Italian Sausage Gnocchi Soup

How to make Italian Sausage Gnocchi Soup

1. 1Sauté the veggies: Heat the olive oil in a large dutch oven or large pot over medium-high heat. Add the chopped onion, red peppers and jalapeño and cook for about 2-3 minutes, stirring with a wooden spoon, until they start to soften and smell amazing.
2. 2Brown the sausage: Add the Italian sausage with the casings removed and break it up as it cooks. Let it go 7-8 minutes until it's golden brown and cooked through. Don't rush this part — those browned bits at the bottom of the pot are pure flavor.
3. 3Build the base: Stir in the butter and tomato paste and cook for about a minute, scraping up anything stuck to the bottom. If it's sticking, add a splash of stock or water to deglaze.
4. 4Add the spices: Add the garlic powder, smoked paprika, chicken powder and soy sauce. Stir for 1-2 minutes so everything toasts into the fat. This is the step people skip and it's the one that matters most.
5. 5Simmer with the gnocchi: Pour in the chicken broth, water and heavy cream, then add the uncooked potato gnocchi straight into the pot. Bring to a gentle simmer over medium heat and cook for about 8 minutes, until the gnocchi float and are tender gnocchi all the way through.
6. 6Wilt the spinach: Stir in the fresh spinach and cook 1-2 minutes more, just until it collapses into the flavorful broth. Turn the heat down to medium-low heat if it's bubbling hard — you don't want to boil the cream.
7. 7Season and serve: Taste and adjust with kosher salt and black pepper. Serve hot with a generous shower of fresh parmesan cheese and crusty bread on the side.
8. 8Gluten-free note: If you have gluten issues, use gluten-free gnocchi and boil it separately, then add it in at the very end so it doesn't break down in the broth.