Ingredients
Scale
- 1 lb Italian sausage (spicy or sweet)
- 1 package gnocchi (fresh or shelf-stable)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp Italian seasoning
- 4 cups low-sodium chicken broth
- 2 cups fresh spinach or kale
- 1 cup heavy cream (or half-and-half)
- 1/2 cup freshly grated parmesan cheese
- Salt and black pepper to taste
- 1 tbsp olive oil (optional, for sautéing)
Instructions
- In a large pot or Dutch oven, brown the Italian sausage over medium heat, breaking it apart as it cooks. Keep a bit of the fat for flavor.
- Add chopped onion and garlic. Sauté until translucent and fragrant.
- Stir in Italian seasoning and mix well.
- Pour in chicken broth and bring to a simmer, scraping up any browned bits.
- Add gnocchi and cook for 3–5 minutes until they float to the top.
- Reduce heat to low and slowly stir in heavy cream.
- Add spinach or kale and let it wilt into the soup.
- Turn off the heat and stir in parmesan cheese.
- Season with salt and pepper to taste.
- Serve warm, topped with extra parmesan and cracked black pepper.
Notes
For a dairy-free version, use full-fat coconut milk. Adjust spice by choosing hot or mild sausage. Leftovers can be reheated gently — avoid boiling to keep the cream from splitting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: One Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 105mg