Creamy Italian Gnocchi Soup
This Creamy Italian Sausage Gnocchi Soup is the ultimate one-pot comfort food that's ready in just 30 minutes. It's creamy, rich, and so hearty, plus makes for even better leftovers the next day!
Servings 8 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound ground mild Italian sausage or hot Italian sausage for extra spice
- 1 small yellow onion diced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes optional
- 2 tablespoons tomato paste
- ¼ cup dry white wine optional
- 4 cups chicken broth
- 1 cup heavy cream
- 1 16-ounce package potato gnocchi
- 3 cups baby spinach
- ½ cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- Fresh chopped parsley or basil for garnish
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium-high heat.
- Add the Italian sausage and cook for 5-6 minutes, breaking it into crumbles, until browned. Drain excess grease if needed.
- Stir in the onion, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften.
- Add the garlic, Italian seasoning, onion powder, garlic powder, crushed red pepper flakes, and tomato paste. Stir continuously for 1 minute until fragrant and the tomato paste darkens slightly.
- Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 1-2 minutes until mostly reduced. (If skipping the wine, simply move to the next step.)
- Add the chicken broth and bring the soup to a gentle boil. Reduce the heat and simmer for 10-12 minutes, allowing the vegetables to become tender.
- Stir in the heavy cream and return to a gentle simmer.
- Add the gnocchi and cook for 3-4 minutes, or until the gnocchi float to the top and are tender.
- Stir in the spinach and Parmesan cheese. Cook for another 1-2 minutes until the spinach has wilted and the cheese has melted into the broth.
- Taste and season with salt and freshly cracked black pepper as needed.
- Garnish with additional Parmesan, fresh parsley or basil, and serve with crusty garlic bread.
Video
Notes
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days. The gnocchi will continue to soften as it sits, so leftovers are best enjoyed sooner than later. Reheat on the stove over medium heat until warmed through.
- Prep and make this soup ahead of time — make the soup up until the point of adding the cream and the gnocchi. Store the broth in the fridge until you're ready to serve, then reheat on the stove over medium heat. Right before serving, add the gnocchi to cook it, and stir in the heavy crea