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Creamy Italian Sausage Gnocchi Soup Recipe

Creamy Italian Sausage Gnocchi Soup

This italian sausage gnocchi soup combines spicy Italian sausage, pillowy potato gnocchi, and fresh spinach in a creamy tomato broth. Restaurant-quality comfort food ready in just 30 minutes!
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Ingredients Method Notes

Ingredients
  

  • 1 lb Italian sausage hot or mild, casings removed
  • 1 lb fresh gnocchi refrigerated section
  • 28 oz can crushed tomatoes
  • 2 cups chicken broth low sodium
  • 1 cup heavy cream
  • 1 large onion diced
  • 4 cloves garlic minced
  • 3 cups fresh baby spinach
  • 1 cup Parmesan cheese freshly grated, plus extra for serving
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes adjust to taste
  • 2 tablespoons olive oil if needed
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish
  • Crusty bread for serving

Method
 

  1. Heat large stockpot over medium-high heat. Add Italian sausage, breaking into bite-sized pieces with wooden spoon. Cook 6-8 minutes until deeply browned and crispy. Remove with slotted spoon, set aside.
  2. If pot seems dry, add 1 tablespoon olive oil. Reduce heat to medium. Add diced onion and sauté 5 minutes until translucent.
  3. Add minced garlic and cook 1 minute until fragrant. Add tomato paste and cook 2 minutes, stirring constantly to caramelize.
  4. Pour in crushed tomatoes and chicken broth, scraping up any browned bits from bottom. Return sausage to pot.
  5. Add Italian seasoning and red pepper flakes. Bring to a simmer and cook 10 minutes to blend flavors.
  6. Add fresh gnocchi directly to simmering soup. Cook 2-3 minutes until gnocchi float to surface.
  7. Reduce heat to low. Stir in heavy cream and half the Parmesan cheese until well combined.
  8. Add spinach and stir just until wilted, about 1 minute. Taste and adjust seasoning with salt and pepper.
  9. Remove from heat immediately to prevent cream from curdling.
  10. Ladle into bowls. Top with remaining Parmesan, fresh basil, and black pepper. Serve with crusty bread.

Notes

Fresh refrigerated gnocchi cooks faster and has better texture than shelf-stable
For lighter version, use half-and-half or milk instead of cream
Can substitute turkey sausage for lower calories
Kale or Swiss chard can replace spinach
If storing leftovers, gnocchi will absorb liquid and soften
For meal prep, store soup base separately and cook fresh gnocchi when serving
Not recommended for freezing with gnocchi included

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