Creamy Italian Sausage and Gnocchi Soup
Loaded with savory Italian sausage, tender gnocchi, fresh baby spinach, and Parmesan cheese, this rich and flavorful soup will make you feel like you’re dining at your favorite Italian restaurant – all without leaving home.
Servings 8
Ingredients
- Pro Tip Gather all of your ingredients and prep everything before getting started!
- 1 lb Ground Italian Sausage
- 2 Carrots, diced
- 2 Ribs of Celery, diced
- 1 Yellow Onion, Diced
- 6-7 Garlic Cloves, minced
- 1/4 Cup Sun Dried Tomatoes, chopped and drained
- 1 tsp Herbs De Provence or Italian Seasoning
- 2 Cups Chicken Broth
- 1 lb Shelf Stable Potato Gnocchi
- 2 Cups Fresh Baby Spinach, chopped frozen will also work
- 2 Cups Heavy Cream or half and half
- 3 oz Fresh Parmesan, grated
- Salt and Pepper to taste
Instructions
- In a Dutch Oven or large pot, cook the sausage with the onions, carrots and celery over medium heat, stirring frequently until the sausage is browned and the vegetables are tender.
- Add the minced garlic and chopped sun-dried tomatoes, making sure to drain the oil off the tomatoes first. Stir everything well to release the garlic’s aroma and add a boost of flavor.
- Sprinkle in the herbs de Provence and add the chicken broth and the gnocchi, then bring everything to a boil. Let it boil for about 2 minutes to cook the gnocchi, then stir in the spinach until it is wilted down.
- Reduce the heat, then add in the heavy cream and the parmesan cheese and stir until the cheese is completely melted.
- Let the soup simmer on low for about 30 minutes, stirring occasionally until it has thickened up.
- Season with salt and pepper if needed. Serve hot and enjoy!
Notes
For Extra Flavor: Use sun-dried tomatoes packed in oil, as they tend to have a richer taste, but be sure to drain off the oil to keep the soup from becoming greasy.
Make It Even Heartier: Add sliced mushrooms or any other kind of vegetables you like.
To make it a bit lighter, use half and half instead of heavy cream.
Storing Leftovers: Keep any leftovers in an airtight container in the fridge for up to 3 days. This soup reheats well on the stovetop over medium heat. I do not recommend freezing, as the texture will change too much.
The soup will continue to thicken after it has been cooked. To reheat, you will probably need to add some extra chicken broth or milk.