Description
A hearty and flavorful Sausage and Gnocchi Soup featuring browned pork sausage, tender gnocchi, fresh spinach, and a savory tomato broth, finished with a sprinkle of Parmesan cheese. Perfect for a comforting and easy weeknight meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon extra virgin olive oil
- 10 ounces ground pork sausage
- ¾ teaspoon dried fennel seeds, crushed between your fingers
- ¼ teaspoon red pepper flakes
- ½ yellow onion, chopped
- 3 garlic cloves, pressed or minced
- 2 cups chicken stock
- 2 cups water
- 1 15 ounce can diced tomatoes with their juice
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 16 ounce package gnocchi
- 2 cups fresh spinach
- Parmesan cheese, grated
Instructions
- Brown the sausage: In a large dutch oven or stock pot, heat the olive oil over medium high heat. Add the ground pork sausage, crushed fennel seeds, and red pepper flakes. Cook, breaking the sausage apart with a wooden spoon, until browned.
- Sauté aromatics: Add the chopped yellow onion and minced garlic to the pot. Cook while stirring often for about 5 minutes or until the onion is softened and fragrant.
- Add liquids and seasonings: Pour in the chicken stock and water, then add the diced tomatoes with their juice, Italian seasoning, kosher salt, and freshly ground black pepper. Stir to combine.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to allow flavors to meld.
- Cook the gnocchi: Add the gnocchi to the pot and cook until they float to the top, about 5 minutes, indicating they are done.
- Finish the soup: Turn off the heat, stir in the fresh spinach until wilted, and taste to adjust seasoning as needed.
- Serve: Ladle the soup into bowls and sprinkle generously with grated Parmesan cheese. Serve hot.
Notes
- For extra heat, increase the amount of red pepper flakes.
- Substitute ground turkey or chicken for a leaner sausage option.
- Use gluten-free gnocchi to make the soup gluten free.
- Fresh spinach can be swapped with kale or Swiss chard for a different leafy green.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg
