Sausage Gnocchi Soup
User Reviews
5
Sausage Gnocchi Soup
Description
Sausage Gnocchi Soup centers on cooked Italian sausage browned with fennel seeds, mingled with a softened mirepoix of leek, celery, carrots, and garlic. The vegetables are sautéed slowly to develop sweetness, then deglazed with white wine. A parmesan rind simmers in the chicken stock base to deepen the taste. This mixture is simmered briefly to allow flavors to blend before heavy cream is added to provide a smooth, rich texture.
Light gnocchi added near the end of cooking absorb the soup’s flavor while maintaining their characteristic pillowy texture. The baby spinach and chopped basil stirred in at the finish add freshness and color contrast. Salt and black pepper help season the soup to taste.
As a meal, this soup offers a warm, satisfying combination of meaty, creamy, and verdant elements. It can be served as a main dish accompanied by crusty bread or a light salad. The inclusion of fennel seeds is optional depending on the sausage type, and parmesan rinds enhance flavor but can be substituted or omitted.
Use any type of Italian sausage; omit fennel seeds if using fennel sausage to avoid overpowering flavors.Save parmesan rinds from other meals; they add depth to soups like this.Leftovers store well for up to 3 days and can be reheated on the stove or microwave.
Ingredients
- 1/4 cup olive oil divided
- 1 pound Italian sausage bulk, mild
- 1 1/2 teaspoons fennel seed can omit if using fennel sausage
- 1 large leek chopped
- 3 ribs celery diced
- 3 medium carrot diced
- 6 cloves garlic minced
- 1 cup white wine dry
- 8 cups chicken stock plus more to thin if needed, low-sodium
- 1 small parmesan optional, see notes below, rind
- 1 1/2 cups heavy cream
- 1 pound gnocchi
- 5 ounces baby spinach
- 1/4 packed cup basil chopped, leaves
- salt to taste
- black pepper to taste
Instructions
- Heat a large heavy pot to medium heat with 2 tablespoons of olive oil and add the sausage. Cook the sausage until browned while breaking it up into small pieces. Once browned, remove the sausage to a plate with a slotted spoon.
- Add the remaining olive oil along with the leeks, celery, carrot, fennel seeds, a pinch of salt, and a 1/4 cup of water. With a wooden spoon, scrape the bottom of the pan to dislodge the brown bits. Cook until soft while stirring every so often (about 10-15 minutes). If the veggies starts to burn, simply add a splash of water. Add the garlic and cook for another 2 minutes or until fragrant.
- Next, add the wine and turn the heat to high. Again, with a wooden spoon scrape the bottom of the pot to dislodge any remaining brown bits. Once the wine has reduced by half (about 1-2 minutes) add the cooked sausage, chicken stock, and Parmesan rind. Bring to a boil.
- Once boiling, lower the heat and simmer for 5 minutes. Add the cream and simmer the soup for another 10 minutes.
- Add the gnocchi and cook until tender (about 2-3 minutes) then add the spinach leaves and cook for another 30 seconds. Remove the pot from the heat and taste test the soup. Adjust salt and pepper if required. Stir in the basil.
- Serve in bowls with grated cheese and crusty bread. Enjoy!
Notes
- Different Italian sausages can be used; omit fennel seeds if your sausage already contains fennel.
- Save parmesan rinds from previous meals to boost soup flavor, or serve with grated cheese if none are available.
- Store leftovers in the refrigerator for up to three days and reheat on stovetop or microwave before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 636 kcal
% Daily Value*
| Calories | 636kcal | 32% |
| Carbohydrates | 41.7g | 14% |
| Protein | 18.1g | 36% |
| Fat | 43.2g | 66% |
| Saturated Fat | 20.3g | 102% |
| Cholesterol | 122mg | 41% |
| Sodium | 1184mg | 49% |
| Potassium | 826mg | 18% |
| Fiber | 5.4g | 22% |
| Sugar | 2.2g | 4% |
| Calcium | 175mg | 18% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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