Creamy Italian Sausage Gnocchi Soup

5 from 1 vote

Creamy Italian Sausage Gnocchi Soup

Cozy up with this low-effort creamy Italian sausage gnocchi soup recipe! It's on the table in 40 minutes, and the tomato broth is bursting with oregano and fresh spinach.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Keyword: Creamy Italian Sausage Gnocchi Soup, Italian sausage gnocchi soup

Servings:

Author: Natasha Bull

Ingredients

16 ounces Italian sausage see note
1 medium onion chopped finely
2 sticks celery chopped finely
2 tablespoons flour
3-4 cloves garlic minced
4 cups chicken broth
1 (28 ounce) can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes optional
1 pound uncooked potato gnocchi
1 cup heavy/whipping cream
2 cups (packed) fresh baby spinach optional
Salt & pepper to taste

Instructions

Add the sausage meat to a Dutch oven/large soup pot. Sauté over medium-high heat, stirring occasionally, until the sausage is browned all over (about 7-8 mins.).
Remove the sausage from the pot and transfer to a paper towel lined plate. Leave about a tablespoon of the fat in the pot (drain any excess).
Add the onion and celery to the pot and cook for about 5 minutes.
Add the flour and garlic and cook for about one minute, stirring constantly.
Slowly add the chicken broth and stir until the flour has been incorporated.
Add the canned tomatoes, oregano, and crushed red pepper flakes to the pot. Also add the sausage back in. Increase the heat to high and bring the soup to a gentle boil.
Once it's boiling, add the gnocchi and cream. Reduce the heat so it's gently simmering. Cook for 10 minutes, stirring occasionally to ensure the gnocchi isn't sticking to the bottom of the pot.
Stir in the spinach (if using) and season with salt & pepper to taste.

Notes

For the sausages, anything around 16 ounces/1 pound ballpark will work - it doesn't need to be exact. You can either buy ground sausage meat or, if using whole sausages, take the meat out of the casings.

Nutrition