Description
A comforting and easy-to-make Italian sausage gnocchi soup featuring tender vegetables, rich chicken stock, and creamy finish with Parmesan and spinach. Perfect for cold nights and quick dinners.
Ingredients
1 tablespoon olive oil
400 g (1 lb) Italian sausage, casings removed and cut into chunks
1 medium onion, finely diced
1 medium carrot, diced
2 celery sticks, diced
2 large garlic cloves, minced
1 teaspoon Italian seasoning
¼ teaspoon red chilli flakes
75 ml (⅓ cup) vegetable broth
1 litre (4 cups) chicken stock
150 ml (¾ cup) double cream
500 g gnocchi
A handful baby spinach
30 g (¼ cup) freshly grated Parmesan
Instructions
1. Heat the olive oil in a heavy-bottomed pot over medium-high heat. Add the sausage and cook for 4-5 minutes, breaking it up with a spoon, until it is lightly browned.
2. Add the onion, carrot, and celery to the pot and cook for another 2-3 minutes.
3. Stir in the garlic, Italian seasoning, and red chilli flakes, cooking for an additional minute until fragrant.
4. Pour in the vegetable broth and cook for about a minute, stirring frequently until most of the liquid has evaporated.
5. Add the chicken stock, bring to a boil, then reduce the heat and simmer for 10 minutes.
6. Stir in the double cream, then add the gnocchi and cook for 2-3 minutes or according to the package instructions.
7. Finally, mix in the baby spinach and grated Parmesan. Season to taste and serve immediately.
Notes
Use turkey or chicken sausage as a leaner alternative.
Store leftovers covered in the refrigerator for up to 3 days.
For a dairy-free option, substitute double cream with coconut cream.
Add a splash of lemon juice before serving for brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 80 mg