Ingredients
- 1–pound ground Italian sausage (mild or spicy)
- 4 cups chicken or beef broth
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced
- 1 yellow onion, diced
- 1.5 tablespoons minced garlic
- 2 teaspoons dried parsley
- 1/2 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1–pound potato gnocchi
- 2 cups half and half
- 2 tablespoons gluten free 1:1 flour, or regular flour
- 1/3 cup hot water
- 3 ounces of grated parmesan (about 3/4 cup), plus more for serving
- 2 large handfuls baby spinach
Instructions
- In a large skillet over medium-high heat, brown the ground sausage until it’s cooked through and crumbled. Drain the grease and add it into the slow cooker
- Add in the carrots, celery, onion, spices and broth. Stir to combine and place the lid on the slow cooker. Cook on high for 3-4 hours, or on low for 6-8 hours
- 30 minutes prior to the end of the cook time, stir in the potato gnocchi and half and half
- In a small bowl, combine the hot water with the flour and whisk with a fork to dissolve the flour into the water and make a slurry. Pour it into the slow cooker and stir it into the soup
- Place the cover back on and set the slow cooker to high if it is not already, and cook for the remaining 30 minutes to let the soup thicken and the gnocchi heat up
- At the end of the cook time, stir in the parmesan and spinach until the cheese has melted and the spinach is wilted
- Serve with chopped parsley, additional black pepper and additional parmesan if desired