Main Dishescarlsbadcravings5.0
Italian Sausage Gnocchi
This Gnocchi Soup is one of my all-time favorite soups! It’s loaded with pillowy gnocchi, Italian sausage, garlic, basil and veggies enveloped in a creamy tomato Parmesan broth. It's easy to make, versatile and pantry friendly - you can swap the sausage for ground beef, turkey or chicken and the veggies for your favs. This gnocchi soup makes a scrumptious, one pot weeknight dinner (but is tasty enough for company!) and reheats beautifully for prep ahead dinner or lunches.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- whisk
📝 Preparation Steps
1
Heat one tablespoon oil in a large soup pot/Dutch oven over medium heat-high. Add sausage, onions, carrots and celery and cook until sausage is cooked through and onions are tender.
chopped carrots1 cupchopped celery1 cup
2
Add red bell pepper, garlic, red pepper (if using) and sauté ⏱️ 30 seconds.
red bell pepper (chopped)1
3
Sprinkle in flour and cook, while stirring, for ⏱️ 2 minutes (it will be thick). Whisk cornstarch with ½ cup chicken broth (more or less just so it dissolves) then gradually stir into the soup followed by remaining broth, tomatoes, bouillon, seasonings and bay leaves.
cornstarch2 tablespoonsbay leaves2
4
Cover and bring to a boil, leaving about a 1-inch gap. Reduce to a gentle simmer for ⏱️ 15 minutes or until vegetables are tender, stirring occasionally and replacing the lid.
5
Stir in Parmesan cheese until smooth followed by half and half. Bring the soup to a simmer then stir in gnocchi and fresh basil. Simmer for 4 to ⏱️ 5 minutes or just until the gnocchi are cooked.
half and half2 cupsgnocchi1 pound
6
Season with salt and pepper to taste (I like more salt) and add additional half and half or milk if desired for a less “chunky” soup and warm through.
half and half2 cups
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