So, here’s the truth, I started to get lazy with some of the REALLY easy crockpot recipes I have been prepping. This one took a *little* more time, about 15 minutes of prep, vs. the usual 5 – 10 for some of the other crockpot recipes I have been posting this fall.

Well, I’m glad I spent the extra 7 minutes preparing (haha) because this recipe is DELICOUS! I haven’t had a lot of soup yet this fall, and I was worried it wouldn’t be filling, but it was absolutely delicious!

Like other crockpot recipes, you get a lot of flexibility with this! You could add in other vegetables, like potatoes or carrots. You can also experiment with the spices. I like it the way it was made here, but you could add in some cumin or paprika to give it a little bit of an Indian flare.

The original recipes, I found again on Slender Kitchen (that’s twice this week!) also included Spinach. I actually forgot (whoops!) to add it – it probably would have been a great addition also! I tweaked it a little, their recipe was vegetarian and mine most definitely is NOT! (haha).

Makes about 6 servings!

Want more recipes like this? Check out my free Crockpot Clean Eating eBook! You can get the full eBook, which includes healthy crockpot meals, healthy sides, & a grocery list by clicking the link below!

Get the Free Clean Eating Crockpot eBook

Ingredients:

6 Pack, Chicken Sausage (I used Asiago Cheese)

1 Yellow Onion, Chopped

2 Celery Stalks, Chopped

2 Cups Vegetable Broth (reduced sodium)

2 Cups Chicken Broth (reduced sodium)

1 Tsp Italian Seasoning

1 Tsp Himalayan Salt

1/2 Tsp Black Pepper

24 oz Can Diced Tomatoes

2 Cups White Mushrooms, Sliced

10 Oz. Package of Gnocchi

Parmesan cheese to taste

Directions:

Add all ingredients to the crockpot EXCEPT for the Gnocchi, and stir to combine.

Turn Crockpot on Low, and cook for 4 – 5 hours.

Add in Gnocchi, cook for one additional hour, and serve! Top with Parmesan to taste!

Get the Free Clean Eating Crockpot eBook

21 Day Fix Conversion