Tuscan Sausage Gnocchi Soup
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This Tuscan Sausage Gnocchi Soup is creamy, hearty, and comes together in one pot in under an hour. Soft gnocchi, savory sausage, and a rich broth, perfect for busy nights.
Tuscan Sausage Gnocchi Soup For Busy Nights
Tuscan Sausage Gnocchi Soup comes together quickly and all in one pot, which is exactly what most weeknights need. It’s on the table in about 40 minutes, uses simple ingredients, and doesn’t leave a disaster behind in the kitchen. Everything simmers together, so once it’s going, you’re basically just waiting for dinner to be ready.
What I love about this soup is that it actually fills you up. The gnocchi makes it feel substantial, the sausage brings plenty of flavor, and you don’t need to add a bunch of sides to make it feel like a real meal.
Why You’ll Love This Tuscan Sausage Gnocchi Soup
- It’s fast and easy. One pot, straightforward steps, and dinner is on the table in about 40 minutes without any stress.
- It actually fills you up. Between the sausage and the gnocchi, this isn’t a light soup that leaves you hunting for snacks later.
- Great balance of creamy and savory. The broth is rich without being over the top, and the sausage carries most of the flavor so you don’t have to overthink seasoning.
- Minimal cleanup. Everything cooks in one pot, which means fewer dishes and a happier you afterward.
- Great for leftovers. It reheats well and makes an easy lunch the next day, which is always a bonus.
Key Ingredients & Tips
- Italian sausage: Mild or sweet both work here. The sausage is doing most of the heavy lifting flavor-wise, so use one you actually like. Brown it well and let it do its thing.
- Gnocchi: Store bought gnocchi is perfect here and cooks quickly right in the soup. It gives the soup some weight without turning it into a pasta situation.
- Onion and garlic: Let the onion soften properly before adding the garlic so everything tastes mellow, not sharp.
- Chicken broth and cream: Low sodium broth gives you more control, especially since sausage and Parmesan both add salt. The cream makes it rich without needing a long simmer.
- Diced tomatoes: They add a bit of acidity and keep the soup from feeling too heavy. Don’t drain them, you want all those juices.
- Spinach: Toss it in at the end and let it wilt. It adds color and a little freshness without taking over.
- Parmesan: Stirring some into the soup gives it a savory finish, and extra on top never hurts.
- Season at the end: Between the sausage, broth, and cheese, salt can sneak up on you. Taste once everything’s in and adjust from there.
How To Serve It
This Tuscan Sausage Gnocchi Soup is hearty enough to serve on its own. A bowl of soup with some extra Parmesan on top is usually all you need. If you want something on the side, here are some suggestions:
No Knead Bread
Easy Garlic Bread
Arugula Salad
Easy Tossed Salad
Frequently Asked Questions
Can I make this soup ahead of time?
Yes. This soup holds up well and tastes just as good the next day. Reheat gently and add a splash of broth if it thickened.
Will the gnocchi get too soft?
If you are planning leftovers, the gnocchi will soften a bit but it is still very good. If you want perfect texture every time, you can cook the gnocchi separately and add it when serving.
Can I freeze this soup?
You can, but it is best without the gnocchi. Freeze the soup base, then add freshly cooked gnocchi when reheating for the best texture.
What can I use instead of spinach?
Kale works well, just give it a few extra minutes to soften. You can also leave the greens out if needed.
Is this soup very heavy?
It is filling but not overwhelming. The tomatoes and spinach help balance the cream so it does not feel too rich.
How do I reheat leftovers?
Reheat on the stove over medium heat or in the microwave. Stir occasionally and add a little broth if needed.
Try These Soups Next
- Tuscan Bean Soup
- Turkish Meatball Soup
- Chicken Gnocchi Soup
- Italian Penicillin Soup
- Beef and Cabbage Soup
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Tuscan Sausage Gnocchi Soup
Ingredients
- 1 pound Italian sausage (sweet or mild, casings removed)
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 4 cups chicken broth (low sodium or no sodium added)
- 1 cup heavy cream
- 14 ounces diced tomatoes (undrained, 14-ounce can )
- 1 pound potato gnocchi (store-bought, uncooked)
- 3 cups baby spinach
- ½ cup Parmesan cheese (grated , plus more for serving)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley (chopped )
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large pot or Dutch oven over medium heat, heat 1 tablespoon of olive oil. Add the Italian sausage (without casings) and cook, breaking it up with a spoon, for about 5 minutes until nicely browned and cooked through. Transfer the sausage to a plate and set aside, leaving any rendered fat in the pot.
- Add the diced onion to the pot with the sausage fat. Cook 5 to 6 minutes, stirring often, until the onion is soft and translucent. Add the minced garlic, 1 teaspoon of oregano, and ½ teaspoon of thyme, and cook for another 30 seconds until fragrant.
- Pour in 4 cups of chicken broth, 1 cup of heavy cream, and the can of diced tomatoes (including juices). Stir to combine, then bring to a gentle simmer.
- Add the 1 pound of gnocchi to the simmering broth. Cook for 3 to 5 minutes, stirring occasionally, until the gnocchi floats and is tender. Stir in the cooked sausage, 3 cups of baby spinach, and ½ cup of grated Parmesan. Simmer for another 2 to 3 minutes, until the spinach is wilted and everything is heated through.
- Season with ½ teaspoon of salt and ¼ teaspoon of black pepper, tasting and adjusting as needed.
- Ladle into bowls, sprinkle with extra Parmesan and 2 tablespoons of chopped parsley, and enjoy while it’s warm.
Equipment
Notes
- Mild or sweet Italian sausage both work well in this soup. Use spicy if you want a little heat.
- Store bought gnocchi cooks quickly and can be added straight to the pot without boiling first.
- If the soup thickens too much as it sits, add a splash of chicken broth when reheating.
- For leftovers, the gnocchi will soften but the soup will still taste great.
- Taste before adding extra salt since sausage and Parmesan both add saltiness.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
