16-oz. ground turkey sausage
1 medium celery stalk, chopped
½ medium onion, chopped
2 medium carrots, chopped
2 garlic cloves, minced
4 cups chicken broth
1 tsp dried thyme
¼ tsp black pepper
16-oz. potato gnocchi (2 cups)
2 tbsp cornstarch
1 12-oz. can evaporated milk
1 cup raw spinach, roughly chopped (optional)
1. Heat a large pot over medium heat. Add sausage and break up with a spatula.
2. Cook sausage for about 5 minutes, stirring occasionally. Add celery, onion, and carrots and cook for another 3-5 minutes, or until meat is browned.
3. Add garlic and stir another 30 seconds, until fragrant.
4. Add chicken broth, thyme, and black pepper. Bring to a boil, then gently stir in gnocchi.
5. Boil 3-4 minutes, then reduce heat to low and simmer for 10 minutes.
6. In a small bowl, whisk cornstarch into ¼ cup cold water until dissolved.
7. Slowly add cornstarch mixture into the soup, whisking constantly. Keep whisking and slowly pour in evaporated milk.
8. Add spinach and stir until wilted, 1-2 minutes. Add more black pepper to taste.
Adapted From: https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/