Tuscan Sausage and Gnocchi Soup is a hearty and delicious soup. It’s perfect for a chilly winter day or evening. For a little extra heat, use some spicy sausage, or if you want to make it healthier, use plant-based sausage and vegetable broth. However you make it, it will become a family favorite.
This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you.
What do I Need to Make Tuscan Sausage and Gnocchi Soup?
Gnocchi: Homemade gnocchi is best. However, if you are pressed for time purchase some from the store. Another option is to make the gnocchi ahead and freeze it. For the gnocchi, you will need russet potatoes, all-purpose flour, eggs, and salt.
The Soup: For the soup you will need Italian sausage. Chicken stock is the soup base. The veggies in the soup are fresh baby spinach, garlic, onions, celery, and carrots. The finishing ingredients are heavy cream, fresh minced basil, and some grated parmesan cheese. Put them all together for a yummy soup.
SIS- Simple is Smart Tip:
Make the soup healthier and vegetarian with a plant-based sausage and vegetable broth.
Make the Gnocchi for the Sausage and Gnocchi Soup:
For the gnocchi, you need 1 lb. (213g) of cooked potatoes. I use russet potatoes because they have a lower moisture content. After cooking the potatoes, let them cool and put them through a potato ricer. Then toss them with the flour, add some salt, and drizzle a beaten egg over them. Bring the whole “mess” together by gently kneading the mixture to form a cohesive ball of potatoes dough.
Cover the dough and let it rest for 30 minutes. Now you are ready to shape the gnocchi. Cut off pieces of dough and roll into a rope that is about 1/2-inch in diameter. Cut the rope into one-inch gnocchi pieces.
The gnocchi pieces can be cooked without further shaping or use a gnocchi board to shape them into the traditional gnocchi shape. Watch the video to see how to do this.
Now that you have all of this delicious gnocchi made. Save out two cups for the soup and freeze the rest of the gnocchi for making Homemade Gnocchi with Roasted Butternut Squash or Gnocchi with Snow Peas on a Sheet Pan at a later date.
Here are Step by Step Instructions for Making the Tuscan Sausage and Gnocchi Soup:
- Cut up the sausage and cook it in the soup pot until it is browed. Remove the sausage leaving about a tbsp of oil in the pot.
- Add the onions, celery, and garlic. Saute until the onions are translucent.
- Stir in and lightly brown the flour.
- Add the carrots, chicken or vegetable stock, and tomato sauce.
- Bring to a boil and then reduce the heat and simmer for 10 minutes.
- Add salt and pepper to taste, spinach, and heavy cream. Cook the spinach until it wilts.
- Serve with a couple of tablespoons of grated parmesan cheese and fresh chopped basil on top.
Pop on over to my social media sites, where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments. After the recipe, the comment section is down at the end of the blog. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment, and I will reply by name.
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- gnocchi board
- Potato Ricer
- 1 lb Russet Potatoes 3 medium potatoes if you peel and boil them. If you bake them and scoop them out, use 4 medium potatoes. (213g)
- 1½ cup Flour all-purpose (180g)
- 1 large Egg
- ½ tsp Salt
- 2 cups homemade gnocchi(400g)
- ½ lb Italian Sausage(225g)
- 3 cloves garlic minced
- 1 small onion chopped
- 1 stalk celery
- 2 Tbsp. all-purpose flour
- 2 tsp. Italian Seasoning
- 1 med carrot diced
- 4 cups chicken stock (950ml)
- 8 oz. tomato sauce (236 ml)
- 2 cups packed fresh baby spinach
- salt and pepper to taste
- ⅓ cup heavy cream
- 1 tbsp. Fresh chopped Basil
- ⅔ cup shredded parmesan cheese
- Bake the potatoes until soft, and scoop them out. (see notes) Alternately; peel and boil potatoes until soft. Drain, let dry and cool before you make the gnocchi.
- 1 1/2 cups all-purpose flour.
- Rice the potatoes onto a sheet pan with a potato ricer.
- Beat the egg with the salt and mix it into the potatoes with a fork.
- Sprinkle the potatoes with 1 1/4 cup of the flour and gently knead to mix. The dough should be soft but not sticky. Add more flour if needed. (see notes) Cover and let the dough rest for 20 minutes. Make the soup while the gnocchi is resting.
- Cut a piece of dough off with a bench knife, and roll it to form a long rope 1/2-inch in diameter.
- Cut the rope into pieces 1-inch long.
- Use a gnocchi roller or fork to give the gnocchi its classic shape. The gnocchi can also be cooked without being shaped. (see notes)
- Saute the sausage until browned and slightly crispy. Remove from the pan and set aside.
- Add the minced garlic, chopped onions, and celery to the pan and saute until the onion is translucent.
- Add the flour and Italian Seasoning. Saute until the flour is browned.
- Add the carrots, browned sausage, chicken stock, and tomato sauce.
- Bring to a boil, reduce heat and simmer for 10 minutes.
- Add the gnocchi and cook 2-3 minutes if the gnocchi is fresh. Frozen gnocchi will need 5-7 minutes.
- Add the fresh baby spinach and stir in the heavy cream.
- Adjust the salt and seasonings.
- Serve with 2 tbsp. Shredded parmesan cheese on top and garnish with fresh minced basil.