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Creamy Italian Sausage Gnocchi Soup

Close-up of a hearty bowl of sausage gnocchi soup with creamy broth, spinach, and vegetables.
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This recipe tells a story of comfort, blending savory Italian sausage and pillowy potato gnocchi in a rich, velvety broth. It is an approachable, one-pot meal perfect for busy weeknights when you seek a satisfying dish.

Ingredients

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  • 1 pound Italian sausage, casings removed
  • 1 medium yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 pound potato gnocchi
  • 1/2 cup heavy cream
  • 2 cups fresh spinach
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. Brown the Italian sausage in a large pot or Dutch oven over medium heat, breaking it up with a spoon. Drain off excess grease.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, Italian seasoning, oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and add the undrained diced tomatoes. Bring the mixture to a simmer.
  5. Add the potato gnocchi to the simmering broth. Cook according to package directions, usually about 3 to 5 minutes, until the gnocchi float to the surface.
  6. Reduce the heat to low. Stir in the heavy cream until the broth is smooth and creamy. Do not let the soup boil after adding the cream.
  7. Stir in the fresh spinach until it wilts completely.
  8. Remove the pot from the heat. Stir in the grated Parmesan cheese until melted.
  9. Taste the soup and adjust seasoning with salt and black pepper as needed. Serve warm.

Notes

  • For an elegant presentation, garnish each bowl with a sprinkle of fresh parsley or a drizzle of good quality olive oil.
  • This soup pairs well with crusty bread for dipping or a simple side salad dressed with a light vinaigrette.
  • If you prefer a tangier broth, substitute 1/4 cup of the heavy cream with an equal amount of half-and-half.

Nutrition

Find it online: https://www.unfoldrecipes.com/sausage-gnocchi-soup-recipe/