Creamy Sausage and Gnocchi Soup

Description

Creamy Sausage and Gnocchi Soup

Ingredients:

250g Italian sausage, crumbled

1 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

½ tsp black pepper

½ tsp salt

½ tsp paprika

250g potato gnocchi

2 tbsp chopped parsley

Instructions:
Heat olive oil in a pot over medium heat. Add sausage and cook until browned. Remove excess fat. Sauté onions and garlic in the same pot for 2 minutes. Pour in chicken broth, bring to a simmer, and add gnocchi. Cook for 5 minutes until gnocchi is tender. Stir in heavy cream, black pepper, salt, and paprika. Simmer for 2 more minutes. Garnish with parsley and serve warm.

Step-by-Step Guide

Follow these detailed instructions for perfect soup every time.

1. Brown the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the crumbled Italian sausage. Cook for 5-7 minutes, breaking it apart with a spoon, until fully browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving the drippings in the pot.
2. Sauté Aromatics: Add the diced onion to the pot. Cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
3. Build the Broth: Pour in the 4 cups of chicken broth, scraping up any browned bits from the bottom of the pot. Bring the broth to a gentle simmer.
4. Cook the Gnocchi: Add the potato gnocchi to the simmering broth. Cook according to package directions, usually about 3-5 minutes, until they float to the surface.
5. Finish with Cream: Reduce the heat to low. Stir in the cooked sausage, heavy cream, black pepper, salt, and paprika. Heat through for 2-3 minutes, but do not boil vigorously once the cream is added.
6. Garnish and Serve: Remove from heat. Stir in half of the chopped parsley, then ladle into bowls and garnish with the remaining parsley.

Serving Suggestions

This hearty soup is a meal in itself but can be elevated with simple sides. Serve it with a slice of crusty garlic bread or a warm, buttery dinner roll for dipping. A simple side salad with a bright vinaigrette helps cut through the richness. For extra flavor, offer grated Parmesan cheese, red pepper flakes, or a drizzle of high-quality olive oil at the table.

How-to Summary

Brown sausage, then sauté onion and garlic in the same pot. Add broth, bring to a simmer, and cook gnocchi until tender. Reduce heat, stir in cream and seasonings, warm through, and garnish with fresh parsley.

Frequently Asked Questions

Can I use a different type of sausage? Absolutely. Mild or hot Italian sausage is classic, but chicken or turkey sausage are excellent lighter alternatives. For a vegetarian version, use plant-based sausage crumbles.

How can I prevent the gnocchi from becoming mushy? Avoid overcooking. Add the gnocchi only when the broth is simmering and cook just until they float. They will soften slightly further when the cream is added.

Can I make this soup ahead of time? You can prepare the base (sausage, aromatics, and broth) ahead. Store separately from the uncooked gnocchi and cream. Reheat the base, then proceed with adding the gnocchi and cream just before serving.

What can I substitute for heavy cream? For a lighter soup, half-and-half or whole milk can be used, but the soup will be less rich and creamy. For a dairy-free option, full-fat coconut milk works surprisingly well.

How should I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the cream from separating. The gnocchi will absorb more broth over time; add a splash of broth or water when reheating.

Common Mistakes to Avoid

• Boiling After Adding Cream: A vigorous boil can cause the heavy cream to curdle or separate. Always simmer gently after incorporating the cream.
• Overcrowding the Pot: Browning the sausage in a single, uncrowded layer ensures proper browning and texture. Cook in batches if necessary.
• Overcooking the Gnocchi: This is the most common error. Mushy gnocchi ruin the soup’s texture. Follow the package time and look for the float test.
• Skipping the Garnish: The fresh parsley adds a necessary pop of color and a bright, fresh flavor that balances the rich, creamy soup. Don’t omit it.

Conclusion

This Creamy Sausage and Gnocchi Soup is the ultimate comfort food, combining savory sausage, pillowy gnocchi, and a luxuriously creamy broth in one pot. It’s surprisingly simple to make, yet feels indulgent and restaurant-worthy. By following the step-by-step guide and avoiding common pitfalls, you can create a flawless, satisfying meal that will become a staple in your recipe rotation. Enjoy the process and the delicious results!