Gnocchi Soup with Sausage and Beans

 Serves 4 to 6


  • 1 jar Monte Bene Tomato Basil pasta sauce
  • 1 lb. pre-made gnocchi (or follow this recipe for homemade gnocchi)
  • 1 lb. sweet or spicy Italian sausage
  • 1 can cannelloni beans, drained and rinsed
  • 10 oz. spinach leaves
  • 5 cups chicken stock
  • 1/2 cup heavy whipping cream
  • ¼ cup Pecorino Romano, grated
  • 2 tbsp. olive oil
  • 1 yellow onion, diced
  • 1 celery stalk, sliced 
  • 1 clove garlic, smashed
  • Salt and pepper to taste
  • 1 bay leaf


In a large sauce pan or pot, heat olive oil on medium high heat. Add sausage and granulate. Once sausage begins to brown, add onion and garlic. Cook, stirring continuously, for about 3 minutes, until sausage is cooked through and onion becomes translucent. Add chicken stock, Monte Bene Tomato Basil pasta sauce and beans to the pan and increase heat. Bring to a boil, then reduce heat and add cream. Cover and simmer for 10 minutes. Add celery and bay leaf. Carefully stir in spinach and gnocchi and cook for about 3 minutes, until spinach is tender and gnocchi begin to float to the top. Add salt and pepper to taste. Ladle into bowls and serve with grated Pecorino Romano cheese.