Description
A quick and easy one-pot soup made with Italian sausage, potato gnocchi, and a creamy broth. Ready in 30 minutes, it’s the perfect comfort food for busy weeknights.
Ingredients
Scale
- 1 pound Italian sausage, casings removed
- 1 medium yellow onion, diced (about 1 cup)
- 4 cloves garlic, minced
- 4 cups (32 ounces) low-sodium chicken broth
- 1 cup heavy cream
- 1 pound (16 ounces) potato gnocchi
- 3 cups baby spinach, roughly chopped
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Brown the Sausage: Place your Dutch oven over medium-high heat and add the Italian sausage (casings removed). Break it up with your wooden spoon as it cooks, stirring occasionally, until it’s browned and cooked through—about 6 to 8 minutes. Don’t drain the fat.
- Sauté the Aromatics: Reduce the heat to medium. Add the diced onion to the pot with the sausage and cook for 3 to 4 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for another 30 seconds, just until fragrant.
- Add the Broth and Seasonings: Pour in the 4 cups of chicken broth, scraping the bottom of the pot with your spoon to loosen any browned bits. Add the dried thyme, red pepper flakes (if using), and a pinch of salt and pepper. Stir and bring to a gentle simmer.
- Cook the Gnocchi: Once the broth is simmering, add the entire package of gnocchi. Stir gently so they don’t stick together. Let them cook for 3 to 4 minutes—they’ll float to the surface when they’re done.
- Add the Cream and Spinach: Reduce the heat to low. Pour in the 1 cup of heavy cream and stir until fully incorporated. Add the chopped spinach and stir gently until it wilts—about 1 to 2 minutes.
- Finish with Parmesan: Turn off the heat. Sprinkle in the freshly grated Parmesan cheese and stir until it melts into the soup. Taste and adjust salt and pepper as needed.
- Rest and Serve: Let the soup sit in the pot for 2 to 3 minutes before serving. Ladle into bowls and top with extra Parmesan and a pinch of red pepper flakes if desired.
Notes
Don’t overcook the gnocchi—once they float, they’re done. Brown the sausage properly for depth of flavor. Add cream on low heat to prevent curdling. Season in layers. If soup thickens after sitting, add a splash of broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 485
- Sugar: 5
- Sodium: 890
- Fat: 32
- Saturated Fat: 16
- Carbohydrates: 28
- Fiber: 3
- Protein: 22
Keywords: creamy sausage gnocchi soup, one pot soup, 30 minute meal, comfort food, Italian sausage soup, gnocchi soup