Italian Gnocchi Soup

It’s May and it’s cloudy and 50 degrees. That means we are back to soup season and this one hit the spot. As Bryan said when he was done eating it, it’s a “warm you up from the inside” meal and that it was. The cheesy garlic toast on top is an absolute must!

Ingredients:

3/4 lb grass-fed ground beef

1/4 lb mild Italian sausage

1/2 sweet onion, chopped

3 cloves garlic, minced

1 carrot

2 celery stalks

1 small zucchini

1/2 teaspoon each of: dried oregano, dried basil, dried thyme

1 15 oz can crushed tomatoes

1 tablespoon tomato paste

1 cup marinara sauce (I used Rao’s brand)

3 cups beef bone broth (I used Bonafide Provisions)

1 package gnocchi, cooked according to package directions

Salt and pepper, to taste

Parsley, chopped

Cheesy Garlic Crostini:

8 pieces of baguette cut into 1/2-inch pieces

4 cloves garlic, minced

1/2 cup of cheese (I used mozzarella and parmesan)

Directions:

1. In a large pot over medium heat brown the meat. Once fully browned I like to cook another 5 or so minutes to cook off some of the juices.

2. While the meat is cooking, chop your veggies into small pieces. Add to the pot with the chicken and cook 3-5 minutes. Then add the dried herbs, crushed tomatoes, tomato paste, and marinara sauce. Stir to combine. Season with salt and pepper.

3. Add the broth. Bring to a boil. Cover, reduce the heat to low, and let simmer 20 - 25 minutes.

4. While the soup is simmering, cook the gnocchi following the package directions. Add the cooked gnocchi to the soup and simmer an additional 5 minutes.

5. To make the crostini: Preheat oven to 350 degrees F. Place baguette slices on a baking sheet. Drizzle with olive oil. Evenly distribute minced garlic onto bread slices. Toast in oven 3-5 minutes until golden brown. Add the cheese and broil an additional 3-5 minutes until browned to your liking but watch closely.

6. To assemble your soup, ladle into bowls. Top with crostinis and garnish with fresh parsley. Season with salt and pepper to your liking. Enjoy!