Description
This Creamy Italian Sausage Gnocchi Soup is everything you want in a soup. It’s hearty, comforting, nourishing, and packed with flavor. Italian sausage gives this one some heft while the veggies and kale add tons of nutrition. The pillowy gnocchi throughout seal the deal on deliciousness. A must make this soup season!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 lb Italian chicken sausage (sweet or spicy), removed from casings
- 1 large yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, stemmed and chopped
- 2 tablespoons all-purpose flour
- 6 cups chicken broth (I use bone broth for more protein)
- 1 bunch lacinato kale, stemmed and chopped
- 1 (1-lb) package shelf-stable gnocchi
- 1 cup heavy cream or half-and-half
- Salt and pepper, to taste
- Grated or shaved parmesan cheese, for serving
Instructions
- Heat a large pot over medium heat and add the olive oil. Add the sausage and break up with a spoon. Cook for 5 minutes or until the sausage is mostly browned and cooked through.
- Stir in the onion, carrots, and celery and cook for another 5 minutes. Stir in the garlic and rosemary.
- Sprinkle the flour evenly all over the sausage and veggies and then stir to incorporate.
- Slowly stir in the broth, making sure to scrape up any bits on the bottom of the pan.
- Bring to a simmer and cook for 20 minutes, stirring occasionally, or until the soup is beginning to thicken.
- Stir in the kale and gnocchi and cook until tender – this only takes a couple minutes.
- Stir in the cream and season, to taste, with salt and pepper. Serve while hot, garnished with shaved or grated parmesan.
Notes
I prefer chicken sausage over pork, but you can certainly use Italian pork sausage here. Mild or spicy sausage works – adjust to your tastes!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup