Tomato and Gnocchi Soup

A Bowl That Quietly Warms Everything

Soup has a way of arriving exactly when you need it. There's something almost instinctive about pulling a pot to the stove on a gray afternoon, letting heat and time do their slow, patient work. This one leans into that impulse fully — rich and grounding, with the soft weight of gnocchi suspended in a tomato broth that deepens as it simmers. It comes together quickly, but it doesn't taste hurried. It tastes like something that has always been waiting for you.

Ingredients

• 1 teaspoon Alessi Extra Virgin Olive Oil
• 1/2 onion, diced
• 1 teaspoon Alessi Garlic Puree
• Alessi Sea Salt and Ground Black Pepper, to taste
• 1/2 pounds Italian sausage, casings removed
• 2 cups water
• 1 pound Alessi Gnocchi
• 1 1/2 cups beef broth
• 1 1/2 cups Alessi Crushed Tomatoes
• Shredded Italian cheese, to taste

Instructions

1. Heat olive oil in a heavy bottomed pot over medium heat.
2. Cook onion until soft and translucent and then add garlic; season with salt and pepper.
3. Add Italian sausage and cook until browned and crumbled.
4. Drain excess fat from pot.
5. Add water, broth and tomatoes and bring to a boil.
6. Add gnocchi to boiling liquid and simmer until gnocchi begin to float.
7. When gnocchi float, turn off heat.
8. Serve with shredded cheese.