Italian Sausage Gnocchi Soup

Ingredients

• 1 tbsp olive oil (For sautéing; the source does not specify an amount, so 1 tablespoon is estimated.)
• 1 yellow onion (Diced)
• 1.5 tbsp garlic (Minced; the source gives a range of 1–2 tablespoons.)
• 1 lb mild Italian sausage (Remove from casings if using links, if necessary.)
• 0.5 tsp salt
• 1 tsp black pepper
• 1 tsp Italian seasoning
• 1 tsp dried parsley
• 1 tsp dried oregano
• 1 tsp garlic and onion powder
• 1 tsp crushed red pepper flakes (Optional)
• 1 tbsp tomato paste
• 2 cups chicken or beef bone broth (The source permits either chicken or beef bone broth.)
• 16 oz dry potato gnocchi (Add directly to the soup; no separate pot of water is needed.)
• 2 cups heavy cream
• 3 oz Parmesan cheese (Grated; Romano cheese may be substituted.)
• 2 cups fresh spinach (Chopped or diced)

Steps

1. 1

   Heat a medium or large heavy-bottomed pan or pot over medium heat. Add the olive oil, then add the diced yellow onion. Sauté for about 4–5 minutes, stirring occasionally, until the onion is translucent and softened.

2. 2

   Add the minced garlic to the softened onion. Stir to combine and cook for about 30–60 seconds, just until fragrant; do not let the garlic brown.

3. 3

   Add the mild Italian sausage. Break it into small pieces with a wooden spoon and cook until browned and no longer pink, about 6–8 minutes.

4. 4

   Add the salt, black pepper, Italian seasoning, dried parsley, oregano, garlic and onion powder, optional crushed red pepper flakes, and tomato paste. Stir thoroughly so the seasonings and tomato paste coat the sausage and aromatics, and cook for about 1 minute.

5. 5

   Pour in the chicken or beef bone broth. Scrape the bottom of the pan with the spoon to loosen any browned bits, then bring the mixture to a boil.

6. 6

   Once the broth is boiling, add the dry gnocchi directly to the pan. Stir, then cook for 2–3 minutes, or according to the package timing, until the gnocchi is tender but not falling apart.

7. 7

   Reduce the heat to low. Pour in the heavy cream and stir gently until it is fully incorporated into the broth without returning the soup to a vigorous boil.

8. 8

   Add the grated Parmesan cheese and stir until it melts into the creamy broth. If using Romano instead, add it in the same way.

9. 9

   Add the chopped fresh spinach. Fold it into the soup and cook until wilted, about 1–2 minutes.

10. 10

    Keep the soup at a gentle simmer over low heat for 10 additional minutes, stirring occasionally, until the broth thickens slightly and the flavors come together. Avoid a hard boil so the cream remains smooth and the gnocchi holds its shape.

11. 11

    Ladle the soup into bowls and serve immediately. Finish with extra grated Parmesan, fresh parsley, or red pepper flakes if desired.

Notes

Store in an airtight container in the refrigerator for up to 4 days. The gnocchi absorbs broth as it sits, so loosen leftovers with a splash of broth or cream when reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave at medium power in 60-second intervals. Spicy Italian sausage or turkey sausage can be used; turkey sausage may require adjusted seasoning. Fresh gnocchi cooks faster, usually in 1–2 minutes, so watch it closely. Serve with crusty bread or a simple green salad.

Nutrition per serving

• soup
• main
• one-pot
• Italian
• creamy
• comfort food
• stovetop
• family-friendly