Posted by Tina on Jan - 26 - 2013 under Featured, Main Dish, Recipes, Soups/Stews

Yesterday afternoon I went exploring my favorite places on the internet for a tasty winter soup to make for dinner when I came across this recipe.  I made a few minor modifications to it including the addition of the recipe for homemade gnocchi.  

I can honestly tell you that this meal was a really big hit!  The only thing I would do different next time would be to double the recipe!

  • 2 tbsp extra virgin olive oil
  • 1 large onion, chopped
  • 16 oz ground sweet Italian sausage
  • 6 cloves of garlic, minced
  • 1 tsp dried basil
  • 5 cups low sodium chicken stock
  • 2 ½ cups fresh spinach, roughly chopped
  • ¾ cup half and half
  • 1 ½ tbsp fresh basil, chopped
  • salt & pepper to taste


  • 4 medium sized Yukon Gold potatoes
  • 1 egg
  • 2 cups flour
  • salt & pepper to taste

Roasted Red Peppers

  • 2 red bell peppers
  • 1 tbsp extra virgin olive oil
Cuisine: Cooking time: 60 mins Serving: 6
4.50 avg. rating (90% score) - 2 votes


  1. Boil the potatoes, peel on, for about 15 minutes or until you can insert a fork.
    (Note: The potato should still be somewhat firm. You don’t want it too soft so don’t over boil.)
  2. Brush the red peppers with the olive oil and place them on a baking sheet under the broiler. Keep a watchful eye on them regularly turning them as they roast and blacken on each side. When the peppers are done roasting place them in a bowl and cover. When they have cooled, remove the peels and dice them up.
  3. Remove the potato peels and press the potatoes through a ricer. Season the potatos and work in the egg. Add 1 cup of the flour and kneed it into the dough slowly adding the rest of the flour until it makes a nice dough. Put the dough in a bowl, cover and allow it to rest for 15 min.
  4. In a large soup pot heat the olive oil and saute the onion on medium heat until it is soft and translucent, about 8 min. Add the diced roasted red peppers and garlic and saute for 3-4 min longer.
  5. In a skillet, cook & brown the sausage, breaking it apart as it cooks. When it’s fully cooked, drain the oil and add to the onion, garlic & roasted red pepper mixture.
  6. Add the dried basil and chicken stock to the mixture and simmer for 20 minutes.
  7. While the soup is simmering, separate your gnocchi dough into 4 evenly sized pieces. Roll each piece into a long snake like shape about the diameter of your thumb and cut into about 1 inch sized pieces. Roll the dough along the inside of a fork to form the gnocchi into it’s traditional shape.
  8. Add the gnocchi and spinach to the soup and simmer. You’ll know the gnocchi is done when it floats. Add the half & half and fresh basil and simmer for 3-5 minutes before serving.
Sausage, Spinach & Gnocchi Soup

Nutrition Facts Serving Size 1 bowl Servings 6
Amount Per Serving
Calories 556 Calories from Fat 264.6
% Daily Value*
Total Fat 29.4g 45%
Saturated Fat 9.6g 48%
Trans Fat 0g
Cholesterol 92mg 30%
Sodium 801mg 34%
Total Carbohydrate 47g 15%
Dietary Fiber 3.7g 14%
Sugars 5.8g
Protein 23.1g 46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. wp-nutrition-label
Meal: Food type: Preparation Method:

One Response so far.

  1. Ellynn Brown says:

    It was so delicious. You are a food Arteest! 🙂

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