Have a delicious comfort food on the table in 30 minutes. This Sausage Gnocchi Soup is a quick and easy meal that is bursting with delicious flavors!
For me, soup is a dish that I can have any day of the year. It’s not just for rainy days and cold winters.
Comfort food is a big part of my life, I love food that makes me happy and comfortable and I’m sure you’re the same – maybe that’s why this Persian Eggplant Soup is going crazy on Pinterest. I’m pretty sure we all say yes to a large bowl of comfort, and that’s why I can’t wait to share the recipe for this easy, yet super flavorful sausage gnocchi soup with you.
Why does this gnocchi soup recipe work so well?
- It’s quick to make. This recipe takes thirty minutes from start to finish.
- Gnocchi turns this dish to a full meal and it’s a great option for picky eaters.
- The flavors are great together. The Italian chicken sausage gives a subtle and nice kick to the dish.
- It’s a light dish because it’s made with chicken sausage which is a lighter alternative to other sausages.
I used Premio Sweet Italian Chicken Sausage for this recipe. I love Italian flavors but fat is not my best friend, so I skip it and keep the flavor by using chicken sausage in this gnocchi soup recipe. Knowing that the ingredient I’m using is natural and has no preservatives and is MSG free is very important to me, and Premio Sweet Italian Chicken Sausage checks all those boxes.
How to make Sausage Gnocchi Soup
Start by sauteing onion and garlic until they are shiny and golden. Then brown the chicken sausage and break it into small pieces in the same pot with the onion and garlic. Then add in the mushrooms to the mixture. Sliced button mushrooms give a nice flavor to the soup that I never want to miss.
Next, I added the tomato paste and crushed tomatoes. I usually use a wooden spoon to break the tomatoes if there are any large pieces as it would release more flavor and juice. Now it’s time to add in the chicken stock and water. I used two cups chicken stock and one cup water. It’s completely fine to use only water if preferred.
Bring the soup to simmer and after some minutes, add in the spinach and gnocchi. Once the gnocchi starts floating, the gnocchi mushroom soup is ready to serve.
If you’re into soups that are simple, easy and don’t ask for rare ingredients, this sausage gnocchi soup is totally for you. I truly love the spinach in this soup because of the color and also the flavor! And because I can never live without cheese, I topped the soup with some Parmesan cheese, which is completely optional, but strongly recommended.
More comforting soup recipes:
- Turmeric Red Lentil Soup
- Saffron Roasted Butternut Squash Soup
- Slow Cooker Chicken Tortilla Soup
- Quick Vegetarian Chili
Want to change things up in this recipe?
Instead of spinach, use some chopped kale and cook it longer than spinach. You can also add some other vegetables such as zucchini or bell peppers.
Notes and tips to make Sausage Gnocchi Soup:
- Don’t overcook the gnocchi as it would become gummy. It usually takes only three minutes for gnocchi to be fully cooked.
- You can use either baby bella or white button mushrooms would be very delicious in this recipe.
- Make sure to add the spinach at the end as overcooking the spinach would affect the flavor.
- Store the leftovers in an airtight container and refrigerate up to 3 days.
- You can cook the sausage in advance and add it to the soup after cooking the mushrooms.
Thanks to my friends at Premio Foods for sponsoring this post. Thank you for supporting the brands that support Unicorns in the Kitchen!
Sausage Gnocchi Soup
- 2 tbsp Olive Oil
- 1 large Onion
- 4 cloves Garlic Minced
- 14 oz. Premio Foods Sweet Italian Chicken Sausage
- 1 lb Button Mushrooms Sliced
- 3 tbsp Tomato Paste
- 1 can Crushed Tomatoes 15 oz.
- 1 tsp Salt
- 1/2 tsp Oregano
- 2 cups Chicken Stock
- 1 cup Water
- 2 cup Baby Spinach
- 1 lb Gnocchi Uncooked
- Heat the olive oil in a large pot (preferably a Dutch oven) over medium heat.
- Once the olive oil is warm and shimmery, saute onion until golden and translucent.
- Add in garlic and saute for a couple of minutes.
- Add in sweet Italian chicken sausage and break it into small pieces as you're cooking it. Stir and cooked until it's browned.
- Add in sliced mushrooms and cook for 5 minutes until the mushrooms release their juice.
- Next, add tomato paste and crushed tomatoes, mix well so everything is incorporated.
- Season with salt and oregano.
- Add in water, bring to simmer and cook for 10 minutes.
- Add in baby spinach and cook for 5 minutes until they start wilting.
- Add in gnocchi and cook for three minutes until they start floating.
- Serve warm.
- Make sure not to over cook gnocchi as it would get gummy and chewy.
- You can use chopped kale instead of spinach.
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