Italian Sausage Soup (with Gnocchi and Spinach)

Name: Italian Sausage Soup (with Gnocchi and Spinach)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: olive oil; 1 pound sweet Italian sausage; 1 /4-inch thick slice (3 ounces) pancetta; 1 medium (5 ozs) yellow onion; 2 cloves garlic; 1/4 teaspoon red pepper flakes; 1/4 cup white wine; 4 cups vegetable broth; 3 ounces baby spinach; 1 pound gnocchi; Salt and freshly ground black pepper; freshly grated Parmigiano-reggiano cheese

User Reviews

4.8

45 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
740 kcal
Course
Soup
Cuisine
Italian

Italian Sausage Soup (with Gnocchi and Spinach)

Iris Warren

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This Italian sausage soup is a cozy one-pot meal that's laden with sweet sausage, tender gnocchi, spinach, and topped with crispy pancetta. It's perfect winter comfort food.

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Ingredients

Servings

olive oil
1 pound sweet Italian sausage casings removed
1 /4-inch thick slice (3 ounces) pancetta diced
1 medium (5 ozs) yellow onion diced
2 cloves garlic minced
1/4 teaspoon red pepper flakes
1/4 cup white wine
4 cups vegetable broth plus more if needed
3 ounces baby spinach
1 pound gnocchi
Salt and freshly ground black pepper
freshly grated Parmigiano-reggiano cheese to serve

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Instructions

Heat a drizzle of olive oil in a large pot over medium heat.
Cook the sausage, breaking apart the clumps, until browned, 6 to 8 minutes. Transfer the sausage crumbles with a slotted spoon to a paper towel-lined plate.
Add the pancetta and cook until chewy-crispy, about 5 minutes. Transfer the dice to a second paper towel-lined plate.
Dump in the onion and cook, stirring often, until it begins to soften, 5 to 7 minutes. Stir in the garlic and pepper flakes and cook for 1 minute more.
Crank the heat to medium-high and splash in the wine. Scrape up the brown bits from the bottom of the pot with a wooden spoon and let the wine bubble until nearly evaporated, about 1 minute.
Pour in the broth and add the sausage. Let the soup come to a simmer, then stir in the gnocchi and spinach. Cook until the spinach is wilted and the gnocchi are tender, about 3 to 5 minutes.
Taste the soup and adjust the seasoning with salt and pepper, if needed.
Remove from the heat and divvy the soup among bowls. Top with pancetta and a sprinkling of Parmigiano-Reggiano. Serve immediately.

Notes

Use caution when adding salt--There are lots of salty elements in this soup, so be sure to taste a couple of spoonfuls before seasoning with additional salt at the end.
Storage--Store leftover soup in a sealed container in the refrigerator for up to 4 days.
Reheating--Reheat leftover soup in a saucepan over medium heat until warmed through. If the soup is too thick, pour in a little broth or water to thin it.

Nutrition Information

Show Details

Serving 1portion Calories 740kcal (37%) Carbohydrates 49g (16%) Protein 26g (52%) Fat 48g (74%) Saturated Fat 17g (85%) Monounsaturated Fat 21g Trans Fat 0.04g Cholesterol 105mg (35%) Sodium 2376mg (99%) Fiber 4g (16%) Sugar 4g (8%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 740 kcal

% Daily Value*

Serving	1portion
Calories	740kcal	37%
Carbohydrates	49g	16%
Protein	26g	52%
Fat	48g	74%
Saturated Fat	17g	85%
Monounsaturated Fat	21g	105%
Trans Fat	0.04g	2%
Cholesterol	105mg	35%
Sodium	2376mg	99%
Fiber	4g	16%
Sugar	4g	8%