Italian Sausage and Gnocchi Soup (Paleo, Gluten Free)

• servings: 6 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 tbsp avocado oil (or your favorite cooking oil)

12 oz mild Italian sausage (sliced thinly)

1 medium onion (diced)

4 garlic cloves (minced)

2 roasted red peppers (chopped, jarred or fresh)

1 medium zucchini (sliced into thin half moons)

2 tbsp tomato paste

1 tsp red pepper flakes (or adjust to taste)

1 tsp dried basil

1/2 tsp dried oregano

3½ cups bone broth (or chicken broth)

1 bag Trader Joe's cauliflower gnocchi

3/4 cup full-fat coconut milk (or your favorite cream or milk)

3 cups baby spinach

Salt and pepper (to taste)

Optional: Parmesan cheese (omit for paleo)

Directions

Heat avocado oil in a dutch oven or a large stockpot over medium high heat.

Add sausage and onions, and sauté for 5 minutes until browned and the onions are translucent.

Add garlic, roasted red pepper, zucchini, tomato paste, red pepper flakes, basil, and oregano. Stir for 1-2 minutes until the garlic is fragrant and the tomato paste incorporated into the mixture.

Add broth, and let it come to a simmer.

Add gnocchi and simmer for 2-3 min, then add coconut milk and spinach. Cook for another 3 minutes until the spinach is wilted.

Remove from heat and taste to add salt and/or pepper.

Serve and sprinkle with parmesan cheese if desired.

Nutrition

• Serving Size: 1 serving - makes 6
• Calories: 374 kcal
• Total Fat: 28 g
• Saturated Fat: 12 g
• Cholesterol: 43 mg
• Sodium: 887 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 16 g