Gnocchi Sausage Soup

• 1 pound Italian Sausage
• 8 ounces, weight Sliced Mushrooms
• 1/2 whole Diced Onion
• 1 clove Garlic, Minced
• 5 cups Vegetable Or Chicken Stock
• 1 cup Sliced Carrots
• 1 pinch Herbs - Combination Of Rosemary, Thyme, Oregano, Basil
• 1 cup Frozen (or Fresh) Peas
• 16 ounces, weight Packaged Gnocchi

1. Start by cooking your sausage over medium heat until it is nice and brown. Add in the mushrooms, onions, and garlic about mid-way through cooking. Drain grease.
2. While this is cooking - start heating your stock (with the carrots added in). Once this is boiling, add in the meat and mushrooms, and your herbs. Add any water you may need to have a nice pot-full (leaving enough room to add the peas and pasta later!) Let this cook for about 30 minutes. Add your herbs at any point you like.
3. Once your carrots have softened, add your peas. This will cool your soup down, so bring it back to a boil. Once it boils again, add the gnocchi. This takes only about 5-6 minutes to cook, so don't add the pasta until you're almost ready to eat!
4. Serve with grated parmesan on top. Crusty bread and salad on the side!

italian sausage, mushrooms, onion, clove garlic, vegetable or chicken, carrots, herbs combination, frozen

Taken from tastykitchen.com/recipes/soups/gnocchi-sausage-soup/ (may not work)