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Two bowls of Italian sausage soup with gnocchi and spinach.
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4.82 / 16 votes

Italian Sausage Soup (with Gnocchi and Spinach)

This Italian sausage soup is a cozy one-pot meal that's laden with sweet sausage, tender gnocchi, spinach, and topped with crispy pancetta. It's perfect winter comfort food.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: Italian
Servings: 4 servings
Calories: 740

Ingredients

  • Olive oil
  • 1 pound sweet Italian sausage, casings removed
  • 1 1/4-inch thick slice (3 ounces) pancetta, diced
  • 1 medium (5 ozs) yellow onion, diced
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup white wine
  • 4 cups vegetable broth, plus more if needed
  • 3 ounces baby spinach
  • 1 pound gnocchi
  • Salt and freshly ground black pepper
  • Freshly grated Parmigiano-Reggiano cheese, to serve
US - Metric

Instructions

  • Heat a drizzle of olive oil in a large pot over medium heat.
  • Cook the sausage, breaking apart the clumps, until browned, 6 to 8 minutes. Transfer the sausage crumbles with a slotted spoon to a paper towel-lined plate.
  • Add the pancetta and cook until chewy-crispy, about 5 minutes. Transfer the dice to a second paper towel-lined plate.
  • Dump in the onion and cook, stirring often, until it begins to soften, 5 to 7 minutes. Stir in the garlic and pepper flakes and cook for 1 minute more.
  • Crank the heat to medium-high and splash in the wine. Scrape up the brown bits from the bottom of the pot with a wooden spoon and let the wine bubble until nearly evaporated, about 1 minute.
  • Pour in the broth and add the sausage. Let the soup come to a simmer, then stir in the gnocchi and spinach. Cook until the spinach is wilted and the gnocchi are tender, about 3 to 5 minutes.
  • Taste the soup and adjust the seasoning with salt and pepper, if needed.
  • Remove from the heat and divvy the soup among bowls. Top with pancetta and a sprinkling of Parmigiano-Reggiano. Serve immediately.

Notes

  1.  Use caution when adding salt--There are lots of salty elements in this soup, so be sure to taste a couple of spoonfuls before seasoning with additional salt at the end.
  2. Storage--Store leftover soup in a sealed container in the refrigerator for up to 4 days.
  3. Reheating--Reheat leftover soup in a saucepan over medium heat until warmed through. If the soup is too thick, pour in a little broth or water to thin it.

Nutrition

Serving: 1portion | Calories: 740kcal | Carbohydrates: 49g | Protein: 26g | Fat: 48g | Saturated Fat: 17g | Monounsaturated Fat: 21g | Trans Fat: 0.04g | Cholesterol: 105mg | Sodium: 2376mg | Fiber: 4g | Sugar: 4g