SkinnyTaste's Rustic Itlailan Gnocchi Soup

My mother-in-law was here when she made this for us, and once again, it was a family favorite. Lincoln LOVED the gnocchi and taste of everything, not to mention Ryan and I were wanting seconds. A meal isn't a meal unless everyone in the family can enjoy it! This recipe is bold in flavor, filling and is on the healthier side.  If you are trying to lean down, opt for a larger salad and a smaller portion of gnocchi. 

Ingredients

• 1.5 tablespoons all-purpose flour
• 7oz sweet italian chicken sausage, no casing
• 2.25 cup low sodium chicken broth
• 1 cup soy milk
• 1 small onion
• 1 celery stalk
• 1 carrot
• 4 garlic cloves
• Fresh parmesan rind - optional
• 1 large roasted red bell pepper
• 1/2 teaspoon fresh ground black pepper
• 8 oz package gnocchi
• 3 cups baby spinach
• 2 Tablespoons chopped fresh basil

Directions

1. Prep your sausage
If your sausage came in a casing, like mine did, simply puncture it with a sharp knife, and slide the knife up through the casing - you can then wiggle the casing off, leaving just the sausage behind. Put the sausage on a plate, and discard the knife you used to puncture the casing.

2. Prep your veggies
You can use one large cutting board for this if you can fit it all. The recipe calls for a small onion, but mine was gigantic - so I cut it in half before dicing it. I saved the other half for another recipe. The carrots can be cut into small rounds, then cut in half, but if it's a bigger carrot you can quarter the rounds. Chop the celery, and mince the garlic by hand or in a food processor.
3. Make a slurry
To make a slurry, whisk 1/2 cup of cold water, and the 1.5 Tablespoon of flour in a small bowl.

4. Cook your sausage
Heat the large pot over medium heat. If your pot is not nonstick, add a tablespoon of olive oil or vegetable oil to make sure your sausage doesn't burn on the bottom. Add your sausage to the pot, and break it up into chunks with the wooden spoon. Cook until lightly browned, about 4 minutes.

5. Add liquids and veggies and boil
Add 1/2 cup of water, the broth, and the soy milk and bring it to a boil. Then, add the onion, celery, garlic, carrot, roasted peppers, Parmesan rind, and black pepper and return to a boil. Partially cover the pot with the lid, and turn the heat to low so that the soup simmers until the vegetables are soft, about 16 minutes. Uncover the pot, then slowly stir in the slurry and continue stirring while it comes back to a boil.
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6. Add the other ingredients
Add the gnocchi, spinach, and basil. Cook the gnocchi according to the package, or until the gnocchi float to the top and the soup thickens. Discard the parmesan rind, and serve!