This hearty Sausage and Gnocchi soup recipe includes onions, carrots, celery, and spinach in a creamy broth topped with shredded Parmesan.
Creamy sausage gnocchi soup with spinach is a warm, flavorful comfort food perfect for a family dinner on cold evenings. Top it with freshly shredded Parmesan and serve with a crusty loaf of bread.
Tonia’s Notes
Although my family enjoys soup year-round, we make it more often during the colder months. With the start of autumn and cooler temps, we’ve been eating chicken noodle soup and sausage and gnocchi soup.
If gnocchi is new to your family, it’s small, soft dumplings made from potatoes, flour, and eggs. It is typically found in the pasta aisle at the grocery store, but there are also refrigerated and frozen brands. Gnocchi soak up the flavor in the soup, making it hearty and filling.
How To Make Sausage and Gnocchi Soup
Sausage
Start by browning the ground Italian sausage. Remove the cooked sausage from the pot and discard the grease. I prefer using my cast-iron Dutch oven for all the steps, but you can also brown the sausage in a skillet instead.
Saute Vegetables
Using the same pot, melt the butter and saute the diced vegetables. Add the minced garlic and saute for one minute. This step will soften the vegetables and add flavor.
Simmer Soup
Next, add the chicken broth (I prefer Better Than Bouillon for the depth of flavor), cooked sausage, salt, pepper, and a bay leaf. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally.
Gnocchi and Spinach
Finally, stir in the gnocchi and spinach. Once the spinach has wilted and you have enough room in the pot, add the half-and-half.
Recipe Tips
- Sausage: You can use mild or hot Italian sausage, depending on what your family likes.
- Chicken: My son asked me if he could make this soup with chicken instead of sausage. You can substitute cooked, diced chicken, but I suggest adding a teaspoon of Italian seasoning, a small pinch of fennel, a dab of tomato paste, or a splash of soy sauce for umami, and an additional tablespoon of butter.
- Refrigerator: Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for 1-2 months.
- Reheat: Thaw frozen leftovers in the fridge overnight. Reheat in the microwave or on the stovetop.
More Soup Recipes
Sausage and Gnocchi Soup
Video
Equipment
Ingredients
- 1 lb ground Italian sausage
- 2 tablespoons butter
- ½ cup diced onion
- ½ cup diced carrots
- ½ cup diced celery
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 6 cups chicken broth
- ½ teaspoon kosher salt more or less to taste
- ½ teaspoon black pepper more or less to taste
- 1 bay leaf
- (2) 16 ounce packages gnocchi cooked
- 2 cups half-n-half
- 5 ounces fresh baby spinach
- ½ cup shredded Parmesan
Instructions
- Brown the Italian sausage in a cast-iron Dutch oven or large pot. Drain the fat and set the sausage aside.
- Using the same pot, melt the butter over medium heat. Add the diced onions carrots, and celery. Saute for 3-4 minutes. Add the minced garlic and saute for 1-2 minutes.
- Sprinkle with flour and cook for 1-2 minutes, stirring constantly. Stir in the chicken broth, cooked Italian sausage, kosher salt, coarse-ground black pepper, and bay leaf, and bring to a boil. Turn the heat to low and simmer for 15 minutes, stirring occasionally. Discard the bay leaf.
- Stir in the cooked gnocchi and baby spinach. Stir until the spinach wilts a little, and then stir in the half-and-half. Cook on low for 7-10 minutes, stirring occasionally, until heated through.
- Serve with shredded Parmesan.
