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–+ servings

Italian Sausage Gnocchi Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Equipment

  • Large Saucepan or Dutch Oven

Ingredients  

  • 1 tablespoon olive oil
  • 1 pound Italian sausage
  • 1 teaspoon dried fennel seeds
  • ¼ cup yellow or white onion chopped
  • 2 cloves garlic pressed
  • 2 cups chicken broth
  • 2 cups water
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • ½ teaspoon red pepper flakes
  • 1 15 ounce can diced tomatoes with the juice
  • 1 teaspoon salt kosher
  • 1 teaspoon black pepper
  • 2 cups spinach fresh
  • 1 16 ounce package gnocchi dried
  • Parmesan cheese, for serving

Instructions 

  • In a large pot or Dutch oven, heat olive oil over medium heat.
  • Add the sausage, fennel seeds, and red pepper flakes, and cook until the sausage is brown. Break the sausage into smaller pieces as it cooks.
  • Add the garlic and onion and cook for approximately 5 minutes. Stir often.
  • Add the chicken stock, water, diced tomatoes with their juices, salt, pepper, basil, rosemary, and parsley. Bring to a boil and simmer for 10 minutes.
  • Add gnocchi and cook for approximately 5 minutes. Gnocchi will float to the top when they are cooked.
  • Turn off heat and stir in the spinach just prior to serving.
  • Serve hot and topped with Parmesan cheese.

Notes

1. We used mild Italian sausage but you can substitute any type of uncooked, uncased sausage.
2. We used dried spices but fresh spices but you can substitute them with fresh herbs.  One tablespoon of fresh spice is equivalent to one teaspoon of dried spice.
3. Store leftovers in an airtight container in the refrigerator for 2-3 days without the spinach.  Once reheated add fresh spinach, stir, and serve with a sprinkle of Parmesan cheese. 
4. Italian sausage gnocchi soup freezes great and is the perfect option for those no-cook nights.  Once the soup has cooled store it in a freezer-safe container or gallons-size freezer bag. Freeze bags are my preference since they can be placed flat in the freezer and stacked. The soup can be frozen for up to 3 months.  To reheat, thaw in the fridge overnight and then heat when ready to eat.  Mix in fresh spinach and sprinkle with Parmesan cheese.
5. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for the gnocchi soup and will vary and does not include the nutritional value of any toppings including the shredded cheese. It does not include the nutrition for any substitutions.
6. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.