This soup comes together in less than an hour. When paired with a salad and some crusty bread, it makes an easy weeknight meal. There are plenty of ways to modify it — for example, swap out the spinach for kale, gnocchi for tortellini, etc.
Here’s what you need:
2 tablespoons olive oil
1 yellow onion, diced
4 large carrots, peeled and diced
4 stalks of celery, diced
4 garlic cloves, diced
2 teaspoons Italian seasoning
12 ounces pre-cooked Italian turkey sausage
14-ounce can tomato sauce
1 can cannellini beans
4 cups chicken broth
1 lb. uncooked potato gnocchi
(we love the mini gnocchi)
3 cups packed baby spinach
Few sprigs of fresh basil
Parmesan cheese, to taste
Here’s what you do:
1. Heat oil in a large pot over medium-high. Add onion, carrot, celery, garlic, and Italian seasoning and sauté for about 10 minutes until vegetables have softened a little.
2. Add turkey sausage and cook for a few minutes.
3. Stir in tomato sauce, cannellini beans and chicken broth, and bring the soup to a boil over medium-high heat. Reduce heat to medium-low and simmer for at least 10 minutes, stirring every so often.
4. Right before you’re ready to eat, add gnocchi and spinach and then cook for about 2 minutes or until gnocchi are just softened but still al dente.
5. Top with fresh basil and parmesan cheese and enjoy!
