Creamy Italian sausage gnocchi soup

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Creamy Italian sausage gnocchi soup is a perfect meal to keep warm during these cold fall and winter days. This soup is made with homemade gnocchi in a perfectly creamy soup with bacon and spinach.

I was making Zuppa Toscana a few days ago for dinner and I thought about how my two favorite soups are the most famous chicken gnocchi and Zuppa Toscana from Olive Garden. Then I wondered what would happen if I tried to combine the two together.

And I’m glad to report this soup was a happy accident. I used what I had on hand at the moment and it turned out to be so good! As you guys already know, the reason why I love cooking is you get to add whatever your heart desires. Sometimes what I’m making turns out delicious, and sometimes…. let’s just say I’m glad I always keep a frozen meal for times like that lol. This time I didn’t need one of my emergency meals, and this time everyone complained I made too little.

Ingredients to make sausage gnocchi soup

• 7 strips of bacon
• 1 onion
• 2 garlic cloves
• 3 celery stalks
• 3 medium carrots
• 2 cups spinach ( 5 oz)
• 1/2 cup heavy cream
• 2 tsp salt
• 1 tsp ground black pepper
• 2 tsp Italian seasoning
• 1 pack of ground pork sausage. (12oz)
• parmesan cheese for topping

gnocchi

• 2 cups flour
• 3 medium russet potatoes (1.5 pounds)
• 1 tsp salt
• 8 oz Ricotta cheese
• 1 egg

How to make creamy Italian gnocchi soup

Let us start with the ingredient that takes the longest to cook, Potato.

Creamy Italian sausage gnocchi soup tastes best with homemade gnocchi. You can absolutely use store-bought to make this recipe quicker.

If you are using store-bought gnocchi skip the next step.

If you are making your own gnocchi put your potatoes into water and let them come to a boil. Then turn the boil down to a simmer and cook for about 40 minutes.

While the potatoes are cooking, start making the soup, cut the bacon into small pieces then fry it in a pan until it’s slightly crispy. About 7 minutes on medium heat.

With a slotted spoon take the bacon out onto a paper towel to let the grease soak into it. Set it aside for when we will need it again later. Do not discard the bacon grease.

In the same pan as you cooked the bacon Sauté 1 chopped onion for 7 minutes or until the onions are translucent. While the onions are sauteing, chop the carrots in half circles then add it to the onions and continue to sauté for 5 minutes.

Then cut the celery stalks in half lengthwise, then chop them into the same size as the carrots. Add the celery to the carrots and continue to sauté it all together for 5 minutes.

Transfer the vegetables to a big pot. Do not wipe the pan from any bacon grease that may be left, you will cook the sausage next.

In the same pan as you cooked the vegetables, sauté ground pork sausage. Sauté it on medium-high heat for 4 minutes and while it’s cooking stir the meat with a wooden spoon once in a while, to brown it from all sides. Season the meat with 2 teaspoons of Italian seasoning and 2 teaspoon salt. Add the meat to the vegetables in the pot.

Homemade gnocchi

if you are using store-bought gnocchi skip this part

Once the potatoes are cooked take them out of the water and let them cool down enough for you ta handle them. Peel the potatoes.

On a clean countertop add 2 cups of flour, with your measuring cup make a well in the middle. Shred the potatoes on a food grater on the smallest setting. Add the potato and 1 tsp of salt to the flour. Using a bench scraper roughly combine them together. Then add the egg and ricotta cheese. Using a bench scraper mix all the ingredients together then knead the dough for a few minutes until it’s smooth. ( took me 17 minutes from start to finish)

The dough will be smooth and soft yet slightly tacky. You can dust a little flour to prevent it from sticking to the table. Do not use too much additional flour, it will make the gnocchi not as fluffy.

Divide the ball of dough into 4 then roll each ball into a log that’s 1/2 inch wide. Then using the bench scraper to cut the logs into little pieces that are 3/4 inch long.

Next, you will shape the gnocchi, you can either leave them as rustic pillows ( in the shape after you cut them)- which is what I mostly do. Because I usually dot have the time to roll each piece on a fork to make the imprints.

shape the gnocchi

Unless you have a gnocchi board to make things easier on you! If you don’t have a gnocchi board and still want to roll the gnocchi, you can do so using a fork. Dust the fork with flour then take one gnocchi at a time and lightly press it at the top of the fork, with your finger roll the gnocchi down the fork to make the indents. Do this to each gnocchi piece.

( I personally like to roll the gnocchi using my palm instead of my finger, whichever technique works best for you, use it! It does not change the flavor or the outcome. Just be careful to not use too much pressure, you want to roll it not squish it)

If you are using store-bought gnocchi pickup here

Once all of your gnocchi is cut and rolled Turn the heat back on the pot with the vegetables and the sausage, to that pot add 2 tablespoons of flour and mix well. Then sauté it for 2 minutes on high heat.

Then fill the pot with chicken broth ( about 8-10 cups) Bring it to a boil. Once it reaches a boil add the gnocchi to the soup. To make it easier I roll the gnocchi on a cutting board so then it’s easier to transfer it to the pot. I hold the cutting board at the edge of the pot then with the other hand I roll the gnocchi down into the pot. Mix immediately to prevent them from sticking to each other.

( if you are using store-bought gnocchi, add it to the broth and cook according to the package)

Simmer the soup for 2 minutes then add chopped spinach and the heavy cream to the soup. mix, and simmer for another 3 minutes If you like your soup spicy add 1/2 tablespoon pepper flakes. Turn the heat off and taste if it needs more salt.

Pour the creamy Italian sausage gnocchi soup into a bowl and top off with as much parmesan cheese as you’d like!