Italian Sausage And Gnocchi Soup

• 1/2 pound bulk Italian sausage
• 1/4 cup butter
• 1/2 cup chopped yellow onion
• 1 teaspoon minced garlic
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 3 1/2 cups Swanson(R) Unsalted Chicken Broth
• 1/2 cup chopped spinach
• 1/2 cup canned diced tomatoes
• 1 (16 ounce) package potato gnocchi
• salt and pepper to taste
• 1/4 cup grated Parmesan cheese (or more to taste), for garnish

1. Heat a skillet over medium-high heat. Cook ground sausage until browned, breaking it up into small pieces, about 7 minutes. Transfer sausage to a bowl. Drain fat from skillet; wipe out skillet with a paper towel.
2. Melt butter in skillet over medium heat, Stir in onion and saute until translucent, 2 or 3 minutes. Add garlic and cook for another minute. Whisk in flour until evenly mixed into butter, 1 minute. Slowly pour in cream and Swanson(R) Unsalted Chicken Broth. Whisk mixture until it comes to a boil, then immediately reduce heat to low. Simmer until mixture thickens, whisking occasionally, about 10 minutes.
3. Return sausage to the skillet; add spinach, tomatoes, and gnocchi. Cook over medium heat until gnocchi is heated through, 2 to 3 minutes. Add dash of salt and pepper to taste. Garnish with Parmesan cheese.

italian sausage, butter, yellow onion, garlic, allpurpose, heavy cream, swanson, chopped spinach, tomatoes, potato gnocchi, salt, parmesan cheese

Taken from www.allrecipes.com/recipe/245092/italian-sausage-and-gnocchi-soup/ (may not work)