Gnocchi Soup

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Soup season is definitely in full swing! The other night, I saved roughly 47 soup recipes to my recipe file on My Recipes. You think I'm kidding.

This Turkey Sausage-Gnocchi Soup caught my attention, and I couldn't stop thinking about it. I knew with a few changes, it would still be delicious.

When I first see a new recipe, I scan the ingredients and think about substitutions. This soup, for example, included beef broth. I think I bought beef broth once before - for this French Onion Soup - so it's definitely not a staple ingredient for us. Vegetable broth is always in our fridge, so I knew I could use that instead.

I feel as though some people are completely turned off from a recipe if it includes ingredients they don't normally use. Pish posh! I'm here to say that simple swaps will help you create the dish to your liking!

Back to this soup! I ended up using chicken sausage instead (another simple swap!) and whole wheat gnocchi from Trader Joe's. If you've never had gnocchi, please run to the nearest grocery store and buy some. They are little doughy clouds - I love their soft texture!

This is the ultimate comfort food. I could have enjoyed the whole pot myself. It's spicy thanks to the Smoked Andouille chicken sausage, so feel free to use a different kind of sausage if you're not into spicy food.

Gnocchi Soup

1 tbsp. olive oil
2 Smoked Andouille chicken sausages (fully cooked), cut into 1/4" slices
1 1/2 cups water
2 cups low-sodium vegetable broth
1 - 14.5 oz. can diced tomatoes, undrained
1 - 16 oz. package vacuum-packed whole wheat gnocchi
1/4 tsp. dried oregano
1/4 tsp. dried basil
salt & pepper, to taste

In a large stock pot over medium heat, add the olive oil and chicken sausage. Cook for 5 minutes, stirring often. 

Add water, broth and tomatoes - increase heat and bring to a boil. Add gnocchi and seasonings, reduce to a simmer and cook for 3-4 minutes. The gnocchi will float to the top when done.


Yield: 4 servings

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