Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1 tbsp olive oil (optional, if using lean sausage)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 16 oz potato gnocchi
- 2 cups fresh spinach or chopped kale
- Salt and pepper, to taste
- 1/4 tsp crushed red pepper flakes (optional)
- Grated Parmesan cheese, for serving
Instructions
- Heat a large pot or Dutch oven over medium heat and cook the sausage, breaking it up until browned. Drain excess grease if needed.
- Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
- Pour in chicken broth and bring to a simmer.
- Add gnocchi and cook until tender and floating, about 3–4 minutes.
- Reduce heat and stir in cream. Warm through without boiling.
- Add spinach or kale and cook until wilted.
- Season with salt, pepper, and red pepper flakes to taste.
- Ladle into bowls and top with grated Parmesan before serving.
Notes
- Use ground turkey or chicken as a lighter sausage alternative.
- Swap cream with coconut milk for a dairy-free version.
- Add tomato paste or canned tomatoes for a tomato-based variation.
- Use cauliflower gnocchi for a lower-carb option.
- Freeze the soup base without gnocchi and add fresh gnocchi when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 4g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
