Creamy Italian Sausage Gnocchi Soup

In this ridiculously simple Creamy Italian Sausage Gnocchi Soup; browned Italian sausage, mini potato gnocchi and baby spinach are in a creamy and robust, fire-roasted tomato soup. This recipe yields about 11 cups and will serve 7 (1½ cups) servings.

Course Soups, Stews & Chilis

Cuisine American, Italian

Keyword comfort food, creamy soup, easy recipe, fire roasted tomatoes, gnocchi

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 396

Author Laurie McNamara

Equipment

Mini Potato Gnocchi
Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White

Ingredients

1 teaspoon olive oil or avocado oil
1 pound bulk italian sausage hot or mild (If using links, remove and discard the casing)
1 medium yellow onion diced
4 cloves garlic minced
2 tablespoons tomato paste
2 teaspoons italian seasoning
4 cups low-sodium chicken broth
28 ounces crushed fire-roasted tomatoes
16 ounces mini gnocchi
3 (generous) cups baby spinach
1½ teaspoons kosher salt or to taste
1/2 teaspoon freshly ground black pepper or to taste
1/3 cup heavy cream
parmesan cheese freshly grated - for serving
crushed red pepper flakes for serving

Instructions

In a large pot or dutch oven, add olive oil (or avocado oil) and the sausage. Cook over medium to medium-low heat, using a wooden spatula to break it up into small crumbles. Cook until no longer pink and golden brown in spots.
Next add in the onion and garlic. Stir and cook until soft and translucent. About 5 minutes. Then add in the tomato paste and italian seasoning. Stir and cook 2 minutes.
Once softened, add in the chicken broth and crushed fire-roasted tomatoes. Stir, cover and bring to a boil over high heat. When the liquids are boiling, uncover and add in the mini gnocchis and stir and cook for 2 minutes.
Lastly, reduce heat to medium-low and add in the baby spinach and season with kosher salt (more or less to personal taste) and lots of freshly ground black pepper. Stir to combine.
Lastly, pour in the heavy cream. Stir and simmer on low until soup has thickened slightly and the spinach has wilted.
Ladle soup into bowls and top with freshly grated parmesan cheese and some red pepper flakes (if desired).

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition