Sausage Gnocchi Soup with Basil Pesto
Loaded with savory sausage, tender potato gnocchi and pinto beans, in a creamy pesto broth
Ingredients
- 1 lb Italian sausage
- 1 tbsp olive oil
- 2 tbsp dried minced onion or 1 small fresh onion, diced
- 3 garlic cloves minced
- 4 cups chicken broth
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp dried thyme
- ¼ tsp dried rosemary
- 1 14 oz can pinto beans
- 1 lb gnocchi uncooked
- ¼ cup pesto
- 1 tbsp cornstarch
- 3 tbsp cold water
- Salt and pepper to taste
- Grated Parmesan and fresh basil for serving (optional)
- Optional: Red pepper flakes - for a bit of heat
Instructions
- Place the the olive oil in a large pot or Dutch oven over medium heat for 1 minute.
- Add the sausage links to the pan and cook for 5 minutes or until fully cooked in the middle, then cut it into 1 " pieces. Remove from the pan and set aside.
- In the same pot, add the diced onion and saute' for about 3-4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
- Pour in the 4 cups of chicken broth and seasonings and stir together. Bring to a gentle boil, then reduce to a simmer for 5–7 minutes.
- Stir in the uncooked gnocchi and let them simmer for 3–4 minutes, or until they just float to the top of the pan. Don't overcook or they will turn mushy
- Mix the cornstarch with cold water in a small bowl to create a slurry. Slowly pour the slurry into the soup while stirring. Let the soup simmer for 2–3 minutes to thicken slightly.
- Turn off the heat and stir in the pesto. Taste and adjust the salt and pepper as needed.
- Ladle the soup into bowls and garnish with grated Parmesan, fresh basil, and an extra swirl of pesto if desired.
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