Italian Sausage Gnocchi Soup
An easy, comforting, and delicious recipe for gnocchi soup with Italian Sausage. It is ready in 30 minutes and is a soup the entire family will devour.
Servings: 6 servings
Calories: 474kcal
Ingredients
- 1 lb Italian sausage
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 red bell pepper, stem and seeds removed, and diced
- 3 cloves garlic, minced
- 2 teaspoon Italian seasoning
- 1 14 ounce can Italian diced tomatoes *sometimes it says tomatoes with garlic and basil
- 4 cups chicken broth
- 16 ounces potato gnocchi
- 3 cups raw spinach roughly chopped
- ¾ cup half and half or heavy whipping cream
- Parmesan cheese, for topping
Instructions
- In a large soup pot over medium-high heat, cook the Italian sausage until browned, breaking it into pieces as it cooks.
- Add the olive oil, onion, and red bell pepper, and cook until the vegetables have softened, about 5-7 minutes.
- Add the garlic and Italian seasoning, and cook another minute.
- Add the diced tomatoes and chicken broth, and stir to combine.
- Bring the soup to a simmer.
- Add the gnocchi and cook according to the package directions. Usually gnocchi only takes 3-5 minutes to cook, and you can tell they are done when they start floating to the top.
- Add the cream and chopped spinach, and cook another minute or two, until the spinach is wilted.
- Serve soup topped with Parmesan cheese.
- Enjoy!
Notes
- Use mild or hot Italian sausage depending on your preference.
- Shelf stable gnocchi can usually be found by the boxed pastas. There is also frozen gnocchi that will also work.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Half and half or heavy cream both work well in this recipe.
Nutrition
Calories: 474kcal | Carbohydrates: 34g | Protein: 17g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 71mg | Sodium: 1423mg | Potassium: 426mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2150IU | Vitamin C: 33mg | Calcium: 101mg | Iron: 5mg