Sausage Gnocchi Soup Recipe
This creamy Sausage Gnocchi Soup is loaded with savory Italian sausage, pillowy potato gnocchi, sun-dried tomatoes, and spinach in a rich Parmesan cream broth. Tomato paste and dry white wine add layers of tangy, savory flavor for the ultimate cozy fall soup.
Servings: 6
Equipment
- dutch oven or stock pot
Ingredients
- 1 pound ground Italian sausage
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes, more or less to taste
- 3 tablespoons tomato paste
- ½ cup sun-dried tomatoes (oil-packed), drained and roughly chopped
- 3 tablespoons all-purpose flour
- ⅔ cup dry white wine, such as Sauvignon Blanc, Pinot Grigio or Chardonnay (alcohol-free, use 2/3 cup chicken stock + 1 tablespoon lemon juice)
- 5 cups chicken stock, low-sodium preferred to control the saltiness
- 1½ cups heavy cream
- 1 pound potato gnocchi, DeLallo is my preference
- 3 cups baby spinach, large stems removed
- ½ cup freshly grated Parmesan cheese, plus more for serving
- salt, to taste
Instructions
- Add the Italian sausage to a Dutch oven or large stockpot over medium-low heat. Cook, breaking the sausage into crumbles as it browns, until completely cooked through. Transfer to a paper towel-lined plate. Remove the excess grease from the pot, leaving about 1 tablespoon behind.
- Add the diced onion to the reserved sausage drippings and cook for about 5 minutes, until softened and translucent. Add the garlic and cook for about 1 minute, just until fragrant
- Stir in the Italian seasoning, black pepper and red pepper flakes. Add the tomato paste and stir until evenly incorporated, then add the drained, chopped sun-dried tomatoes. Cook for another 1–2 minutes, stirring occasionally, until the tomato paste deepens slightly in color.
- Sprinkle the flour evenly over the onion and tomato mixture. Stir continuously for about 1 minute, until the flour is completely incorporated and no dry streaks remain.
- Slowly pour in the white wine while whisking or stirring continuously, scraping up any flavorful browned bits from the bottom of the pot. Cook for 2–3 minutes, allowing the wine to reduce slightly and its sharp alcohol aroma to mellow.
- Gradually pour in the chicken stock while stirring, followed by the heavy cream. Return the cooked sausage to the pot and stir to combine.
- Bring the soup to a boil, then add the gnocchi. Cook for about 4–5 minutes, stirring occasionally to prevent the gnocchi from sticking to the bottom of the pot, until plump and tender. Avoid overcooking, which can make the gnocchi gummy.
- Reduce the heat to a gentle simmer. Add the baby spinach and stir just until wilted. Add the freshly grated Parmesan and stir until completely melted into the broth.
- Taste the soup and add salt only if needed. Ladle into bowls and serve warm with additional freshly grated Parmesan and crusty toasted bread or buttery breadsticks for dipping.
Notes
White wine: Use a dry white wine you'd be happy drinking. Sauvignon Blanc, Pinot Grigio and Chardonnay are all good options. Avoid sweet wines, bubbly wines, and cooking wine.
Chicken stock: I strongly prefer chicken stock over broth in this recipe because it creates a richer, more flavorful soup base.
Sun-dried tomatoes: Use oil-packed sun-dried tomatoes, drain off the excess oil, then roughly chop them before adding.
Gnocchi: DeLallo is my preferred brand. Don't overcook the gnocchi; once they're plump and tender, reduce the heat and finish the soup.
Salt: Wait until the soup is completely finished before adding salt. Italian sausage, chicken stock and Parmesan can all contribute significant saltiness.
Leftovers: Gnocchi continue absorbing broth as the soup sits, so leftovers will be thicker. Add a splash of chicken stock or cream while reheating to loosen the soup.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently over medium-low heat.