The Soup Diva

• 1 lb sausage of your choice (ground or sliced)
• 1 lb gnocchi*
• 32 oz chicken broth
• 1 regular can crushed tomatoes
• 1 cup heavy cream*
• 1/2 cup grated parmesan*
• 1 sweet onion (1/2 cup diced)
• 4 cloves garlic (1 tsp minced)
• 2 tbsp Italian seasoning
• Salt and black pepper to taste

Brown sausage; do not drain. Add onion & garlic and heat on medium until softened. Stir in seasonings, broth and tomatoes, heating until bubbling; then add gnocchi. When gnocchi is done, remove from heat and stir in cream and cheese until incorporated.

*This soup can also be made dairy-free by replacing the cream and parmesan with coconut cream (if thickening is needed, you can stir in potato flakes to desired consistency). I used cauliflower gnocchi for Fast Day at our church to allow people a gluten-free option.

I’ve also made this with ditalini (my favorite short pasta)