Tuscan Sausage and Gnocchi Soup is a hearty and delicious soup. It’s perfect for a chilly winter day or evening. For a little extra heat, use some spicy sausage, or if you want to make it healthier, use plant-based sausage and vegetable broth. However you make it, it will become a family favorite.
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Key Takeaways:
- Hearty and Versatile: Tuscan Sausage and Gnocchi Soup is a comforting dish perfect for chilly weather, customizable with spicy or plant-based sausage for a healthier option.
- Homemade Gnocchi: While homemade gnocchi is recommended for the best texture and flavor, store-bought gnocchi or pre-made frozen gnocchi also work well in a pinch.
- Simple Ingredients: The soup features a savory combination of Italian sausage, chicken stock, fresh vegetables (spinach, garlic, onions, celery, and carrots), heavy cream, and parmesan cheese.
- Healthier Options: Swap out sausage for plant-based alternatives and use vegetable broth to make the soup vegetarian and lighter without sacrificing flavor.
- Freezer-Friendly: Make extra gnocchi to freeze for future meals like Homemade Gnocchi with Roasted Butternut Squash or Gnocchi with Snow Peas on a Sheet Pan.
- Quick Cooking: The soup comes together in under 30 minutes once the gnocchi is ready, making it a quick and satisfying meal for busy nights.
What do I Need to Make Tuscan Sausage and Gnocchi Soup?
Gnocchi: Homemade gnocchi is best. However, if you are pressed for time purchase some from the store. Another option is to make the gnocchi ahead and freeze it. For the gnocchi, you will need russet potatoes, all-purpose flour, eggs, and salt.
The Soup: For the soup you will need Italian sausage. Chicken stock is the soup base. The veggies in the soup are fresh baby spinach, garlic, onions, celery, and carrots. The finishing ingredients are heavy cream, fresh minced basil, and some grated parmesan cheese. Put them all together for a yummy soup.
SIS- Simple is Smart Tip:
Make the soup healthier and vegetarian with a plant-based sausage and vegetable broth.
Make the Gnocchi for the Sausage and Gnocchi Soup:
For the gnocchi, you need 1 lb. (213g) of cooked potatoes. I use russet potatoes because they have a lower moisture content. After cooking the potatoes, let them cool and put them through a potato ricer. Then toss them with the flour, add some salt, and drizzle a beaten egg over them. Bring the whole “mess” together by gently kneading the mixture to form a cohesive ball of potatoes dough.
Cover the dough and let it rest for 30 minutes. Now you are ready to shape the gnocchi. Cut off pieces of dough and roll into a rope that is about 1/2-inch in diameter. Cut the rope into one-inch gnocchi pieces.
The gnocchi pieces can be cooked without further shaping or use a gnocchi board to shape them into the traditional gnocchi shape. Watch the video to see how to do this.
Now that you have all of this delicious gnocchi made. Save out two cups for the soup and freeze the rest of the gnocchi for making Homemade Gnocchi with Roasted Butternut Squash or Gnocchi with Snow Peas on a Sheet Pan at a later date.
Here are Step by Step Instructions for Making the Tuscan Sausage and Gnocchi Soup:
- Cut up the sausage and cook it in the soup pot until it is browed. Remove the sausage leaving about a tbsp of oil in the pot.
- Add the onions, celery, and garlic. Saute until the onions are translucent.
- Stir in and lightly brown the flour.
- Add the carrots, chicken or vegetable stock, and tomato sauce.
- Bring to a boil and then reduce the heat and simmer for 10 minutes.
- Add salt and pepper to taste, spinach, and heavy cream. Cook the spinach until it wilts.
- Serve with a couple of tablespoons of grated parmesan cheese and fresh chopped basil on top.
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FAQ:
Q: Can I use store-bought gnocchi instead of homemade?
A: Yes, store-bought gnocchi works just fine if you’re short on time. For the best flavor and texture, homemade gnocchi is preferred, but store-bought is a convenient alternative.
Q: Can I make the soup vegetarian?
A: Absolutely! You can make the soup vegetarian by using plant-based sausage and vegetable broth instead of chicken stock and meat sausage. The soup will still be delicious and satisfying!
Q: How do I store leftover soup?
A: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 3 months for easy future meals.
Q: Can I freeze gnocchi?
A: Yes, gnocchi can be made in advance and frozen for later use. After shaping the gnocchi, place them on a baking sheet to freeze individually, then store them in a freezer bag.
Q: Is it necessary to add heavy cream to the soup?
A: The heavy cream adds richness and creaminess to the soup, but you can skip it or use a lighter alternative like half-and-half if you’d prefer a less creamy texture.
Q: How do I know when the gnocchi is done cooking?
A: When the gnocchi floats to the surface of the water, it’s ready! This typically takes just a few minutes after adding them to the boiling water.
Tuscan Sausage and Gnocchi Soup
Equipment
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Ingredients
Gnocchi
- 1 lb Russet Potatoes 3 medium potatoes if you peel and boil them. If you bake them and scoop them out, use 4 medium potatoes. (213g)
- 1½ cup Flour all-purpose (180g)
- 1 large Egg
- ½ tsp Salt
Soup
- 2 cups homemade gnocchi(400g)
- ½ lb Italian Sausage(225g)
- 3 cloves garlic minced
- 1 small onion chopped
- 1 stalk celery
- 2 Tbsp. all-purpose flour
- 2 tsp. Italian Seasoning
- 1 med carrot diced
- 4 cups chicken stock (950ml)
- 8 oz. tomato sauce (236 ml)
- 2 cups packed fresh baby spinach
- salt and pepper to taste
- ⅓ cup heavy cream
- 1 tbsp. Fresh chopped Basil
- ⅔ cup shredded parmesan cheese
Instructions
- Bake the potatoes until soft, and scoop them out. (see notes) Alternately; peel and boil potatoes until soft. Drain, let dry and cool before you make the gnocchi.
Gnocchi
- 1 1/2 cups all-purpose flour.
- Rice the potatoes onto a sheet pan with a potato ricer.
- Beat the egg with the salt and mix it into the potatoes with a fork.
- Sprinkle the potatoes with 1 1/4 cup of the flour and gently knead to mix. The dough should be soft but not sticky. Add more flour if needed. (see notes) Cover and let the dough rest for 20 minutes. Make the soup while the gnocchi is resting.
- Cut a piece of dough off with a bench knife, and roll it to form a long rope 1/2-inch in diameter.
- Cut the rope into pieces 1-inch long.
- Use a gnocchi roller or fork to give the gnocchi its classic shape. The gnocchi can also be cooked without being shaped. (see notes)
Soup
- Saute the sausage until browned and slightly crispy. Remove from the pan and set aside.
- Add the minced garlic, chopped onions, and celery to the pan and saute until the onion is translucent.
- Add the flour and Italian Seasoning. Saute until the flour is browned.
- Add the carrots, browned sausage, chicken stock, and tomato sauce.
- Bring to a boil, reduce heat and simmer for 10 minutes.
- Add the gnocchi and cook 2-3 minutes if the gnocchi is fresh. Frozen gnocchi will need 5-7 minutes.
- Add the fresh baby spinach and stir in the heavy cream.
- Adjust the salt and seasonings.
- Serve with 2 tbsp. Shredded parmesan cheese on top and garnish with fresh minced basil.
