Sausage Gnocchi Soup
This creamy Sausage Gnocchi Soup features savory Italian sausage, pillowy potato gnocchi, and fresh spinach in a rich tomato-cream broth. It's a one-pot wonder that delivers restaurant-quality flavor in just 40 minutes, making it perfect for busy weeknights when you want something comforting and satisfying.
Equipment
- Large Dutch oven or heavy bottomed soup pot - 5-6 quarts capacity
- Wooden spoon or silicone spatula
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Ladle - For serving
- Box grater - For fresh Parmesan
Ingredients
- 1 lb Italian sausage - 450g, mild or hot, casings removed
- 1 tablespoon olive oil - 15ml
- 1 medium yellow onion - about 1 cup or 150g, diced
- 2 medium carrots - about 1 cup or 120g, peeled and diced
- 2 stalks celery - about 1/2 cup or 60g, diced
- 4 cloves garlic - minced
- 2 tablespoons all-purpose flour - 30ml, for thickening
- 4 cups chicken broth - 960ml, preferably low-sodium
- 1 can crushed tomatoes - 14.5 oz or 411g, fire-roasted if available
- 1 lb potato gnocchi - 450g, shelf-stable or refrigerated
- 1 cup heavy cream - 240ml
- 3 cups fresh spinach - 90g, roughly chopped
- 1 teaspoon dried Italian seasoning - 5ml
- 1/2 teaspoon red pepper flakes - optional, adjust to taste
- 1/2 cup Parmesan cheese - 50g, freshly grated
- salt and black pepper - to taste
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add sausage, breaking it into small crumbles, and cook for 7-10 minutes until deeply browned with crispy bits.
- Remove sausage to a paper towel-lined plate, leaving 2 tablespoons of fat in the pot. Reduce heat to medium, add onion, carrots, and celery, and sauté for 8-10 minutes until softened.
- Add garlic, Italian seasoning, and red pepper flakes, stirring for 1 minute until fragrant. Sprinkle flour over vegetables and cook for 2 minutes, stirring constantly.
- Gradually pour in chicken broth, stirring constantly to prevent lumps. Add crushed tomatoes and return browned sausage to the pot, then bring to a boil and reduce to a simmer.
- Add gnocchi to the simmering soup and cook for 3-5 minutes, stirring occasionally, until they float to the surface.
- Reduce heat to low and stir in heavy cream. Add spinach and stir until wilted, about 1-2 minutes, then stir in Parmesan cheese until melted.
- Season with salt and black pepper to taste. Ladle into bowls and garnish with extra Parmesan cheese if desired.
Notes
- Don't rush browning the sausage - those caramelized bits add incredible depth of flavor to the soup.
- Frozen gnocchi can be used directly from frozen; just add an extra minute or two to the cooking time.
- For a lighter version, substitute half-and-half for heavy cream and use turkey sausage instead of pork.
- Add 1/2 cup dry white wine after browning the sausage and let it reduce by half for extra complexity.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. The gnocchi will absorb liquid, so add broth when reheating.
- To freeze, prepare the soup base without gnocchi and cream. Add fresh gnocchi and cream when reheating from frozen.
- Substitute kale for spinach if preferred - add it a few minutes earlier as it takes longer to wilt.
- Use freshly grated Parmesan from a block for the best melting texture and flavor.
- For a gluten-free version, use gluten-free gnocchi and substitute cornstarch (mixed with cold water) for the flour.
- The soup thickens as it sits. Thin with additional broth or water to your desired consistency when reheating.
Nutrition
Serving: 1BowlCalories: 485kcalCarbohydrates: 38gProtein: 20gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 85mgSodium: 1245mgPotassium: 620mgFiber: 3gSugar: 6gVitamin A: 85IUVitamin C: 20mgCalcium: 15mgIron: 12mg
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