Description
A rich and comforting Creamy Italian Sausage and Gnocchi Soup featuring browned Italian sausage, tender vegetables, sun-dried tomatoes, and pillowy potato gnocchi simmered in a luscious blend of chicken broth, heavy cream, and Parmesan cheese. Perfect for a satisfying meal that warms you up from the inside out.
Ingredients
Units
Scale
Meat and Vegetables
- 1 lb Ground Italian Sausage
- 2 Carrots, diced
- 2 Ribs of Celery, diced
- 1 Yellow Onion, diced
- 6-7 Garlic Cloves, minced
- 1/4 cup Sun Dried Tomatoes, chopped and drained
Seasonings and Broth
- 1 tsp Herbs De Provence or Italian Seasoning
- 2 cups Chicken Broth
- Salt and Pepper to taste
Dairy and Cheese
- 2 cups Heavy Cream or half and half
- 3 oz Fresh Parmesan, grated
Other
- 1 lb Shelf Stable Potato Gnocchi
- 2 cups Fresh Baby Spinach, chopped (frozen also works)
Instructions
- Cook Sausage and Vegetables: In a Dutch Oven or large pot over medium heat, cook the ground Italian sausage with diced onions, carrots, and celery, stirring frequently until the sausage is browned and the vegetables are tender.
- Add Garlic and Sun-Dried Tomatoes: Stir in the minced garlic and chopped sun-dried tomatoes (drained to remove excess oil). Cook for 1-2 minutes until the garlic releases its aroma and flavors meld.
- Cook Gnocchi and Spinach: Sprinkle in the herbs de Provence, add the chicken broth and potato gnocchi, and bring to a boil. Boil for about 2 minutes to cook the gnocchi, then stir in the chopped spinach until wilted.
- Add Cream and Cheese: Reduce heat to low, then stir in the heavy cream and grated Parmesan cheese until the cheese melts completely and the soup is creamy.
- Simmer Soup: Let the soup simmer on low heat for about 30 minutes, stirring occasionally until it thickens to desired consistency.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve the soup hot and enjoy.
Notes
- For extra flavor, use sun-dried tomatoes packed in oil, but be sure to drain off the oil to avoid making the soup greasy.
- Make it heartier by adding sliced mushrooms or other vegetables of your choice.
- To lighten the soup, substitute heavy cream with half and half.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over medium heat.
- Freezing is not recommended as it affects the texture of the soup.
- Since the soup thickens after cooking, add extra chicken broth or milk when reheating if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 85 mg
