Description
This Creamy Italian Sausage and Gnocchi Soup is a hearty and comforting dish featuring browned Italian sausage, tender gnocchi, fresh vegetables, and a rich creamy broth finished with Parmesan cheese. Perfect for a cozy family dinner, it combines savory flavors and a satisfying texture in every bowl.
Ingredients
Units
Scale
Meat and Dairy
- 1 lb Ground Italian Sausage
- 2 cups Heavy Cream or half and half
- 3 oz Fresh Parmesan, grated
Vegetables
- 2 Carrots, diced
- 2 Ribs of Celery, diced
- 1 Yellow Onion, diced
- 6-7 Garlic Cloves, minced
- 2 cups Fresh Baby Spinach, chopped (frozen will also work)
- 1/4 cup Sun Dried Tomatoes, chopped and drained
Dry Goods and Broth
- 1 tsp Herbs De Provence or Italian Seasoning
- 2 cups Chicken Broth
- 1 lb Shelf Stable Potato Gnocchi
- Salt and Pepper to taste
Instructions
- Cook 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: Stir in the minced garlic and chopped sun-dried tomatoes (make sure to drain the oil off the tomatoes first). Cook for a minute to release the garlic’s aroma and develop flavor.
- Simmer with Broth and Gnocchi: Sprinkle in the herbs de Provence, add the chicken broth and gnocchi, then bring everything to a boil. Let it boil for about 2 minutes to cook the gnocchi.
- Add Spinach: Stir in the chopped spinach until wilted down.
- Add Cream and Cheese: Reduce the heat, add the heavy cream and grated Parmesan cheese, stirring until the cheese is completely melted and the soup is creamy.
- Simmer and Thicken: Let the soup simmer on low for about 30 minutes, stirring occasionally until thickened to your desired consistency.
- Season and Serve: Taste and season with salt and pepper as needed. Serve the soup hot and enjoy!
Notes
- For extra flavor, use sun-dried tomatoes packed in oil but be sure to drain the oil to avoid greasiness.
- Add sliced mushrooms or other vegetables to make the soup heartier.
- Use half and half instead of heavy cream for a lighter soup.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop.
- Avoid freezing as it may negatively affect the texture of the soup.
- Soup will thicken more after cooking; add extra chicken broth or milk when reheating if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 70 mg
