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italian sausage & gnocchi soup

(8 ratings)
Recipe by
Mikekey *
Seattle, WA

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.

(8 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 35 Min
method Stove Top

Ingredients For italian sausage & gnocchi soup

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

How To Make italian sausage & gnocchi soup

  • 1
    Do 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.
  • 2
    Add oil to the same pot and stir in shallot and garlic and cook until the shallot begins to soften.
  • 3
    Add water, broth, tomatoes (and their juice), and tomato paste; bring to a boil, reduce heat and simmer 10 minutes.
  • 4
    Add sliced links, gnocchi and spinach and cook until the gnocchi float to the top, about 8-10 minutes.
  • 5
    Stir in cream and season with salt and pepper, if needed.
  • 6
    Ladle into 4 bowls and top each with 1/8 cup grated Parmesan. Serve -

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