Sausage Gnocchi Soup
User Reviews
5
Sausage Gnocchi Soup
Description
This soup begins by cooking onion, garlic, and red chili flakes in olive oil before adding and browning Italian sausage. The sausage and onion mixture is removed, and bacon is cooked in the same pot until crisp, then set aside. Chicken broth and pepper are added to the pot, brought to a boil, then reduced and stirred with the sausage mixture. After simmering, finely chopped baby kale is added and cooked briefly to soften.
Heavy cream, gnocchi, and Parmesan cheese are stirred in and heated until the gnocchi become pillowy soft. Crumbled bacon is added with some reserved for garnish before serving, which is topped with additional Parmesan and bacon. The seasoning can be adjusted to taste.
This soup can be made ahead and refrigerated for up to three days, with flavors deepening over time though the gnocchi absorbs some broth. Frozen gnocchi can be used directly without thawing, requiring slightly longer cooking. The dish pairs well with soft homemade bread or a light salad for a full meal.
Ingredients
- 1 to 2 Tablespoons olive oil
- 1 large onion (diced)
- 2 garlic finely diced, cloves
- 1 lb Italian sausage
- 1/2 teaspoon red chili flakes
- 6 Bacon cooked until crispy, slices
- 28 to 32 ounces chicken broth
- 1 teaspoon black pepper
- 2 cups kale finely chopped into small pieces, baby
- 1 cup heavy cream
- 1 lb. gnocchi
- 3/4 cup Parmesan Cheese (divided)
- salt (to taste)
Instructions
- Heat a large pot over medium-high heat and add oil, onion, garlic, and red chili flakes. Let cook for 1 minute. Add sausage and cook until browned and cooked through. Remove sausage and onions and place on a paper towel-lined plate.
- Add bacon and cook until crispy --according to package instructions. Remove from pan and set aside. Once bacon is cool enough to touch, crumble or cut into bite-size pieces.
- Add chicken broth and pepper to the pot and bring to a boil. Once it comes to a boil, reduce to medium-low heat. Stir in sausage mixture. Cook for 15 minutes.
- Add finely diced kale and continue to cook for 5-10 more minutes
- Stir in heavy cream, gnocchi, and 1/2 cup of parmesan cheese. Heat for 5 minutes. Stir in crumbled bacon, reserving some for garnish. The gnocchi should be pillowy soft. Stir often to ensure the gnocchi aren't sticking together
- Serve warm topped with the remaining 1/4 cup of parmesan cheese. Sprinkle with remaining bacon. Taste for seasoning and add more salt and pepper, if needed.
Notes
- Frozen gnocchi can be added directly to the soup without defrosting; extend cooking time by 1-2 minutes to achieve softness.
- Store leftover soup in the refrigerator up to three days; add extra broth when reheating to compensate for gnocchi absorption.
- For a lighter soup, substitute turkey sausage for pork and use half-and-half instead of heavy cream; additional veggies like spinach, zucchini, or carrots can be added.
- Serve with soft homemade bread, dinner rolls, garlic cheese bread, or a simple salad for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 32g | 11% |
| Protein | 13g | 26% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 70mg | 23% |
| Sodium | 1111mg | 46% |
| Potassium | 189mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1443IU | 29% |
| Vitamin C | 9mg | 10% |
| Calcium | 223mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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