Sausage, Tomato & Gnocchi Soup
This easy, adaptable soup is perfect for cold winter nights.
By Amy Traverso|Jan 08 2025|
Sausage, Tomato & Gnocchi Soup
Photo Credit: Styled and photographed by Liz NeilyFor this very adaptable soup, you can use any chopped greens you have on hand (frozen spinach is also fine). Feel free to throw in a can of white beans, too, if you like. Want to substitute chicken or vegan sausage for the pork? Just be sure it has plenty of seasoning, as the soup depends on it for flavor.
Yield:
8 to 10 servings
Ingredients
3 tablespoons olive oil
1¼ pounds (about 5 links) uncooked sweet or spicy Italian pork sausage
2 celery stalks, sliced
2 carrots, sliced
1 medium yellow onion, diced
3 large cloves garlic, minced
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
6 cups chicken stock
1 can (28 ounces) chopped tomatoes, with their juices
5 ounces baby spinach
½–1 pound gnocchi
Freshly grated Parmesan cheese, for serving
Instructions
In a 5-to-7-quart pot, heat the oil over medium-high heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until it’s cooked through and lightly browned, about 5 minutes. Add the celery, carrots, onion, garlic, 2 teaspoons salt, and pepper, and stir well. Cook for 3 minutes, then add the stock, tomatoes, and spinach. Bring to a boil, then add gnocchi and stir. Bring to a gentle simmer, then cover and cook, stirring occasionally, for 15 minutes or up to 1 hour. Taste and add salt if needed. Serve hot with a generous shower of Parmesan.
Notes
If you can find frozen or fresh gnocchi, go for it. The shelf-stable kind is fine, but its acid and preservatives do give it a slightly sour flavor.
