Creamy Italian Sausage Gnocchi Soup

Cozy up with this low-effort creamy Italian sausage gnocchi soup recipe! It's on the table in 40 minutes, and the tomato broth is bursting with oregano and fresh spinach.

📝 Ingredients

• 16 ounces Italian sausage (see note)
• 1 medium onion (chopped finely)
• 2 sticks celery (chopped finely)
• 2 tablespoons flour
• 3-4 cloves garlic (minced)
• 4 cups chicken broth
• 1 (28 ounce) can crushed tomatoes (see note)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 pound uncooked potato gnocchi
• 1 cup heavy/whipping cream
• 2 cups (packed) fresh baby spinach (optional)
• Salt & pepper (to taste)

👨‍🍳 Instructions

1. 1Add the sausage meat to a Dutch oven/large soup pot. Sauté over medium-high heat, stirring occasionally, until the sausage is browned all over (about 7-8 mins.).
2. 2Remove the sausage from the pot and transfer to a paper towel lined plate. Leave about a tablespoon of the fat in the pot (drain any excess).
3. 3Add the onion and celery to the pot and cook for about 5 minutes.
4. 4Add the flour and garlic and cook for about one minute, stirring constantly.
5. 5Slowly add the chicken broth and stir until the flour has been incorporated.
6. 6Add the canned tomatoes, oregano, and crushed red pepper flakes to the pot. Also add the sausage back in. Increase the heat to high and bring the soup to a gentle boil.
7. 7Once it's boiling, add the gnocchi and cream. Reduce the heat so it's gently simmering. Cook for 10 minutes, stirring occasionally to ensure the gnocchi isn't sticking to the bottom of the pot. If needed, add another splash of chicken broth and/or cream to thin the soup out a bit more.
8. 8Stir in the spinach (if using) and season with salt & pepper to taste.