Gnocchi Soup with Sausage and Beans

 Serves 4 to 6

Ingredients:

• 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

Preparation:

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.