Ingredients

The following ingredients have 7 Servings
  • 1 lb. Italian sausage (casings removed)
  • 1 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 6 cups beef broth
  • 1/2 cup red wine
  • 14.5 oz petite-diced tomatoes
  • 1 cup chopped carrots
  • 8 oz tomato sauce
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 2 medium zucchini (chopped)
  • 16 oz potato gnocchi
  • Parmesan cheese (optional)

Instruction

  • In a large soup pot, brown and crumble the Italian sausage. Remove sausage from pot. Reserve 1 tbsp. of the sausage dripping and discard the remaining drippings.
  • Saute onion and garlic in reserved drippings until onion is soft. Stir in beef broth, wine, tomatoes, carrots, tomato sauce, basil, oregano and cooked Italian sausage. Bring mixture to a boil. Reduce heat to a simmer and cook, covered, for 30 minutes.
  • Skim any fat off the top of the soup. Stir in zucchini. Simmer covered for 20 minutes. Add the gnocchi and cook uncovered until the gnocchi begin to float, about 3-5 minutes.
  • Sprinkle each serving with Parmesan cheese, if desired.