Sausage Gnocchi Soup Recipes

ITALIAN SAUSAGE AND GNOCCHI SOUP

Italian Sausage and Gnocchi Soup image

A comforting creamy Italian soup with gnocchi, spinach, tomatoes--guaranteed to warm you up when it gets cold outside.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

½ pound bulk Italian sausage
¼ cup butter
½ cup chopped yellow onion
1 teaspoon minced garlic
¼ cup all-purpose flour
1 cup heavy cream
3 ½ cups Swanson® Unsalted Chicken Broth
½ cup chopped spinach
½ cup canned diced tomatoes
1 (16 ounce) package potato gnocchi
salt and pepper to taste
¼ cup grated Parmesan cheese (or more to taste), for garnish

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.

Nutrition Facts : Calories 682.5 calories, Carbohydrate 33.6 g, Cholesterol 160 mg, Fat 53.6 g, Fiber 2 g, Protein 16.8 g, SaturatedFat 30.4 g, Sodium 866.4 mg, Sugar 2.1 g

SAUSAGE AND GNOCCHI SOUP

Sausage and Gnocchi Soup image

This easy gnocchi soup calls for canned tomatoes, packaged gnocchi and sausage with Italian flavors for a favorite soup you'll be making for years to come.

Provided by Heidi

Categories Soup

Time 30m

Number Of Ingredients 15

Ingredients

1 tablespoon extra virgin olive oil
10 ounces ground pork sausage
3/4 tsp dried fennel seeds (, crushed between your fingers )
1/4 tsp red pepper flakes
1/2 yellow onion (, chopped )
3 garlic cloves (, pressed or minced)
2 cups chicken stock
2 cups water
1 15 ounce can diced tomatoes with their juice
2 teaspoons Italian seasoning
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 16 ounce package gnocchi
2 cups fresh spinach
Parmesan cheese (, grated)

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.

Nutrition Facts : Calories 348 kcal, Carbohydrate 37 g, Protein 14 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 36 mg, Sodium 1197 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

SAUSAGE AND GNOCCHI SOUP

Sausage and Gnocchi Soup image

This easy sausage gnocchi soup is a no-stress take on Zuppa Toscana or "Tuscan Soup." Full of creamy flavor, Sausage and Gnocchi Soup makes getting a hearty family meal on the table a breeze. This irresistible soup comes together in 30 minutes by loading up a pot with Italian sausage, potato gnocchi, spinach, chopped onion, whipping cream and seasoning. Serve with a side of crusty bread, and your family meal is complete.

Provided by Pillsbury Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

1 lb bulk Italian sausage
1/2 cup chopped onion
2 cloves garlic, finely chopped (2 teaspoons)
1 carton (32 oz) Progresso™ chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (16 oz) potato gnocchi
3 cups packed fresh spinach (4 oz), coarsely chopped
1 cup heavy whipping cream

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.

Nutrition Facts : Calories 470, Carbohydrate 37 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1440 mg, Sugar 3 g, TransFat 1/2 g

ONE-POT ITALIAN SAUSAGE-GNOCCHI SOUP

One-Pot Italian Sausage-Gnocchi Soup image

This hearty Italian sausage gnocchi soup comes together in just 30 minutes.

Provided by Jasmine Smith

Time 30m

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
12 ounces fresh Italian turkey sausage, removed from casing if necessary
1 yellow onion, chopped (1 ½ cups)
1 tablespoon finely chopped garlic (from 3 garlic cloves)
1.25 teaspoons dried Italian seasoning
1 (14½-ounces) can diced tomatoes
4 cups lower-sodium chicken broth
1 (16-ounces) pkg. shelf-stable potato gnocchi
3 cups packed baby spinach (3 ounces)

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

Italian Sausage and Gnocchi Soup with Fresh Basil image

This is a recipe I put together years ago based on some of my family's favorite ingredients: gnocchi, Italian sausage, and fresh basil. It has been a family favorite ever since. This is the meal my kids request when they come home from college. Serve with crusty bread.

Provided by Florida Nomad

Time 40m

Yield 6

Number Of Ingredients 16

Ingredients

2 (3.5 ounce) links hot Italian sausage
2 (16 ounce) packages gnocchi
2 tablespoons olive oil
1 (8 ounce) package sliced baby bella mushrooms
2 medium shallots, peeled and thinly sliced
1 teaspoon red pepper flakes
salt and ground black pepper to taste
4 cloves garlic, minced
1 cup dry red wine
1 (28 ounce) can diced tomatoes, drained
1 teaspoon Italian seasoning
1 (32 fluid ounce) container chicken stock
½ cup finely chopped fresh basil
1 bay leaf
4 cups fresh baby spinach
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 437.3 calories, Carbohydrate 39.8 g, Cholesterol 48.1 mg, Fat 22.1 g, Fiber 4 g, Protein 13 g, SaturatedFat 9.7 g, Sodium 1038.5 mg, Sugar 5.3 g

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