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One Pot Tuscan Sausage Gnocchi Soup Ready in 30 Minutes

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This One Pot Tuscan Sausage Gnocchi Soup is a creamy, comforting meal made with Italian sausage, potato gnocchi, sun-dried tomatoes, and spinach, all simmered in a flavorful broth. Ready in just 30 minutes and made in one pot, it’s the perfect weeknight dinner or cozy lunch. Whether you use a stovetop or an Instant Pot, this recipe delivers bold flavor with minimal effort.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 lb beef sausage or chicken sausage, casings removed
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes (optional)
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 package (16 oz) potato gnocchi
  • 1/2 cup heavy cream
  • 3 cups fresh spinach or kale, chopped
  • 1/2 cup grated Parmesan cheese
  • Optional: chopped fresh basil for garnish

Instructions

  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add sausage and cook until browned, breaking it apart as it cooks.
  2. Add diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
  3. Season with salt, black pepper, Italian seasoning, and red pepper flakes if using.
  4. Pour in the diced tomatoes and chicken broth. Stir to combine and bring to a boil.
  5. Add the gnocchi and reduce the heat to a simmer. Cook for 4–5 minutes or until the gnocchi float and are tender.
  6. Stir in the heavy cream and chopped spinach. Let simmer for another 2–3 minutes until the spinach wilts.
  7. Add Parmesan cheese and stir until melted and the soup is creamy.
  8. Taste and adjust seasoning as needed. Serve hot, with fresh basil if desired.

Notes

  • Sausage: Choose spicy or mild depending on taste. Remove casings before cooking.

  • Gnocchi: Shelf-stable, refrigerated, or frozen all work—just adjust cooking times slightly.

  • Spinach: Can be swapped for kale or Swiss chard for a heartier green.

  • Cream: For dairy-free, use coconut cream or cashew cream.

  • Cheese: Stir in slowly at the end to avoid clumping and ensure creaminess.

  • Make Ahead: Best made fresh but can be stored in the fridge or freezer for later.

  • Serving Tip: Garnish with fresh basil or cracked pepper for extra color and taste.

Find it online: https://claradelish.com/one-pot-tuscan-sausage-gnocchi-soup-ready-in-30-minutes/