Description
A rich and comforting Creamy Italian Sausage and Gnocchi Soup made with browned Italian sausage, tender vegetables, flavorful sun-dried tomatoes, fresh spinach, and cheesy Parmesan in a creamy broth. Perfect for a hearty meal any day of the week.
Ingredients
Units
Scale
Main Ingredients
- 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
- Cook Sausage and Vegetables: In a Dutch oven or large pot, cook the ground Italian sausage with diced onions, carrots, and celery over medium heat, stirring frequently until the sausage is browned and the vegetables are tender.
- Add Garlic and Sun-Dried Tomatoes: Stir in the minced garlic and chopped sun-dried tomatoes (be sure to drain the oil first). Cook for another minute to release the garlic’s aroma and deepen the flavors.
- Add Seasoning, Broth, and Gnocchi: Sprinkle in the herbs de Provence or Italian seasoning. Pour in the chicken broth and add the potato gnocchi, then bring everything to a boil. Let it boil for about 2 minutes to cook the gnocchi.
- Add Spinach: Stir in the fresh chopped baby spinach until it wilts down into the soup.
- Add Cream and Parmesan: Reduce the heat to low, then stir in the heavy cream (or half and half) and grated fresh Parmesan cheese until the cheese is completely melted.
- Simmer and Thicken: Let the soup simmer on low heat for about 30 minutes, stirring occasionally until the soup thickens to your desired consistency.
- Season and Serve: Taste and season with salt and pepper as needed. Serve hot and enjoy!
Notes
- For extra flavor, use sun-dried tomatoes packed in oil but be sure to drain the oil to avoid greasiness.
- Make it heartier by adding sliced mushrooms or other favorite vegetables.
- Use half and half instead of heavy cream for a lighter version of the soup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat.
- Freezing the soup is not recommended as it may alter the texture.
- The soup thickens as it cools; to reheat, add extra chicken broth or milk to adjust the consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 65 mg
