Description
A hearty and comforting soup made with sausage, gnocchi, and vegetables, all in one pot for a quick 30-minute meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 lb ground sausage
- 1/2 cup dry white wine
- 3 tablespoons butter
- 1 yellow onion, diced
- 3/4 cup carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 1/3 cup flour
- 5 cups chicken broth
- 1 cup heavy cream
- 16 oz potato gnocchi
- 1/3 cup Parmesan cheese, grated
- 3 cups packed baby spinach
- 3/4 teaspoon basil, dried
- 3/4 teaspoon parsley, dried
- 3/4 teaspoon oregano, dried
- 3/4 teaspoon mustard powder
Instructions
- Gather and measure all ingredients.
- In a large soup pot over medium heat, add olive oil and let it heat up.
- Add ground sausage and cook for 7-10 minutes until browned, then remove.
- Pour in dry white wine and scrape the bottom of the pot; let it bubble for about 4 minutes.
- Add butter, onion, carrots, celery, and garlic; cook for 5-6 minutes until softened.
- Stir in soy sauce, hot sauce, and dried herbs, cooking for another 2 minutes.
- Sprinkle in flour and stir for 1-2 minutes.
- Slowly add chicken broth while stirring, followed by heavy cream; bring to a boil and simmer.
- Add sausage and gnocchi; simmer according to package instructions, about 5 minutes.
- Reduce heat, stir in Parmesan cheese, and add spinach until wilted, about 3-4 minutes.
- Ladle soup into bowls and serve hot.
Notes
Serve with a sprinkle of extra Parmesan and crusty bread for dipping. This soup can be refrigerated for 3-4 days or frozen for up to 3 months without gnocchi.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg