Sausage Gnocchi Soup with ‘Nduja
This gnocchi soup is a mega meal of Italian sausage, chewy gnocchi, beans, greens, and spicy ‘nduja in a rich tomato-based soup.
Servings: 6 people
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 250g / 1lb Italian sausages casings removed
- 1 tbsp ‘nduja paste
- 1 onion chopped
- 1 carrot diced
- 1 celery stalk
- 2 cloves garlic
- 400g / 14 oz This is an affiliate link.canned chopped tomatoes
- 2-3 basil leaves
- Salt to taste
- 1 litre / 4 cups This is an affiliate link.chicken stock
- 400g / 14 oz cannellini beans / barlotti beans drained
- 500g / 1 lbs This is an affiliate link.gnocchi fresh or frozen
- 30g / 1 cup spinach or kale
- Salt to taste
Instructions
- In a large soup pot heat the olive oil and add the sausages. Start cooking while breaking them up with a spatula into bite-sized pieces. When the meat is no longer pink inside, move it to a side to free up space in the pan and add the chopped onion, diced carrot and celery and cook while stirring once in a while for 5-7 minutes longer over medium heat. Then add the minced garlic and cook for 30 seconds longer.
- Stir in the ‘nduja paste into the mix, then pour in the canned chopped tomatoes and cook for 10 minutes allowing the tomatoes to cook down. Now pour in the stock, drained beans and bring everything to a boil, simmer over low heat for 15 minutes.
- Add the gnocchi, fresh spinach and cook according to the gnocchi package instructions. It takes approximately 2 minutes for fresh gnocchi and 2-3 for frozen gnocchi after the liquid boils. If unsure, take one gnocchi out of the pan and cut in half. It should be hot and soft all the way through. Take off the heat and serve.
Nutrition
Calories: 561kcal | Carbohydrates: 52g | Protein: 23g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 62mg | Sodium: 2095mg | Potassium: 594mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2288IU | Vitamin C: 12mg | Calcium: 113mg | Iron: 7mg