Sausage Gnocchi Soup
User Reviews
5
Sausage Gnocchi Soup
Description
This Sausage Gnocchi Soup starts by browning ground sausage, then reducing white wine to lift browned bits for flavor. Butter, onion, celery, carrots, and garlic are cooked until softened. Seasonings including soy sauce, hot sauce, and mustard powder layer flavor complexity subtly. Flour is incorporated to thicken before adding chicken broth and heavy cream. The sausage returns to the pot along with potato gnocchi, which cooks until tender. Baby spinach and Parmesan finish the soup, adding freshness and savory notes.
The soup’s texture ranges from silky broth, tender gnocchi, juicy sausage, and wilted spinach. The mild heat and umami seasonings support the rich broth without overpowering. It pairs well with breads like no-knead loafs, biscuits, or crackers for a hearty meal.
Leftovers keep well refrigerated up to 3 days or frozen for 3 months. Tips suggest suitable sausage and substitutions such as kale for spinach or tortellini for gnocchi. Using freshly grated Parmesan is recommended for best flavor and melt.
Ingredients
- 1 tablespoon olive oil
- 1 lb. ground sausage see notes
- ½ cup white wine see notes, dry
- 3 tablespoons butter
- 1 yellow onion diced
- ¾ cup carrot diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 1/3 cup flour
- 5 cups chicken broth
- 1 cup heavy cream
- 16 oz. potato gnocchi in pasta aisle
- 1/3 cup Parmesan Cheese grated
- 3 cups baby spinach packed
Seasonings
- ¾ teaspoon basil each
- ¾ teaspoon parsley
- ¾ teaspoon oregano
- ¾ teaspoon mustard powder
Instructions
- Pro Tip: Prepare/measure out all ingredients before beginning.
- Heat olive oil in a large soup pot over medium heat. Add the sausage and cook and crumble to break it apart. Stir occasionally until cooked through, 7-10 minutes. Remove and set aside.
- Add the wine and set the heat to medium. Use a silicone spatula to “clean” the brown bits from the bottom/sides of the pot, this will add more flavor to the soup. Bubble gently and reduce by half, about 4 minutes.
- Add the butter, onions, celery, carrots, and garlic. Cook until softened, about 5-6 minutes. Add the soy sauce, hot sauce, and seasonings and cook for 2 minutes.
- Stir in the flour and cook for 1-2 minutes.
- Add the chicken broth in small splashes, stirring continuously. Add the heavy cream in the same manner. Bring to a boil, then reduce to a simmer.
- Add the sausage back along with the gnocchi and simmer for about 5 minutes, refer to package instructions for exact cooking time.
- Reduce heat to low and sprinkle in the Parmesan cheese, stirring continuously. Add the spinach and cook until wilted, about 3-4 minutes. Remove from heat and serve!
Notes
- This recipe yields six servings with nutritional values estimated per serving.
- Jimmy Dean regular sausage works well, found near bacon and breakfast sausages.
- Dry white wines like Chardonnay or Sauvignon Blanc are preferred; chicken broth can substitute.
- Use freshly grated Parmesan cheese for best melting and flavor.
- Soy sauce, hot sauce, and mustard powder enhance flavor subtly; Frank's Hot Sauce is recommended.
- Half-and-half can replace heavy cream if preferred.
- Kale may be used instead of spinach, allowing 2-3 extra minutes for wilting.
- Tortellini can substitute for gnocchi, or see related recipes using potatoes.
- Pairs well with buttermilk or cheddar bay biscuits, no-knead bread, or crackers.
- Store soup airtight in refrigerator for up to 3 days or freezer for 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 655 kcal
% Daily Value*
| Calories | 655kcal | 33% |
| Carbohydrates | 40g | 13% |
| Protein | 20g | 40% |
| Fat | 45g | 69% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 123mg | 41% |
| Sodium | 1716mg | 72% |
| Potassium | 468mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4954IU | 99% |
| Vitamin C | 8mg | 9% |
| Calcium | 137mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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