Description
This Creamy Italian Sausage Gnocchi Soup is a hearty and comforting dish featuring flavorful Italian beef sausage, tender gnocchi, and a rich creamy tomato broth. Ready in just 30 minutes, this soup combines savory garlic, diced tomatoes, and chicken broth with a touch of heavy cream for a smooth finish. Perfect for a cozy weeknight meal, it can be garnished with fresh spinach or basil for added color and freshness.
Ingredients
Scale
Sausage and Aromatics
- 1 lb Italian beef sausage
- 2 cloves garlic, minced
Soup Base
- 1 can (15 oz) diced tomatoes
- 4 cups chicken broth
Gnocchi and Cream
- 1 package (16 oz) gnocchi
- 1 cup heavy cream
Seasoning and Garnish
- Salt & pepper to taste
- Optional: spinach or basil for garnish
Instructions
- Brown the Sausage: In a large pot, cook the Italian beef sausage over medium heat until browned and cooked through, breaking it up into small pieces as it cooks to ensure even browning.
- Sauté Garlic: Add the minced garlic to the browned sausage and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add Tomatoes and Broth: Stir in the diced tomatoes with their juices and the chicken broth. Increase heat to bring the mixture to a boil.
- Cook Gnocchi: Once boiling, add the gnocchi to the pot and cook according to package instructions, usually about 2-3 minutes, until the gnocchi float to the surface and are tender.
- Add Cream and Simmer: Reduce the heat to low, stir in the heavy cream, and let the soup simmer gently for about 5 minutes to meld the flavors together.
- Season and Garnish: Season the soup with salt and pepper to taste. Optionally, garnish with fresh spinach leaves or torn basil for a burst of freshness before serving.
Notes
- You can substitute Italian pork sausage for beef sausage if preferred.
- For a lighter version, use half-and-half instead of heavy cream.
- Spinach and basil not only add flavor but also provide a nice color contrast when serving.
- Make sure to cook the gnocchi just until they float to avoid overcooking and becoming mushy.
- This soup stores well in the refrigerator for up to 3 days; reheat gently to prevent the cream from curdling.
