Loaded Italian Sausage Gnocchi Soup
Filled with lots of potato gnocchi dumplings, Italian sausage, fresh colorful veggies (like spinach and carrots) and swimming in a rich and creamy broth. Every bite as good as Nonna makes!
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.
Notes
Serve with a crusty loaf of Italian bread, spread with butter, garlic salt and Italian seasoning, and toasted in the oven!