Italian Gnocchi Soup: A Hearty & Delicious Recipe

Italian Gnocchi Soup: Prepare to be transported to a cozy Italian trattoria with every spoonful of this incredibly comforting and flavorful soup! Imagine tender, pillowy gnocchi swimming in a rich, savory broth, brimming with vegetables and fragrant herbs. It’s a culinary hug in a bowl, and I’m so excited to share my version with you.

Gnocchi, those delightful little potato dumplings, have a history as rich and varied as Italy itself. While their exact origins are debated, variations of gnocchi have been enjoyed since Roman times. Over the centuries, regional recipes evolved, incorporating local ingredients and culinary traditions. Today, gnocchi remains a beloved staple, celebrated for its simple elegance and comforting texture.

But what makes Italian Gnocchi Soup so irresistible? It’s the perfect combination of textures – the soft gnocchi, the crisp-tender vegetables, and the smooth, flavorful broth. It’s also incredibly versatile! You can customize it with your favorite vegetables, proteins, and herbs to create a dish that perfectly suits your taste. Plus, it’s a relatively quick and easy meal to prepare, making it ideal for busy weeknights. Whether you’re craving a taste of Italy or simply seeking a warm and satisfying meal, this soup is guaranteed to please.

this Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 pound Italian sausage, removed from casings
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• 1 (16 ounce) package potato gnocchi
• 5 ounces fresh spinach, roughly chopped
• 1/4 cup heavy cream
• Salt and pepper to taste
• Grated Parmesan cheese, for serving (optional)

Preparing the Soup Base

1. First, let’s get started by heating up our olive oil in a large pot or Dutch oven over medium heat. I like using a Dutch oven because it distributes the heat so evenly, but any large pot will do just fine.
2. Now, add the Italian sausage to the pot. Make sure you’ve removed it from the casings first. Break it up with a spoon as it cooks. We want it to brown nicely, so let it cook for about 5-7 minutes, or until it’s no longer pink.
3. Once the sausage is browned, remove it from the pot and set it aside. We’ll add it back in later. Don’t drain the grease! That’s where a lot of flavor is hiding.
4. Next, add the chopped onion to the pot and cook until it’s softened, about 3-5 minutes. You want it to be translucent and slightly golden. Stir it occasionally to prevent it from burning.
5. Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
6. Pour in the chicken broth and diced tomatoes (undrained). The liquid from the tomatoes adds a nice depth of flavor, so don’t skip it!
7. Stir in the dried Italian seasoning and red pepper flakes (if using). The red pepper flakes add a little kick, but you can leave them out if you prefer a milder soup.
8. Bring the soup to a simmer. This means you want it to be gently bubbling, not a rolling boil.

Cooking the Gnocchi and Finishing the Soup

1. Now, add the gnocchi to the simmering soup. Give it a good stir to make sure the gnocchi are separated and not sticking together.
2. Cook the gnocchi according to the package directions. Usually, it takes about 2-3 minutes, or until they float to the surface. Keep an eye on them, as they can overcook and become mushy.
3. Once the gnocchi are cooked, add the cooked Italian sausage back to the pot.
4. Stir in the fresh spinach. It will wilt quickly in the hot soup. This usually takes just a minute or two.
5. Pour in the heavy cream. This adds a richness and creaminess to the soup that’s just divine.
6. Season with salt and pepper to taste. Be sure to taste the soup before adding salt, as the sausage and broth may already be quite salty.
7. Simmer for another 5 minutes to allow the flavors to meld together.

Serving Suggestions

1. Ladle the soup into bowls.
2. Garnish with grated Parmesan cheese, if desired. I personally love a generous sprinkle of Parmesan on top!
3. Serve immediately and enjoy! This soup is best served hot.

Tips and Variations

• Spice it up: If you like a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
• Add vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or zucchini. Just add them along with the onion.
• Use different sausage: If you don’t have Italian sausage, you can use any type of sausage you like, such as chorizo or kielbasa.
• Make it vegetarian: To make this soup vegetarian, omit the sausage and use vegetable broth instead of chicken broth. You can also add some white beans for protein.
• Add more greens: Kale or Swiss chard can be used instead of spinach.
• Make it ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually deepen as it sits.
• Freezing: You can freeze this soup, but the gnocchi may become a bit soft when thawed. To minimize this, cook the gnocchi separately and add them to the soup after thawing and reheating.
• Gnocchi types: While potato gnocchi is the most common, you can experiment with other types like cauliflower gnocchi or sweet potato gnocchi.
• Broth variations: Using bone broth can add extra nutrients and a richer flavor profile.
• Herb additions: Fresh herbs like basil or parsley, added at the end, can brighten the flavor.

