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This Sausage Gnocchi Soup is my personal go-to when the weather is cold and you want something rich, hearty, and completely comforting. Picture tender potato gnocchi swimming in a creamy broth with chunks of savory sausage and plenty of vegetables—a full meal in one pot that always makes the kitchen smell incredible.
I first made this after a long day on my feet and was amazed at how quickly it came together—now it is my weeknight lifesaver when I crave something homemade without fuss.
What You'll Need
- Ground Italian sausage: opt for either chicken or pork. Choose one with good marbling for more flavor
- Salted butter: adds rich body to the broth. Choose real butter instead of margarine
- Heavy cream: brings silky smoothness to each spoonful. Go for fresh cream if possible
- Yellow onion: forms the flavor base. Look for onions that feel heavy and firm
- Celery: gives a sweet aromatic crunch. Avoid limp stalks
- Carrots: add a subtle sweetness and color. Pick vibrant orange carrots with greens attached if possible
- Garlic: infuses the whole pot. Look for tight cloves without green shoots
- Roma tomatoes: provide brightness and depth. Choose tomatoes heavy for their size
- Baby spinach: wilts in at the end for color and nutrition. Leaves should be crisp and dark green
- Dry white wine: helps deglaze and adds a splash of acidity. Use a wine you enjoy sipping
- Low sodium chicken broth: so you control the salt. Use homemade or a quality boxed brand
- Dried basil and thyme: bring that classic Italian herby aroma. Look for dried leaves that still smell fragrant
- Salt and black pepper: balance all the flavors. Use freshly ground pepper for best results
- Dried fennel: provides subtle anise notes. Crush seeds slightly before adding
- Potato gnocchi: the star ingredient. Choose soft pillowy gnocchi from the refrigerated section if available
How to Make It
- Brown the Sausage:
- Begin by cooking the ground Italian sausage over medium heat in a large soup pot. Use a wooden spoon to break it up as it cooks. Allow it to get deep golden bits on the edges, which add extra flavor. Once cooked through, drain most of the grease and set the sausage aside on a plate.
- Sauté the Vegetables:
- In the same pot, melt the butter over medium heat. Add the diced onion, sliced carrots, and chopped celery. Cook gently, stirring often, for about ten minutes. Let the vegetables soften and develop some sweetness. Watch for the onions to turn translucent but not brown.
- Build the Flavor Base:
- Sprinkle in the minced garlic along with the dried basil, thyme, salt, black pepper, and fennel. Stir for just one minute, letting the garlic and herbs bloom in the butter. Add the chopped Roma tomatoes and stir so their juices start blending into the vegetables.
- Deglaze and Simmer:
- Pour in the dry white wine and use your spoon to scrape up those browned bits from the pot bottom. Let it bubble up for a couple of minutes. Then pour in the low sodium chicken broth and add the cooked sausage back to the pot. Bring everything to a gentle simmer, cover, and let it cook for twenty minutes. This step allows the flavors to meld and the carrots to fully tenderize.
- Cook the Gnocchi and Cream:
- Reduce the heat to medium low. Carefully add the potato gnocchi and pour in the heavy cream. Stir well so the cream blends evenly. Simmer gently until the gnocchi are soft and floating, usually about four minutes. Taste the broth and adjust the salt if needed.
- Add Spinach and Finish:
- Uncover and stir in the fresh baby spinach. Let it wilt in the hot soup for about one minute, until just tender. Ladle the soup into bowls and enjoy immediately while everything is steamy and vibrant.
My favorite part is adding the gnocchi which always feels satisfying to watch them float to the surface signaling the soup is nearly done. It reminds me of snowy evenings at home where the whole kitchen fills with anticipation as we gather around the bubbling pot.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. If the soup thickens after chilling just add a splash of broth or water before reheating. Gnocchi can become extra soft after freezing so for best texture I recommend freezing the soup before adding gnocchi then stirring in fresh gnocchi when reheating.
Ingredient Substitutions
Use turkey sausage or a plant based variety if desired. Kale or Swiss chard can step in for spinach in a pinch. For a dairy free version swap in coconut milk plus olive oil instead of butter and cream. You can replace wine with more broth and a teaspoon of lemon juice to mimic the acidity.
Serving Suggestions
This soup is a meal on its own but crusty bread is always welcome on the side. For a sprinkle of brightness add grated Parmesan cheese or a dash of chili flakes. I have even topped it with extra fresh herbs when serving guests for a little flair.
Cultural and Historical Context
Italian soups often balance rich flavors with humble ingredients. Potato gnocchi has deep roots in Italian home cooking and was once shaped by hand for special occasions. Italian sausage seasoned with fennel and herbs dates back generations creating an unmistakable savory aroma in traditional stews.
Seasonal Adaptations
Hot summer months: swap spinach for zucchini ribbons and use lighter cream or half and half. Autumn mix: toss in diced butternut squash instead of carrots for autumn flavor. Hearty winter addition: add a can of drained white beans and double the garlic for added richness.
Success Stories
Readers often tell me this soup is what converted them to loving gnocchi and even picky eaters enjoy every bite. One friend makes it in a slow cooker for family gatherings and it always disappears fast. I love how adaptable and forgiving the recipe is for weekday or weekend cooking.
Freezer Meal Conversion
If planning to freeze make the soup up through simmering step but leave out gnocchi and spinach. Let cool then store in freezer bags. When ready to eat thaw, bring to a simmer, and finish with gnocchi and spinach for best texture.
This recipe is my winter security blanket and on more than one occasion it has brightened a table full of family on dark evenings.
Recipe FAQs
- → What kind of sausage works best?
Italian sausage, either chicken or pork, provides robust flavor. Mild or spicy varieties can be used based on preference.
- → Can store-bought gnocchi be used?
Yes, store-bought potato gnocchi is convenient and works well, though homemade gnocchi offers a fresher texture if preferred.
- → Is it possible to substitute the cream?
Heavy cream creates a rich texture, but half-and-half or whole milk can lighten the dish without losing too much creaminess.
- → What vegetables pair with this dish?
Carrots, celery, onion, Roma tomatoes, and spinach provide depth and color. Substitute with kale or other leafy greens if desired.
- → How do I store leftovers?
Cool completely and refrigerate in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.
- → Can wine be omitted?
Dry white wine adds depth but can be left out without compromising the overall taste. Just use extra broth instead.