Creamy Sausage Gnocchi Soup
This creamy sausage gnocchi soup combines the rich flavors of Italian sausage with soft, pillowy potato gnocchi in a velvety, spinach-infused broth.
Ingredients
- 1 tablespoonolive oil
- 1 pounditalian sausage
- 1 mediumonion, diced
- 3 clovesgarlic, minced
- 1 teaspoonitalian seasoning
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes, optional
- ¼ cupdry white wine
- 4 cupschicken broth
- 1 cupheavy cream, room temperature
- 1package potato gnocchi
- 3 cupscoarsely chopped fresh spinach or kale
- ¼ cupfreshly grated parmesan cheese, plus more for serving
- salt, to taste
Directions
- 1
In a Dutch oven or heavy-bottomed pot, warm the olive oil over medium heat.
- 2
Add the Italian sausage and cook, breaking it up with a wooden spoon, for 8-10 minutes until crumbled and slightly brown.
- 3
Add the onion and continue cooking and stirring for 3-4 minutes. Stir in the garlic, Italian seasoning, black pepper, and red pepper flakes.
- 4
Pour in the white wine and stir well, scraping up any brown bits from the bottom of the pan. Cook for 3-4 minutes until most of the liquid has reduced.
- 5
Pour in the chicken broth and stir to combine. Increase the heat to bring the soup to a gentle boil, then lower it again and let simmer for about 10 minutes.
- 6
Stir in the heavy cream and gnocchi and cook for 2-3 minutes or per the package instructions (they will float to the surface when done).
- 7
Finally, stir in the spinach and Parmesan cheese and cook until wilted. Stir well, then taste and season with salt as needed.
- 8
Serve immediately with extra Parmesan cheese, and enjoy!