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Sausage and Vegetable Gnocchi Soup Recipe

Sausage and Vegetable Gnocchi Soup Recipe

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.