Ingredients
Scale
- 1 pound Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 pound potato gnocchi
- 2 cups fresh spinach, roughly chopped
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Optional: Red pepper flakes for a bit of heat
If you’re out of Italian sausage, feel free to substitute with ground turkey or chicken, adding extra spices if needed to mimic that classic Italian flavor.
Instructions
- In a large pot, heat the olive oil over medium heat. Add the Italian sausage, breaking it into small pieces with a wooden spoon. Cook until browned, about 5-7 minutes.
- Add the diced onion and minced garlic to the pot, cooking until the onion is translucent and fragrant, about 3 minutes.
- Pour in the chicken broth and bring the mixture to a gentle boil.
- Stir in the heavy cream and bring back to a simmer. This is where the soup starts to get that creamy, comforting texture we all love.
- Add the gnocchi and cook until they float to the top, about 3-4 minutes. This step always reminds me of the first time I made gnocchi with my grandmother—watching them rise was like witnessing a little culinary magic.
- Reduce the heat to low and stir in the fresh spinach, allowing it to wilt gently into the soup.
- Season with salt, pepper, and red pepper flakes if using. Taste and adjust the seasoning as needed.
- Finally, sprinkle the Parmesan cheese over the top, stirring until it’s melted and the soup is smooth and creamy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International