Creamy Italian Sausage and Gnocchi Soup Recipe
I m excited to share this Creamy Italian Sausage and Gnocchi Soup Recipe with you – it s one of those cozy meals that feels like a warm hug in a bowl. What makes it really special is the blend of hearty Italian sausage, pillowy gnocchi, and a rich, creamy broth that just melts together perfectly. This soup is not only delicious but also quick to come together, making it perfect for busy weeknights or when you want something comforting without too much fuss.
Whenever I make this Creamy Italian Sausage and Gnocchi Soup Recipe, it reminds me why simple ingredients can create such incredible flavor. It s a great way to feed a crowd or have leftovers that taste just as good the next day. Plus, the mild spinach and sun-dried tomatoes add a nice pop of color and freshness that keeps it from feeling too heavy. You re going to want this soup in your regular rotation!
Why You’ll Love This Recipe
- Super Comforting: Creamy, warm, and satisfying – it s like a hug on a chilly day.
- Easy Weeknight Meal: Ready in under an hour with simple steps and ingredients.
- Versatile: You can easily swap veggies or adjust creaminess to suit your taste.
- Crowd-Pleaser: Perfect for family dinners or casual get-togethers, everyone loves it.
Ingredients You’ll Need
The beauty of this Creamy Italian Sausage and Gnocchi Soup Recipe is in how these ingredients come together – each one plays a role in layering flavor, texture, and color. I always suggest grabbing quality sausage and fresh gnocchi if you can; it really makes a difference.
- Ground Italian Sausage: Look for good-quality sausage with herbs and spices for maximum flavor.
- Carrots: Adds a subtle sweetness and a bit of crunch when diced.
- Celery: Brings freshness and a slight earthiness to balance the richness.
- Yellow Onion: The base aromatic that adds depth when sautéed with the sausage.
- Garlic Cloves: I love using plenty of garlic to give the soup a fragrant kick.
- Sun-Dried Tomatoes: Adds a tangy, slightly sweet richness – just make sure to drain the oil well.
- Herbs De Provence or Italian Seasoning: This mix ties all the flavors together beautifully.
- Chicken Broth: Acts as the flavorful liquid base – homemade or store-bought work fine.
- Potato Gnocchi: Soft, pillowy dumplings that soak up the soup s creaminess perfectly.
- Baby Spinach: Adds a nutritious, vibrant green touch; frozen works if fresh isn’t available.
- Heavy Cream or Half and Half: For that luscious, creamy texture that everyone loves.
- Fresh Parmesan: Grated cheese melts into the soup, boosting the savory flavor.
- Salt and Pepper: To taste, because seasoning is key!
Variations
I often tweak this soup depending on what s in my fridge or my mood – it s one of those recipes that invites creativity. Feel free to make it your own and tailor it to your family s tastes.
- Add More Veggies: I love throwing in sliced mushrooms or chopped zucchini to make it even heartier and boost nutrition.
- Make It Lighter: Substitute half and half for heavy cream – it s still creamy but less rich.
- Spice It Up: Add a pinch of crushed red pepper flakes or some spicy Italian sausage if you like a bit of heat.
- Vegetarian Version: Swap Italian sausage with plant-based sausage and use vegetable broth.
How to Make Creamy Italian Sausage and Gnocchi Soup Recipe
Step 1: Brown the Sausage and Sauté the Veggies
Start by heating a Dutch oven or large pot over medium heat. Add the ground Italian sausage, breaking it apart with your spoon, along with diced onions, carrots, and celery. Stir frequently to ensure everything cooks evenly. You want the sausage nicely browned and the vegetables softened – it ll take about 8-10 minutes. This base sets the flavor tone, so be patient and don t rush the browning process.
Step 2: Add Garlic and Sun-Dried Tomatoes
Next, toss in the minced garlic and the chopped sun-dried tomatoes. I always drain the oil from the tomatoes to keep the soup from getting greasy, but don t rinse them – that flavor-packed oil is just concentrated sunshine! Stir for another minute or two until the garlic releases its fragrance and the tomatoes heat through. This step really takes the soup from good to amazing.
Step 3: Season and Add Broth with Gnocchi
Sprinkle in your herbs de Provence or Italian seasoning, then pour in the chicken broth. Bring everything to a boil, then add the potato gnocchi. Let the soup boil for about 2 minutes – just enough to cook the gnocchi until they re tender and soft but not mushy. The gnocchi are the star of this soup, so watch carefully and don t overcook.
Step 4: Wilt the Spinach
Reduce the heat slightly and stir in the fresh baby spinach until it s just wilted. If you re using frozen spinach, add it a bit earlier and give it extra time to defrost and incorporate. This adds a fresh green pop and balances the richness.
Step 5: Add Cream and Parmesan
Now lower the heat to a gentle simmer and stir in the heavy cream along with the fresh Parmesan cheese. Keep stirring until the cheese is fully melted and the soup is creamy and luscious. This is the moment when the flavors come together beautifully. Let it simmer for about 30 minutes, stirring occasionally, so it thickens up and the flavors deepen.
Step 6: Season and Serve
Finally, taste your soup and season it with salt and pepper as needed. Serve it hot and watch everyone dig right in – this Creamy Italian Sausage and Gnocchi Soup Recipe is always a winner at my table!
Pro Tips for Making Creamy Italian Sausage and Gnocchi Soup Recipe
- Use Quality Sausage: I ve found that sausage with good seasoning really shines through, so pick one you love or make your own.
- Don t Overcook the Gnocchi: Keep an eye on them; they only need a couple minutes in boiling broth before they’re perfect.
