Sausage Gnocchi Soup
Once you taste this amazing recipe you are going to make this Sausage Gnocchi Soup all the time. The sausage adds so much flavor to this amazing broth, with pillowy bites of potato gnocchi and simple vegetables and seasonings. There’s 5 parts broth to 1 part cream, so it’s not too heavy, and my favorite flavor enhancers really make the difference. You’ll also love how quickly it comes together. Don’t miss my pro tips below!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions. Cook and crumble the sausage until cooked through. Remove and set aside. Deglaze the skillet with white wine and reduce by half.
Add butter, onions, carrots, celery, and garlic and soften for 5-6 minutes. Add hot sauce, soy sauce, and seasonings. Add flour and cook for 1-2 minutes. Add chicken broth in small splashes, followed by heavy cream.
Bring to a boil, then reduce to a simmer. Add the sausage and gnocchi and cook for about 5 minutes, or per gnocchi package instructions. Stir in Parmesan cheese followed by the spinach and cooked until wilted. Serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This recipe does freeze/reheat pretty well.
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4-Quart Dutch Oven– this is the perfect size for this soup. Box Cheese Grater– Shredding from a block tastes and melts much better than packaged cheese. Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.) Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– for measuring out ingredients ahead of time. 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
