Chicken Sausage and Gnocchi Soup

This was really flavorful and came together SUPER fast (i.e., under 15 minutes). This is a great recipe for a night when you don't have much time to cook. Also, the original recipe (which I modified, but is from Cooking Light) called for turkey sausage, but at least at my grocery store the chicken sausage generally has a lot less fat, so that's what I use.

Ingredients:
-3 links chicken sausage, removed from casings (I recommend Hot Italian flavor, if you can find it)
-16 oz vacuum packed gnocchi
-2 cups H20
-1 can beef broth
-2 cans of diced Italian tomatoes
-1/2 diced onion
-1.5 tsp minced garlic
-salt and pepper to taste
-shredded Parmesan (optional)
-cooking spray

Steps:
1. Spray some Pam in a in a large dutch oven (or a big soup pot) and saute the onion and chicken sausage for about 9 minutes (or until sausage is browned), breaking up the chicken sausage with the back of a wooden spoon as you go.

2. Add 2 cups water, beef broth, tomatoes, and gnocchi, and garlic. Bring to a boil, then simmer for about 4-5 minutes or until gnocchi float to the stop.

3. Season with salt and pepper, and top with shredded Parm.