With just a few simple and wholesome ingredients, you can make this most amazing and comforting Gnocchi Sausage Soup in less than 30 minutes!
A recipe re-doooo ! We first posted this in December of 2011. That’s like a 100 in blog years. This was our first viral recipe and I remember doing cart wheels in the kitchen…not pretty, lemme tell ya and it’s a small kitchen. A simple little happy dance woulda sufficed but we are food drama queens so I celebrated big…
We love this soup for so many reasons. First because it tastes good! Close second, it requires very little effort. Made with simple ingredients that come together in a big way.
Gnocchi is readily available in stores these day. You will find it in the pasta aisle. I found this at my local grocers and paid 1.99 for it..a nice surprise. I remember when it was closer to six bucks.
BUT, if your not a fan of gnocchi or can’t find it, rotini noodles are a great sub.
Sausage: We used mild italian style. Easy to find, easy to use. You can sub chicken sausage, spicy sausage, just about any kind of uncooked sausage. NOTE: As much as we love smoked, cooked sausage I find the smoky flavor doesn’t pair as well with this soup as uncooked sausage.
Once you have sautéed your sausage and added the veggies, there isn’t much left to it!
I like heavy cream but I have made this with half and half and have gotten great results.
Sub great add-ins would be chopped carrot, celery, regular red pepper in lieu of roasted.
The sausage does most of the seasoning for you. It enhances the broth and cream…so the better the sausage, the better your soup!
SALT: I didn’t give specific quantities of salt because if you use low sodium broth or very salty sausage it will vary greatly. Your taste buds are the best tool for this. Love my job!
We have a over 40 easy, fast and fresh soup recipes to share with you! You can see them all HERE!
To soup! The fast, the fresh and the flavorful!
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Gnocchi Sausage and Spinach Soup
- 1 pound mild Italian sausage bulk or removed from casings
- 1 small yellow onion, diced
- 3 garlic cloves, chopped
- 2 roasted red peppers, diced I use store bought
- 3 tablespoons tomato paste about half of a 6 ounce can
- salt and fresh black pepper to taste sausage is salty. Taste before adding a pinch was a time
- 1 teaspoon dried basil
- 48 ounces chicken broth 1 1/2 boxes
- 1 pound gnocchi or 1 cup dried rotini noodles
- 2 cups fresh baby spinach leaves rough chopped
- 3/4 cup heavy cream or half and half
- Parmesan cheese for topping fresh grated
- In a dutch oven or large soup pot, brown the sausage. Tipping the pan, remove all but one tablespoon of the grease.
- To the sausage add chopped onion. Sauce until tender. About 5 minutes.
- Add roasted red pepper, garlic and tomato paste sausage onion mixture. Saute until fragrant and tomato paste is incorporated into the sausage.
- Add chicken stock, cream and basil. Bring to a simmer and add gnocchi. Cook for 5-10 minutes or until gnocchi is tender and floats to the top.
- Turn off heat and add spinach. Let spinach wilt and serve!
- Top with a sprinkle of parmesan cheese and serve with fresh crusty bread and simple green salad if desired.
Gnocchi can be subbed with rotini noodles if you prefer.
Love this soup. Can you recommend any other veggie to add?
Kathi & Rachel says
Just about everything! Carrots, zucchini, corn, peas and kale….whatever ya got…this soup can take it :).
Could you freeze this soup?
Yes! Freeze in freezer bags, remove all the air and lay flat in your freezer for up to 3 months.
Jude Allen says
Amazingly delicious and hearty! I think I’ll add some shrimp next time, and there will be a next time!
Hi Jude! Glad you loved it! You might Like this Mexican Shrimp Chowder too if you like shrimp in your soup! https://laughingspatula.com/mexican-shrimp-and-corn-chowder/
Christina PJ says
I make this ALL THE TIME!! Awesome thing is you can make everything in advance – hold the cream (half and half) and gnocchi – and freeze it. Then all you have to do is defrost and take it from there.
It’s April 24th in Upstate NY and we have a windchill of 37 degrees… Perfect weather for it.
Love this soup. Have you ever made it in an insta pot?
Kathi @ LaughingSpatula.com says
Hi Tara! I have not embraced the insta pot …yet!
Jazzed this one up a bit. With the Italian sausage, I added shrimp and diced lobster tail meat to the mix and mixed a Mediterranean tomato sauce rather than just paste to the chicken stock. Added my needed spices to give it a kick. My wife demands it joins the regular rotation of the meals I cook for dinner.
Thank you for the great foundation to work with!
Kathi @ LaughingSpatula.com says
Shrimp and Lobster! Oh MY! That sounds heavenly in that wonderful broth! So glad you liked it and truly appreciate your nice note!
nothing like a great sense of humor to make all laugh and laughter makes us hungry. Great response. And can’t wait to make the soup. Keep on smiling. :\(
Ashley Gardiner says
This is legitimately one of my favorite comfort food recipes! I get hounded for the recipe every time I bring it to work for lunch. It is just that good!
Made this soup today. Turned out amazing. Easy to make. Only thing I would change is adding zucchini. I think it would make it even better.
Kathi Kirk says
I think zucchini would be wonderful in this! I’m so glad you liked it!
Thank you Kathi!!! Reading your post made me chuckle & I needed that dose of humour (& no, that is not the wrong spelling! It is the way the British spell it:)) today. Great recipe btw!!!
Kathi Kirk says
Thanks Maria! Glad to know someone gets my humor! LOL!
This looks amazing. Does anyone happen to know the nutritional information, or amount of calories per serving?