Italian Sausage Gnocchi Soup
An easy soup recipe that's ready in just about 40 minutes. Italian sausage and gnocchi come together in a creamy parmesan broth for the ultimate bowl of comfort food.
Servings: 6 servings
Calories: 625kcal
Ingredients
- 1 tablespoon olive oil
- 3 cups diced soup vegetables I like 1 medium onion, 2 sticks celery, 2 medium carrots - you can use a mix, or just one, or use frozen mirepoix - whatever works best for your family!
- 1 pound mild Italian sausage or use spicy if you prefer
- 2 cloves minced garlic about 2 teaspoons
- 2 teaspoons Italian seasoning
- onion & garlic powder to taste
- salt & black pepper to taste
- 1 tablespoon tomato paste
- 3 cups chicken broth plus a little extra if needed
- 1 (1-lb) package gnocchi refrigerated or shelf-stable, both work; adjust cooking time according to package directions
- 1 cup heavy cream
- 1 tablespoon cornstarch
- 2 cups chopped fresh spinach
- ½ cup grated parmesan cheese
Instructions
- Sauté vegetables: Heat a large pot (mine is ~5 quart) over medium to medium-high heat. Add the oil, then add the vegetables and cook until softened, about 5 minutes.1 tablespoon olive oil, 3 cups diced soup vegetables
- Brown sausage: Add the sausage to the pot and cook over medium-high heat until browned, breaking it up to crumble as it cooks. Stir in the minced garlic.1 pound mild Italian sausage, 2 cloves minced garlic
- Season: Reduce the heat to medium. Add the seasoning and tomato paste and cook for 1-2 more minutes, until fragrant and everything looks coated and glossy.2 teaspoons Italian seasoning, onion & garlic powder, salt & black pepper, 1 tablespoon tomato paste
- Add liquid and cook gnocchi: Add the chicken broth, scraping any browned bits off the bottom of the pot. Bring to a boil, then add the gnocchi and simmer vigorously until done (check the package directions).3 cups chicken broth, 1 (1-lb) package gnocchi
- Finish soup: Reduce the heat to low. Whisk the heavy cream and cornstarch together until no lumps remain, then stir into the soup. Add the spinach and parmesan and stir into the soup as well. Keep at the lowest simmer for 5-8 minutes, then check for seasoning. Adjust with a little broth if the soup is too thick for your taste. Serve hot!1 cup heavy cream, 1 tablespoon cornstarch, 2 cups chopped fresh spinach, ½ cup grated parmesan cheese
Notes
Make sure not to boil the soup after adding the cream, or it may split and curdle!
Nutrition
Serving: 1 serving | Calories: 625kcal | Carbohydrates: 40g | Protein: 19g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 110mg | Sodium: 1478mg | Potassium: 353mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1673IU | Vitamin C: 10mg | Calcium: 184mg | Iron: 4mg