Categories: Soup

Ingredients

• 1 lb bulk Italian sausage
• 1/2 cup chopped onion
• 2 cloves garlic, finely chopped (2 teaspoons)
• 1 carton (32 oz) Progresso™ chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (16 oz) potato gnocchi
• 3 cups packed fresh spinach (4 oz), coarsely chopped
• 1 cup heavy whipping cream

Directions

1. In 5-quart Dutch oven, cook Italian sausage over medium heat 7 to 10 minutes or until sausage is no longer pink; drain. Add onion and garlic; continue cooking 2 to 3 minutes or until onions are tender.

2. Add chicken broth, salt and pepper; heat to boiling. Stir in gnocchi and spinach; simmer 2 to 3 minutes or until gnocchi begins to float. Stir in whipping cream; serve.

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