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Creamy Sausage Gnocchi Soup finished recipe

Creamy Sausage Gnocchi Soup

5 from 1 vote
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10 cups servings
Course: Appetizer
Cuisine: Italian
Calories: 617
Ingredients Method Nutrition

Ingredients
  

For the Sausage Gnocchi Soup
  • 1 tablespoon olive oil
  • 1 pound mild or hot Italian sausage casings removed if needed
  • 1 medium yellow onion about 6 ounces (170 g), finely diced
  • 2 medium carrots about 5 ounces (140 g), peeled and thinly sliced
  • 2 celery ribs about 3 ounces (85 g), thinly sliced
  • 3 garlic cloves minced
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1/4 cup all-purpose flour
  • 5 cups low-sodium chicken broth
  • 1 pound shelf-stable or refrigerated potato gnocchi
  • 1 cup heavy cream
  • 1/2 cup finely grated Parmesan cheese
  • 4 cups packed (120 g) baby spinach roughly chopped
  • 1/2 teaspoon fine salt plus more to taste
  • 1/4 teaspoon ground black pepper
Optional Garnishes
  • 2 tablespoons chopped fresh parsley optional
  • 1/4 cup finely grated Parmesan cheese optional, for serving

Method
 

Method
  1. Heat the olive oil in a 5- to 6-quart Dutch oven over medium-high heat.
  2. Add the Italian sausage and cook for 6 to 8 minutes, breaking it into small crumbles with a wooden spoon. Continue until no pink remains and the sausage reaches 160°F (71°C).
  3. If more than about 2 tablespoons of fat remain in the pot, carefully spoon out the excess. Leave a light coating behind to flavor the vegetables.
  4. Add the onion, carrots, and celery: Cook over medium heat for 6 to 8 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften.
  5. Stir in the garlic, Italian seasoning, and optional red pepper flakes. Cook for 30 seconds, until fragrant.
  6. Sprinkle the flour over the sausage and vegetables: Cook for 1 minute, stirring constantly. The mixture should look lightly pasty, with no dry flour remaining.
  7. Slowly pour in about 1 cup (240 ml) of the chicken broth while whisking. Once smooth, gradually add the remaining broth, scraping the bottom of the pot to release any browned bits.
  8. Bring the soup to a gentle simmer over medium-high heat, then reduce the heat to medium-low. Cook uncovered for 8 to 10 minutes, until the carrots and celery are nearly tender.
  9. Add the gnocchi and stir gently so they do not stick together. Simmer according to the package timing, usually 3 to 5 minutes, until the gnocchi are tender and begin floating near the surface.
  10. Reduce the heat to low and stir in the heavy cream. Heat for 2 to 3 minutes, until the soup is steaming but not boiling.
  11. Add the 1/2 cup (45 g) Parmesan in two additions, stirring until each portion melts. The broth should look creamy and lightly thickened without visible cheese strands.
  12. Add the chopped spinach and stir for 1 to 2 minutes, until wilted and bright green.
  13. Add the salt and black pepper: Taste before adding more salt because the sausage, broth, and Parmesan all contribute sodium.
  14. If the soup is thicker than desired, add 1/4 to 1/2 cup (60 to 120 ml) of warm broth or water. If it is too thin, simmer gently for another 2 to 3 minutes without allowing it to boil hard.
  15. Remove the pot from the heat and let the soup stand for 5 minutes. Ladle it into bowls and garnish with parsley and additional Parmesan, if using.

Nutrition

Serving: 1gCalories: 617kcalCarbohydrates: 20gProtein: 34gFat: 35gSaturated Fat: 11gSodium: 829mgFiber: 8gSugar: 25g

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