Recipe of the Week: Gnocchi Sausage and Spinach Soup

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Gnocchi, Sausage and Spinach Soup




  • 1 yellow onion, diced
  • 1 roasted red pepper, diced
  • olive oil, for sauteing
  • sea or Kosher salt and fresh black pepper
  • 1 pound Italian sausage, ground or removed from casings, hot or sweet
  • 4 cloves garlic, minced
  • 1 teaspoon dried basil, crushed between fingers
  • 32 ounces low-sodium chicken broth
  • 1 pound potato gnocchi
  • 2 cups fresh baby spinach leaves, rough chopped
  • 3/4 cup half & half or heavy cream (light is ok)
  • 1 heaping tablespoon fresh basil, chopped
  • fresh grated Parmesan cheese, for serving



  1. In a large sauce pan or soup pot saute onion and red pepper in a couple of tablespoons olive oil over medium-low heat until tender. Season well with salt and pepper. In a separate, large skillet brown the sausage, breaking it apart as it cooks. Add garlic to onion mixture and saute until fragrant.
  2. Drain sausage and add to onion mixture along with the basil and chicken broth. Season with salt and pepper, simmer for 20 minutes.
  3. Add gnocchi and spinach, bring to a simmer and cook until gnocchi puff up and start to float (check package for cooking time). Add half & half and fresh basil, bring to a simmer for three or four minutes. Serve with Parmesan cheese.




  • I use sweet Italian sausage
  • I use homemade chicken stock
  • I use heavy cream