Description
A hearty and comforting Italian Sausage Gnocchi soup featuring spicy hot Italian sausage, tender vegetables, fire-roasted tomatoes, and pillowy gnocchi simmered in a creamy broth with Parmesan and fresh basil.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound Hot Italian sausage, casings removed
- 1 medium yellow onion, chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 red bell pepper, chopped
- 4–6 cloves garlic, minced
- Pinch to ¼ teaspoon red pepper flakes (optional)
- 1/3 cup flour
- 6 cups reduced sodium chicken broth
- 2 tablespoons cornstarch
- 2 cans (14.5 oz each) fire roasted diced tomatoes, not drained
- 1 tablespoon chicken bouillon
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 bay leaves
Add Later
- 1 cup freshly grated Parmesan cheese
- 2 cups half and half
- 1/4 cup loosely packed fresh basil, chopped
- 1 pound gnocchi
Instructions
- Heat and sauté: Heat 1 tablespoon olive oil in a large soup pot or Dutch oven over medium-high heat. Add the sausage, chopped onions, carrots, and celery. Cook, stirring occasionally, until the sausage is fully cooked through and the onions are tender, about 7-8 minutes.
- Add aromatics: Stir in the chopped red bell pepper, minced garlic, and red pepper flakes if using. Sauté for 30 seconds until fragrant.
- Make the base: Sprinkle in the flour and cook while stirring constantly for 2 minutes to form a roux and thicken the mixture slightly.
- Incorporate broth and tomatoes: Whisk the cornstarch with ½ cup of chicken broth until dissolved. Gradually stir this slurry into the pot, then pour in the remaining chicken broth, fire roasted diced tomatoes with their juices, chicken bouillon, dried parsley, oregano, salt, pepper, and add the bay leaves.
- Simmer: Cover leaving about a 1-inch gap for ventilation and bring to a boil. Reduce heat to a gentle simmer and cook uncovered for 15 minutes until vegetables are tender, stirring occasionally and replacing the lid as needed.
- Add cheese and dairy: Stir in the freshly grated Parmesan cheese until melted and smooth, then pour in the half and half. Bring the soup back to a gentle simmer.
- Cook gnocchi and finish: Stir in the gnocchi and fresh chopped basil. Simmer for 4 to 5 minutes until the gnocchi float and are cooked through.
- Adjust seasonings and serve: Taste and adjust salt and pepper as desired. For a creamier or less chunky soup, add more half and half or milk and warm through before serving.
Notes
- Use fresh gnocchi for best texture. If using frozen gnocchi, add them directly frozen without thawing to avoid soggy texture.
- Swap sausage with lean ground beef or turkey seasoned with Italian seasonings for a different protein option.
- Customize vegetables by adding others like green beans, zucchini, or cabbage but be mindful they usually need less cooking time.
- Adjust the heat by controlling the amount of red pepper flakes; use mild sausage and add flakes as desired.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or microwave, adding extra broth or half and half to loosen the soup.
- Creamy soups can become grainy when frozen; omit dairy before freezing and add fresh after thawing. Alternatively, use evaporated milk as a substitute for half and half for better freeze-thaw resilience.
