Description
This Sausage Gnocchi Soup is a hearty and comforting dish featuring browned Italian sausage, tender gnocchi, and a medley of sautéed vegetables in a creamy, flavorful broth. Perfect for a cozy meal, this recipe balances savory herbs with the richness of cream and butter, finished with fresh kale and optional fresh thyme garnish.
Ingredients
Scale
Meat
- 1 pound ground Italian sausage
Vegetables
- 1 cup diced yellow onion
- 3/4 cup diced celery
- 3/4 cup diced carrot
- 1 tablespoon minced garlic
- 2 cups kale (or baby spinach, coarsely chopped)
Dairy
- 5 tablespoons unsalted butter
- 2 cups whole milk
- 1/3 cup heavy cream
Pantry
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 6 tablespoons all-purpose flour
- 1 (32-ounce) carton reduced-sodium chicken broth
- 1 (12-ounce) package gnocchi (refrigerated if possible)
Optional
- Fresh thyme (for garnish)
- Hearty buttered bread (for serving)
Instructions
- Cook Sausage: Heat olive oil in a large pot over high heat. Add the Italian sausage and sear for about a minute per side to develop a deep brown color. Crumble the meat as it cooks until thoroughly browned. Remove the cooked sausage using a slotted spoon and set it aside on a paper towel-lined plate, leaving 2–3 tablespoons of grease in the pot. Drain any excess grease beyond that.
- Sauté Veggies: Add the diced onion, celery, and carrot to the pot with the reserved sausage grease. Cook the vegetables for 7–9 minutes, stirring occasionally, until they become tender. Once softened, add the minced garlic and cook for about 30 seconds, stirring constantly to release its aroma.
- Add Seasonings: Sprinkle in the salt, pepper, Italian seasoning, dried parsley, oregano, and thyme. Stir these herbs and spices into the vegetable mixture for about 15 seconds to blend the flavors. Then add the unsalted butter and stir until it melts completely.
- Make The Base: Sprinkle the all-purpose flour evenly over the vegetables and whisk constantly for 1 minute to eliminate the raw flour taste. Gradually pour in the reduced-sodium chicken broth while whisking continuously, creating a smooth and slightly thickened base. Next, slowly whisk in the whole milk and heavy cream. Bring the mixture to a gentle boil, stirring occasionally to prevent scorching.
- Finish Soup: Once boiling, reduce the heat to medium to maintain a simmer. Add the refrigerated gnocchi, coarsely chopped kale (or baby spinach), and the cooked sausage back into the pot. Simmer everything together for 2–4 minutes, until the gnocchi are tender and the greens have softened. Taste the soup and adjust seasoning if needed.
- Serve: Ladle the hot soup into bowls and garnish with fresh thyme if desired. Serve alongside hearty buttered bread to complete this comforting meal.
Notes
- Using refrigerated gnocchi is preferred as it tends to hold its shape better and cooks evenly in the soup. Fresh gnocchi can also be used but may require less cooking time.
- Be patient when sautéing the vegetables to ensure they soften properly and develop flavor, as undercooked veggies can affect the soup’s texture.
- For less fat, you can drain excess sausage grease carefully, but leaving 2–3 tablespoons adds depth and richness to the soup.
- If fresh thyme is not available, dried thyme can be used, but add it earlier with other dried herbs to allow the flavor to infuse.
- Hearty buttered bread or crusty rolls complement the soup well and help soak up the creamy broth.
