Any soup with gnocchi or sausage feels like a bowl of comfort to me. Although you can enjoy this soup anytime of year, something about it feels like the perfect winter soup. It doesn’t need to cook long at all and you really could swap out the gnocchi for another type of pasta. You can also do the same with the sausage. I like using chicken sausage because it’s not as fatty as pork sausage, however both are delicious! I like to choose the sausage that’s the Italian ones because of their flavor. Especially if you like spicy, then the spicy Italian ones are delicious in this soup. Feel free to use other flavors you may enjoy like a chicken and kale sausage you may be able to find at your meat counter. I always buy my parmesan and pecorino in blocks or wedges. Once I have used it up, I never throw out the rind. I wrap them up and keep them in the fridge or freezer to add into sauces, soups or broths for extra flavor!

Ingredients:

• 4 cups chicken broth

• 2 cups water

• 2 tablespoons olive oil

• 1 15oz can of diced tomatoes (or leftover marinara sauce works too!)

• 1 cheese rind (optional)

• ½ tsp black pepper

• 1 tsp salt

• ½ tsp red chili pepper flakes

• Handful of fresh basil

• 2 cups fresh spinach

• 1lb chicken sausage (or regular Italian pork sausage), removed from the casing

• ½  sweet onion, diced

• 3 cloves of garlic, minced

• 1 lb fresh gnocchi (homemade or store bought from refrigerated section)

• Grated parmesan or pecorino for garnish

Instructions:

1. In a large pot, heat olive oil over medium then add the sausage meat to the pot. Use a wooden spoon to break up the meat as it cooks. If it’s a less fatty sausage, like a chicken sausage, if you notice the 2 tablespoons of olive oil isn't enough because it’s getting dry as it cooks, you can add another tablespoon. If it’s burning or sticking to the pot, it might just be too high of heat. Keep on medium to medium-low as it browns. Once just about all the pink is gone and it’s looking fully cooked, then add the onions and minced garlic. Stir to combine and let saute for about a minute.

2. Add the tomatoes to the pot. I add a little water in the bowl or can that the tomatoes were in. This helps to rinse out any tomatoes or juice left behind and add it to the pot. Then add the chicken broth, water, salt, pepper, chili flakes and the cheese rind if you are using one. Stir to combine, then use your hands to tear lots of fresh basil into the pot. Give a stir, then close the lid and let cook for 10-15 minutes. If it starts to really boil, just low the heat to a simmer as it cooks.

3. Remove the lid then add the fresh spinach, stir as it wilts. Then add your gnocchi, stir to combine and your soup is ready. *I boil my homemade gnocchi in a separate pot first before I add them to the soup. If you have refrigerated, store bought gnocchi and you want to skip that step, you can just add them right into the pot of soup over medium heat and let the gnocchi cook until tender right there in the soup. Then, once the gnocchi is ready, turn off the heat and the soup is ready to be served. Taste, see if you would like to add more salt and pepper before serving into bowls.

4. Serve hot, garnish with freshly grated parmesan or pecorino cheese.

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