Description
This Creamy Italian Sausage and Gnocchi Soup is a comforting and hearty dish featuring savory Italian sausage, tender potato gnocchi, fresh spinach, and a rich creamy broth enhanced with Parmesan cheese and sun-dried tomatoes. Perfect for a cozy dinner, this recipe combines robust flavors and smooth textures in a satisfying bowl of soup.
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 ground Italian sausage with the 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: Add the minced garlic and chopped sun-dried tomatoes (ensure the oil is drained off). Stir well to release the garlic’s aroma and enhance the flavor.
- Combine Herbs, Broth, and Gnocchi: Sprinkle the herbs de Provence over the mixture and add the chicken broth and potato gnocchi. Bring everything to a boil and let it boil for about 2 minutes to cook the gnocchi. Then stir in the chopped spinach until wilted.
- Add Cream and Parmesan: Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until the cheese is completely melted and incorporated into the soup.
- Simmer the Soup: Let the soup simmer on low heat for about 30 minutes, stirring occasionally until it thickens to your desired consistency.
- Season and Serve: Taste and season with salt and pepper as needed. Serve the soup hot and enjoy this creamy, flavorful meal.
Notes
- For Extra Flavor: Use sun-dried tomatoes packed in oil for richer taste, but drain the oil well to prevent greaseiness.
- Make It Even Heartier: Add sliced mushrooms or other vegetables of your choice.
- Lighter Option: Substitute half and half for heavy cream for a lighter soup.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat.
- Avoid Freezing: Freezing is not recommended as it can alter the texture.
- Reheating Tip: The soup will thicken after cooking; add extra chicken broth or milk when reheating to loosen consistency if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 70 mg
