Description
Creamy Italian Sausage and Gnocchi Soup is a hearty and comforting dish featuring browned Italian sausage, tender vegetables, and pillowy potato gnocchi simmered in a rich, creamy broth with sun-dried tomatoes, spinach, and Parmesan cheese. This soup is perfect for a cozy meal and serves 8 people.
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 the Sausage and Vegetables: In a Dutch oven or large pot, cook the 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 (make sure to drain the oil off the tomatoes first). Cook briefly to release the garlic aroma and enhance the flavor.
- Add Seasoning, Broth and Gnocchi: Sprinkle in the herbs de Provence, then add the chicken broth and gnocchi. Bring the mixture to a boil and let it cook for about 2 minutes until the gnocchi are tender. Stir in the spinach until wilted.
- Add Cream and Cheese: Reduce the heat to low, then stir in the heavy cream and grated Parmesan cheese until the cheese has completely melted into the soup.
- Simmer the Soup: Let the soup gently simmer on low heat for about 30 minutes, stirring occasionally until the soup thickens to your liking.
- Season and Serve: Taste and season with salt and pepper as needed. Serve the soup hot and enjoy your delicious meal.
Notes
- For extra flavor, use sun-dried tomatoes packed in oil but be sure to drain the oil well to prevent greasiness.
- To make the soup heartier, add sliced mushrooms or other vegetables of your choice.
- To lighten the soup, substitute half and half for heavy cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat.
- Freezing is not recommended as it changes the soup’s texture significantly.
- The soup will thicken further after cooking; when reheating, add extra chicken broth or milk 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: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 65 mg
