Description
Make this rich and comforting Italian sausage gnocchi soup in one pot. It is ready fast, making it perfect for a weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (16 ounce) package potato gnocchi, uncooked
- 1/2 cup heavy cream
- 2 cups fresh spinach
Instructions
- 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 any excess grease.
- Add the chopped onion to the pot and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth and add the diced tomatoes (with their juice), Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
- Add the uncooked gnocchi to the simmering soup. Cook according to package directions, usually about 3 to 5 minutes, until the gnocchi float to the surface.
- Reduce the heat to low. Stir in the heavy cream until the soup is fully combined and creamy.
- Stir in the fresh spinach until it wilts completely, about 1 minute. Serve immediately.
Notes
- You can substitute mild Italian sausage for spicy if you prefer less heat.
- For a thicker soup, you can use half-and-half instead of heavy cream, or add 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water during the last minute of cooking.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6
- Sodium: 850
- Fat: 28
- Saturated Fat: 11
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 22
- Cholesterol: 75