger carrot you can quarter the rounds. Chop the celery, and mince the garlic by hand or in a food processor. |
3. Make a slurry
To make a slurry, whisk 1/2 cup of cold water, and the 1.5 Tablespoon of flour in a small bowl.
4. Cook your sausage
Heat the large pot over medium heat. If your pot is not nonstick, add a tablespoon of olive oil or vegetable oil to make sure your sausage doesn't burn on the bottom. Add your sausage to the pot, and break it up into chunks with the wooden spoon. Cook until lightly browned, about 4 minutes.
5. Add liquids and veggies and boil
Add 1/2 cup of water, the broth, and the soy milk and bring it to a boil. Then, add the onion, celery, garlic, carrot, roasted peppers, Parmesan rind, and black pepper and return to a boil. Partially cover the pot with the lid, and turn the heat to low so that the soup simmers until the vegetables are soft, about 16 minutes. Uncover the pot, then slowly stir in the slurry and continue stirring while it comes back to a boil.
6. Add the other ingredients
Add the gnocchi, spinach, and basil. Cook the gnocchi according to the package, or until the gnocchi float to the top and the soup thickens. Discard the parmesan rind, and serve!
I served my soup with garlic roasted broccoli, the recipe for which can be found here. This makes for a great dinner when it's cold out, or when you're just in need of a little comfort food.
As always, if you made this dish, let me know how it turned out! You can comment below or tag or hashtag me at kitchen512 on Instagram or Twitter. If you have any questions, feel free to email me at eatsatkitchen512@gmail.com.
Happy Eating!
-Tiffany
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