Mediterranean Vegetable & Gnocchi Soup (with or without sausage)

This recipe is so easy and so delicious…and healthy to boot!

  • 2 Tbsp Olive Oil
  • 1 Large Onion, Diced Small
  • 4 Cloves Garlic, Minced
  • 14 Ounces Italian Chicken Sausage Hot or Sweet (Optional), Sliced or Ground
  • 1 Pound Button Mushrooms, Sliced
  • 3 tbsp Tomato Paste
  • 1 15 Ounce Can Crushed or Diced Tomatoes
  • 1 Tsp Salt
  • 1/2 Tsp Oregano
  • 3 Cups Chicken or Vegetable Stock
  • 2 Cups Baby Spinach
  • 1 Pound Gnocchi Uncooked

Variations: You can use squash, carrots, celery or other vegetables in place of or in addition to the vegetables listed above.

  1. Heat the olive oil in a large pot (preferably a Dutch oven) over medium heat until it shimmers,
  2. Add diced onion and cook over medium to low heat until golden and translucent.
  3. Add garlic and saute for about 2 minutes.
  4. Add (optional) Italian chicken sausage, cooking until browned.
  5. Add sliced mushrooms and cook for until the mushrooms release their juice (about five minutes).
  6. Add tomato paste and crushed tomatoes, salt and oregano.
  7. Add stock, and bring to simmer and then simmer about 10 minutes or until about ten minutes before serving.
  8. Ten minutes before serving, add spinach.
  9. Five minutes before serving, add gnocchi.
  10. When gnocchi floats (3-5 minutes), serve hot with bread or grilled cheese sandwiches.

Optional Garnish: parsley, feta or parmesan cheese

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