Description
This hearty Sausage and Gnocchi Soup is a comforting one-pot meal packed with savory pork sausage, tender gnocchi, fresh spinach, and a flavorful tomato-based broth seasoned with fennel seeds and Italian herbs. Perfect for a cozy dinner, it combines rich textures and bold flavors with an easy stovetop method.
Ingredients
Scale
Soup Base
- 1 tablespoon extra virgin olive oil
- 10 ounces ground pork sausage
- ¾ teaspoon dried fennel seeds, crushed between your fingers
- ¼ teaspoon red pepper flakes
- ½ yellow onion, chopped
- 3 garlic cloves, pressed or minced
- 2 cups chicken stock
- 2 cups water
- 1 15 ounce can diced tomatoes with their juice
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Main Ingredients
- 1 16 ounce package gnocchi
- 2 cups fresh spinach
- Parmesan cheese, grated (for serving)
Instructions
- Brown the sausage: In a large dutch oven or stock pot, heat the olive oil over medium-high heat. Add the ground pork sausage, crushed fennel seeds, and red pepper flakes. Cook, breaking up the sausage with a wooden spoon until browned and cooked through.
- Sauté aromatics: Add the chopped yellow onion and minced garlic to the pot. Cook, stirring frequently, for about 5 minutes until the onions soften and become translucent.
- Add liquids and seasoning: Pour in the chicken stock, water, and diced tomatoes with their juice. Stir in Italian seasoning, kosher salt, and freshly ground black pepper. Bring the mixture to a boil.
- Simmer the soup: Once boiling, reduce heat and let the soup simmer for 10 minutes to develop flavors.
- Cook the gnocchi: Add the gnocchi to the simmering soup. Cook until the gnocchi float to the top, approximately 5 minutes.
- Finish with spinach: Turn off the heat and stir in the fresh spinach until wilted. Taste the soup and adjust seasoning if necessary.
- Serve: Ladle the soup into bowls and sprinkle grated Parmesan cheese on top. Serve hot.
Notes
- You can substitute ground turkey or chicken sausage for a leaner option.
- If you prefer a spicier soup, increase the red pepper flakes to ½ teaspoon.
- Use vegetable broth instead of chicken stock to make the soup vegetarian-friendly (omit sausage in that case).
- Gnocchi flourishes best when cooked gently; avoid overcooking to maintain a tender texture.
- For an extra creamy texture, stir in a splash of heavy cream or half-and-half just before serving.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg
