Belle’s Creamy Gnocchi Soup

Serves 4–6 · One pot · About 30 minutes

Ingredients

• 1 lb (450 g) Italian ground sausage, mild or hot
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp dried Italian herbs (oregano, basil, thyme)
• 4 cups (1 L) chicken broth
• 1 lb (500 g) potato gnocchi
• ¾ cup (180 ml) heavy cream
• 2 cups baby spinach, packed
• ½ cup (50 g) grated parmesan
• Salt, black pepper and chili flakes to taste

Equipment

• Large pot or Dutch oven
• Wooden spoon
• Ladle
• Knife and cutting board

Method

1. Brown the sausage over medium-high heat, breaking it into crumbles, 5–6 min.
2. Add the onion and garlic for 2 min. Stir in the tomato paste and herbs for 1 min.
3. Pour in the broth, scrape the bottom of the pot, bring to a simmer.
4. Add the gnocchi and simmer 3–4 min, until they float. Lower the heat and stir in the cream.
5. Stir in the spinach and parmesan until wilted, 1–2 min.
6. Ladle into bowls. Top with pepper and extra parmesan.

Inspired by @itsmeghankay’s favourite soup. Watch Belle make it.