Step 1

Heat olive oil over medium-high heat. Add onion and garlic and cook until fragrant and onion starts to become translucent (2-3 minutes). Add Italian Sausage and break up into pieces. Stir frequently until meat is browned. Drain excess oil.

Step 2

Once sausage is browned, add in the tomatoes (undrained), 4-5 cups broth, spices, salt and pepper. Simmer for about 7-10 minutes to bring to a gentle boil.

Step 3

When the soup has come to a gentle boil, add in the gnocchi and spinach and stir. Heat the soup another 4-5 minutes or until gnocchi floats to the top. If soup is too thick for your liking, add another cup or so of broth as desired. To thicken up the broth if desired, add 3 T tomato paste and stir until smooth. Adjust salt and pepper to taste.

Step 4

Serve with freshly chopped basil or parsley and parmesan. Store leftovers for about 3-4 days in the refrigerator.