Description
A hearty and comforting Sausage Gnocchi Soup packed with Italian sausage, fresh vegetables, tender potato gnocchi, and a flavorful tomato broth, finished with vibrant spinach and basil for a perfect weeknight meal.
Ingredients
Scale
Meat
- 16 ounces Italian sausage
Vegetables
- 1/2 medium onion, chopped
- 2 sticks celery, chopped
- 2 medium carrots, peeled and sliced thin
- 4 cloves garlic, minced
- 2-3 cups (packed) fresh baby spinach
- Handful fresh basil
Liquids & Sauces
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1 (14 ounce) can tomato sauce
Other
- 1 pound uncooked potato gnocchi
- 1/2 teaspoon Italian seasoning
- Salt & pepper to taste
Instructions
- Brown the sausage: Heat olive oil in a large soup pot over medium-high heat. Add the Italian sausage and cook for about 10 minutes, stirring occasionally, until browned. Remove the sausage with a slotted spoon and transfer to a paper towel-lined plate to drain.
- Sauté the vegetables: If the pot is dry, add a splash of olive oil. Add the chopped onion, celery, and carrots and sauté for 8-10 minutes until the onions turn lightly brown and the celery and carrots soften.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Simmer the soup: Return the browned sausage to the pot. Pour in the chicken broth and tomato sauce, then add the uncooked gnocchi and Italian seasoning. Bring the mixture to a boil, then reduce heat to medium-low, partially cover, and simmer for 10 minutes, stirring occasionally to prevent sticking.
- Finish and season: Stir in the fresh baby spinach and basil. Season the soup with salt and pepper to taste. Serve hot and enjoy!
Notes
- Use Italian sausage with or without casing based on preference.
- You can substitute fresh gnocchi with frozen gnocchi if desired; adjust cooking time accordingly.
- If you want a spicier soup, use spicy Italian sausage or add red pepper flakes.
- Stir frequently near the end of cooking to prevent gnocchi from sticking to the pot.
