Vegan Gluten Free Gnocchi Soup
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Learn more →Ingredients
6 servings
- 1 lb gluten free potato gnocchi
- 1 lb italian pork sausage, casings removed
Chef's tipUse the same amount and cook it according to the package directions. It browns well but is leaner than pork sausage, so add a little oil to the pan if it looks dry. - 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- ⅓ cup sun-dried tomatoes, drained and roughly chopped
- 1 tsp italian seasoning
- ½ tsp crushed red pepper flakes
- 4 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 can (14.5 oz) diced tomatoes, with juices
- 1 cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 2 tbsp cornstarch
- 3 cups fresh baby spinach, loosely packed
- salt and pepper, to taste
For serving
- ¼ cup grated parmesan cheese (optional)
Can be omittedgrated parmesan cheese
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the sausage and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer the sausage to a plate and set aside, leaving the drippings in the pot.
- 2
Reduce the heat to medium. Add the onion to the pot and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it doesn't brown.
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