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–+ servings
Creamy Italian Sausage Gnocchi Soup

Creamy Italian Sausage Gnocchi Soup: Cozy Comfort Awaits

This Creamy Italian Sausage Gnocchi Soup is a comforting dish that combines hearty sausage, tender gnocchi, and vibrant spinach for a quick and satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil (or Avocado Oil) Adds richness for sautéing; can substitute with any neutral oil.
  • 1 pound Italian Sausage Hot or mild; remove casing if using links.
  • 1 medium Yellow Onion Diced; adds sweetness and depth of flavor.
  • 4 cloves Garlic Minced; enhances aroma and taste.
  • 2 tablespoons Tomato Paste Adds a concentrated tomato flavor.
  • 2 teaspoons Italian Seasoning Brings herbal notes; feel free to adjust.
  • 4 cups Low-Sodium Chicken Broth Forms the soup base; use vegetable broth for a lighter version.
  • 28 ounces Crushed Fire-Roasted Tomatoes Adds robust tomato flavor with slight smokiness.
For the Gnocchi and Greens
  • 16 ounces Mini Gnocchi Provides heartiness and texture; regular gnocchi can be cut in half.
  • 3 generous cups Baby Spinach Adds nutrition and color; kale can be used as a substitute.
For Seasoning and Creaminess
  • 1.5 teaspoons Kosher Salt Essential for seasoning.
  • 0.5 teaspoon Freshly Ground Black Pepper For heat and flavor.
  • 0.33 cup Heavy Cream Creates creaminess; coconut milk is a dairy-free alternative.
  • Parmesan Cheese Freshly grated, for serving.
  • Crushed Red Pepper Flakes For serving, optional.

Equipment

  • large pot or Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of olive oil over medium heat in a large pot. Add 1 pound of Italian sausage, breaking it into small crumbles. Cook for 8-10 minutes until golden brown.
  2. Add 1 medium diced yellow onion and 4 minced garlic cloves to the pot. Sauté for about 5 minutes until the onion is soft and translucent.
  3. Stir in 2 tablespoons of tomato paste and 2 teaspoons of Italian seasoning, cooking for 2 minutes.
  4. Pour in 4 cups of low-sodium chicken broth and 28 ounces of crushed fire-roasted tomatoes. Stir to combine, cover, and bring to a gentle boil for about 5 minutes.
  5. Once boiling, add 16 ounces of mini gnocchi, stirring to ensure they don’t stick. Cook for 2 minutes until they float to the surface.
  6. Reduce heat to medium-low and stir in 3 generous cups of baby spinach. Season with 1.5 teaspoons of kosher salt and 0.5 teaspoon of freshly ground black pepper and cook for 2 minutes.
  7. Pour in 0.33 cup of heavy cream and simmer for an additional 5 minutes.
  8. Serve hot, garnishing with freshly grated Parmesan cheese and crushed red pepper flakes if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 40IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

Use high-quality Italian sausage and fresh produce for maximum flavor. Avoid overcooking the gnocchi; they only need about 2 minutes in the boiling soup. Reduce heat before adding heavy cream to prevent curdling. Store leftovers in an airtight container for up to 3-4 days.

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