We got home from NJ on Monday night, and before I ran to school I had just enough time to throw a bunch of ingredients into a pot on the stove and run back out. I did not take a picture, and eventhough it cooked for a very short time this soup was delicious!
QUICK Gnocchi and Sprouts Soup
- 1 13 oz package of gnocchi (I used Trader Joe’s)
- 2 cups brussel sprouts, trimmed and quartered or (1 package of brussel sprouts from Trader Joe’s)
- 3 shallots, chopped
- 2 tbsp olive oil
- 1 pound of feta and spinach chicken sausage (again- this is a TJ’s product. You can use any sausage you prefer)
- 32 oz of chicken stock
Pour your chicken stock into your soup pot. While you are cooking your shallots and sausage you can prepare your brussel sprouts and gnocchi and add them to the pot.
Place olive oil into a warmed pan, wait two minutes and add shallots, sautee until brown. Add browned shallots to the soup, and add your sausage to the pan you used for your shallots. Cook until brown. Remove from the pan and slice. Add to the soup.
Simmer for 20 minutes and serve immediately or store away for a weeks worth of lunches. The gnocchi was a delightful addition to the soup, and by the end of the week they are much loser, and your broth is much more starchy. All in all- good soup on the fly.