Ingredients:

  • 1 tablespoon olive oil
  • 1 pound lean Italian sausage, casings removed
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • ½ teaspoon red pepper flakes (optional)
  • 6 cups low-sodium chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon black pepper
  • ¼ cup all-purpose flour
  • 16 ounces shelf-stable potato gnocchi
  • ½ cup half-and-half

Instructions:

  1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the lean Italian sausage, breaking it up with a spoon. Cook until thoroughly browned, allowing a rich crust to form. Drain excess fat and set the cooked sausage aside.
  2. Reduce heat to medium. Add the finely diced yellow onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
  3. Sprinkle the all-purpose flour over the onion and garlic mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a light roux.
  4. Gradually whisk in the low-sodium chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the diced tomatoes (undrained), dried oregano, dried basil, and black pepper. Bring the soup to a gentle simmer.
  5. Reduce heat to low, cover, and let the soup simmer for 10-15 minutes to allow the flavors to meld and the soup to thicken slightly.
  6. Increase heat to medium. Add the shelf-stable potato gnocchi to the simmering soup. Cook according to package directions, typically 2-4 minutes, or until the gnocchi float to the surface.
  7. Stir the cooked Italian sausage back into the pot.
  8. Pour in the half-and-half, stirring gently until well combined and heated through. Do not boil after adding the half-and-half.
  9. Taste and adjust seasonings as needed. Serve hot, optionally garnished with fresh parsley or grated Parmesan.