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Italian Gnocchi Soup

Hearty soup with ground sausage, gnocchi, tomato broth, baby spinach, basil pesto, and parmesan—comforting, warm, and flavor‑packed.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6

Ingredients
  

  • 1 pound ground Italian sausage remove casing if any
  • 32 oz vegetable or chicken broth
  • 1 14.5 oz can diced tomatoes with basil, garlic, oregano, undrained
  • 16 oz package dry gnocchi
  • 6 oz fresh baby spinach leaves
  • ½ teaspoon freshly ground black pepper
  • ½ cup basil pesto
  • ½ cup freshly grated Parmesan cheese

Instructions
 

  • In a large Dutch oven over medium‑high heat, cook ground sausage until browned; drain excess if needed.
  • Add broth and canned diced tomatoes; bring to a boil.
  • Add gnocchi, return to boil, reduce heat and simmer until gnocchi float to surface (≈ 2‑4 minutes).
  • Stir in fresh spinach until wilted; season with pepper.
  • Remove from heat; stir in basil pesto.
  • Ladle soup into bowls; top each serving with about 1 tablespoon Parmesan cheese.

Notes

  • Buy good quality sausage, preferably with flavor but not super spicy.
  • Watch gnocchi closely; floating signals doneness—don’t overcook.
  • Pesto added at end retains its freshness and aroma.
  • Parmesan must be freshly grated for better melt and flavor.
  • This soup thickens after sitting; add splash of broth when reheating if needed.