Description
A hearty and comforting Sausage Gnocchi Soup featuring savory Italian sausage, tender potato gnocchi, fresh vegetables, and a creamy broth, perfect for cozy meals.
Ingredients
Scale
Meat and Dairy
- 1 pound ground Italian sausage, chicken or pork, mild or hot
- 2 tablespoon salted butter
- 1½ cups heavy cream
Vegetables and Aromatics
- 1 large onion, diced
- 3 ribs celery, chopped
- 3 carrots, sliced in half lengthwise and sliced
- 3 cloves garlic, minced
- 3 Roma tomatoes, quartered and chopped
- 2 cups baby spinach, packed (add more if desired)
Liquids and Broth
- ½ cup dry white wine, optional (Pinto Grigio, Sauvignon Blanc, or Chardonnay)
- 4–5 cups low-sodium chicken broth
Herbs and Spices
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon dried fennel
Other
- 1 pound potato gnocchi
Instructions
- Cook Sausage: Crumble and cook the Italian sausage in a large soup pot over medium heat until browned and cooked through. Drain all excess grease, leaving about a tablespoon in the pot for sautéing.
- Sauté Vegetables: Add the butter to the pot and cook the diced onion, chopped celery, and sliced carrots until softened, approximately 10 minutes, stirring occasionally to develop flavors.
- Add Aromatics and Herbs: Stir in the minced garlic, dried thyme, dried basil, salt, black pepper, and dried fennel. Cook for about 30 seconds while stirring until the garlic is fragrant. Add the chopped Roma tomatoes and cook until they soften, about 3 minutes.
- Deglaze with Wine (Optional): Pour in a generous splash of dry white wine, such as Pinto Grigio, Sauvignon Blanc, or Chardonnay, then bring to a gentle simmer. Cook until the wine is reduced by half to concentrate flavor.
- Add Broth and Simmer: Stir in the low-sodium chicken broth and raise the heat to high. Once the soup reaches a boil, cover the pot, reduce heat to low, and allow to simmer steadily for 20 minutes to meld the flavors.
- Cook Gnocchi and Add Cream: Carefully add the potato gnocchi to the simmering soup and cook for 2-3 minutes until they start floating to the top. Slowly stir in the heavy cream and simmer gently for another 2-3 minutes to combine and heat through.
- Add Spinach: Stir in the baby spinach and cook for 2-3 minutes, or until the spinach is wilted and bright green, integrating it fully into the soup.
- Serve: Serve the soup hot, optionally garnished with grated parmesan cheese, fresh basil leaves, and hot sauce for added flavor.
Notes
- You can substitute ground chicken or pork sausage to vary the flavor and heat level (mild or hot).
- If you prefer a thicker soup, reduce the amount of chicken broth slightly or simmer uncovered for longer.
- The white wine is optional but adds depth and brightness; if omitted, add an equal amount of broth instead.
- Fresh basil and grated parmesan cheese make excellent garnishes to enhance flavor.
- Adjust the seasoning with salt and pepper at the end, as cheese and broth can add saltiness.
- Use low-sodium broth to control salt content in the soup.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 75mg
