Skinny Rustic Italian Gnocchi Soup
Serves: 8
  • 3 TBSP flour
  • 1 cup cold water, divided in half
  • 1 package Chicken Sausage links; sliced (1 pack has about 5-6 links)
  • 5 cups homemade chicken stock (or you can use the canned version, try to use low sodium)
  • 1 cup fat free milk
  • 1 small onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, pealed and sliced
  • 4 garlic gloves, minced
  • 1 TBSP of grated rind from Parmigiano-Reggiano cheese
  • 1 jar of roasted red peppers, drained and lightly rinsed
  • ½ tsp pepper, and more as you'll add more as you go
  • 1 - 16 oz. package of Gnocchi
  • 3 cups raw spinach, chopped
  • 2 TBSP fresh basil, chopped
  • Optional - freshly grated Parmigiano-Reggiano cheese for topping the soup
  1. Using a dutch oven you are going to create a slurry using the flour and ½ cup water.
  2. Pour them into your dutch oven (or large stockpot) and which the two together on low heat.
  3. Continue whisking until your flour becomes just a tad darker in color. We are not trying to make a rue.
  4. Add ½ cup water, chicken stock, and milk to the dutch oven.
  5. Slowly bring to a boil.
  6. While you are waiting for that to boil you can start cooking the chicken sausage.
  7. Put the chicken sausage in a pan and begin to cook on medium heat.
  8. Cook until slightly browned on both sides, about 4 minutes and then set aside.
  9. Once your dutch oven mixture starts to boil, reduce heat, add the onion, celery, carrots, garlic, Parmigiano-Reggiano cheese rind, roasted peppers and ½ tsp black pepper.
  10. Continue to stir.
  11. Turn the heat back up and return to a boil.
  12. Partially cover the pot once the soup boils and reduce heat to low.
  13. Allow soup to simmer until vegetables are soft, about 15 minutes.
  14. Continue to stir.
  15. Once your vegetables are tender add the chicken sausage, gnocchi, spinach and basil.
  16. Continue cooking until the gnocchi floats to the top. They'll become fluffy and your soup with start to thicken.
  17. Season with more black pepper to taste.
  18. Once gnocchi has floated to the top, you're ready to serve.
  19. Using a large spoon or ladle, place soup into bowl and garnish with grated cheese.
Recipe by Nevermore Lane at