Italian Gnocchi Sausage Soup

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• 1 tablespoon olive oil
  Ingredient note

  Source: 1 tablespoon olive oil
• 1 cup diced carrots
  Ingredient note

  Source: 1 cup diced carrots
• 1/2 cup chopped onions
  Ingredient note

  Source: 1/2 cup chopped onions
• 3 cloves garlic, finely minced (about 1 tablespoon)
  Ingredient note

  Source: 3 cloves garlic, finely minced (about 1 tablespoon)
• 16 ounces regular or Italian-style sausage
  Ingredient note

  Source: 12 to 16 ounces regular or Italian-style sausage; upper source range endpoint used for shopping.
• 3 cups chicken broth (see note)
  Ingredient note

  Source: 3 cups chicken broth (see note)
• 1 1/2 teaspoons dried basil
  Ingredient note

  Source: 1 1/2 teaspoons dried basil
• 1 teaspoon dried oregano
  Ingredient note

  Source: 1 teaspoon dried oregano
• 1/2 teaspoon dried parsley
  Ingredient note

  Source: 1/2 teaspoon dried parsley
• 1/2 teaspoon salt
  Ingredient note

  Source: 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
  Ingredient note

  Source: 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper
  Ingredient note

  Source: 1/4 teaspoon black pepper
• 16 ounces regular or mini dried gnocchi
  Ingredient note

  Source: 16 ounces regular or mini dried gnocchi
• 3 cups milk (preferably 1%, 2% or whole milk)
  Ingredient note

  Source: 3 cups milk (preferably 1%, 2% or whole milk)
• 1/4 cup flour
  Ingredient note

  Source: 1/4 cup flour
• 3 cups chopped baby spinach
  Ingredient note

  Source: 2 to 3 cups chopped baby spinach; upper source range endpoint used for shopping.
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
  Ingredient note

  Source: 1/2 cup freshly grated Parmesan cheese, plus more for serving

1. In a 6-quart pot, heat the olive oil over medium heat. Add the carrots and onions, and cook, stirring often, for 2 to 3 minutes.
2. Add the garlic and cook another 30 seconds until fragrant.
3. Add the sausage. Cook, crumbling the meat into small pieces, until the sausage is no longer pink. Drain excess grease.
4. Add the broth, basil, oregano, parsley, salt and thyme. Bring to a simmer and add the gnocchi. Cook for 3 minutes, stirring once or twice to prevent sticking.
5. Blend the milk and flour together until smooth and add to the soup. Bring to a simmer and cook for 4 to 5 minutes until the soup has thickened.
6. Stir the spinach and Parmesan cheese into the soup and heat through. Season to taste with additional salt and pepper, if needed (important!).
7. Serve with additional Parmesan cheese, if desired. The soup will continue to thicken as it cools.