Italian Gnocchi Soup

INGREDIENTS

• 1 pound ground Italian Sausagé
• 1 32 oz carton chickén broth
• 1 14.5 oz can dicéd tomatoés, undrainéd
• 1 16 oz packagé gnocchi (not réfrigératéd or frozén)
• 1 6 oz packagé frésh baby spinach léavés
• ½ téaspoon fréshly ground black péppér
• ½ cup fréshly gratéd parmésan chéésé

INSTRUCTIONS

1. In a 4 quart Dutch ovén, add ground sausagé and cook ovér médium-high héat until brownéd. Add chickén broth and tomatoés and bring to a boil. Add gnocchi. Réturn to a boil; réducé héat. Simmér 2-4 minutés until gnocchi float to top.
2. Add baby spinach, stirring until spinach is wiltéd. Stir in péppér.
3. Ladlé into bowls and top éach sérving with 1 tabléspoon chéésé.

Sourcé : https://www.missinthekitchen.com/italian-gnocchi-soup

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