One Pot Tuscan Sausage Gnocchi Soup
Discover how easy it is to prepare One Pot Tuscan Sausage Gnocchi Soup, a delicious blend of sausage, tomatoes, and gnocchi!
Servings: 6 people
Calories: 602kcal
Ingredients
- 1 pound ground Italian sausage, mild
- 1 medium shallot, diced (about ¼ cup)
- ¼ cup (about 4 whole) sun-dried tomatoes, softened in hot water, chopped
- 1 teaspoon garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups (32 ounces) chicken broth
- 1 cup (238 g) heavy whipping cream
- 1 cup (149 g) cherry tomatoes, halved
- ¾ cup (75 g) parmesan cheese, freshly grated, plus more for garnish
- 1 package (16 ounces) potato gnocchi, uncooked
- 1 cup (30 g) baby spinach
- fresh parsley, chopped, for garnish
Instructions
- To a large Dutch oven or heavy-bottomed pot over medium heat, add Italian sausage. Cook, breaking it apart with a wooden spoon, until browned but not fully cooked, about 4-6 minutes.
- Add the diced shallots and chopped sun-dried tomatoes. Continue cooking until the sausage is fully cooked and the shallots are softened, about 3-5 minutes. Drain excess grease if necessary.
- Stir in garlic and cook for 1 more minute.
- Add the tomato paste, oregano, paprika, garlic powder, salt, and pepper. Stir well to coat the sausage mixture evenly.
- Slowly pour in the chicken broth, scraping the bottom of the pot to release any browned bits.
- Stir in the heavy whipping cream and bring the mixture to a gentle simmer.
- Add the cherry tomatoes and Parmesan cheese. Stir until the cheese is melted and the soup is creamy.
- Add the gnocchi and spinach. Simmer for 3-5 minutes, or until the gnocchi float to the top and are tender, and the spinach is wilted.
- Garnish with chopped fresh parsley and extra Parmesan. Serve warm.
Nutrition
Serving: 1portion | Calories: 602kcal