Pescatarian Instant Pot Gnocchi Soup
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Learn more →Ingredients
6 servings
- 1 lb italian 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 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juices
- 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 tsp italian seasoning
- ½ tsp crushed red pepper flakes
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 1 lb shelf-stable potato gnocchi
- 3 cups baby spinach, loosely packed
- ½ cup heavy cream
- ½ cup grated parmesan cheese, plus more for serving
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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