Sausage Gnocchi Soup
This sausage gnocchi soup is the cozy, one-pot dinner you reach for the moment the weather turns cool. Browned Italian sausage, pillowy potato gnocchi, and a creamy, tomato-kissed broth come together in about 45 minutes, making it hearty enough for a full meal yet simple enough for any busy weeknight. The gnocchi cooks right in the pot, so there is no extra pasta water to deal with.
Equipment
- Large Dutch oven or heavy-bottomed soup pot 5 to 6 quarts
- Sharp chef's knife
- Cutting board
- Wooden spoon or sturdy spatula for breaking up the sausage
- Microplane grater for fresh Parmesan
- Ladle for serving
- Airtight glass storage containers for leftovers
Ingredients
- 1 pound Italian sausage 454g, mild or hot, casings removed
- 2 tablespoons unsalted butter 28g
- 1 medium yellow onion finely diced
- 2 medium carrots peeled and diced
- 2 ribs celery diced
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes optional
- 1/4 cup all-purpose flour 30g
- 4 cups low-sodium chicken broth 960ml
- 1 can diced tomatoes 14.5 ounces or 411g, undrained
- 1 package shelf-stable potato gnocchi 16 ounces or 454g
- 1 cup heavy cream 240ml
- 3 packed cups baby spinach
- 1/2 cup Parmigiano-Reggiano freshly grated, plus more for serving
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper plus more to taste
Instructions
- Dice the onion, carrots, and celery into even 1/4-inch pieces. Mince the garlic, grate the Parmesan, and measure out all seasonings and the flour into small bowls. Open the tomatoes but do not drain them.
- Warm a Dutch oven over medium-high heat. Add the sausage, breaking it into small crumbles, and cook for 6 to 8 minutes until browned with no pink remaining. Spoon off all but about 1 tablespoon of the fat.
- Reduce the heat to medium and add the butter, onion, carrots, and celery. Cook for 5 to 6 minutes, stirring often, until the onion is soft and translucent, scraping up the browned bits from the bottom.
- Add the garlic, Italian seasoning, and red pepper flakes and stir for about 1 minute until fragrant. Sprinkle the flour over the mixture and stir for 1 full minute to cook off the raw flour taste.
- Pour in the broth slowly, about 1 cup at a time, stirring well after each addition so the flour dissolves without lumps. Add the undrained tomatoes, salt, and pepper, then bring to a gentle boil. Reduce heat to medium-low and simmer uncovered for 10 minutes.
- Add the gnocchi straight from the package and stir gently so it does not stick together. Simmer for 3 to 4 minutes, until the gnocchi floats to the surface and feels tender.
- Turn the heat down to low and pour in the heavy cream, stirring until smooth. Add the baby spinach by the handful and stir until wilted, about 1 to 2 minutes. Stir in the grated Parmigiano-Reggiano until melted.
- Taste and adjust salt and pepper as needed. Ladle into warm bowls and top with extra grated Parmesan and a pinch of red pepper flakes if you like heat. Serve right away.
Notes
- Choose your sausage wisely: Hot Italian sausage gives the broth a gentle kick, while mild sausage keeps it family friendly. Either way, the sausage seasons the entire pot.
- Check the sausage temperature: Ground pork is safe once it reaches 160°F, and an instant-read thermometer takes the guesswork out.
- Do not skip the flour: Cooking it for a full minute gives the soup body without making it gluey.
- Add the cream last: Boiling cream can cause it to separate, so keep the heat low once it goes in.
- Use shelf-stable gnocchi: It cooks fast and holds its shape better than fresh gnocchi, which can fall apart in a soup. Fresh gnocchi cooks in about 2 minutes; frozen needs 1 to 2 minutes longer.
- Add a Parmesan rind: Tossing in a rind while the broth simmers adds a savory depth. Remove it before you serve.
- Serve it fresh: Gnocchi keeps absorbing liquid as it sits, so the soup is best eaten right after cooking. If it thickens too much, stir in a splash of warm broth or milk.
- Storage: Cool completely and refrigerate in an airtight container for up to 3 days. For freezing, freeze the soup before adding the gnocchi, then add fresh gnocchi when reheating; freeze for up to 3 months.
- Reheating: Warm over medium-low heat, stirring often, and do not boil, as high heat can cause the cream to separate. For the microwave, heat in 60 to 90 second bursts, stirring between each.
- Variations: Swap in Italian chicken sausage for a leaner soup, use chopped kale instead of spinach (simmer 3 to 4 minutes), replace gnocchi with cheese tortellini, use half-and-half for half the cream, or stir in a can of drained cannellini beans for extra protein.
Nutrition
Serving: 1BowlCalories: 560kcalCarbohydrates: 34gProtein: 20gFat: 36gSaturated Fat: 17gSodium: 1250mgFiber: 3g
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