Sausage and Vegetable Gnocchi Soup Recipe

Introduction

Sausage and Vegetable Gnocchi Soup is a hearty, comforting dish that brings together tender potato gnocchi, flavorful sausage, and a medley of fresh vegetables in a rich, savory broth. This one-pot soup is packed with warmth and nutrition, making it the perfect meal for chilly nights or when you’re craving a satisfying bowl of goodness.

With minimal prep and simple ingredients, this soup comes together quickly while delivering restaurant-quality flavors. Whether you’re serving it for a family dinner or meal-prepping for the week, this dish is sure to be a new favorite in your kitchen.

Ingredients:

For the Soup Base:

• 1 tablespoon olive oil
• 1 pound Italian sausage (mild or spicy), casings removed
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 red bell pepper, diced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• Salt and black pepper, to taste

For the Broth:

• 4 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes, with juices
• 1 cup heavy cream (or half-and-half for a lighter version)

For the Gnocchi and Finishing Touches:

• 1 (16-ounce) package potato gnocchi
• 2 cups fresh spinach or kale, chopped
• 1/2 cup grated Parmesan cheese
• Fresh parsley, for garnish

Instructions:

1. Cook the Sausage:
   Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon. Drain excess grease if needed.
2. Sauté the Vegetables:
   Add the diced onion, garlic, carrots, celery, and red bell pepper to the pot. Sauté for 4–5 minutes until the vegetables start to soften. Stir in the basil, oregano, red pepper flakes, salt, and black pepper.
3. Simmer the Broth:
   Pour in the chicken broth and diced tomatoes (with juices). Bring to a gentle boil, then reduce heat and let it simmer for 10 minutes to allow the flavors to meld.
4. Cook the Gnocchi:
   Stir in the gnocchi and heavy cream. Simmer for another 5 minutes or until the gnocchi is tender and floats to the top.
5. Add the Greens & Cheese:
   Stir in the chopped spinach or kale and let it wilt for about 2 minutes. Sprinkle in Parmesan cheese and stir until melted.
6. Serve:
   Ladle the soup into bowls, garnish with fresh parsley, and serve warm with extra Parmesan and crusty bread.

Servings and Timing

• Servings: 6
• Prep Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes
• Calories: 420 kcal per serving

Variations

• Vegetarian Version: Replace the sausage with plant-based sausage or mushrooms and use vegetable broth instead of chicken broth.
• Cream-Free Option: Skip the heavy cream for a lighter broth-based soup.
• Extra Protein: Stir in a can of drained white beans for added protein and texture.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm on the stovetop over medium heat or microwave until heated through. Add a splash of broth or cream if needed to thin the soup.
• Freezing: This soup can be frozen without the gnocchi and cream. Freeze in airtight containers for up to 2 months. When reheating, add fresh gnocchi and cream just before serving.

5 FAQs

Can I use frozen gnocchi?
Yes! Frozen gnocchi works just as well—add it directly to the soup and cook until it floats.

Can I make this soup in a slow cooker?
Yes, cook the sausage first, then add all ingredients (except the gnocchi, spinach, and cream) to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the gnocchi, spinach, and cream 15 minutes before serving.

Can I use another type of pasta?
Absolutely! If you don’t have gnocchi, try small pasta like tortellini or ditalini. Adjust cooking time accordingly.

What can I serve with this soup?
A side of garlic bread, a fresh green salad, or roasted vegetables make great pairings.

How do I make it spicier?
Use hot Italian sausage and increase the red pepper flakes for extra heat.

Conclusion

Sausage and Vegetable Gnocchi Soup is a rich, flavorful dish that’s easy to make yet incredibly satisfying. With hearty sausage, tender gnocchi, and a creamy broth packed with veggies, this soup is a comforting meal for any occasion. Enjoy this warm, cozy bowl of goodness with your favorite sides for a complete and delicious dinner!

Sausage and Vegetable Gnocchi Soup Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Category Soup

Cuisine American, Italian

Servings 6 servings

Calories 420 kcal

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Description

This Sausage and Vegetable Gnocchi Soup is a hearty and comforting one-pot meal loaded with Italian sausage, pillowy gnocchi, and colorful vegetables in a rich, flavorful broth. It’s easy to make, perfect for chilly nights, and comes together in under 40 minutes. Serve it with crusty bread for the ultimate cozy dinner!

Ingredients

  

For the Soup Base:

• 1 tablespoon olive oil
• 1 pound Italian sausage mild or spicy, casings removed
• 1 small onion diced
• 3 garlic cloves minced
• 2 carrots peeled and sliced
• 2 celery stalks sliced
• 1 red bell pepper diced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes optional, for heat
• Salt and black pepper to taste

For the Broth:

• 4 cups chicken broth
• 1 14.5-ounce can diced tomatoes, with juices
• 1 cup heavy cream or half-and-half for a lighter version

For the Gnocchi and Finishing Touches:

• 1 16-ounce package potato gnocchi
• 2 cups fresh spinach or kale chopped
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions

 

Cook the Sausage:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon. Drain excess grease if needed.

Sauté the Vegetables:

1. Add the diced onion, garlic, carrots, celery, and red bell pepper to the pot. Sauté for 4–5 minutes until the vegetables start to soften. Stir in the basil, oregano, red pepper flakes, salt, and black pepper.

Simmer the Broth:

1. Pour in the chicken broth and diced tomatoes (with juices). Bring to a gentle boil, then reduce heat and let it simmer for 10 minutes to allow the flavors to meld.

Cook the Gnocchi:

1. Stir in the gnocchi and heavy cream. Simmer for another 5 minutes or until the gnocchi is tender and floats to the top.

Add the Greens & Cheese:

1. Stir in the chopped spinach or kale and let it wilt for about 2 minutes. Sprinkle in Parmesan cheese and stir until melted.

Serve:

1. Ladle the soup into bowls, garnish with fresh parsley, and serve warm with extra Parmesan and crusty bread.

Notes

Nutrition Information (per serving):

• Calories: 420
• Fat: 28g
• Carbohydrates: 30g
• Protein: 18g

Additional Notes:

• Make it lighter: Swap the heavy cream for half-and-half or milk.
• Spice it up: Use spicy Italian sausage or add extra red pepper flakes.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.