Slow Cooker Meatball Gnocchi Soup
Ingredients
- 12 oz mild Italian sausage I used Jennie-O
- 1/4 cup Italian seasoned bread crumbs
- 1/4 cup grated parmesan cheese plus more for topping
- 28 oz crushed tomatos
- 4 cups chicken broth
- 1/2 tsp garlic powder
- 1/2 TBSP dried oregano
- 1 TBSP dried basil
- 1 cup diced carrots
- 1 celery stalk diced
- 16 oz gnocchi
- fresh basil optional
Instructions
- Combine the sausage, cheese, and bread crumbs in a medium bowl until fully mixed.
- Pour the crushed tomatoes and chicken broth into the slow cooker. Form the meat/cheese mixture into one inch balls and drop them into the liquid.
- Add the spices, carrots and celery and cook on low for 8 hours.
- With a half hour left in the cooking (so at 7 hours and 30 minutes in), turn the heat up to high and add the gnocchi. Continue cooking for a half hour.
- Serve with grated parmesan and fresh basil.