This Italian Sausage Gnocchi Soup is warm and comforting! It combines tasty sausage, fluffy gnocchi, and fresh veggies in a savory broth that warms your belly.
Plus, it’s super easy to make! I love how it comes together in just one pot. Nothing beats a cozy night in with a big bowl of this soup, perfect for sharing with friends.
Key Ingredients & Substitutions
Italian Sausage: Choose between mild or spicy to adjust the flavor to your liking. For a healthier option, turkey or chicken sausage works great too!
Gnocchi: Store-bought potato gnocchi saves time, but homemade is a fun project if you have the ingredients! You can also use tortellini or any other pasta you prefer.
Heavy Cream: For a lighter version, consider using half-and-half or evaporated milk. They still add creaminess without as many calories.
Spinach: Fresh spinach adds great color and nutrition, but kale or swiss chard can also be used. Just adjust cooking time so they wilt nicely.
Parmesan Cheese: Grated Parmesan is a must for flavor! If you’re out, Pecorino Romano makes a nice substitute. Nutritional yeast is a good dairy-free option.
How Do I Get the Sausage Just Right?
Cooking the sausage perfectly adds a lot of flavor to your soup. Here’s how to do it:
- Start with medium heat. This prevents burning while allowing it to cook through.
- Break it up into smaller pieces as it cooks. This helps it brown and adds texture to the soup.
- Once it’s browned, make sure it’s no longer pink in the center before adding other ingredients.
How Can I Make the Soup Creamy Without Curdling?
To keep your soup creamy, follow these tips:
- Lower the heat before adding heavy cream to prevent it from boiling. Boiling can cause the cream to split.
- Add the cream slowly while stirring continuously for an even mix.
- Heating through on low heat after adding cream keeps it nice and smooth!
Enjoy making your Italian Sausage Gnocchi Soup, and feel free to tweak the recipe to suit your tastes! It’s comforting and perfect for any occasion.
Italian Sausage Gnocchi Soup
Ingredients You’ll Need:
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 tablespoon olive oil (if needed)
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 (14.5 oz) can diced tomatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 pound potato gnocchi (store-bought or homemade)
- 2 cups fresh spinach leaves
- 1 teaspoon dried Italian seasoning (or a blend of oregano, basil, thyme)
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 1/4 cup freshly grated Parmesan cheese (plus extra for serving)
- Fresh rosemary or parsley for garnish (optional)
How Much Time Will You Need?
This hearty soup will take about 30-35 minutes from start to finish, including prep time and cooking. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Brown the Sausage:
In a large pot or Dutch oven, brown the Italian sausage over medium heat. Use a spoon to break it up as it cooks, until fully cooked and no longer pink—this should take about 5-7 minutes. If your sausage is lean, you might want to add a tablespoon of olive oil to help it along.
2. Sauté the Veggies:
Add the chopped onion to the pot and cook until it softens, about 3-4 minutes. Then stir in the minced garlic and continue to cook for an additional minute, or until it’s fragrant.
3. Add the Tomatoes:
Pour in the canned diced tomatoes with their juice, stirring everything together. This adds flavor and a nice base to your soup.
4. Combine the Broth and Seasonings:
Add the chicken broth, dried Italian seasoning, and crushed red pepper flakes if you want a bit of heat. Season the mix with salt and pepper, and bring the mixture to a boil.
5. Cook the Gnocchi:
Once boiling, lower the heat to a simmer and toss in the gnocchi. Cook them according to the package instructions. They’ll be done when they float to the surface, which usually takes about 2-3 minutes.
6. Incorporate the Cream and Spinach:
Stir in the heavy cream and fresh spinach leaves. Let the soup simmer for another 2-3 minutes until the spinach has wilted and the soup is heated through.
7. Finish with Parmesan:
Add the grated Parmesan cheese to the pot, stirring until it’s melted and combined into the soup. Taste and adjust your seasoning with more salt and pepper if needed.
8. Serve and Enjoy:
Serve the soup hot, garnished with extra Parmesan cheese and a sprinkle of fresh rosemary or parsley if you like. It pairs wonderfully with crusty bread or a fresh salad for a delightful meal!
Enjoy this creamy, comforting Italian Sausage Gnocchi Soup!
Can I Use Frozen Gnocchi in This Recipe?
Yes, you can use frozen gnocchi! There’s no need to thaw them first; just add them directly to the boiling broth as per the package instructions. The cooking time may be slightly longer, so check for when they float to the surface.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave, adding a splash of broth or cream to restore creaminess if needed.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup up to the point of adding the gnocchi. Store the base in the fridge for up to 2 days. When ready to serve, bring the soup to a simmer and add the gnocchi, cooking until tender.
What If I Don’t Have Heavy Cream?
If you’re out of heavy cream, you can substitute with half-and-half or even coconut milk for a dairy-free option. To keep the creaminess, whisk a tablespoon of cornstarch into a bit of the broth before adding it to the soup.
