Creamy Italian Sausage Gnocchi Soup


  • 1 tablespoon olive oil
  • 400 g (1 lb) Italian sausage, casings removed and cut into chunks
  • 1 medium onion, finely diced
  • 1 medium carrot, diced
  • 2 celery sticks, diced
  • 2 large garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red chilli flakes
  • 75 ml (1/3 cup) dry white wine
  • 1 litre (4 cups) chicken stock
  • 150 ml (3/4 cup) double cream
  • 500 g gnocchi
  • A handful baby spinach
  • 30 g (1/4 cup) freshly grated Parmesan

Heat the olive oil in a heavy-bottomed pot and fry the sausage for 4-5 minutes over medium-high heat until slightly browned, crumbling it with your spoon as it cooks.
Add the onion, carrot and celery and continue to cook for 2-3 minutes. Stir in the garlic, Italian seasoning, and red chilli flakes and continue to cook for another minute until fragrant.
Stir in the white wine and cook for a minute, stirring often, until the alcohol evaporates almost completely. Add the chicken stock, bring to a boil, then lower the heat and simmer for 10 minutes.
Stir in the double cream, then add the gnocchi and cook for 2-3 minutes or as specified on the instructions on the package.
Next, stir in the baby spinach and grated Parmesan, season to taste and serve immediately.
I managed to catch a cold for the first time in years, and I’ve been in bed for the last two days feeling absolutely exhausted. My husband made me this soup yesterday because he knows I love it, and it was so comforting. He made enough for two days and I’m looking forward to the leftovers today 


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