Italian Sausage Gnocchi Soup

Ingredients

• olive oil, for cooking
• 1 yellow onion, diced
• 10–20g garlic, minced
• 450g mild Italian sausage
• 15g tomato paste
• 3g salt
• 2g black pepper
• 1g Italian seasoning
• 1g dried oregano
• 1g dried parsley
• 3g combined garlic and onion powder
• 2g crushed red pepper, optional
• 480ml beef or chicken bone broth
• 450g dry potato gnocchi
• 480ml heavy cream
• 85g Parmesan, grated; Romano also works
• 60g fresh spinach, chopped

Instructions

1. Heat a drizzle of olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent. Stir in the garlic for 30 seconds, then add the sausage and break it apart as it browns.
2. When the sausage is cooked through, add the tomato paste, salt, black pepper, Italian seasoning, oregano, parsley, garlic and onion powder, and crushed red pepper if using. Stir until evenly coated.
3. Pour in the bone broth and bring to a boil.
4. Add the gnocchi directly to the boiling soup and cook until just cooked through, 2 to 3 minutes.
5. Reduce the heat to low. Stir in the heavy cream, then add the Parmesan and stir until fully melted and smooth.
6. Fold in the spinach and simmer over low heat for 10 minutes, until the soup thickens slightly. Serve immediately.