14 oz fresh sweet Italian chicken sausage, casings removed
4 1/2 cups low sodium chicken broth
1 cup low fat milk
1 small onion, chopped
1 celery stalk, chopped
1 carrot, chopped
4 garlic cloves, minced
2 large roasted red bell peppers, jarred or homemade
1/2 teaspoon freshly ground black pepper
1 (16-ounce) package gnocchi
3 cups baby spinach, chopped
2 tablespoons chopped fresh basil
freshly grated Parmesan, for serving (optional)
Instructions
In a small bowl, make a slurry by whisking together 1/2 cup cold water and the flour
Heat large nonstick pot over medium heat. Add the sausage and cook, using a wooden spoon to break the meat into small pieces, until cooked through and slightly browned, 4 minutes
Add 1/2 cup water, broth, and milk and bring to a boil.
Add onion, celery, carrot, garlic, roasted red peppers and black pepper and return to a boil.
Partially cover, reduce heat to low and simmer until the vegetables are soft, 15 to 20 minutes.
Uncover and slowly stir in the slurry, and continue stirring until the soup returns to a boil.
Add the spinach, basil, and gnocchi. Cook until the gnocchi start to float to the top and become puffy, according to the package directions.