The warm and cozy yet hearty and healthy tomato based soup filled with veggies, white wine, and all the pillowy gnocchi: this Italian Sausage Tomato and Gnocchi Soup is truly getting me through this winter!
Jump to RecipeBelieve it or not, it’s still winter! I feel like I have been writing about the cold winters for so long now… I mean, it’s the last week of February, and I’m so done with this weather! Personally, I’m in full-on Spring mode. I’m shopping for summer clothes, planning out the next few months, and generally just dreaming about the warmer months to come. That being said, there’s only so much this mindset can do; here in Virginia, it’s going to be cold for at least another month and a half!! Hence, I’m left with no choice but to warm myself up to the best of my ability. To me, that means making soup! And, if you think you’re done with soup by now, think again. This Italian Sausage Tomato and Gnocchi Soup is honestly one of the best bites of the season.
the breakdown…
This Italian Sausage Tomato and Gnocchi Soup is packed with an intense amount of veggies, flavor, and comfort, yet still comes together in just a blink of an eye. I mean, nobody wants to stand over the stove all day making soup!! To start this one off, go ahead and sauté up your generic mirepoix ( a flavor base that comes from sauteing onion, celery, and carrots). There’s honestly nothing better than a soup with those cozy flavors as a base. And, given that you’re going to toss in that super flavorful Italian sausage, you don’t need to jazz up these with any crazy spices. Salt and pepper truly does the trick!
Speaking of that sausage, the spicy Italian sausage is arguably the most important part of this Italian Sausage Tomato and Gnocchi Soup. I left the instructions rather vague here, as there are many ways you can go with a spicy Italian sausage. You could go with a pork based sausage, or maybe a chicken variety. There are truly so many options, so go with what you love! Personally, I’m a chicken sausage girl. Chicken keeps this soup pretty light, while the spices from the sausage give everything a much better flavor than just using ground chicken. A good soup is all about developing those flavors!
the method…
The next step to this Italian Sausage Tomato and Gnocchi Soup is to mix in just a bit of flour. I like to do this with my meat/mirepoix because it helps thicken the soup just a bit. You could use a gluten free flour to keep things on the healthier side, but don’t skip it. It’s absolutely vital to a good soup consistency! Cook that flour down a bit, then go in with the liquids. In this recipe, that means a whole lotta whole tomatoes, some stock, and a bit of white wine. Whole tomatoes are best here, as crushing your own tomatoes really does make for the best consistency. There’s just something about pre-diced tomatoes that leaves everything too weirdly chunky/brothy, just as pre-crushed tomatoes are always way too crushed… ya know? Really, just toss in those whole tomatoes and give them a quick crush with tons of good flavor from the wine and parmesan rind and you’ll be golden!
Bring all those liquids to a boil then toss in your gnocchi! Personally, I love a good cauliflower gnocchi, such as the ones from Trader Joes or Whole Foods, for a healthier option. Regular potato gnocchi or even a sweet potato gnocchi will both work well. Really, you can’t go wrong with a good gnocchi soup! It acts almost like a dumpling meets noodle, and it’s freaking delicious. Give that all a good bit of cooking time then stir in some kale (or any greens, tbh) for some hearty nutrients and finish it all off with some lemon juice! It’s truly the best.
how to serve it up…
This Italian Sausage Tomato and Gnocchi Soup is truly one of my favorite soup recipes of the season. Serve it up with some crusty bread or as is and it is absolutely the best weeknight dinner. I mean, it comes together so fast! Plus, it is absolutely perfect as a make-ahead meal. While I wouldn’t recommend adding the gnocchi, kale, and lemon juice until you serve it up, the rest of the broth is delicious when the flavors have time to develop ahead of time. Either way, serve up your soup with tons of parm and get eating… I mean, you have to make this one!!
I hope you love this Italian Sausage Tomato and Gnocchi Soup as much as I do! Let me know what you think in the comments below:))
Italian Sausage Tomato and Gnocchi Soup
Course: All Recipes, Main Courses, Soups u0026amp; StewsCuisine: American, Italian, FusionDifficulty: Easy6
servings10
minutes35
minutes45
minutes
The warm and cozy yet hearty and healthy tomato based soup filled with veggies, white wine, and all the pillowy gnocchi: this Italian Sausage Tomato and Gnocchi Soup is truly getting me through this winter!
Ingredients
2 tbsp olive oil
1 yellow onion, finely diced
4 celery stalks, finely diced
4 carrots, peeled and finely diced
Salt and pepper, to taste
1 lb spicy Italian sausage (such as chicken, pork, or a blend)
4 cloves garlic, finely chopped
2 tbsp flour (or a gluten free flour alternative)
28 oz canned whole tomatoes
4 cups stock
1 cup dry white wine
1 parmesan rind
20 oz gnocchi (or cauliflower gnocchi, fresh or frozen)
1 bunch tuscan kale, stems removed and finely sliced
optional: 1 cup coconut milk
1 large lemon, juiced
Freshly grated parmesan cheese, to serve
Fresh parsley, to garnish
Instructions
- In a large pot or dutch oven, heat the olive oil over medium-high heat. Once hot, toss in the onions, celery, and carrots. Sauté for 3-4 minutes, then season with salt and pepper. Toss in the sausage and continue to cook until it has browned, another 3-4 minutes. Then, mix in the garlic and flour and cook for an additional minute.
- Pour the tomatoes into the pot, and, using a wooden spoon or a potato masher, roughly mash the tomatoes until they have broken down. Then, pour in the stock, white wine, and parmesan rind. Bring the liquids to a boil, then reduce the heat to medium-low. Cover with a lid and simmer for about 20 minutes.
- Bring the liquids back to a slight boil, then toss the gnocchi into the soup. Cook for another 8-10 minutes, or until the gnocchi is cooked through and warm. Finally, mix in the kale, coconut milk (if using), and lemon juice until the kale has wilted down. Remove the parmesan rind.
- Divide the soup into your bowls and garnish with freshly grated parmesan cheese and parsley. Serve and enjoy!