Description
This hearty and comforting Sausage and Vegetable Gnocchi Soup is packed with savory flavors from Italian sausage, fresh vegetables, and soft potato gnocchi. A perfect meal for chilly days, this soup is both filling and satisfying, with a touch of Parmesan and fresh basil to complete the dish.
Ingredients
Scale
- 1 tablespoon avocado oil or olive oil
- 1 pound Italian sausage, casings removed
- 1 cup diced sweet onion (about 1/2 medium onion)
- 3 stalks celery, diced
- 3 medium carrots, diced
- 1 small zucchini, diced
- 2 teaspoons Italian seasoning
- 1 1/2 cups marinara sauce
- 5 cups chicken broth
- 16 ounces uncooked potato gnocchi
- 2 cups fresh arugula or spinach
- 1/3 cup freshly grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- Heat the avocado oil (or olive oil) in a large pot or Dutch oven over medium heat.
- Add the Italian sausage to the pot and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes.
- Add the diced onion, celery, carrots, and zucchini to the pot. Cook for about 5-7 minutes until the vegetables begin to soften.
- Stir in the Italian seasoning and marinara sauce, then pour in the chicken broth. Bring the soup to a simmer and cook for 10 minutes to allow the flavors to meld.
- Add the uncooked potato gnocchi to the pot and continue to simmer until the gnocchi is tender, about 3-5 minutes.
- Stir in the fresh arugula (or spinach) and cook until wilted, about 1-2 minutes.
- Remove from heat and stir in the freshly grated Parmesan cheese.
- Ladle the soup into bowls and garnish with fresh basil, if desired. Serve hot and enjoy!
Notes
- You can use spinach instead of arugula if preferred.
- For a dairy-free version, skip the Parmesan cheese or use a dairy-free alternative.
- This soup can be stored in an airtight container in the fridge for up to 3 days. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Italian