This Sausage Gnocchi Soup is made with savory ground sausage, onions, garlic, thyme, and gnocchi simmer in a creamy, buttery broth.
A Few Ingredient Notes:
- Ground Sausage: Use your favorite ground Italian sausage or breakfast sausage. Italian sausage adds a little extra herb and spice flavor.
- White Wine: A splash of dry white wine adds acidity and depth. You can substitute additional chicken broth if you prefer not to cook with wine.
- Gnocchi: Potato gnocchi gives the soup its hearty, pillowy texture. Shelf-stable, refrigerated, or frozen gnocchi can work, but cooking times may vary.
- Nutmeg: Just a tiny pinch adds warmth and rounds out the creamy broth.
Dietary Swaps:
- Gluten-Free: Use certified gluten-free gnocchi and check your sausage, chicken broth, and other packaged ingredients for gluten.
- Dairy-Free: Replace the butter with olive oil or dairy-free butter and use an unsweetened dairy-free cream alternative.
- Vegetarian: Swap sausage & broth for vegetarian versions.
Tips & Recipe Notes:
- Make It Spicy-ish: By using hot sausage.
- Optional Additions: Diced tomatoes, sauteed mushrooms, grated parmesan, or diced carrots.
- Watch the gnocchi. Gnocchi cooks quickly, so check it around the 5-minute mark. You want it soft and tender without becoming mushy.
- Add the spinach near the end. It wilts quickly, so there's no need to cook it for long.
- Keep the heat low after adding cream. A gentle simmer is all you need to warm everything through. Avoid boiling the soup once the cream is added.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Gnocchi will continue absorbing broth as it sits, so add a splash of chicken broth when reheating. For the best texture, you can also cook and store the gnocchi separately.
Recipe
Sausage Gnocchi Soup
This Sausage Gnocchi Soup is made with savory ground sausage, onions, garlic, thyme, and gnocchi simmer in a creamy, buttery broth.
Ingredients
- ½ pound ground sausage
- 2 tablespoons butter
- ½ yellow onion diced
- 1 tablespoon minced garlic
- 1 teaspoon fresh thyme leaves
- ¼ cup white wine
- 6 cups chicken broth
- 1 16-ounce package potato gnocchi
- 1 cup heavy cream
- 1-2 handfuls fresh spinach
- Pinch of ground nutmeg
- Salt and black pepper to taste
Instructions
- In a large soup pot or Dutch oven over medium heat, brown the ground sausage, breaking it into small pieces as it cooks.
- Once cooked through, remove the sausage from the pot and set aside.
- Add the butter to the same pot. Once melted, add the diced onion and sauté for 4-6 minutes, until softened.
- Add the minced garlic and fresh thyme. Sauté for another 1-2 minutes.
- Pour in the white wine and simmer for about 1 minute, scraping up any browned bits from the bottom of the pot.
- Add the chicken broth and gnocchi. Bring to a high simmer and cook for 5-6 minutes, or until the gnocchi is softened.
- Reduce the heat to low and stir in the fresh spinach.
- Add the heavy cream, cooked sausage, and a pinch of ground nutmeg.
- Season with salt and black pepper to taste.
- Simmer gently until everything is warmed through and the spinach has wilted. Avoid bringing the soup to a boil after adding the cream.
- Serve warm.
Notes
- Find ingredients notes, dietary swaps, recipe variations, and more tips in the notes above.
- Nutrition information is an estimate only.
Nutrition
Calories: 490kcalCarbohydrates: 34gProtein: 16gFat: 32gSodium: 900mgFiber: 2gSugar: 3g
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Must Love Garlic says
This recipe is so simple, but incredibly comforting & flavorful.