Buzz
A comforting soup doesn't mean compromising on flavor, and this Italian sausage gnocchi soup proves just that. It’s a rich, satisfying one-pot dish that combines turkey sausage with potato gnocchi. If you’ve got an extra 20 minutes, why not go the extra mile and make your own homemade gnocchi to really impress?
Begin by browning the sausage with onion and garlic, reserving the drippings in the pot to enhance the broth's flavor. Then, pour in the broth and a can of tomatoes. Finally, let the store-bought gnocchi poach in the simmering liquid and stir in some fresh spinach. In just half an hour, you’ll have a hearty meal, with enough time to slice some crusty bread for dipping.
Che buono!
Carson Downing, Props: Lexi Juhl, Food Styling: Kelsey Moylan- Since pre-packaged gnocchi often contains a high amount of salt, this recipe uses low-sodium broth to balance the flavor and prevent the soup from being too salty. Adjust the salt levels to taste.
- If you're using frozen gnocchi, extend the cooking time slightly as outlined in Step 3. (Refer to the instructions on the package).
Carson Downing, Props: Lexi Juhl, Food Styling: Kelsey MoylanIngredients List
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2 tablespoons olive oil
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12 ounces fresh Italian turkey sausage, casing removed if needed
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1 yellow onion, chopped (about 1½ cups)
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1 tablespoon minced garlic (from 3 cloves)
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1¼ teaspoons dried Italian seasoning
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1 (14½-oz) can diced tomatoes
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4 cups low-sodium chicken broth
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1 (16-ounce) package shelf-stable potato gnocchi
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3 cups packed baby spinach (3 ounces)
Instructions
Sauté the sausage and aromatics in hot oil:
Warm oil in a large Dutch oven over medium-high heat. Add the sausage, onion, garlic, and Italian seasoning. Cook while stirring frequently, breaking up the sausage with a spoon, until the meat is no longer pink, about 8 minutes.
Carson Downing, Props: Lexi Juhl, Food Styling: Kelsey MoylanBring tomatoes and broth to a boil with the sausage mixture:
Add the tomatoes and broth to the pot, then stir and bring to a gentle boil over medium-high heat.
Carson Downing, Props: Lexi Juhl, Food Styling: Kelsey MoylanAdd the gnocchi and spinach:
Stir in the gnocchi and spinach, then cook while stirring frequently until the gnocchi reaches al dente texture, about 2 minutes.
Carson Downing, Props: Lexi Juhl, Food Styling: Kelsey MoylanRecipe Variations
- Baby Kale: Swap baby spinach for baby kale, or use a combination of both to add variety with soft greens in this dish.
- Sausage Substitution: For those who prefer Italian pork sausage, feel free to use it in this gnocchi soup. Alternatively, vegan sausage can be used to make this a plant-based meal.
- Get Creative with Gnocchi: This recipe works with any variety of gnocchi. In addition to the classic potato gnocchi, consider trying options like spinach or sun-dried tomato gnocchi, or even gluten-free cauliflower gnocchi. For a twist, pumpkin or sweet potato gnocchi can also complement the soup's flavors.
5 More Soups You Should Try
- Spicy Dumpling Soup
- Creamy Veggie Chicken Noodle Soup
- Winter Lentil Soup
- Mushroom and Farro Soup
- Harissa Carrot Soup
Frequently Asked Questions
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Should I fry gnocchi before adding it to soup?
Frying gnocchi before adding it to soup is optional, though it can give the gnocchi a crispy texture on the outside, offering a different experience in the soup.
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What are gnocchi made from?
Gnocchi is traditionally made from potatoes and flour. Gluten-free varieties, such as cauliflower gnocchi, are also popular options.
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Is gnocchi sausage soup creamy?
This particular gnocchi sausage soup is based on tomatoes, not a creamy broth. However, for a creamy version, feel free to add 1/2 cup of cream or half-and-half near the end of cooking.
