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One-Pot Creamy Italian Sausage Gnocchi Soup

A close-up of creamy sausage gnocchi soup featuring tender gnocchi, crumbled sausage, spinach, and tomatoes in a rich broth.
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Make this comforting, hearty Italian sausage gnocchi soup in one pot in under 30 minutes. It is a rich and creamy weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (6 ounce) can tomato paste
  • 1/2 cup heavy cream
  • 1 pound potato gnocchi, shelf-stable or refrigerated
  • 2 cups fresh spinach
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off excess grease.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, Italian seasoning, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and add the diced tomatoes (with their juice) and tomato paste. Stir well to combine everything.
  5. Bring the mixture to a simmer. Reduce the heat to medium-low, cover, and let it cook for 10 minutes to allow the flavors to meld.
  6. Stir in the heavy cream and the potato gnocchi. Cook uncovered for 3 to 5 minutes, or until the gnocchi float to the surface and are tender.
  7. Remove the pot from the heat. Stir in the fresh spinach until it wilts completely into the soup.
  8. Stir in the 1/4 cup of Parmesan cheese. Taste the soup and add salt and black pepper as needed.
  9. Serve the hearty potato gnocchi soup hot, topped with extra grated Parmesan cheese.

Notes

  • For a richer flavor, use sweet Italian sausage. For more heat, use hot Italian sausage.
  • If you do not have fresh spinach, you can substitute with 1/2 cup frozen spinach, thawed and squeezed dry.
  • This recipe is best eaten the day it is made, as gnocchi can absorb too much liquid upon standing.

Nutrition

Find it online: https://blissbatter.com/sausage-gnocchi-soup-creamy-one-pot/