If you liked my Creamy Tuscan Tortellini Soup you’re going to LOVE THIS ONE.

Picture the same creamy tomato base – rich in flavour and velvety in texture (it’s important to paint the full picture of the soup because no detail can be left behind when it comes to good soup). 

The Italian sausage lends a rich, umami, caramelized, complex flavour that sets the tone for the entire soup. 

Little pillows of gnocchi are perfectly tender and the spinach and shaved parmesan tie it all together. 

Prep for the Creamy Gnocchi Soup:

I like to get all my prep done in advance so it’s really an “add to the pot” process. Simply chop up:

• 1 leek
• 1 shallot
• 3 cloves of garlic

For the leek, just use the white and light green part of it. The flavour of the leek is sort of like a mellow and more sweet combo of celery and onion. It’s one of my favourite ingredients to work with and I feel like it helps to build so much amazing flavour in the base of this soup.

How to make Creamy Gnocchi Soup:

Step One: 

In a large pot over medium heat, add 1 tbsp of olive oil and then brown the Italian sausage. Remove and set to the side.

Step Two:

In the same pot, add 2 more tbsp of olive oil and then sautée the chopped leek, shallot and garlic. Season with salt and pepper and stir for another 4-5 minutes until slightly softened.

Step Three:

Deglaze with the white wine and stir for another few minutes. Add the crushed tomatoes, the stock, and then bring up to a bubble. Reduce the heat and simmer for 20-30 minutes, partially covered. 

Step Four:

Add in the gnocchi and continue to cook for a few minutes until the gnocchi are tender. Add in the cup of cream, stir, the Italian sausage goes back in, and then a couple handfuls (or however much you like) of spinach. It will wilt quite quickly so I highly recommend serving soon after the spinach goes in!

Step Five:

Ladle into a bowl and garnish with lots of shaved parmesan, some red pepper flakes for a bit of a kick, and some cracked black pepper.

How to Store Creamy Gnocchi Soup:

This soup stores really well, making it perfect for meal prep or leftovers. To store, allow the soup to cool completely, then transfer it to airtight containers. It can be refrigerated for up to 3-4 days. For longer storage, freeze it without the cream and spinach for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove, adding fresh cream and spinach just before serving.

Substitutions for Creamy Gnocchi Soup:

• Italian Sausage: Choose between mild, sweet, or spicy. For a lighter version, turkey sausage can be a great sub!
• White Wine: If you prefer to cook without alcohol, you can substitute it with an equal amount of chicken or vegetable broth with a squeeze of lemon for acidity.
• Heavy Cream: For a lighter version, half-and-half or a dairy-free alternative like coconut milk can be used. Keep in mind, the latter will add a slight coconut flavor.
• Spinach: Kale or swiss chard!