How to Make Italian Sausage and Gnocchi Soup with Fresh Basil - A Step-by-Step Guide

Italian cuisine is known for its comforting and hearty dishes, and this Italian Sausage and Gnocchi Soup with Fresh Basil is no exception. Packed with savory Italian sausage, tender gnocchi, and aromatic fresh basil, this soup is a perfect way to warm up during the colder months.

Italian sausage is the star of this dish, providing a rich and flavorful base for the soup. The combination of the sausage's herbs and spices infuses the broth with a tantalizing depth of flavor, creating a t...

Read more

Ingredients

  • 2 (3.5 ounce) links hot Italian sausage
  • 2 (16 ounce) packages gnocchi
  • 2 tablespoons olive oil
  • 1 (8 ounce) package sliced baby bella mushrooms
  • 2 medium shallots, peeled and thinly sliced
  • 1 teaspoon red pepper flakes
  • salt and ground black pepper to taste
  • 4 cloves garlic, minced
  • 1 cup dry red wine
  • 1 (28 ounce) can diced tomatoes, drained
  • 1 teaspoon Italian seasoning
  • 1 (32 fluid ounce) container chicken stock
  • ½ cup finely chopped fresh basil
  • 1 bay leaf
  • 4 cups fresh baby spinach
  • ¼ cup grated Parmesan cheese

Information

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Servings: 6
  • Yield: 6 servings

  • Add 1/2 inch water to a 10-inch frying pan. Place sausage links in the pan, cover, and heat over medium heat for 10 minutes. Remove the lid, turn the links, and cook for another 10 minutes, adding more water as needed to prevent scorching. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer sausages to a cutting board and let cool.
  • While the sausages are cooking, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
  • At the same time, heat olive oil in a 12-inch saute pan over medium heat. Add mushrooms, shallots, and red pepper flakes and sprinkle with salt and pepper. Cook, stirring frequently, until mushrooms are soft and onions are translucent, about 5 minutes. Add diced tomatoes and Italian seasoning; cook and stir for 2 to 3 minutes.
  • Stir in chicken stock, basil, and bay leaf and bring to a low boil. Add spinach, cover, and reduce heat to a simmer; cook for 5 to 7 minutes.
  • Slice sausage links and add to the pan. Simmer soup for 5 minutes.
  • Place gnocchi in serving bowls and ladle soup mixture over top. Season with salt and pepper and sprinkle with Parmesan cheese.
  • Nutrition

    437 cal.

    • Total Fat: 22g
    • Saturated Fat: 10g
    • Cholesterol: 48mg
    • Sodium: 1039mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 13g
    • Vitamin C: 22mg
    • Calcium: 172mg
    • Iron: 6mg
    • Potassium: 865mg