Making “The Soup” (or Italian Spinach Gnocchi Soup)

Last night I made one of my favorite soups ever. I was driving home from work and suddenly got a craving for it. When I realized that I also already had all of the ingredients, I was pumped. It takes no time to prepare it too.

I got the basic recipe from my mother-in-law. We always called it “The Soup.” Those are the only words you have to say, and I will be there slurping it down in two seconds flat. I have made some slight changes–mostly just adding more ingredients that I thought would enhance the soup, if that’s even possible.

So here it is…


Italian Spinach Gnocchi Soup (or just The Soup)

  • 32 oz. Chicken Stock (I used Swanson.)
  • a couple splashes of half-n-half
  • A package of gnocchi (I don’t remember how many ounces, but the amount of gnocchi is really up to you anyway.)
  • Chicken (I used canned.)
  • Chicken sausage (I used Al Fresco.)
  • One sautéed onion
  • Spinach
  • Lots of Italian seasoning
  • Garlic to taste (I used about 2 tablespoons of minced garlic.)
  • Lots of pepper
  • Salt

IMG_0380 1

IMG_0378 1


I prepared all of this the simplest and fastest way possible. I boiled the gnocchi in the chicken stock for a few minutes, then turned down the stovetop. Next I added the canned chicken while I sautéed the onions and heated the package of chicken sausage in the microwave. Then I added the onion and chopped the chicken sausage before adding it as well. Add a few handfuls of spinach, the garlic, Italian seasoning, salt, and pepper. You can bring it to a boil again if you want to ensure all the flavors are combined and that it’s super hot and ready to eat.

Seriously, go home and make this soup. It will change your life.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s