Description
This creamy Italian sausage gnocchi soup is a comforting and hearty dish combining savory Italian sausage, tender gnocchi, and fresh spinach in a rich, creamy broth infused with aromatic herbs and Parmesan cheese. Perfect for a cozy meal, this soup is easy to prepare and bursting with flavor.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup whole milk
- Salt to taste
- Pepper to taste
Main Ingredients
- 1 pound Italian sausage
- 1 pound gnocchi
- 2 cups spinach, chopped
- 1/2 cup grated Parmesan cheese
Instructions
- Heat the Oil: Heat a large pot or Dutch oven over medium heat and add one tablespoon of olive oil to prepare for sautéing the sausage.
- Cook the Sausage: Once the oil is hot, add one pound of Italian sausage to the pot, breaking it up into smaller pieces with a wooden spoon or spatula.
- Brown the Sausage: Cook the sausage until fully browned and cooked through, about 5 to 7 minutes, ensuring it’s crumbly and evenly cooked.
- Remove Sausage: Remove the cooked sausage from the pot and set it aside, leaving the rendered fat in the pot to enhance flavor for the soup base.
- Sauté Onion: Add the diced onion to the same pot and cook for 3 to 4 minutes until softened and translucent, forming the aromatic base.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds, taking care to prevent it from burning.
- Add Spices: Mix in dried oregano, dried basil, and crushed red pepper flakes, and cook for about 1 minute to toast the spices and release their aromas.
- Add Broth: Pour in the chicken broth, scraping the bottom of the pot to lift any browned bits, which enrich the flavor.
- Simmer Broth: Bring the mixture to a gentle simmer over medium-high heat and let it cook for about 5 minutes to allow flavors to meld.
- Add Cream and Milk: Reduce heat to medium and stir in heavy cream and whole milk, combining thoroughly to achieve a creamy consistency.
- Incorporate Gnocchi: Add the gnocchi to the soup, stirring well to evenly distribute them throughout the pot.
- Cook Gnocchi: Let the soup simmer for 5 to 7 minutes, or until the gnocchi are tender and fully cooked.
- Return Sausage: Add the browned sausage back into the pot and stir to combine evenly.
- Add Spinach: Stir in the chopped spinach and cook for 1 to 2 minutes until the spinach is wilted and tender.
- Add Parmesan: Mix in the grated Parmesan cheese until it melts completely, creating a rich, creamy texture.
- Season to Taste: Season the soup with salt and pepper, adjusting as necessary and stirring well to distribute the seasoning.
- Finish and Serve: Remove the soup from heat once everything is heated through and well combined; serve hot, with optional extra Parmesan cheese garnish.
Notes
- To reduce spice, omit or decrease crushed red pepper flakes.
- For a lighter version, substitute heavy cream with half-and-half or milk, but soup will be less rich.
- Use fresh gnocchi for best texture; frozen can be used but may require longer cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adding extra vegetables like mushrooms or bell peppers can enhance texture and flavor.
