Mary Alexander Satterfield is a Memphis-based recipe developer and content creator. She runs a food blog called @the_hungry_hooker inspired by her maiden name Hooker. MA takes recipes you love and lightens them up with clean ingredients giving them a healthy twist. Learn more at Hungryhooker.com and follow on Instagram @the_hungry_hooker.
- 1 lb. ground sausage
- 1 lb. potato gnocchi
- 1 small sweet onion
- 14.5 oz. can diced fire roasted tomatoes
- 3 garlic cloves, minced
- 4-6 cups chicken broth
- 1-2 tablespoon(s) olive oil
- 1 red bell pepper, diced
- 1/3 cup celery, diced
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- red pepper flakes, to taste salt, to taste
- pepper, to taste
- parmesan cheese, for garnish
In a large Dutch oven or pot, heat olive oil and add ground sausage.
Break apart into small pieces and cook until brown and no longer pink.
Once the sausage is cooked, add the onion, garlic, bell pepper, and celery. Sauté for 2-3 minutes.
Season with 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, red pepper flakes, salt, and pepper. Stir to combine.
Add the diced tomatoes and chicken broth. Stir well, turn the heat low, cover the pot and bring to a simmer for about 20-30 minutes.
Add the gnocchi and stir it into the soup. Cook for another 4-5 minutes.
Serve with fresh parmesan cheese and enjoy!
Prep Time: 40 minutes • Makes 5 Servings