Italian Sausage Gnocchi Soup

Ingredients

• 1 lb Italian sausage (ground or removed from casings)
• 0.5 onion (diced)
• 3 cloves garlic (minced)
• 4 cup chicken broth
• 16 oz potato gnocchi (shelf-stable or refrigerated)
• 1 cup heavy cream
• 2 cup fresh baby spinach (packed)
• 0.25 cup Parmesan cheese (shredded, for serving)

Steps

1. 1

   In a large pot or Dutch oven over medium-high heat, add the ground Italian sausage and diced onion. Cook, breaking up the meat with a wooden spoon, until the sausage is browned and the onion is translucent.

2. 2

   Add the minced garlic to the pot and sauté for about 1 minute until fragrant.

3. 3

   Pour in the chicken broth and bring the mixture to a gentle boil.

4. 4

   Add the potato gnocchi to the boiling broth. Reduce heat to medium and let the soup simmer for about 10 minutes, or until the gnocchi are tender and cooked through.

5. 5

   Stir in the heavy cream and fresh baby spinach. Continue to cook for 1-2 minutes until the spinach is wilted and the soup is heated through.

6. 6

   Serve hot, garnished with shredded Parmesan cheese if desired.

Notes

This recipe is very freezer-friendly, though the gnocchi texture is best when served fresh. If the soup is too thick, you can thin it with an extra splash of chicken broth.

Nutrition per serving

• soup
• main
• dinner
• one-pot
• sausage
• gnocchi
• fall recipes
• quick dinner