Italian Sausage & Gnocchi Soup

Mikekey *


Easy to make, using packaged gnocchi. Serve with a green salad and crusty bread. I used pork sausage, but you could use the hot italian turkey links.

★★★★★ 1 vote
10 Min
35 Min
Stove Top


8 oz
italian pork sausage (two 4 oz. links)
1 Tbsp
olive oil
shallot, peeled and minced
2 c
1 can(s)
(14 oz.) beef broth
1 can(s)
(14.5 oz) diced tomatoes, undrained
2 Tbsp
tomato paste
1 pkg
(16 oz.) gnocchi
2 oz
fresh chopped spinach leaves
1/2 can(s)
heavy cream
salt and pepper, to taste
1/2 c
grated parmesan cheese, divided


1Do not remove casings from links. Cook sausage in a large Dutch oven over medium-high heat until just browned, turning them over once. Remove from pan and let cool slightly on a cutting board. Slice links into 1/4 inch slices.
2Add oil to the same pot and stir in shallot and garlic and cook until the shallot begins to soften.
3Add water, broth, tomatoes (and their juice), and tomato paste; bring to a boil, reduce heat and simmer 10 minutes.
4Add sliced links, gnocchi and spinach and cook until the gnocchi float to the top, about 8-10 minutes.
5Stir in cream and season with salt and pepper, if needed.
6Ladle into 4 bowls and top each with 1/8 cup grated Parmesan. Serve -

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Pasta
Regional Style: Italian