Description
This comforting Crock Pot Italian Style Gnocchi Soup is a hearty and flavorful one-pot meal featuring browned Italian sausage, aromatic vegetables, tender gnocchi, and fresh spinach in a creamy tomato-based broth. Slow-cooked to perfection, it’s perfect for a cozy dinner with minimal prep.
Ingredients
Scale
Sausage and Vegetables
- 1 lb Italian sausage (mild or spicy, depending on preference)
- 1 medium onion, chopped
- 2 cloves garlic, minced
Soup Base
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
Additional Ingredients
- 1 (10 oz) package frozen gnocchi
- 2 cups fresh spinach, chopped
- 1/2 cup heavy cream
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- Parmesan cheese, for garnish (optional)
Instructions
- Brown the Sausage: In a skillet, cook the Italian sausage over medium heat until browned, breaking it apart with a spoon throughout the cooking process. Drain any excess fat to keep the soup lighter, then transfer the cooked sausage to the Crock Pot.
- Add Vegetables and Broth: To the Crock Pot, add the chopped onion, minced garlic, chicken broth, diced tomatoes with their juices, and dried Italian seasoning. Stir everything together to combine the flavors evenly.
- Slow Cook the Soup: Cover the Crock Pot and cook the soup on low for 6 hours or on high for 3 hours, allowing all ingredients to meld and the flavors to deepen.
- Add Gnocchi: About 30 minutes before serving, add the frozen gnocchi directly into the Crock Pot. Stir to distribute them evenly, then continue cooking until the gnocchi is tender, about 20 to 30 minutes.
- Finish with Spinach and Cream: Stir in the chopped fresh spinach and heavy cream. Cook for an additional 10 minutes with the lid off, allowing the spinach to wilt and the soup to become rich and creamy.
- Season and Adjust: Taste the soup and season with salt, pepper, and red pepper flakes if desired, adjusting for preferred heat and saltiness.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with freshly grated Parmesan cheese for an extra layer of flavor, serving immediately.
Notes
- You can use either mild or spicy Italian sausage depending on your preferred heat level.
- For a lighter version, substitute half-and-half for the heavy cream or omit cream entirely.
- The red pepper flakes are optional but add a subtle kick to the soup.
- Fresh spinach can be substituted with kale or other leafy greens if preferred.
- Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.
