Italian Sausage Soup

By Leite's Culinaria

Ingredients

Olive oil
1 pound sweet Italian sausage (casings removed)
1 1/4-inch thick slice (3 ounces) pancetta (diced)
1 medium (5 ozs) yellow onion (diced )
2 cloves garlic (minced)
1/4 teaspoon red pepper flakes
1/4 cup white wine
4 cups vegetable broth (plus more if needed)
3 ounces baby spinach
1 pound gnocchi
Salt and freshly ground black pepper
Freshly grated Parmigiano-Reggiano cheese (to serve)

Prep Time10mins
Cook Time20mins
Servings4

Instructions

Heat a drizzle of olive oil in a large pot over medium heat.

Cook the sausage, breaking apart the clumps, until browned, 6 to 8 minutes. Transfer the sausage crumbles with a slotted spoon to a paper towel-lined plate.

Add the pancetta and cook until chewy-crispy, about 5 minutes. Transfer the dice to a second paper towel-lined plate.

Dump in the onion and cook, stirring often, until it begins to soften, 5 to 7 minutes. Stir in the garlic and pepper flakes and cook for 1 minute more.

Crank the heat to medium-high and splash in the wine. Scrape up the brown bits from the bottom of the pot with a wooden spoon and let the wine bubble until nearly evaporated, about 1 minute.

Pour in the broth and add the sausage. Let the soup come to a simmer, then stir in the gnocchi and spinach. Cook until the spinach is wilted and the gnocchi are tender, about 3 to 5 minutes.

Taste the soup and adjust the seasoning with salt and pepper, if needed.

Remove from the heat and divvy the soup among bowls. Top with pancetta and a sprinkling of Parmigiano-Reggiano. Serve immediately.