Low Sodium Instant Pot Gnocchi Soup

Total time30 min

Prep time10 min

Cook time20 min

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Ingredients

6 servings

1 lb italian sausage, casings removed
Botto's Sweet Italian Sausage, 4 lbs.
See all
1 medium yellow onion, diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, with juices
4 cups chicken broth
1 tsp italian seasoning
½ tsp crushed red pepper flakes
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 lb shelf-stable potato gnocchi
Chef's tip
Use it in the recipe as written - refrigerated or frozen gnocchi may need slightly different timing, so check doneness early.
3 cups baby spinach, loosely packed
½ cup heavy cream
½ cup grated parmesan cheese, plus more for serving
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

Instructions

1
Set the Instant Pot to Sauté (Normal). Add the sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through with no pink remaining, about 5–6 minutes. Use a spoon to tilt the pot and spoon off all but about 1 tablespoon of rendered fat.
2
Add the onion to the pot and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

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