| 11 | 370 | 226 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 6 h | 6 |
| 2 medium | Carrots (peeled, chopped) |
| 2 medium stalk(s) | Celery (chopped) |
| 1 1/4 can(s) (16 oz) | Diced tomatoes, canned (seasoned) |
| 1/2 tsp | Italian herb seasoning, McCormick |
| 284 gm | Pasta, Gnocchi |
| 1/2 tsp | Salt and pepper |
| 4 cup | Spinach |
| 4 cup | Bone broth, Organic (or chicken broth) |
| 4 sausage | Turkey sausage, lean (gluten free) |
| 2 cup pieces | White mushrooms (sliced) |
| 1 medium | Yellow onion (chopped) |
1. Add the sausage, onion, carrots, celery, chicken broth, salt, pepper, diced tomatoes, and mushrooms to a slow cooker. Cook on low for 6 hours.
2. During the last hour of cooking add the spinach and gnocchi.
3. Serve with fresh parsley or herb of choice.
Enjoy!
| Grain | 0.7 |
| Meat | 0.6 |
| Vegetables | 2.7 |
