Description
This hearty Sausage Gnocchi Soup combines savory ground sausage, tender potato gnocchi, and fresh baby spinach in a creamy, flavorful broth enriched with white wine, garlic, and Parmesan cheese. Perfect for a cozy meal, it’s rich, comforting, and packed with layers of flavor.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 lb. ground sausage (mild or spicy Italian sausage recommended)
- ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 3 tablespoons butter
- 1 yellow onion, diced
- ¾ cup carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce (such as Tabasco)
- 1/3 cup all-purpose flour
- 5 cups chicken broth
- 1 cup heavy cream
- 16 oz. potato gnocchi (found in pasta aisle)
- 1/3 cup Parmesan cheese, grated
- 3 cups packed baby spinach
- ¾ teaspoon each: dried basil, dried parsley, dried oregano, mustard powder
Instructions
- Prepare Ingredients: Measure and prepare all ingredients before beginning to ensure smooth cooking and efficient timing.
- Cook Sausage: Heat olive oil in a large soup pot over medium heat. Add ground sausage and crumble it with a spoon. Cook, stirring occasionally, until browned and fully cooked through about 7-10 minutes. Remove sausage from pot and set aside.
- Deglaze with Wine: Pour in the dry white wine, keeping heat at medium. Use a silicone spatula to scrape the browned bits from the bottom and sides of the pot; this enhances flavor. Let the wine bubble gently and reduce by half, approximately 4 minutes.
- Sauté Vegetables: Add butter, diced onions, celery, carrots, and minced garlic to the pot. Cook stirring occasionally until the vegetables are softened, about 5-6 minutes. Stir in soy sauce, hot sauce, and the dried herb seasonings; cook for an additional 2 minutes to meld flavors.
- Make Roux: Sprinkle flour over the vegetable mixture and cook, stirring constantly, for 1-2 minutes to eliminate raw flour taste and thicken the soup base.
- Add Broth and Cream: Gradually add chicken broth in small splashes, stirring continuously to avoid lumps. Follow by adding heavy cream in the same manner. Bring the mixture to a boil, then reduce heat to a simmer.
- Add Sausage and Gnocchi: Return cooked sausage to the pot along with the potato gnocchi. Simmer gently for about 5 minutes or as per gnocchi package instructions until gnocchi are tender and cooked through.
- Finish Soup: Lower heat to low. Stir in grated Parmesan cheese continuously to melt evenly into the soup. Add baby spinach and cook until wilted, approximately 3-4 minutes. Remove from heat and serve immediately for best flavor and texture.
Notes
- Use mild or spicy Italian sausage depending on your flavor preference.
- Dry white wine enhances depth but can be omitted or replaced with extra broth if desired.
- Adjust hot sauce amount for preferred spice level.
- Gnocchi cooking times may vary by brand; check package instructions.
- For a lower fat version, substitute half-and-half for heavy cream, though soup will be less rich.
- To make this soup gluten free, use gluten-free flour or cornstarch as a thickener and gluten-free gnocchi.