- Drain Sun-Dried Tomatoes Well: This prevents the soup from getting greasy while still giving you that rich tomato flavor.
- Adjust Creaminess at the End: If the soup thickens too much while simmering, add a little more broth or cream to reach your perfect consistency.
How to Serve Creamy Italian Sausage and Gnocchi Soup Recipe
Garnishes
I m a big fan of sprinkling extra freshly grated Parmesan on top, maybe a little cracked black pepper, and sometimes a touch of chopped fresh parsley or basil for a vibrant finish. The herbs brighten the bowl and make it look as good as it tastes.
Side Dishes
Simple sides like crusty garlic bread or a fresh green salad complement this Creamy Italian Sausage and Gnocchi Soup Recipe beautifully. The bread is perfect for soaking up all that luscious broth, and a crisp salad balances the richness.
Creative Ways to Present
For special occasions, I sometimes serve this soup in individual mini cocottes or large coffee mugs for a rustic, homey vibe. Adding a drizzle of chili oil or a swirl of extra cream on top makes it feel a little fancy without extra effort.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, where they keep well for about 3 days. I like to reheat gently on the stove over medium heat, adding a splash of chicken broth or milk to loosen the soup as it warms back up.
Freezing
From my experience, this soup doesn’t freeze well because the cream and gnocchi change texture after thawing. I usually avoid freezing it, preferring to enjoy fresh or refrigerated leftovers within a few days.
Reheating
When reheating, warm it slowly on the stovetop, stirring frequently. Adding a little broth or milk helps bring back the soup s creamy texture and prevents it from becoming too thick or grainy.
FAQs
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Can I use pre-cooked sausage for this soup?
Yes! If you have pre-cooked Italian sausage, you can chop or crumble it and add it in when you add the broth. Just reduce the initial cooking time since the sausage doesn’t need to brown again.
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What s the best type of gnocchi to use?
I prefer shelf-stable potato gnocchi for convenience, but fresh gnocchi works wonderfully too. Just adjust cooking times slightly – fresh gnocchi usually cooks faster.
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Can I make this soup vegetarian?
Absolutely. Use a plant-based Italian sausage or omit the sausage altogether and add extra veggies. Swap chicken broth for vegetable broth, and it s still deliciously creamy and satisfying.
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How thick will the soup be when done?
The soup will be creamy but still pourable – it thickens as it simmers but should remain saucy enough to ladle easily. If it gets too thick, just stir in a bit of broth or milk to loosen it.
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Can I substitute cream with a lighter option?
You sure can! Half and half is a great lighter alternative that keeps the soup luscious without being too heavy. Just note that it won t be as thick as using heavy cream.
Final Thoughts
This Creamy Italian Sausage and Gnocchi Soup Recipe holds a cozy place in my recipe collection – it s easy, comforting, and always brings smiles around the table. I love how everything comes together so effortlessly, and I honestly can t recommend it enough for your next batch of hearty soup. Give it a try, and you might just find your new favorite go-to meal that feels like a little celebration every time you make it.
PrintCreamy Italian Sausage and Gnocchi Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This Creamy Italian Sausage and Gnocchi Soup is a comforting and hearty dish featuring savory Italian sausage, tender potato gnocchi, fresh vegetables, and a rich creamy broth infused with Parmesan and herbs. Perfectly seasoned and easy to prepare, this soup makes a satisfying meal for chilly days.
Ingredients
Sausage and Vegetables
- 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
Soup Base and Extras
- 2 cups Chicken Broth
- 1 lb Shelf Stable Potato Gnocchi
- 2 cups Fresh Baby Spinach, chopped (frozen also works)
- 2 cups Heavy Cream or half and half
- 3 oz Fresh Parmesan, grated
- Salt and Pepper to taste
Instructions
- Cook the Sausage and Vegetables: In a Dutch oven or large pot, cook the ground Italian sausage along with the diced onions, carrots, and celery over medium heat. Stir frequently until the sausage is nicely browned and the vegetables have softened.
- Add Garlic and Sun-Dried Tomatoes: Mix in the minced garlic and chopped sun-dried tomatoes, making sure to drain the oil from the tomatoes beforehand. Stir thoroughly to release the garlic’s aroma and enhance the soup’s flavor.
- Add Seasoning and Broth: Sprinkle in the herbs de Provence or Italian seasoning, then pour in the chicken broth. Add the potato gnocchi and bring the mixture to a boil. Let it boil for about 2 minutes to cook the gnocchi properly.
- Wilt the Spinach: Stir in the fresh baby spinach until it wilts down, incorporating it evenly into the soup.
- Add Cream and Cheese: Lower the heat, then pour in the heavy cream (or half and half) and add the grated Parmesan cheese. Stir continuously until the cheese has fully melted and the soup is creamy.
- Simmer and Thicken: Let the soup simmer gently over low heat for about 30 minutes, stirring occasionally. This allows the flavors to meld and the soup to thicken to the perfect consistency.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Serve the soup hot, enjoying its rich and comforting flavors.
Notes
- For Extra Flavor: Use sun-dried tomatoes packed in oil for a richer taste, but drain the oil before adding to prevent the soup from becoming greasy.
- Make It Even Heartier: Add sliced mushrooms or other vegetables of your choice to increase the soup’s texture and nutrition.
- To lighten the soup, substitute half and half instead of heavy cream.
- Storing Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat.
- Freezing is not recommended as it may alter the texture of the soup.
- The soup will thicken after cooking; when reheating, add extra chicken broth or milk to achieve desired consistency.