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Category: Soups
Prep Time: Cook Time: Total Time:
2 tbsp olive oil
1 lb bulk Italian sausage
1 cup each: onion, carrot, celery, cremini mushrooms, red bell pepper and poblano pepper
4 cloves garlic
1 tsp fennel seed and crushed red pepper
1 1/2 tsp oregano
3/4 tsp thyme
2 Bay leaves
1/2 cups red wine, port, or sherry
6-7 cups beef stock or chicken or both
1 (28 oz) can whole plum tomatoes, crushed (juice and all)
2 or 3 BIG handfuls of fresh baby spinach if you have it or use a box of frozen.
1 can canellinni beans, rinsed and drained
1 pkg Gnocchi or small hearty pasta shape, cooked al dente
Basil, chiffonaded
Grated Parmesan
In a soup pot, heat the olive oil over medium heat. Add sausage and brown. Add all the vegetables and spices and cook 10 minutes. Take the pan off of the heat and add wine. Return to medium heat and scrape up any bits from the bottom of the pan. Add stock and tomatoes. Simmer until the liquid has evaporated by a quarter to a third. Toss in spinach and gnocchi and simmer until the gnocchi float. This should only take a couple of minutes. Once they float cook for another 2 minutes. Ladle into bowls and top with the basil and parmesan.
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SPICY ITALIAN SAUSAGE SOUP WITH SPINACH AND GNOCCHI
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Category: Soups
Prep Time: Cook Time: Total Time:
2 tbsp olive oil
1 lb bulk Italian sausage
1 cup each: onion, carrot, celery, cremini mushrooms, red bell pepper and poblano pepper
4 cloves garlic
1 tsp fennel seed and crushed red pepper
1 1/2 tsp oregano
3/4 tsp thyme
2 Bay leaves
1/2 cups red wine, port, or sherry
6-7 cups beef stock or chicken or both
1 (28 oz) can whole plum tomatoes, crushed (juice and all)
2 or 3 BIG handfuls of fresh baby spinach if you have it or use a box of frozen.
1 can canellinni beans, rinsed and drained
1 pkg Gnocchi or small hearty pasta shape, cooked al dente
Basil, chiffonaded
Grated Parmesan
In a soup pot, heat the olive oil over medium heat. Add sausage and brown. Add all the vegetables and spices and cook 10 minutes. Take the pan off of the heat and add wine. Return to medium heat and scrape up any bits from the bottom of the pan. Add stock and tomatoes. Simmer until the liquid has evaporated by a quarter to a third. Toss in spinach and gnocchi and simmer until the gnocchi float. This should only take a couple of minutes. Once they float cook for another 2 minutes. Ladle into bowls and top with the basil and parmesan.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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