Description
A rich and comforting Creamy Italian Sausage Gnocchi Soup featuring browned Italian sausage, tender vegetables, creamy double cream, and soft gnocchi, all brought together with Parmesan and baby spinach for a deliciously hearty meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 400 g (1 lb) Italian sausage, casings removed and cut into chunks
- 1 medium onion, finely diced
- 1 medium carrot, diced
- 2 celery sticks, diced
- 2 large garlic cloves, minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon red chilli flakes
- 75 ml (⅓ cup) dry white wine
- 1 litre (4 cups) chicken stock
- 150 ml (¾ cup) double cream
- 500 g gnocchi
- A handful baby spinach
- 30 g (¼ cup) freshly grated Parmesan
Instructions
- Brown the Sausage: Heat the olive oil in a heavy-bottomed pot over medium-high heat. Fry the sausage chunks for 4-5 minutes until slightly browned, crumbling the sausage with a spoon as it cooks for even texture.
- Sauté Vegetables and Aromatics: Add the diced onion, carrot, and celery to the pot and cook for 2-3 minutes until softened. Stir in the minced garlic, Italian seasoning, and red chilli flakes, cooking another minute until fragrant.
- Deglaze with Wine: Pour in the dry white wine and stir, cooking for about one minute until the alcohol almost completely evaporates.
- Add Stock and Simmer: Pour in the chicken stock and bring the mixture to a boil. Reduce heat and let it simmer gently for 10 minutes to develop flavors.
- Add Cream and Gnocchi: Stir in the double cream, then add the gnocchi. Cook for 2-3 minutes or according to the gnocchi package instructions until the gnocchi are tender and cooked through.
- Finish Soup and Serve: Stir in the baby spinach and freshly grated Parmesan. Season the soup with salt and pepper to taste and serve immediately while hot and creamy.
Notes
- Use mild Italian sausage or spicy, depending on your heat preference.
- For a vegetarian version, substitute vegetable stock and omit the sausage or use vegetarian sausage.
- Double cream can be replaced with half-and-half or whole milk for a lighter soup but will be less rich.
- Gnocchi cook quickly; monitor closely to avoid overcooking and becoming mushy.
- Freshly grated Parmesan offers the best melting and flavor, but pre-grated works in a pinch.
Nutrition
- Serving Size: 1 cup
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg
