Sausage Gnocchi Soup
This hearty Italian-American soup combines crumbled Italian sausage with pillowy potato gnocchi in a rich, creamy broth loaded with vegetables and fresh spinach.
Ingredients
- 1 lb Italian sausage mild or hot, casings removed
- 2 tbsp olive oil if needed
- 2 tbsp butter
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup half-and-half or heavy cream
- 1 package 16 oz potato gnocchi
- 2 cups fresh spinach chopped
- 1 tsp Italian seasoning
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes optional
- Salt and pepper to taste
- 1/2 cup grated parmesan cheese
- Fresh basil for garnish optional
Instructions
- Brown the sausage: In a large pot or Dutch oven over medium-high heat, crumble and cook the Italian sausage until browned and crispy, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of drippings in the pot.
- Sauté vegetables: If needed, add butter to the sausage drippings. Add onion, carrots, and celery. Cook for 6-7 minutes until vegetables are softened. Add garlic and cook for another minute until fragrant.
- Make the roux: Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook off the raw flour taste.
- Add liquids: Slowly pour in chicken broth while whisking to prevent lumps. Bring to a simmer.
- Add seasonings and cream: Stir in Italian seasoning, thyme, red pepper flakes (if using), salt, and pepper. Add the half-and-half and return the cooked sausage to the pot.
- Cook the gnocchi: Add gnocchi and simmer for 4-5 minutes until they float to the surface and are tender.
- Finish the soup: Stir in spinach and parmesan cheese. Simmer for 2-3 minutes until spinach wilts and soup thickens slightly. Taste and adjust seasoning.
- Serve: Ladle into bowls and garnish with extra parmesan, fresh basil, and a drizzle of olive oil if desired. Serve with crusty bread.