Monday, June 25, 2018

Gnocchi Soup with Spinach & Italian Sausage

I know it's hot outside. But I made this soup when it was still cool and never blogged it. So even though it's hot, I made this again tonight and it was amazing and here it is. Our office is so cold at work I refer to it as a meat locker, so it will be a perfect leftover lunch tomorrow. If it's too hot for you print this out and save it for cooler weather, you'll be happy you did.

  • 4 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 small sweet onion, diced
  • 2 cups mushrooms, diced
  • 2 Field Roast Italian Sausages, cut into small cubes
  • 5 cups vegetable broth
  • 1 package m ini gnocchi
  • 1/2 large package frozen spinach (I let it sit out while I prepared everything)
  • 1 can low-fat coconut milk
  • 3 tablespoons cornstarch
  • 1 tablespoon nutritional yeat
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning

In a large soup pot, heat 1/4 cup water and add the garlic; cook for 2 minutes.

Add carrots, celery and onion. Over medium heat, cook about 5 minutes until onions become translucent. Add more water if pot starts to get dry.

Add the mushrooms and sausages, cook 5-7 minutes, stirring often.

Add the broth and let soup simmer 10 minutes or so.

Allow soup to come to a low boil, add gnocchi and spinach. Cook 3-5 minutes.

In a bowl combine cornstarch, nutritional yeast, salt, pepper and coconut milk. Blend well. Add to soup and cook for another minute or 2 until it thickens.

Serve hot and enjoy!!!


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