Tuscan Sausage Gnocchi Soup
Tuscan Sausage Gnocchi Soup is a quick, one pot dinner made with Italian sausage, soft gnocchi, spinach, and a creamy tomato broth. It is filling, comforting, and ready in about 40 minutes, making it perfect for busy weeknights.
Servings: 6
Calories: 623kcal
Equipment
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
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.
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
Serving: 1serving | Calories: 623kcal | Carbohydrates: 36g | Protein: 22g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 108mg | Sodium: 1302mg | Potassium: 626mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2254IU | Vitamin C: 16mg | Calcium: 211mg | Iron: 5mg
