Italian Sausage Gnocchi Soup

Ingredients

• 1 lb Italian sausage (Mild or hot, casings removed)
• 1 Yellow onion (Diced)
• 3 cloves Garlic (Minced)
• 1 tsp Italian seasoning
• 4 cups Chicken broth (Use low-sodium broth if preferred)
• 1 can Diced tomatoes (14.5-ounce can, with juices)
• 1 cup Heavy cream
• 1 lb Potato gnocchi (Shelf-stable or refrigerated)
• 3 cups Baby spinach
• 0.5 cup Parmesan cheese (Finely grated, plus more for serving if desired)
• 1 tbsp Olive oil (Use only if the sausage does not release enough fat)
• Kosher salt (To taste)
• Black pepper (Freshly ground, to taste)

Steps

1. 1

   Prepare the ingredients: remove the sausage from its casings, dice the onion, mince the garlic, and grate the Parmesan. Keep the gnocchi and spinach ready to add later.

2. 2

   Place a large heavy-bottomed pot or Dutch oven over medium heat. Add the sausage and cook for 5 to 6 minutes, breaking it into small pieces with a wooden spoon, until browned and cooked through. If the sausage is very lean and the pot is dry, add the olive oil.

3. 3

   Add the diced onion to the browned sausage. Cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.

4. 4

   Add the minced garlic and Italian seasoning. Cook for about 30 seconds, stirring constantly, until fragrant but not browned.

5. 5

   Pour in the chicken broth and diced tomatoes with their juices. Stir well, scraping up any browned bits from the bottom of the pot. Bring the soup to a gentle boil.

6. 6

   Add the gnocchi to the simmering soup. Reduce the heat to medium-low and simmer for about 5 minutes, or according to the package directions, until the gnocchi are tender and rise toward the surface.

7. 7

   Pour in the heavy cream and stir to combine. Return the soup to a gentle simmer, but do not let it boil vigorously.

8. 8

   Add the baby spinach. Stir for 1 to 2 minutes, until the leaves are wilted and evenly distributed through the soup.

9. 9

   Stir in the grated Parmesan until melted and incorporated. Taste and season with salt and freshly ground black pepper as needed.

10. 10

    Ladle the soup into bowls and serve immediately, garnished with additional Parmesan and black pepper if desired.

Notes

The supplied description and transcript identify the dish and a roughly 10-minute simmer but do not provide a written ingredient list or exact quantities. The ingredient amounts and detailed method are therefore reconstructed estimates based on the linked Italian sausage gnocchi soup concept. For a double batch, use a pot large enough to hold the increased volume and adjust seasoning after simmering.

Nutrition per serving

• soup
• main
• Italian-inspired
• one-pot
• quick dinner
• under 30 minutes
• comfort food
• fall