There’s something truly comforting about a big, steaming bowl of soup, isn’t there? Especially when it’s a chilly evening, and you’re craving something hearty to warm your soul. This Italian Sausage and Gnocchi Soup is like a hug in a bowl, and it’s got a special place in my family’s heart—and kitchen. I remember the first time I made it; it was a rather impromptu decision after finding a lonely package of gnocchi in the pantry. A quick survey of the fridge revealed half a pound of Italian sausage and some spinach that needed using up. And just like that, a new family favorite was born.
It’s the kind of dish that reminds me of family, of laughter echoing off the kitchen walls, and of everyone gathering around the table eager to dig in. My husband always says he loves this soup because it feels like a meal in itself—rich, satisfying, and full of flavors that just meld together perfectly. The combination of savory sausage and pillowy gnocchi in a creamy broth feels indulgent, yet it’s surprisingly easy to whip up.
What I love most about this recipe is its versatility. You can adjust the ingredients based on what you have on hand, making it not only delicious but practical. Plus, the aroma that fills your home while it’s simmering away is simply irresistible. Trust me, once you make this, your family will be requesting it time and time again. So, why not give it a try and make your next meal one to remember?
How to Make Italian Sausage And Gnocchi Soup
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Ingredients:
- ½ pound bulk Italian sausage
- ¼ cup butter
- ½ cup chopped yellow onion
- 1 teaspoon minced garlic
- ¼ cup all-purpose flour
- 3 ½ cups unsalted chicken broth
- 1 cup heavy cream
- 1 (16 ounce) package potato gnocchi
- ½ cup chopped spinach
- ½ cup canned diced tomatoes
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese (or more to taste)
Directions:
- Start by browning the Italian sausage in a large skillet over medium-high heat, breaking it into smaller chunks as it cooks. Once browned, roughly 7 minutes, transfer the sausage to a bowl and set aside. Carefully drain the excess grease and wipe the skillet clean.
- Melt the butter in the same skillet over medium heat. Toss in the chopped onion and sauté until it’s soft and translucent, about 2 to 3 minutes. Add the minced garlic, stirring for an additional minute until it becomes fragrant.
- Sprinkle the flour into the onion mixture, stirring constantly to create a roux. Gradually pour in the chicken broth and heavy cream, whisking continuously to prevent lumps. Bring this mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10 minutes until it thickens, stirring occasionally.
- Gently add the cooked sausage back into the skillet along with the gnocchi, spinach, and diced tomatoes. Turn up the heat to medium and cook for another 2 to 3 minutes until the gnocchi is heated through.
- Season the soup with salt and pepper according to your taste. Serve hot, garnished with grated Parmesan cheese.
Don’t Have All the Ingredients? Here’s What to Use Instead
If you’re out of Italian sausage, try using ground turkey or chicken for a lighter version. You can replace heavy cream with half-and-half or milk for a less rich broth. For more greens, consider kale or Swiss chard as a spinach substitute. And if Parmesan cheese isn’t available, Asiago or Romano can work nicely too.
Keeping Your Soup Fresh
To store leftovers, let the soup cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3 days. If you want to freeze it, note that the texture of the gnocchi may change slightly, but it should last for up to 3 months in the freezer. Reheat gently on the stovetop, adding a splash of broth if needed to adjust the consistency.
Perfect Pairings for Italian Sausage And Gnocchi Soup
Pair this soup with a crusty loaf of garlic bread or a simple green salad for a complete meal. A crisp white wine, like Pinot Grigio, complements the flavors beautifully. Alternatively, a light red wine, such as Chianti, can enhance the savory notes of the sausage.
Cooking Hacks to Elevate This Soup
To bring out even more flavor, consider adding a pinch of red pepper flakes for some heat. If you prefer a thicker soup, mash a few gnocchi with the back of a spoon as the soup simmers. And for an extra layer of flavor, try browning the sausage with a bit of fennel seed.
Seasonal Twists for Italian Sausage And Gnocchi Soup
In the spring, add fresh peas or asparagus for a pop of color. During summer, substitute the canned tomatoes with ripe, diced fresh tomatoes. In fall, incorporate roasted butternut squash cubes for a sweet touch. And in winter, increase the spinach to add a heartier texture.
FAQs:
Can I make this soup in advance?
Yes, this soup can be made a day ahead. In fact, letting it sit overnight allows the flavors to meld beautifully. Just be sure to store it in an airtight container in the refrigerator and reheat it gently on the stovetop, adding a bit of broth if it has thickened.
Is it possible to make this soup vegetarian?
Absolutely! Swap the Italian sausage for a plant-based sausage alternative or use mushrooms for a meaty texture. Ensure that the chicken broth is replaced with vegetable broth to keep it vegetarian-friendly. Adding beans, like cannellini, can also increase the protein content.
Can I use homemade gnocchi?
Homemade gnocchi would be a delightful addition to this soup. Just keep in mind that fresh gnocchi cooks faster than store-bought, so adjust the cooking time accordingly. Homemade gnocchi can enhance the texture and flavor of your dish significantly.
How can I make the soup spicy?
To spice up the soup, consider adding a dash of cayenne pepper or a spoonful of hot sauce while simmering the broth. You could also opt for spicy Italian sausage instead of the regular variety for an extra kick right from the start.
What can I use instead of heavy cream?
If you’re looking for a lighter alternative to heavy cream, consider using half-and-half or whole milk. For a dairy-free option, coconut milk or almond milk can add a creamy texture without the dairy, though it will slightly alter the soup’s flavor.
How do I prevent the soup from being too thick?
If your soup turns out thicker than desired, simply add a bit more chicken broth or water to reach your preferred consistency. Be sure to adjust the seasoning after diluting to maintain the soup’s flavor. Stirring occasionally while simmering also helps achieve a smooth texture.
Italian Sausage And Gnocchi Soup
Equipment
- Skillet
Ingredients
- ½ pound bulk Italian sausage
- ¼ cup butter
- ½ cup chopped yellow onion
- 1 teaspoon minced garlic
- ¼ cup all-purpose flour
- 3 ½ cups unsalted chicken broth (such as Swanson)
- 1 cup heavy cream
- 1 16 ounce package potato gnocchi
- ½ cup chopped spinach
- ½ cup canned diced tomatoes
- salt and pepper to taste
- ¼ cup grated Parmesan cheese (or more to taste)
Instructions
- In a skillet over medium-high heat, cook the bulk Italian sausage until it is browned and broken into small pieces, which should take around 7 minutes. Once done, place it in a bowl to drain.
- Dispose of the excess grease from the skillet using a paper towel. Next, melt the butter in the skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, roughly between 2 to 3 minutes. Include the minced garlic and sauté until it releases a fragrant aroma, which should take about a minute.
- Whisk in the flour with the melted butter in the skillet for about a minute. Gradually add the unsalted chicken broth and heavy cream, whisking the mixture until it reaches a boil. Lower the heat and let it simmer, stirring occasionally, until it thickens, usually around 10 minutes.
- Add the browned sausage back to the skillet. Incorporate the potato gnocchi, chopped spinach, and diced tomatoes. Raise the heat to medium and cook for another 2 to 3 minutes, until the gnocchi is well heated. Season with salt and pepper to your preference.
- To serve, sprinkle grated Parmesan cheese over the top.
