Sausage Gnocchi Soup

5 from 10 votes

Creamy sausage gnocchi soup is cozy, hearty, and ready in under 30 minutes. Juicy Italian sausage, pillowy gnocchi, and wilted spinach come together in a silky, creamy broth for a weeknight dinner that tastes straight out of your favorite Italian restaurant. It’s easy to make, easy to adapt, and always a crowd favorite.

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Prep Time5

Cook Time20

Total Time25

Servings: servings

Author: Molly Thompson

INGREDIENTS

3 Tablespoons olive oil divided
16 ounces Italian sausage (mild or spicy)
1 small yellow onion diced
3 ribs celery diced
3-4 cloves garlic minced
2 Tablespoons all-purpose flour or 1:1 gluten-free flour
6 cups chicken broth/stock
1 (14.5 ounce) can diced tomatoes
2 teaspoons Italian seasoning
2 teaspoons smoked paprika
1 tablespoon fresh chopped thyme
pinch of red pepper flakes
1 (16-ounce) package store-bought or homemade gnocchi (we used gluten-free)
1 cup heavy cream or canned coconut cream
3 cups fresh baby spinach roughly chopped
Salt & pepper to taste

INSTRUCTIONS

Drizzle a Tablespoon of olive oil into the bottom of a large pot or large dutch oven over medium heat. Add the sausage and cook, stirring occasionally, for 4-5 minutes, or until the sausage is browned all over and no pink remains. Use a slotted spoon to transfer the cooked sausage to a separate bowl or plate. Drain excess fat from the pot, leaving about 1 tablespoon to cook the vegetables.
3 Tablespoons olive oil, 16 ounces Italian sausage (mild or spicy)
Return the pot to the heat stove over medium-high heat and add the onion and celery, using a spatula to scrape any brown bits from the sausage off the bottom of the pan. Cook for 2-3 minutes until soft and the onion is translucent. Add the garlic and cook for another minute, until fragrant.
1 small yellow onion, 3 ribs celery, 3-4 cloves garlic
Turn the heat down to medium-low and add 2 more Tablespoons of olive oil then sprinkle the flour or gluten-free flour on top and stir to coat the veggies in flour.
2 Tablespoons all-purpose flour or 1:1 gluten-free flour
Slowly pour in the chicken stock, stirring constantly, then turn the heat up to medium-high and continue to stir and cook until the soup is thickened.
6 cups chicken broth/stock
Pour in the diced tomatoes, Italian seasoning, paprika, thyme, and red pepper flakes. Stir well then carefully add the ground sausage back in and bring the soup to a gentle boil.
1 (14.5 ounce) can diced tomatoes, 2 teaspoons Italian seasoning, 2 teaspoons smoked paprika, 1 tablespoon fresh chopped thyme, pinch of red pepper flakes
Once it's boiling, add the cream, spinach, and gnocchi and cook for about 5 minutes, until the cream is dissolved, the spinach is wilted and the gnocchi floats to the top. Season with salt and pepper to taste then serve warm with fresh thyme and parmesan cheese.
1 (16-ounce) package store-bought or homemade gnocchi, 1 cup heavy cream or canned coconut cream, 3 cups fresh baby spinach, Salt & pepper to taste

Notes

Gluten-free: Use 1:1 gluten-free flour, like Bob's Red Mill, and gluten-free gnocchi for a completely gluten-free dinner. Delallo has great gluten-free gnocchi or you can use our cauliflower gnocchi recipe.

Dairy-free: Use coconut cream over heavy cream.

Instant Pot: Use the sautee function to cook the sausage and veggies as directed then add the broth, tomatoes, and spices, close the lid, and pressure cook on high for 15 minutes. Quick release the steam then carefully remove the lid. Turn on the sautee function again and add the gnocchi and spinach. Let it simmer for 5-10 minutes then stir in the cream.

Nutrition

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