Creamy Basil Parmesan Gnocchi Soup
A rich flavored creamy gnocchi soup with sausage that is a lovely meal for a cold day.
Soup night is happening again and every once in a while, we will make gnocchi soup even though the kids don’t like it. Usually it happens when the kids have activities that we aren’t present for and dinner is provided to them. Really they will eat it, but it’s not their favorite. Nick and I love gnocchi though and this soup was a great diversion from our typical cream based chicken gnocchi soup. Loved the fresh basil with it as well!
What You Need:
1 Tbsp. olive oil
1 lb. hot Italian sausage
1 medium yellow onion, diced
1 cup chopped carrots
1 cup chopped celery
1 red bell pepper, seeded and diced
4 to 6 cloves minced garlic
1/4 tsp. red pepper flakes
1/3 cup all-purpose flour
6 cups chicken broth
2 Tbsp. cornstarch
2 cans (14.5 oz each) fire roasted diced tomatoes
1 Tbsp. chicken bouillion
1 tsp. dried parsley
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
2 bay leaves
1 cup grated Parmesan cheese
2 cups half and half
1/4 cup fresh basil, chopped
1 lb. gnocchi
Directions:
In a large stock pot, heat olive oil over medium high heat. Add sausage, onion, carrot, and celery and cook until sausage is cooked through and onions are tender.
Add red bell pepper, garlic, crushed red pepper flakes. Saute for about 30 seconds.
Sprinkle in flour and cook, while stirring, for 2 minutes.
In a small bowl, whisk together cornstarch with 1/2 cup chicken broth and gradually stir into pot.
Add remaining broth, tomatoes, bouillon, seasonings, and bay leaves.
Cover, leaving a small gap between lid and pot, and bring to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally.
Stir in Parmesan cheese until melted. Then add half and half.
Bring to a simmer again and then add gnocchi and fresh basil. Simmer until gnocchi is cooked, about 4 to 5 minutes.
Season with salt and pepper to taste and serve.
Recipe from Carlsbad Cravings