Detailed Ingredient Notes

• Italian Sausage: I prefer using sweet Italian sausage, but you can use mild or hot depending on your preference. Make sure to remove the casings before cooking. If you can’t find Italian sausage, you can use ground pork and add your own Italian seasoning.
• Onion: Yellow onion is my go-to for this soup, but you can also use white onion or even shallots.
• Garlic: Freshly minced garlic is always best, but you can use garlic powder in a pinch. Use about 1/2 teaspoon of garlic powder for every 2 cloves of garlic.
• Chicken Broth: I recommend using low-sodium chicken broth so you can control the saltiness of the soup. You can also use homemade chicken broth for even more flavor.
• Diced Tomatoes: I like using canned diced tomatoes for convenience, but you can also use fresh tomatoes. If using fresh tomatoes, peel and chop them before adding them to the soup.
• Italian Seasoning: You can find Italian seasoning in most grocery stores. It’s a blend of herbs like oregano, basil, thyme, and rosemary.
• Red Pepper Flakes: These are optional, but they add a nice little kick to the soup. If you’re sensitive to spice, start with a small amount and add more to taste.
• Potato Gnocchi: You can find potato gnocchi in the refrigerated section of most grocery stores. Look for the shelf-stable kind if you prefer.
• Spinach: Fresh spinach is best, but you can also use frozen spinach. If using frozen spinach, thaw it and squeeze out the excess water before adding it to the soup.
• Heavy Cream: Heavy cream adds richness and creaminess to the soup. You can substitute half-and-half or milk, but the soup won’t be as creamy.
• Parmesan Cheese: This is optional, but it adds a nice salty and savory flavor to the soup. Use freshly grated Parmesan cheese for the best flavor.

Troubleshooting

• Soup is too thick: If the soup is too thick, add more chicken broth until it reaches your desired consistency.
• Soup is too thin: If the soup is too thin, simmer it for a longer period of time to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
• Gnocchi are mushy: If the gnocchi are mushy, you’ve probably overcooked them. Be sure to cook them according to the package directions and don’t overcook them.
• Soup is too salty: If the soup is too salty, add a pinch of sugar or a splash of vinegar to balance the flavors. You can also add a peeled potato to the soup and simmer it for 15-20 minutes. The potato will absorb some of the salt. Remove the potato before serving.
• Soup is bland: If the soup is bland, add more salt, pepper, or Italian seasoning. You can also add a squeeze of lemon juice to brighten the flavors.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: Approximately 400-500 per serving
• Fat: 25-35g
• Saturated Fat: 10-15g
• Cholesterol: 75-100mg
• Sodium: 800-1200mg
• Carbohydrates: 30-40g
• Fiber: 3-5g
• Sugar: 5-10g
• Protein: 20-25g

Why This Recipe Works

Conclusion:

This Italian Gnocchi Soup isn’t just another soup recipe; it’s a warm hug in a bowl, a taste of Italy right in your own kitchen, and a guaranteed crowd-pleaser. From the pillowy soft gnocchi to the rich, savory broth bursting with Italian herbs and vegetables, every spoonful is an explosion of flavor. It’s the kind of meal that makes you feel good from the inside out, perfect for a chilly evening or a comforting lunch.

I truly believe this recipe is a must-try for several reasons. First, it’s surprisingly easy to make. Don’t let the fancy name intimidate you! The steps are straightforward, and even beginner cooks can achieve delicious results. Second, it’s incredibly versatile. You can easily adapt it to your own preferences and dietary needs. Want a vegetarian version? Simply omit the sausage or substitute it with plant-based sausage crumbles. Need a gluten-free option? Use gluten-free gnocchi. The possibilities are endless! Third, and perhaps most importantly, it’s absolutely delicious. The combination of flavors and textures is simply irresistible.

Beyond the basic recipe, there are so many ways to customize your Italian Gnocchi Soup experience. For a richer flavor, try using bone broth instead of regular chicken or vegetable broth. A swirl of pesto on top adds a burst of fresh, herbaceous flavor. A sprinkle of grated Parmesan cheese is always a welcome addition. And if you’re feeling adventurous, try adding a pinch of red pepper flakes for a little bit of heat.

Serving suggestions? This soup is fantastic on its own as a light meal, but it also pairs beautifully with a crusty loaf of bread for dipping. A simple side salad with a vinaigrette dressing complements the richness of the soup perfectly. For a more substantial meal, serve it alongside a grilled cheese sandwich or a panini.

Consider these variations to make it your own:

* Creamy Tomato Gnocchi Soup: Add a splash of heavy cream or half-and-half at the end for a richer, creamier texture.
* Spinach and Artichoke Gnocchi Soup: Stir in some chopped spinach and artichoke hearts for added nutrients and flavor.
* Chicken Gnocchi Soup: Substitute the Italian sausage with shredded cooked chicken for a lighter option.
* Spicy Italian Gnocchi Soup: Add a pinch of red pepper flakes or a dash of hot sauce for a kick.

I’m so excited for you to try this recipe! I know you’ll love it as much as I do. It’s a comforting, flavorful, and easy-to-make dish that’s perfect for any occasion.

So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I promise you won’t be disappointed. And once you’ve made it, please, please, please come back and share your experience in the comments below. I’d love to hear what you thought of the recipe, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable and helps me to continue creating delicious and easy-to-follow recipes for you all. I can’t wait to hear about your Italian Gnocchi Soup success! Happy cooking!