Go Back
–+ servings
Creamy sausage gnocchi soup with wilted spinach and parmesan in a white scalloped bowl
Print Recipe
5 from 1 vote

Creamy Sausage Gnocchi Soup

A cozy, one-pot soup with Italian sausage, tender gnocchi, and spinach in a creamy broth made with blended white beans.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Main Course, Soup
Cuisine: American, Italian
Keyword: 35 Minute Meal, Comfort Food, Dinner, Easy Recipes, Family Dinner, Homemade, Italian, One Pan, One Pan Meal, Soup, Soup Recipe, The Cooking Mawma
Servings: 6

Equipment

  • 1 Large Dutch Oven or Soup Pot

Ingredients

  • 1 15-ounce can white beans or cannellini beans
  • 5 1/2 cups chicken broth divided
  • 1 tablespoon olive oil
  • 1 pound mild Italian sausage casings removed if needed
  • 1/2 medium yellow or white onion diced
  • 4 garlic cloves minced
  • 3 tablespoons tomato paste
  • 1 tablespoon Italian seasoning
  • 1 tablespoon chicken bouillon powder or to taste
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1 16 oz package shelf-stable gnocchi
  • 2 cups fresh spinach
  • 1/2 cup freshly grated Parmesan cheese
  • Juice of ½ lemon
  • Kosher salt and black pepper to taste

Instructions

  • Blend the beans. Blend the white beans with ½ cup chicken broth until smooth. Set aside.
  • Cook the sausage and onion. Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the sausage and cook, breaking it into crumbles, until browned. Add the onion and cook for 3–4 minutes, until softened.
  • Add the flavor. Stir in the garlic, tomato paste, Italian seasoning, bouillon, garlic powder, onion powder and red pepper flakes. Cook for 2 minutes, stirring frequently.
  • Cook the gnocchi. Pour in the remaining 5 cups broth and bring to a boil. Add the gnocchi and cook according to the package directions, usually 2–3 minutes.
  • Make it creamy. Reduce the heat to low. Stir in the blended beans, Parmesan, and spinach. Gently simmer for 2–3 minutes, stirring until the spinach wilts and the cheese melts.
  • Finish and serve. Remove from the heat and stir in the lemon juice. Taste and season with salt and black pepper as needed. Enjoy!

Notes

Tip: Broth, bouillon, sausage, and Parmesan all add salt. For more control, use low-sodium broth and start with less bouillon, adding more to taste.

Nutrition

Calories: 351kcal | Carbohydrates: 7g | Protein: 16g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 69mg | Sodium: 1771mg | Potassium: 419mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1175IU | Vitamin C: 7mg | Calcium: 130mg | Iron: 2mg