Italian Chicken Gnocchi Soup is packed full of chicken sausage, tender gnocchi and a flavorful broth, without cream, to make for a hearty comforting soup ready in less than 20 minutes!
When the weather dips, there is nothing better than a warm hug in a bowl.
Soup is instantly comforting and warms your belly and one of my very favorite things to whip up in the kitchen.
I’ll admit, I love a good creamy soup, but when the broth is as slurp worthy as this one, then I’m sold too!
From the Italian seasoning, a bit of heat from the red pepper flakes and the basil pesto gnocchi, I’m not sure what I love best about this soup!
Not only does this soup cook in one pot, it’s ready in less than 20 minutes and uses pantry staples.
I picked up these al fresco Sweet Italian chicken Sausage which are full of red and green bell peppers and fennel, so it’s less ingredients I have to chop and prepare.
ingredients: what you need
This gnocchi soup is without heavy cream, half and half and milk. Just a hearty, delicious broth.
- 1 tablespoon olive oil
- 1 package (11 oz) al fresco Sweet Italian chicken Sausage, sliced into 1/2 rounds
- 2 medium carrots, peeled and sliced
- 1/2 cup yellow onion, diced
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flake
- 5 cups chicken stock
- 1 (15oz can) diced tomatoes, no salt added
- 1 lb (160z) Basil Pesto Gnocchi
- 1 (10oz box) frozen chopped spinach, thawed and squeezed*
- parmesan cheese rind**
*thaw frozen spinach and using an old, clean kitchen towel, place spinach into the middle. Ring all the water from the spinach before adding to the soup.
**Whenever I have used the last of a parmesan reggiano cheese wedge, I save the rinds in the freezer. When I make soups, I add the rind into the pot so the salty, cheesy flavor of the rind flavors the soup.
step by step instructions
- Into a pot, over medium heat, add olive oil and brown sausage for about 3 minutes.
- Add in carrots, onion, tomato paste, salt, pepper, Italian seasoning and red pepper flakes. Stir about 4-5 minutes until onions and carrots softened.
- Pour in about 1 cup of chicken stock, and using a wooden spoon, scrap up the bites of flavor that are on the bottom of the pot. Add in remaining stock and diced tomatoes. Bring to a boil, about 10 minutes.
- Bring down to a simmer over medium low heat, drop in gnocchi and spinach and cook about 2-3 minutes or until the gnocchi float to the top and are cooked through. Remove parmesan rind before serving.
- Ladle into bowls and top with croutons and parmesan cheese, if desired.
We enjoy this soup with garlic and herb croutons, extra parmesan cheese and crusty bread. Try this recipe for Miracle No Knead Bread from Pinch of Yum
Gnocchi pairs really well with a sweet wine like Pinot Grigio.
common questions and helpful tips
- I can’t find basil pesto gnocchi?
- Any type of gnocchi will work. You could always top the soup with a dollop of basil pesto which would be fabulous
- Should I drain the tomatoes?
- I did not drain the tomatoes. I purchased no salt added tomatoes so that I could add the entire can into the soup. If you can’t find no salt added tomatoes, feel free to drain and a little extra stock to the pot.
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