Italian Sausage, Gnocchi, and Tomato Soup Recipe

Brown the sausage in a large stockpot over medium-high heat crumbling it with a spoon as you g until it is cooked through.

 Use a slotted spoon to transfer the sausage to a separate plate, leaving behind about 1 to 2 tablespoons of grease in the pot. Remove any excess grease, or add a little bit of olive oil if there is not enough remaining.

Add the onion and sauté for 3 minutes, stirring occasionally.  Add the carrots, celery, bell peppers, garlic, and sauté for 5 more minutes, stirring occasionally.

Add in the wine, and use a wooden spoon to deglaze the pot. Add in the chicken stock, tomato sauce, diced tomatoes, Italian seasoning, red pepper flakes, and stir to combine.

Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and simmer for 5 to 10 more minutes, or until the vegetables are completely tender.

Add in the cooked sausage, gnocchi, and spinach or kale, and cook for 5 to 7 minutes, stirring occasionally, or until the gnocchi begins to float and is cooked through.

 Taste and season with salt and pepper and/or extra crushed red pepper flakes as needed.

Serve immediately, sprinkled with your desired toppings.