Created this new soup Monday night and a friend requested I share the recipe.  It is loosely inspired by Italian wedding soup.  All measurements are estimates. I will try to get pictures to add later.


  • Olive Oil – enough to lightly cover bottom of pan
  • 1 med onion chopped
  • 3-4 mushrooms sliced
  • 3-4 cloves garlic
  • Salt and Pepper to taste
  • 1 lb bulk sausage
  • 48 ounces chicken broth or stock plus enough water to fill pan at least half way.
  • 1 med package of gnocchi or past of choice
  • ½ of small box of frozen chopped spinach
  • Parsley
  • Red Pepper
  • Oregano
  • Grated or chopped carrots for color


  1. Heat enough olive oil to cover bottom of stockpot.
  2. Sauté onion, mushrooms and garlic in pan until onions are translucent.  Add salt and pepper.
  3. While veggies are cooking, brown sausage in a skillet
  4. Add chicken broth or stock and water and bring to a boil.
  5. Add pasta and bring to a boil. Cook between 7-8 minutes.
  6. Add about ½ box of frozen chopped spinach. More water if needed and simmer about 5 minutes
  7. Top handful of chopped or torn parsley, red pepper, oregano and carrots
  8. Serve with salad and grilled cheese sandwiches.

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