This recipe is courtesy of The Skinnytaste Cookbook by Gina Homolka and Heather K. Jones. This soup is hearty, so serving with crusty bread would make for a full meal. It makes for a healthy 8 bowls, with delicious leftovers. Most importantly, it's packed with flavor and nutrients.
A note on the vegetables, I've used chopped red peppers (not roasted) in the soup and loved how it turned out. I've also never included the optional parmesan rind but been generous with parmesan toppings at serving.
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- Prep Time
- 3 tablespoons all-purpose flour
- 14 oz. fresh sweet Italian chicken sausage, casings removed
- 4 ½ cups low-sodium chicken broth
- 1 cup fat-free milk
- 1 small onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 4 garlic cloves, minced
- Rind from Parmigiano-Reggiano (optional)
- 2 large roasted red bell peppers, jarred or homemade
- ½ teaspoon freshly ground black pepper, plus more as needed
- 1(16 oz.) package gnocchi
- 3 cups baby spinach, chopped
- 2 Tablespoons fresh basil, chopped
- Freshly grated Parmesan cheese, for serving (optional)
- In a small bowl, make a slurry by whisking together ½ cup cold water and the flour.
- Heat a large nonstick pot over medium heat. Add the sausage and cook, using a wooden spoon to break the meat into small pieces, until cooked through and slightly browned, 4 minutes.
- Add ½ cup water, broth and the milk and bring to a boil. Add the onion, celery, carrot, garlic, Parmesan rind (if using), roasted peppers, and black pepper and return to a boil. Partially cover the pot, reduce the heat to low, and simmer until the veggies are soft, 15-20 minutes.
- Uncover, slowly stir in the slurry, and continue stirring while the soup returns to a boil.
- Add the gnocchi, spinach and basil. Cook until the gnocchi start to float to the top and become puffy and the soup thickens.
- Season with black pepper to taste. Discard the cheese rind. To serve, ladle the soup into 8 serving bowls and sprinkle evenly with grated Parmesan, if desired.