Italian Sausage Gnocchi Soup Recipes

SAUSAGE AND GNOCCHI SOUP

Steps:

• In 5-quart Dutch oven, cook Italian sausage over medium heat 7 to 10 minutes or until sausage is no longer pink; drain. Add onion and garlic; continue cooking 2 to 3 minutes or until onions are tender.
• Add chicken broth, salt and pepper; heat to boiling. Stir in gnocchi and spinach; simmer 2 to 3 minutes or until gnocchi begins to float. Stir in whipping cream; serve.

ITALIAN SAUSAGE AND GNOCCHI SOUP

Steps:

• Heat a skillet over medium-high heat. Cook ground sausage until browned, breaking it up into small pieces, about 7 minutes. Transfer sausage to a bowl. Drain fat from skillet; wipe out skillet with a paper towel.
• Melt butter in skillet over medium heat, Stir in onion and saute until translucent, 2 or 3 minutes. Add garlic and cook for another minute. Whisk in flour until evenly mixed into butter, 1 minute. Slowly pour in cream and Swanson® Unsalted Chicken Broth. Whisk mixture until it comes to a boil, then immediately reduce heat to low. Simmer until mixture thickens, whisking occasionally, about 10 minutes.
• Return sausage to the skillet; add spinach, tomatoes, and gnocchi. Cook over medium heat until gnocchi is heated through, 2 to 3 minutes. Add dash of salt and pepper to taste. Garnish with Parmesan cheese.

SAUSAGE AND GNOCCHI SOUP

Steps:

• In a large dutch oven or stock pot, heat the oil over medium high. Add the sausage, fennel seeds, and red pepper flakes and brown, breaking the sausage apart with wooden spoon. Add the onion and garlic and cook, stirring often, for about 5 minutes or until softened.
• Add the chicken stock, water, tomatoes, Italian seasoning, kosher salt and pepper. Bring to a boil then simmer for 10 minutes. Add the gnocchi and cook until they float to the top, about 5 minutes. Turn off the heat, stir in the spinach and taste for seasoning. Serve hot with a sprinkling of Parmesan cheese.

ONE-POT ITALIAN SAUSAGE-GNOCCHI SOUP

Steps:

• Heat oil in a large Dutch oven over medium-high. Add sausage, onion, garlic, and Italian seasoning. Cook, stirring often and breaking up meat using a spoon, until meat is no longer pink, about 8 minutes. Stir in tomatoes and broth; bring to a gentle boil over medium-high. Add gnocchi and spinach; cook, stirring often, until gnocchi is al dente, about 2 minutes.

ITALIAN SAUSAGE AND GNOCCHI SOUP WITH FRESH BASIL

Steps:

• Add 1/2 inch water to a 10-inch frying pan. Place sausage links in the pan, cover, and heat over medium heat for 10 minutes. Remove the lid, turn the links, and cook for another 10 minutes, adding more water as needed to prevent scorching. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer sausages to a cutting board and let cool.
• While the sausages are cooking, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
• At the same time, heat olive oil in a 12-inch saute pan over medium heat. Add mushrooms, shallots, and red pepper flakes and sprinkle with salt and pepper. Cook, stirring frequently, until mushrooms are soft and onions are translucent, about 5 minutes. Add diced tomatoes and Italian seasoning; cook and stir for 2 to 3 minutes.
• Stir in chicken stock, basil, and bay leaf and bring to a low boil. Add spinach, cover, and reduce heat to a simmer; cook for 5 to 7 minutes.
• Slice sausage links and add to the pan. Simmer soup for 5 minutes.
• Place gnocchi in serving bowls and ladle soup mixture over top. Season with salt and pepper and sprinkle with Parmesan cheese.