Sausage Gnocchi Soup Recipe
This Sausage Gnocchi Soup is packed with delicious Italian flavors, hearty Italian sausage, and pillowy bites of potato gnocchi, all within an irresistibly creamy broth. Once you try this amazing recipe, you will want to make it all the time. It comes together quickly and has tons of room for additions or substitutions.
Servings: 5 servings
Calories: 850kcal
Ingredients
- 1 pound ground Italian sausage - chicken or pork, mild or hot
- 2 tablespoon salted butter
- 1 large onion - diced
- 3 ribs celery - chopped
- 3 carrots - sliced in half lengthwise and sliced
- 3 cloves garlic - minced
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon dried fennel
- 3 Roma tomatoes - quartered and chopped, see notes
- ½ cup dry white wine - optional, see notes
- 4-5 cups low-sodium chicken broth
- 1 pound potato gnocchi
- 1½ cups heavy cream
- 2 cups baby spinach - packed (add more if desired)
Instructions
- Crumble and cook the Italian sausage in a large soup pot set over medium heat until browned and cooked. Once cooked, drain all the grease, leaving about a tablespoon in the pot.
- Add the butter and cook the onion, celery, and carrots until softened, about 10 minutes.
- Add the minced garlic, dried thyme, basil, salt, black pepper, and dried fennel. Stir continuously until the garlic is fragrant, about 30 seconds. Stir in the tomatoes and cook until softened, about three minutes.
- Optional: Add a generous splash of dry white wine (Pinto Grigio, Sauvignon Blanc, or Chardonnay). Bring to a gentle simmer and cook until reduced by half.
- Stir in the broth and increase the heat to high. Once boiling, cover and reduce the heat to low, maintaining a steady simmer for 20 minutes.
- Carefully add the gnocchi and cook for 2-3 minutes, then slowly add the heavy cream. Simmer gently for 2-3 minutes (by this time, the gnocchi should be floating at the surface of the soup).
- Stir in the spinach and simmer for 2-3 minutes or until the spinach is wilted.
- This soup is best served hot with grated parmesan cheese, hot sauce, and fresh basil if desired.
Notes
- I prefer using ground Italian chicken sausage as it’s leaner and tastes nearly identical to pork sausage. Feel free to use hot Italian sausage or sweet Italian sausage, depending on your preference.
- You may use one (15-ounce) canned chopped or whole tomatoes for convenience.
- Adding wine is optional. Use a dry white wine such as Pinto Grigio, Sauvignon Blanc, or Chardonnay.
- Feel free to reduce the amount of heavy cream or substitute with half-and-half. Low-fat milk is not recommended.
- Kale is a delicious alternative to spinach. It may take an additional 1-2 minutes to cook.
Nutrition
Calories: 850kcal | Carbohydrates: 45g | Protein: 24g | Fat: 64g | Saturated Fat: 31g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 162mg | Sodium: 1586mg | Potassium: 773mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3572IU | Vitamin C: 14mg | Calcium: 140mg | Iron: 6mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.
Copyright © 2025 The Forked Spoon
