Sausage Gnocchi Soup
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
6 Servings
-
Calories
253 kcal
-
Course
Main Course
-
Cuisine
Mediterranean, Italian
Sausage Gnocchi Soup
Description
This recipe begins by sautéing onions and garlic in olive oil, then cooking down sweet Italian chicken sausage broken into small pieces. Sliced mushrooms add earthiness and moisture as they release juices. Tomato paste and crushed tomatoes provide a rich, slightly acidic base, seasoned with salt and oregano. The mixture simmers with water before fresh baby spinach is added to wilt gently.
Uncooked gnocchi finishes the soup, cooking directly in the broth until they float, signaling tenderness. The resulting soup balances the savory depth of sausage and tomatoes with the softness of gnocchi and leafy greens.
It can be served warm as a full meal thanks to the gnocchi and protein-rich sausage. The combination suits a filling lunch or dinner especially in cooler weather.
The recipe can be modified with kale or additional vegetables, swapped for different proteins, or made vegetarian by omitting sausage and using vegetable stock. Leftovers store well refrigerated for up to three days or frozen up to three months. Care should be taken not to overcook gnocchi to avoid gumminess.
Ingredients
- 2 tbsp olive oil
- 1 large onion
- 4 cloves garlic Minced
- 14 oz. Italian chicken sausage sweet
- 1 lb white button mushrooms Sliced
- 3 tbsp tomato paste
- 1 can crushed tomatoes 15 oz.
- 1 tsp salt
- 1/2 tsp oregano
- 2 cups chicken stock
- 1 cup water
- 2 cup baby spinach
- 1 lb gnocchi Uncooked
Instructions
- Heat the olive oil in a large pot (preferably a Dutch oven) over medium heat.
- Once the olive oil is warm and shimmery, saute onion until golden and translucent.
- Add in garlic and saute for a couple of minutes.
- Add in sweet Italian chicken sausage and break it into small pieces as you're cooking it. Stir and cooked until it's browned.
- Add in sliced mushrooms and cook for 5 minutes until the mushrooms release their juice.
- Next, add tomato paste and crushed tomatoes, mix well so everything is incorporated.
- Season with salt and oregano.
- Add in water, bring to simmer and cook for 10 minutes.
- Add in baby spinach and cook for 5 minutes until they start wilting.
- Add in gnocchi and cook for three minutes until they start floating.
- Serve warm.
Notes
- Replace spinach with kale or add extra vegetables like bell pepper and zucchini for variety.
- Substitute chicken sausage with chicken breast or ground beef, or omit for a vegetarian option using vegetable stock.
- Use cauliflower gnocchi for a lower-carb alternative.
- Avoid overcooking gnocchi to prevent gummy texture.
- Store leftovers refrigerated up to 3 days or freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 2mg | 1% |
| Sodium | 927mg | 39% |
| Potassium | 709mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1213IU | 24% |
| Vitamin C | 15mg | 17% |
| Calcium | 69mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
