Sausage Gnocchi Soup
Sausage Gnocchi Soup is rich, creamy, and packed with flavor from savory sausage and tender gnocchi.
Servings: 5 servings
Cost: $11.18
Equipment
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, see note 1
- 2 cups kale or baby spinach, coarsely chopped
- Fresh thyme optional, for garnish
- Hearty buttered bread optional, for serving
Instructions
- Heat olive oil in a large pot over high heat. Once hot, add the sausage and sear for about a minute per side. Crumble and cook until deeply browned. (More color on the meat=more flavor). Remove with a slotted spoon to a paper towel-lined plate, leaving 2–3 tablespoons of grease in the pot. Drain off excess if there is more than that.
- Add onion, celery, and carrot to the pot. Cook, stirring occasionally, for 7–9 minutes, or until tender. Take your time here; the veggies won’t soften much more later. Add garlic and cook for 30 seconds, stirring constantly.
- Stir in salt, pepper, Italian seasoning, parsley, oregano, and thyme. Mix for about 15 seconds, then add butter and stir until melted.
- Sprinkle flour over vegetables and whisk constantly for 1 minute. Slowly pour in the broth, whisking until smooth and slightly thickened. Gradually whisk in the milk and cream, then bring to a gentle boil.
- Once boiling, reduce the heat to medium. Add the gnocchi (see note 1), kale, and cooked sausage. Simmer for 2–4 minutes, or until the gnocchi is tender. Taste and adjust seasoning as needed.
- Ladle into bowls and top with fresh thyme if desired. Serve with hearty buttered bread on the side.
Video
Notes
Note 1: I like Rana’s refrigerated gnocchi best here. Use a brand you enjoy, as some shelf-stable versions can taste a bit stale. Rana’s cooks in 2–3 minutes, so I add it right at the end. If your gnocchi takes longer, add it earlier and cook it 1 minute less than the package directs before adding the sausage and kale.
Soup Storage: Store in an airtight container in the fridge for up to 3 days. Add a splash of milk or broth when reheating since the gnocchi will soak up some liquid. Or, to keep the gnocchi from getting too soft, scoop it out with a wire skimmer and store it separately. Freezing isn’t recommended, as the dairy and gnocchi don’t thaw well.
Nutrition
Serving: 1serving | Calories: 713kcal | Carbohydrates: 47g | Protein: 24g | Fat: 47g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 118mg | Sodium: 1671mg | Potassium: 931mg | Fiber: 3g | Sugar: 8g | Vitamin A: 6007IU | Vitamin C: 35mg | Calcium: 190mg | Iron: 0.9mg