Let's Get Cozy with Creamy Italian Sausage Gnocchi Soup
Alright, so here’s the thing about this soup—every time I make it, the kitchen ends up smelling like you just stepped into a tiny trattoria somewhere in the hills of Umbria. No kidding! The first time I cooked it, I tried to impress my (slightly fussy) friend Sarah, who claims she doesn't like gnocchi (though, honestly, who doesn't?)—well, she polished off two bowls and even asked for the recipe. I think that says it all. Oh, and confession: once I dropped a spoon in the pot and just fished it out like nothing happened. Happens to the best of us, right? Anyway—this is comfort food with a big cozy hug vibe, perfect when you need to chase away a gray week (or a persistent Monday, which I seem to get a lot).
Why I Keep Coming Back to This Soup
I make this soup when I’m short on time, but still want something that feels a bit special. My family actually goes a little nuts over this one—it’s rich and creamy but the gnocchi gives it that chewy, pillowy texture (so much fun to eat, even for grownups, and maybe a little too fun for the dog who once got a rogue gnoccho—yes, singular—off the floor). Also, not sure why, but this is the kind of recipe that makes even a rainy Tuesday feel like a celebration. Sometimes the sausage tries to stick to the bottom, which used to drive me up the wall. Now, I just call those the 'good bits.' Life’s too short, right?
Here's What You'll Need (Sort of)
- 1 large onion, diced (if you hate chopping onions, try shallots—they’re a bit fancier and don’t make me cry as much)
- 2–3 garlic cloves, minced (the jarred stuff works in a pinch—not judging!)
- 450g / 1 lb Italian sausage, casing removed (I use spicy because, well, I like to live dangerously, but any is fine. My grandma swore by Johnsonville, but honestly, store-brand is totally okay too)
- 1 large carrot, diced (or a generous handful of pre-chopped carrot form the bag if you spot it at the deli)
- Celery: 2 sticks, chopped (I sometimes skip if I forget—no tragedy)
- Chicken stock: ~4 cups, though you can get a little more creative with veggie broth if it's all you've got
- 1 pack potato gnocchi (16 oz/500g-ish; the shelf-stable kind works just fine, not everything needs to be homemade...)
- Fresh baby spinach: about 2 big handfuls (or kale if you’re feeling extra virtuous)
- Heavy cream: 1 cup (sometimes I cheat and use half n half; don't tell anyone)
- Salt + pepper (fine, crack some pepper over the top—it looks nice)
- Parmesan: a good sprinkling for serving (pre-grated is fine by me!)
- Optional: A pinch of red pepper flakes if you want a little zip
The Way I Make It (Directions & Tangents Included)
- Get yourself a big heavy-bottomed pot—Dutch oven? Sure. Something that won't betray you and scorch everything. Add a splash of olive oil, then crank the heat to medium.
- Throw in the diced onion, carrot, and celery. Stir every now and then till everything softens up a bit. This gives you time to check if you forgot any weirdly shaped carrots in the bag.
- Add garlic. Smell that? That’s the good stuff. Stir around for a minute—don’t let it burn. (This is always where I get distracted and nearly scorch the garlic, so keep an eye.)
- Now the sausage. Break it up with a spoon as it browns. (I once tried doing this with a plastic spatula and, well, melted spatula surprise?) You want it mostly cooked, getting a bit brown around the edges. No need to go for perfection here.
- Pour in the chicken stock. Scrape the bottom to get all those stuck bits (flavor jackpot). Toss in a pinch of salt and pepper, too.
- Let it come to a gentle simmer. Not a rolling boil or anything aggressive. This is where I tidy up a bit because I always make too much mess at this stage.
- Add gnocchi straight from the packet. Stir now and again so they don’t clump together—one time I ignored this and had a gnocchi iceberg disaster.
- After about 4 minutes, toss in the spinach. It wilts fast—like, in seconds. No need to overthink it.
- Now, heavy cream. Slowly pour it in and stir—soup should look creamy and a little dreamy at this point. Give it a taste (this is absolutely required). Adjust salt and pepper. Maybe a squeeze of lemon if it’s tasting a bit flat, though that's not strictly traditional.
