Description
This creamy Italian sausage and gnocchi soup is a hearty and comforting dish packed with savory ground Italian sausage, tender gnocchi, fresh vegetables, and a rich creamy broth infused with Parmesan cheese and herbs.
Ingredients
Units
Scale
Main Ingredients
- 1 lb Ground Italian Sausage
- 2 Carrots, diced
- 2 Ribs of Celery, diced
- 1 Yellow Onion, diced
- 6-7 Garlic Cloves, minced
- 1/4 cup Sun Dried Tomatoes, chopped and drained
- 1 tsp Herbs De Provence or Italian Seasoning
- 2 cups Chicken Broth
- 1 lb Shelf Stable Potato Gnocchi
- 2 cups Fresh Baby Spinach, chopped (frozen also works)
- 2 cups Heavy Cream or half and half
- 3 oz Fresh Parmesan, grated
- Salt and Pepper to taste
Instructions
- Cook Sausage and Vegetables: In a Dutch oven or large pot, cook the ground Italian sausage with diced onions, carrots, and celery over medium heat, stirring frequently until the sausage is browned and the vegetables are tender.
- Add Garlic and Sun-Dried Tomatoes: Stir in the minced garlic and chopped sun-dried tomatoes, ensuring the oil is drained off from the tomatoes. Mix well to release the garlic’s aroma and enhance the flavor.
- Add Seasoning, Broth, and Gnocchi: Sprinkle in the herbs de Provence or Italian seasoning, then add the chicken broth and potato gnocchi. Bring the mixture to a boil and let it boil for about 2 minutes to cook the gnocchi.
- Incorporate Spinach: Stir in the chopped fresh baby spinach until it wilts down completely into the soup.
- Add Cream and Parmesan: Reduce heat to low and stir in the heavy cream (or half and half) and grated Parmesan cheese until the cheese melts completely and the soup becomes creamy.
- Simmer and Thicken: Let the soup simmer gently on low heat for about 30 minutes, stirring occasionally, until it thickens to your desired consistency.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Serve hot and enjoy your creamy Italian sausage and gnocchi soup.
Notes
- For extra flavor, use sun-dried tomatoes packed in oil, but drain off the oil to keep the soup from becoming greasy.
- Make it heartier by adding sliced mushrooms or other vegetables of your choice.
- For a lighter version, substitute half and half for the heavy cream.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stovetop over medium heat.
- Freezing is not recommended as it may alter the texture of the soup.
- The soup will thicken as it cools; add extra chicken broth or milk when reheating to adjust consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 70 mg
