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Creamy Italian Sausage Gnocchi Soup
Creamy Italian Sausage Gnocchi Soup

Creamy Italian Sausage Gnocchi Soup
Introduction: In a bustling Italian kitchen nestled in the heart of Tuscany, Nonna Sofia lovingly stirred her bubbling pot of Creamy Italian Sausage Gnocchi Soup. With each swirl of her wooden spoon, she imparted generations of culinary…
Creamy Italian Sausage Gnocchi Soup
Source
Ingredients:
1
Servings
  • 1
    lb
     italian sausage, casings removed
  • 1
    tbsp
     olive oil
  • 1
    item
     onion, finely chopped
  • 3
    clove
     garlic, minced
  • 960
    ml
     chicken broth
  • 240
    ml
     heavy cream
  • 1
    tsp
     dried basil
  • 1
    tsp
     dried oregano
  • 1
    tsp
     dried thyme
  • 1
    lb
     potato gnocchi
  • 480
    ml
     baby spinach
  • 1
    item
     salt and pepper to taste
  • 1
    item
     grated parmesan cheese for garnish
Creamy Italian Sausage Gnocchi Soup
Instructions:
  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and crumbled.
  2. Add chopped onion and minced garlic to the pot, sautéing until softened and fragrant.
  3. Pour in chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.
  4. Add dried basil, oregano, and thyme to the pot, stirring to infuse the broth with flavor.
  5. Gently add the potato gnocchi to the simmering soup, allowing them to cook according to package instructions or until they float to the surface.
  6. Once the gnocchi are cooked, stir in the baby spinach until wilted.
  7. Season the soup with salt and pepper to taste.
  8. Ladle the creamy Italian sausage gnocchi soup into bowls, garnish with grated Parmesan cheese, and serve hot.
  • 1
    lb
     italian sausage, casings removed
  • 1
    tbsp
     olive oil
  • 1
    item
     onion, finely chopped
  • 3
    clove
     garlic, minced
  • 960
    ml
     chicken broth
  • 240
    ml
     heavy cream
  • 1
    tsp
     dried basil
  • 1
    tsp
     dried oregano
  • 1
    tsp
     dried thyme
  • 1
    lb
     potato gnocchi
  • 480
    ml
     baby spinach
  • 1
    item
     salt and pepper to taste
  • 1
    item
     grated parmesan cheese for garnish
1
Servings
0

In a large pot or Dutch oven, heat olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and crumbled.

Add chopped onion and minced garlic to the pot, sautéing until softened and fragrant.

Pour in chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.

Add dried basil, oregano, and thyme to the pot, stirring to infuse the broth with flavor.

Gently add the potato gnocchi to the simmering soup, allowing them to cook according to package instructions or until they float to the surface.

Once the gnocchi are cooked, stir in the baby spinach until wilted.

Season the soup with salt and pepper to taste.

Ladle the creamy Italian sausage gnocchi soup into bowls, garnish with grated Parmesan cheese, and serve hot.

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