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Sausage Gnocchi Soup 🔥 Soups are my comfort food, I can eat them all year long. My family always mocks me because it can be 90F outside, and I will make soup. I always get asked where my bowls are from, they are from Anthropologie! If you are a soup lover like me, you have to check out my Caramelized Onion & Tomato Soup!
Why You’ll Love Sausage Gnocchi Soup
This one is so cozy, spicy and delicious. It’s perfect for the fall and winter seasons, but if you are like me it’s perfect all year round. The Parmigiano rind when boiling adds the best taste… trust me! It’s super easy to make.
How To Prepare Sausage Gnocchi Soup
🧄 In a bit of olive oil, sauté the shallot, garlic and onion for about 5-7 minutes or until softened. Remove from heat.
🔥 Turn heat up to medium high and brown your chicken with the paprika, oregano, salt and pepper. It’ll be about 5 minutes. Add in sausage and brown together 5 more minutes.
🧅 Add the onion mixture back, bell pepper, carrot, kale, basil, tomato paste, Calabrian chiles, crushed tomatoes, parmesan rind and broth. Simmer for 30 minutes. Add more broth if needed/wanted.
🌿 Add gnocchi and simmer for 7-8 minutes. Finish it off with the cream and fresh parsley.
✨ Serve with Parmigiano on top and chives and that is it!
Substitutions and Variations
- If you don’t like it super spicy, you can adjust the amount of Calabrian Chile paste to your liking.
- You can use your favorite herbs instead of parsley and chives.
Chef Nadia’s Tip
Chop everything pretty small so you get little bits of everything on every bite. Also, adding the Parmigiano rind adds the best taste!
Similar Recipes
Common Questions
You can certainly adjust the amount of Calabrian Chile paste to your desired level of heat.
Sausage Gnocchi Soup
Ingredients
- 1 onion, chopped, I used vidalia
- 2 shallots, chopped
- 2 garlic cloves, minced
- 1.5 lb chicken breast, small chop
- 1 tbsp paprika, smoked
- 2 tsp oregano
- 4 spicy italian sausages, casing removed and sliced, then halved
- 2 carrots, peeled and small cube
- 1 red bell pepper, large, chopped
- 1 bunch lacinato kale, stemmed and chopped
- 2 cups crushed tomatoes
- 3 tbsp tomato paste
- 3 tbsp calabrian chile paste, I like it hot
- 8 cups chicken stock , or broth
- 1 Parmigiano rind
- 8 basil leaves, fresh
- 1/3 cup parsley, fresh, chopped
- 1/4 cup heavy cream
- 12 oz mini gnocchi
- salt and pepper, to taste
Directions
- In a bit of olive oil, sauté the shallot, garlic and onion for about 5-7 minutes or until softened. Remove from heat.
- Turn heat up to medium high and brown your chicken with the paprika, oregano, salt and pepper. It’ll be about 5 minutes. Add in sausage and brown together 5 more minutes.
- Add in the onion mixture back, bell pepper, carrot, kale, basil, tomato paste, Calabrian chiles, crushed tomatoes, parmesan rind and broth. Simmer for 30 minutes. Add in more broth if needed/wanted.
- Add in gnocchi and simmer for 7-8 minutes. Finish it off with the cream and fresh parsley.
- Serve with Parmigiano on top and chives and that is it!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
