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This rich Italian Sausage Gnocchi soup combines the comforting textures of pillowy gnocchi and savory sausage in a creamy tomato broth. It's the perfect marriage of Italian flavors that transforms simple ingredients into a restaurant-worthy meal right in your own kitchen.
I first made this soup during a particularly cold winter evening when I needed something hearty that would please my picky teenagers. Not only did they request seconds that night, but it's now our Sunday dinner tradition throughout the colder months.
Ingredients
- Olive oil: Provides the perfect base for sautéing while adding a subtle flavor foundation
- Hot Italian sausage: Delivers rich flavor and satisfying protein, choose high quality sausage with visible herbs and spices
- Yellow onion: Creates aromatic sweetness as it cooks down
- Carrots: Add natural sweetness and beautiful color contrast
- Celery: Contributes a subtle earthy flavor that balances the richness
- Red bell pepper: Brings vibrant color and mild sweetness
- Garlic: Infuses the entire soup with essential Italian flavor
- Red pepper flakes: Optional but wonderful for customizable heat
- Flour: Creates the perfect thickening foundation
- Chicken broth: Forms the flavorful liquid base, use reduced sodium to control salt
- Cornstarch: Provides additional silky thickening power
- Fire roasted diced tomatoes: Add smoky depth and acidity, the fire roasting makes a noticeable difference
- Chicken bouillon: Intensifies savory notes throughout the broth
- Dried herbs: Build classic Italian flavor profile with minimal effort
- Parmesan cheese: Creates incredible richness and umami depth
- Half and half: Transforms the broth into luxurious creaminess
- Fresh basil: Brightens the entire dish with aromatic freshness
- Gnocchi: Adds pillowy potato dumplings that absorb surrounding flavors
Step-by-Step Instructions
- Sauté Base Ingredients:
- Heat olive oil in your Dutch oven over medium high heat until shimmering. Add sausage, onions, carrots and celery, breaking the sausage into small crumbles with your spoon. Cook for about 7 minutes until sausage is no longer pink and onions have become translucent and softened. This creates the essential flavor foundation for the entire soup.
- Add Aromatics:
- Add the chopped red bell pepper, minced garlic, and red pepper flakes to the pot. Sauté for a full 30 seconds until you can smell the garlic becoming fragrant but before it browns. This brief cooking releases the aromatic oils without burning the delicate garlic.
- Create Roux Base:
- Sprinkle flour evenly over the meat and vegetable mixture, then stir constantly for a full 2 minutes. The mixture will become thick and paste like. This cooking time eliminates raw flour taste while creating the foundation for a velvety smooth soup texture.
- Build The Broth:
- Whisk cornstarch with a portion of cold chicken broth until completely dissolved with no lumps. Pour this slurry into the pot first, stirring constantly, then gradually add remaining broth. Add tomatoes with their juices, bouillon, all dried herbs, and bay leaves. Stir thoroughly to incorporate everything.
- Simmer Until Tender:
- Cover the pot leaving a small gap for steam to escape. Bring to a rolling boil, then immediately reduce to a gentle simmer. Cook for 15 minutes, stirring occasionally to prevent sticking. This simmering time allows vegetables to soften perfectly while flavors meld together.
- Finish With Creaminess:
- Add Parmesan cheese, stirring until completely melted and incorporated. Pour in half and half, bring just to a simmer without boiling. Add gnocchi and fresh basil, then simmer gently for 4 to 5 minutes until gnocchi float and are tender. Taste and adjust seasonings as needed.
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The fire roasted tomatoes are truly my secret weapon in this recipe. I discovered them by accident when regular diced tomatoes were sold out at my store, and the smoky depth they add transforms this from a good soup to an exceptional one. My husband now checks the pantry to make sure we're never without them when Italian night rolls around.
Make It Your Own
This recipe welcomes customization based on your preferences and what you have on hand. For a lighter version, substitute turkey Italian sausage and use whole milk instead of half and half. The soup will still maintain its velvety texture while cutting some calories. For extra vegetables, add a handful of baby spinach or kale during the final two minutes of cooking.
Storage And Reheating
Store leftover soup in airtight containers in the refrigerator for up to 4 days. The soup will thicken considerably when chilled due to the starch from the gnocchi. When reheating, add a splash of broth or milk to reach your desired consistency. Heat gently on the stovetop or in the microwave, stirring occasionally to prevent scorching. For longer storage, freeze portions in freezer safe containers for up to 3 months, though the gnocchi may soften slightly upon thawing.
Perfect Pairings
This hearty soup deserves simple accompaniments that complement without overwhelming. A crusty loaf of Italian bread or garlic bread makes the perfect vehicle for sopping up every last drop of the flavorful broth. For a complete meal, serve with a simple side salad dressed with lemon vinaigrette to cut through the richness of the soup. A glass of medium bodied red wine like Chianti or Sangiovese beautifully complements the Italian flavors.
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Frequently Asked Questions
- → Can I use mild Italian sausage instead of hot?
Yes, you can absolutely substitute mild Italian sausage for hot if you prefer less spice. This won't affect the cooking time or process, just the heat level of the final dish. You can always add a bit more red pepper flakes to taste if you still want some warmth.
- → How do I store leftovers of this gnocchi soup?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Note that the gnocchi may absorb some of the liquid as it sits. When reheating, you might need to add a splash of broth or half-and-half to reach your desired consistency.
- → Can I freeze this Italian sausage gnocchi soup?
This soup can be frozen, but for best results, freeze it without the gnocchi and half-and-half. When ready to serve, thaw the soup base, bring to a simmer, add fresh gnocchi, cook until tender, then stir in the half-and-half. If freezing the completed soup, be aware the texture of the gnocchi may change slightly upon thawing.
- → What can I substitute for half-and-half?
If you don't have half-and-half, you can use a combination of equal parts whole milk and heavy cream. For a lighter option, use whole milk alone (though the soup won't be as creamy). For dairy-free versions, full-fat coconut milk or a plain, unsweetened non-dairy creamer can work, though they will slightly alter the flavor profile.
- → Can I use fresh gnocchi or should I use shelf-stable?
Both fresh and shelf-stable gnocchi work well in this recipe. Fresh gnocchi typically cooks faster (2-3 minutes), while shelf-stable may take the full 4-5 minutes mentioned in the recipe. Watch for the gnocchi to float to the surface, which indicates they're done. Either type will absorb the delicious flavors of the soup.
- → How can I make this soup vegetarian?
To make a vegetarian version, omit the Italian sausage and substitute vegetable broth for chicken broth and vegetable bouillon for chicken bouillon. You can add extra heartiness with mushrooms sautéed with Italian herbs, or plant-based Italian sausage alternatives. Ensure your gnocchi is egg-free if making a fully vegetarian dish.