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This browns the sausage in crumbles directly in the pot before anything else, letting the rendered fat and caramelized bits build the flavor base that the rest of the soup simmers in. Adding the gnocchi straight into the simmering broth, rather than boiling it separately, is what lets the little dumplings soak up flavor as they cook and gives the soup its comforting, hearty body.
Prep Time
10 min
Per serving
430kcal
Calories
20g
Protein
Cook Time
25 min
Servings
5 people
Difficulty
easy
32g
Carbs
25g
Fat
2g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
In a large pot, cook the crumbled Italian sausage over medium heat until browned, about 7 minutes, breaking it apart with a spoon.
Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion and cook for 4 minutes, until softened.
Add the garlic and cook for 30 seconds, until fragrant.
Pour in the chicken broth and bring to a simmer.
Return the sausage to the pot and add the gnocchi.
Simmer for 4 to 5 minutes, until the gnocchi float to the surface and are tender.
Stir in the heavy cream and fresh spinach, and cook for 2 minutes, until the spinach wilts.
Season with salt, pepper, and a pinch of red pepper flakes if desired.
Serve hot, topped with grated parmesan.
Brown the Sausage Thoroughly: Letting it develop a deep sear before removing it builds a flavorful fat base for the rest of the soup to simmer in. Add Gnocchi Directly to the Broth: Cooking it right in the simmering soup lets it absorb flavor as it cooks, rather than boiling it separately in plain water. Don't Overcook the Gnocchi: Once they float to the surface, they're done, so pull the pot from high heat soon after to avoid a mushy texture.
Yes, either mild or spicy Italian sausage works well, so choose based on how much heat you'd like in the finished soup, or add red pepper flakes separately to control the spice level.
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