I’ve got another soup recipe for you guys today, and this gnocchi soup was a hit!
As you may know, soup is one of my favorite things to make. I love the process of throwing things in a pot and letting the flavors all meld together. In this particular soup, I love the way the gnocchi soaked up the flavor for the sausage. Italian sausage is usually too strong of a flavor for me on its own, but I love what it adds to soups.
A Couple Notes About the Soup
- This is a really quick soup to make, so I just threw it together on the stove, but it can easily be adapted into a crockpot recipe. If you’re going to cook it in the crockpot, I would brown the sausage in a skillet first. I also recommend adding in the gnocchi, spinach, and cream in the last half hour of cooking.
- I used pre-made gnocchi for this recipe because I wanted something quick, but if you’re up for the challenge (which isn’t really a challenge at all because it’s so easy to make), you can make your own gnocchi by hand. I used to help my grandma make gnocchi as a kid and it’s actually a lot of fun. Here is a recipe if you’re interested.
- Have bread on hand for dipping. I absolutely love using bread to soak up the broth of soup. We ate this soup with homemade rosemary and sea salt rolls, and it was incredible. You can find the recipe, here.
Creamy Sausage, Spinach, and Gnocchi Soup
1 lb ground Italian sausage
1 tbsp oil
1 onion, chopped
4 cloves of garlic, chopped
6 cups chicken broth
16 oz of potato gnocchi
1 bunch of spinach, chopped
1 cup of heavy cream
2 tsp dried parsley
1 tsp dried basil
1 tsp crushed red pepper (optional)
- Heat oil on medium-high in a dutch oven or large pot. Add in sausage and onion and cook until sausage is browned.
- Add in garlic, chicken broth, parsley, basil, and red pepper, and bring to a boil.
- Reduce heat to a simmer and add in the gnocchi. Let cook for 10 minutes.
- And in spinach and cream and bring to a boil. Salt and pepper to taste.
- Serve with dinner rolls for dipping.