Description
A cozy, one-pot creamy gnocchi soup made with Italian chicken sausage, tender vegetables, pillowy gnocchi, spinach, and a velvety broth—perfect for quick weeknight dinners and comforting cold-weather meals.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound Italian chicken sausage (casings removed or ground)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 4 cups chicken broth
- 1 cup water
- 1 pound potato gnocchi
- 2 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- Salt and black pepper, to taste
Instructions
- Cook the Sausage: Heat olive oil in a large pot over medium-high heat. Add Italian chicken sausage, breaking it into crumbles. Cook 5–7 minutes until browned.
- Add Vegetables: Stir in diced onion, carrots, and celery. Cook 5 minutes until softened. Add garlic and cook 1 minute.
- Add Seasonings: Mix in Italian seasoning, salt, pepper, and optional crushed red pepper flakes.
- Add Broth: Pour in chicken broth and water. Stir and bring to a gentle boil.
- Add Gnocchi: Add gnocchi and simmer 4–5 minutes until tender and floating.
- Add Spinach & Cream: Stir in spinach until wilted. Pour in heavy cream and combine.
- Add Parmesan: Stir in grated parmesan until melted and smooth. Taste and adjust seasoning.
- Serve: Ladle into bowls and garnish with extra parmesan or crushed red pepper.
Notes
- Do not overcook gnocchi—they soften quickly.
- Add more broth if the soup thickens too much.
- Use fresh spinach for best texture.
- Brown sausage deeply for maximum flavor.
- Freshly grated parmesan melts smoother than pre-shredded.