Italian Sausage Gnocchi Soup

Steps

1. Warm the oil in a large pot over medium heat. Cook the onion until soft and see-through, about 5 minutes.
2. Stir in the garlic, then add the sausage. Break it up and cook until no pink is left.
3. Stir in the tomato paste and all the seasonings.
4. Pour in the broth and bring it to a boil.
5. Add the gnocchi and boil 2–3 minutes.
6. Turn the heat to low. Stir in the cream, then the Parmesan, then the spinach.
7. Simmer on low about 10 minutes, until it thickens a little. Taste for salt and serve.

Notes

• The original doesn’t say how much olive oil; a drizzle (about 1 tbsp) is plenty, since the sausage adds fat.
• Garlic: the original says 1 to 2 tbsp, so this uses the middle. Go up or down to taste.
• The original lists “garlic & onion powder” as one teaspoon; I read that as the two mixed.