- Ladle into big bowls, top with parmesan and, if you’re like me, an extra grind of pepper. Dig in while it’s piping hot.
Notes I Learned the Hard Way
- Don’t let it boil after adding the cream; I did that once and the whole thing turned weird and grainy.
- If you have sad, wilted baby spinach in your fridge, this is the ideal soup for it. Waste not!
- I think it tastes even better the next day once the flavors get friendly—if you have any left, that is.
Soup Experiments: What Worked (And, Er, What Didn’t)
- I once swapped in frozen gnocchi—decent, but they turned a little mushy. Wouldn't do it again, but hey, you live and learn.
- Tried it with chorizo instead of Italian sausage; not particularly Italian, but if that’s what’s hanging around, it’s not terrible. A little smoky.
- Subbed kale for spinach a few times—my son rolled his eyes but ate every bite, so verdict: works!
Equipment—And a Shortcut or Two
Honestly, a Dutch oven or any sturdy soup pot will do. If you don’t have one, a regular big ol' saucepan works (just stir a bit more to prevent sticking). I use a wooden spoon, but have subbed in a spatula—just maybe don’t use the plastic one if your pan is hot. Ladle (aka fancy pouring cup) is handy but not strictly essential.
How to Store (But Really, Will You Need To?)
Let it cool, then stash in an airtight container in the fridge. Good for up to 2 days. Though, honestly, in my house it never lasts more than a day! If it thickens up, splash in a bit of stock or water before reheating. I actually think it tastes better after a night in the fridge. Freezing isn’t my favorite move—gnocchi texture gets a bit weird, but it’s doable in a pinch.
Serving: How We Do It Around Here
Giant bowls, loads of parmesan, with crusty bread for dunking (my uncle calls it “soup mop”). Sometimes a glass of red if I’m feeling fancy. Oh—my daughter likes to add extra spinach on top for crunch, which isn’t really crunchy but makes her happy.
Lessons from the Trenches (Pro Tips, Sorta)
- I once thought I could brown sausage faster by cranking the heat—nope! Burnt bits for days. Stick to medium heat (patience actually works).
- Don’t rush the carrot-celery-onion stage. Properly softened veg makes a difference; once I skipped this and it tasted a bit flat.
- If you forget to thaw sausage? Just cut it up and throw it in anyway—not perfect, but still works in a pinch.
FAQ: Stuff People Actually Ask Me
- Can I make this ahead? Sure can! I do it all the time. The flavors meld a bit more; just save the gnocchi until reheating if you want them less mushy.
- What if I don’t have Italian sausage? Not a disaster—try ground chicken or turkey, even crumbly tofu if you're feeling wild (just add extra spices to jazz it up).
- Is this soup spicy? Only if you make it so! Spicy sausage adds some fire, otherwise, keep it mild and let folks add red pepper at the table if they're feeling brave.
- Can I use non-dairy cream? I haven’t, but I bet coconut milk would do alright. Might taste a bit less Italian, but you never know till you try.
- My soup is too thick—what now? I just splash in more chicken broth until it feels right. There’s no soup police.
- What if it splits? Ah, happened to me! It’s still edible. Stir well, and remember: toppings fix everything.
And one last thing: If you spill soup on the stovetop in a moment of excitement, just mop it up and pretend nothing happened. I promise it’s part of the process. Happy cooking, pal!
Ingredients
- 1 lb Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 16 oz potato gnocchi
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- ½ cup grated parmesan cheese (optional)
Instructions
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1In a large pot or Dutch oven, heat olive oil over medium heat. Add Italian sausage and cook until browned and cooked through, breaking up the meat with a spoon.
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2Add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and Italian seasoning; cook for 1 minute until fragrant.
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3Pour in chicken broth and bring to a gentle boil. Add gnocchi and simmer for 5 minutes, or until gnocchi float to the top and are tender.
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4Stir in heavy cream and fresh spinach. Simmer for another 2-3 minutes until spinach is wilted and soup is heated through. Season with salt and black pepper to taste.
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5Serve hot, garnished with grated parmesan cheese if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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