Recipe: Loaded Italian Sausage Gnocchi Soup
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Each weekend, my husband and I try to come up with at least one “big pot” meal… that is a meal large enough to feed us at least one serving that evening, and have enough leftovers to eat later in the week.
This — along with weekly Meal Planning! — helps us save time, money, and the constant nag of, “What’s for dinner tonight?”
We have several in the rotation, to keep it from getting boring. But there are a few staples that are just so DARN TASTY that we end up putting them on the schedule at least once a month or so.
This is one of them! It takes just 10 minutes to prep, and 20 minutes to make my Loaded Italian Sausage Gnocchi Soup. Perfect for dipping a crusty slice of toasted Italian loaf! Mangia!
If you make this recipe and love it, be sure to share a pic and tag me (@TheHackyHomemaker) on social media!
Loaded Italian Sausage Gnocchi Soup
Ingredients
- 1 lb ground Italian sausage
- 1 medium yellow onion diced
- 2 tsp minced garlic
- 32 oz chicken broth
- salt and pepper to taste
- ¾ cup carrots diced or shredded
- ¾ cup celery diced
- 1 (16 oz) pkg potato gnocchi
- 1 (8 oz) block frozen spinach thawed, squeezed, and drained
- 1 cup heavy whipping cream
- ⅓ cup shredded parmesan (or Romano) cheese to garnish
Instructions
- In a large stockpot (or Dutch oven), brown Italian sausage over medium heat for 8-10 minutes, until no longer pink. Drain.
- Add onion and garlic. Continue cooking 2-3 minutes or until onions are tender.
- Slowly stir in chicken broth, then sprinkle in the salt and pepper. Heat to boiling.
- Stir in carrots, celery, and spinach. Allow to come just to a boil again. Add gnocchi. Lower heat and simmer 3-4 minutes, until gnocchi begins to float to surface.
- Slowly add in whipping cream and stir until warmed through and creamy. Remove from heat. Soup will thicken a bit as it cools.
- Serve. Garnish each bowl with shredded parmesan or Romano cheese.
