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
Units
Scale
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.
