Description
This hearty Sausage Gnocchi Soup combines savory Italian sausage with tender potato gnocchi in a creamy, flavorful broth enhanced with fresh vegetables and herbs. Perfect for a comforting meal, this soup features a blend of aromatic spices, fresh tomatoes, and spinach, simmered to perfection to deliver a rich and satisfying dish that’s both easy to make and delicious.
Ingredients
Scale
Meats
- 1 pound ground Italian sausage, chicken or pork, mild or hot
Vegetables
- 1 large onion, diced
- 3 ribs celery, chopped
- 3 carrots, sliced in half lengthwise and sliced
- 3 cloves garlic, minced
- 3 Roma tomatoes, quartered and chopped
- 2 cups baby spinach, packed
Liquids
- ½ cup dry white wine (optional)
- 4-5 cups low-sodium chicken broth
- 1½ cups heavy cream
Herbs and Spices
- 2 tablespoons salted butter
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon dried fennel
Other
- 1 pound potato gnocchi
Instructions
- Cook Sausage: Crumble and cook the Italian sausage in a large soup pot set over medium heat until browned and fully cooked. Drain all excess grease, leaving about a tablespoon in the pot for flavor.
- Sauté Vegetables: Add the butter to the pot, then cook the diced onion, chopped celery, and sliced carrots until softened, about 10 minutes, stirring occasionally to prevent sticking.
- Add Aromatics and Herbs: Stir in the minced garlic, dried thyme, basil, salt, black pepper, and dried fennel. Cook for about 30 seconds until the garlic becomes fragrant. Then add the chopped tomatoes and cook until they soften, about 3 minutes.
- Deglaze with Wine (Optional): Pour in the dry white wine, stirring to deglaze the pot. Let it simmer gently until reduced by half, concentrating the flavors.
- Simmer Soup: Add the low-sodium chicken broth and increase the heat to high. Bring the soup to a boil, then cover and reduce heat to low. Maintain a steady simmer for 20 minutes to develop the flavors.
- Cook Gnocchi and Add Cream: Carefully add the potato gnocchi to the simmering soup and cook for 2 to 3 minutes until they float to the surface. Slowly stir in the heavy cream and simmer gently for another 2 to 3 minutes, allowing the soup to thicken slightly.
- Add Spinach: Stir in the baby spinach and simmer for 2 to 3 minutes until the spinach is fully wilted and incorporated.
- Serve and Garnish: Serve the soup hot. Optionally garnish with grated Parmesan cheese, hot sauce, and fresh basil for extra flavor.
Notes
- Use mild or hot Italian sausage according to your spice preference.
- If you prefer a vegetarian version, substitute sausage with plant-based sausage and use vegetable broth.
- The dry white wine is optional but adds a depth of flavor; any dry white such as Pinot Grigio, Sauvignon Blanc, or Chardonnay works well.
- Gnocchi cooks quickly; watch closely so they don’t overcook and become mushy.
- Fresh tomatoes add brightness; canned diced tomatoes can be used as a substitute if fresh are not available.
- This soup pairs wonderfully with crusty bread or a light salad.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 420
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 85mg
