Description
This hearty Sausage Gnocchi Soup combines Italian sausage, tender gnocchi, and fresh vegetables in a creamy, flavorful broth. Warm and satisfying, it’s perfect for a comforting meal that comes together in just 45 minutes.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage
- 1 cup diced yellow onion
- 3/4 cup diced celery
- 3/4 cup diced carrot
- 1 tablespoon minced garlic
- 5 tablespoons unsalted butter
- 1/8 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 6 tablespoons all-purpose flour
- 1 (32-ounce) carton reduced-sodium chicken broth
- 2 cups whole milk
- 1/3 cup heavy cream
- 1 (12-ounce) package gnocchi (refrigerated if possible)
- 2 cups kale or baby spinach, coarsely chopped
Optional Garnishes and Sides
- Fresh thyme (optional, for garnish)
- Hearty buttered bread (optional, for serving)
Instructions
- Cook Sausage: Heat olive oil in a large pot over high heat. Once hot, add the ground Italian sausage and sear for about one minute per side. Crumble the sausage as it cooks and continue until deeply browned. The more color on the meat, the more flavor it develops. Remove the cooked sausage using a slotted spoon to a paper towel-lined plate. Leave 2 to 3 tablespoons of sausage grease in the pot, draining off any excess.
- Sauté Veggies: Add the diced onion, celery, and carrot to the pot. Cook, stirring occasionally, for 7 to 9 minutes, until the vegetables are tender but still retain some texture. Add the minced garlic and cook for an additional 30 seconds while stirring constantly to release its aroma.
- Add Seasonings: Stir in the salt, pepper, Italian seasoning, dried parsley, dried oregano, and dried thyme. Mix for about 15 seconds to evenly distribute the spices. Then add the unsalted butter and stir until melted and combined with the vegetables.
- Make The Base: Sprinkle the all-purpose flour evenly over the vegetables and whisk constantly for one minute to cook out the raw flour taste. Slowly pour in the reduced-sodium chicken broth while whisking continuously until the mixture is smooth and starts to thicken slightly. Gradually whisk in the whole milk and heavy cream, then bring the soup to a gentle boil.
- Finish Soup: Once boiling, reduce the heat to medium. Add the gnocchi, coarsely chopped kale (or baby spinach), and the cooked sausage back into the pot. Simmer for 2 to 4 minutes, or until the gnocchi are tender and cooked through. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls. Garnish with fresh thyme if desired and serve alongside hearty buttered bread for a comforting meal.
Notes
- For best results, use refrigerated gnocchi as it holds its shape better during cooking.
- Vegetables can be finely chopped to suit your texture preference.
- If you prefer a thicker soup, simmer a bit longer to reduce the liquid before adding the gnocchi.
- This soup freezes well; store leftovers in an airtight container for up to 3 months.
- Use kale or baby spinach interchangeably depending on your taste and availability.
