Sausage Gnocchi Soup

Italian sausage gnocchi soup made with gnocchi, sausage, vegetables, and greens in a creamy broth. A hearty, easy soup for weeknight dinners.

Course Soup

Cuisine American

Keyword gnocchi, Italian sausage

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 846kcal

Author Elizabeth Rodriguez

Ingredients

1 tablespoon olive oil
1–1¼ pounds mild or hot Italian sausage casing removed and torn into pieces (or use bulk sausage); sweet Italian sausage can also be used
1 medium onion finely diced
1 large carrot peeled and diced (or 2 medium carrots)
1 celery rib diced
4–5 garlic cloves minced
1 teaspoon Italian seasoning
¼ teaspoon black pepper
2 tablespoons all-purpose flour
6 cups low-sodium chicken broth
16 ounce package potato gnocchi
½ cup half-and-half or heavy cream
3 ounces fresh greens such as spinach, kale, Swiss chard, or a combination
Salt if needed at the end

Instructions

Heat the olive oil in a large pot over medium heat. When the oil is hot but not smoking, add the sausage. Cook for 3–4 minutes until browned, stirring frequently and breaking up large pieces with a wooden spoon or spatula.
Add the onions, carrots, and celery. Cook for 3–4 minutes, until the onions are translucent, stirring frequently and gently scraping any bits from the bottom of the pot.
Add the garlic, Italian seasoning, and black pepper. Cook for 1 minute, stirring often.
Sprinkle the flour over the ingredients and stir well. Cook for 1 minute, stirring almost constantly.
Add the chicken broth while gently scraping any bits off the bottom of the pot. Raise the heat to medium-high and bring the soup to a boil, about 3–4 minutes.
Once the soup comes to a boil, lower the heat to medium-low, cover, and cook for 15 minutes. Stir occasionally and keep the broth at a steady simmer, adjusting the heat as needed.
Add the gnocchi and raise the heat slightly to bring the soup back to a simmer. Lower the heat to medium-low and cook uncovered for 4–5 minutes, or until the gnocchi begin to float. Stir occasionally.
Add the greens and stir gently until wilted. Cook for 2–3 minutes, or until tender, depending on the type of greens used.
Remove the pot from the heat and allow the liquid to stop simmering. Add the half-and-half, stirring until incorporated. Return the pot to low heat to warm through, but do not let it come to a boil.
Taste and add salt if needed. As a reference, we did not add extra salt to ours. Serve with a generous piece of bread, if desired.

Notes

Sausage can release a fair amount of oil. If needed, skim excess grease from the surface with a spoon, or gently lay a clean paper towel on top of the soup to absorb it, then the paper towel. Repeat as needed.
For best results, use low-sodium or reduced-sodium broth. The sausage, broth, and gnocchi already contain salt, so it’s best to adjust at the end, if needed. If you are sensitive to salt substitute some of the liquid with unsalted broth.
The flour adds a little body to the broth. You can omit it if you prefer a lighter, brothier soup.
If the gnocchi comes vacuum packed, gently separate the pieces before adding them to the pot. This makes them easier to work with and helps prevent sticking.

Nutrition