Make this hearty, creamy Italian sausage and gnocchi soup in one pot. It is a comforting meal ready in under 30 minutes, perfect for busy weeknights.
Author:cookingbyjade
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American Italian
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound Italian sausage, casings removed
1 medium yellow onion, chopped
3 cloves garlic, minced
6 cups chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (16 ounce) package shelf-stable potato gnocchi
1/2 cup heavy cream
3 cups fresh spinach
1/4 cup grated Parmesan cheese, for serving
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off excess grease.
Add the chopped onion to the pot and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and diced tomatoes (with their juice). Add the Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
Add the shelf-stable gnocchi to the simmering broth. Cook according to package directions, usually about 3 to 5 minutes, until the gnocchi float.
Reduce the heat to low. Stir in the heavy cream until the broth is fully combined and creamy. Do not let the soup boil after adding the cream.
Stir in the fresh spinach until it wilts completely, about 1 to 2 minutes.
Serve the soup hot, topped with grated Parmesan cheese.
Notes
You can substitute kale for spinach if you prefer a heartier green. Add kale a few minutes before the gnocchi so it has time to soften.
For a richer flavor, use half chicken broth and half vegetable broth.
This recipe is a great base for a Tuscan Sausage Gnocchi Meal; add sun-dried tomatoes with the diced tomatoes for extra flavor.