Italian Sausage Gnocchi Soup Recipes

SAUSAGE AND GNOCCHI SOUP

Steps:

• In 5-quart Dutch oven, cook Italian sausage over medium heat 7 to 10 minutes or until sausage is no longer pink; drain. Add onion and garlic; continue cooking 2 to 3 minutes or until onions are tender.
• Add chicken broth, salt and pepper; heat to boiling. Stir in gnocchi and spinach; simmer 2 to 3 minutes or until gnocchi begins to float. Stir in whipping cream; serve.

ITALIAN SAUSAGE AND GNOCCHI SOUP

Steps:

• Heat a skillet over medium-high heat. Cook ground sausage until browned, breaking it up into small pieces, about 7 minutes. Transfer sausage to a bowl. Drain fat from skillet; wipe out skillet with a paper towel.
• Melt butter in skillet over medium heat, Stir in onion and saute until translucent, 2 or 3 minutes. Add garlic and cook for another minute. Whisk in flour until evenly mixed into butter, 1 minute. Slowly pour in cream and Swanson® Unsalted Chicken Broth. Whisk mixture until it comes to a boil, then immediately reduce heat to low. Simmer until mixture thickens, whisking occasionally, about 10 minutes.
• Return sausage to the skillet; add spinach, tomatoes, and gnocchi. Cook over medium heat until gnocchi is heated through, 2 to 3 minutes. Add dash of salt and pepper to taste. Garnish with Parmesan cheese.

ONE-POT ITALIAN SAUSAGE-GNOCCHI SOUP

Steps:

• Heat oil in a large Dutch oven over medium-high. Add sausage, onion, garlic, and Italian seasoning. Cook, stirring often and breaking up meat using a spoon, until meat is no longer pink, about 8 minutes. Stir in tomatoes and broth; bring to a gentle boil over medium-high. Add gnocchi and spinach; cook, stirring often, until gnocchi is al dente, about 2 minutes.

ITALIAN SAUSAGE & GNOCCHI SOUP

Steps:

• 1. Do not remove casings from links. Cook sausage in a large Dutch oven over medium-high heat until just browned, turning them over once. Remove from pan and let cool slightly on a cutting board. Slice links into 1/4 inch slices.
• 2. Add oil to the same pot and stir in shallot and garlic and cook until the shallot begins to soften.
• 3. Add water, broth, tomatoes (and their juice), and tomato paste; bring to a boil, reduce heat and simmer 10 minutes.
• 4. Add sliced links, gnocchi and spinach and cook until the gnocchi float to the top, about 8-10 minutes.
• 5. Stir in cream and season with salt and pepper, if needed.
• 6. Ladle into 4 bowls and top each with 1/8 cup grated Parmesan. Serve -

ITALIAN SAUSAGE AND GNOCCHI SOUP WITH FRESH BASIL

Steps:

• Add 1/2 inch water to a 10-inch frying pan. Place sausage links in the pan, cover, and heat over medium heat for 10 minutes. Remove the lid, turn the links, and cook for another 10 minutes, adding more water as needed to prevent scorching. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer sausages to a cutting board and let cool.
• While the sausages are cooking, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
• At the same time, heat olive oil in a 12-inch saute pan over medium heat. Add mushrooms, shallots, and red pepper flakes and sprinkle with salt and pepper. Cook, stirring frequently, until mushrooms are soft and onions are translucent, about 5 minutes. Add diced tomatoes and Italian seasoning; cook and stir for 2 to 3 minutes.
• Stir in chicken stock, basil, and bay leaf and bring to a low boil. Add spinach, cover, and reduce heat to a simmer; cook for 5 to 7 minutes.
• Slice sausage links and add to the pan. Simmer soup for 5 minutes.
• Place gnocchi in serving bowls and ladle soup mixture over top. Season with salt and pepper and sprinkle with Parmesan cheese.