There’s something truly magical about a pot of Marry Me Chicken Sausage Gnocchi Soup simmering on the stove. It combines the heartiness of Italian sausage with the tender richness of gnocchi, creating a comforting soup perfect for any busy weeknight.
If you’re a fan of warm, comforting meals that bring joy to the whole family, you should try our Marry Me Chicken Soup Recipe .
Why you’ll love this recipe
This Marry Me Chicken Sausage Gnocchi Soup is not only delicious but it’s quick and easy to prepare. Imagine coming home after a long day and enjoying a home-cooked meal without spending hours in the kitchen. This soup is flavorful, filling, and perfect for getting those cozy vibes on chilly evenings.
Ingredients
- 1 tablespoon olive oil
- 1 lb chicken Italian sausage, removed from casings
- 1 yellow onion, diced
- 1 tablespoon minced garlic
- 2 tablespoons sundried tomato pesto
- 3 tablespoons tomato paste
- 1 cup sundried tomatoes, chopped
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon garlic salt
- 1 teaspoon dried Italian herbs
- 2 bay leaves
- 6 cups chicken bone broth
- 1 package shelf-stable gnocchi
- 1 cup half-and-half
- 6 oz baby spinach
- 1/2 cup grated parmesan cheese
- Salt and pepper, to taste
Step-by-step instructions
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the sausage to the pot and break it up with a spoon. Cook until browned and mostly cooked through, about 5 minutes.
- Add in the onion, garlic, tomato pesto, tomato paste, sundried tomatoes, red pepper flakes, garlic salt, and dried herbs. Cook, stirring frequently, until the onion begins to soften.
- Add in the bay leaves and stock, bringing to a simmer. Cover the pot and simmer over low heat for about 20 minutes.
- Remove and discard the bay leaves. Stir in the gnocchi, half-and-half, and baby spinach. Simmer for a few minutes until the gnocchi are tender and the spinach is wilted.
- Grate in the parmesan cheese and season the soup with salt and pepper. Serve with additional parmesan cheese over top.
Recipe tips & variations
For those who enjoy a touch of heat, adding a pinch of crushed red pepper flakes can elevate the flavors to a whole new level. Feel free to experiment with different vegetables such as kale or zucchini for a twist. Don’t worry if you don’t have every ingredient; this soup is quite forgiving.
Storage & reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, you might want to add a splash of broth or water to thin it out, as the gnocchi can absorb some liquid. Simply warm it on the stove over medium heat or in the microwave for a quick, next-day meal.
FAQs
Can I use a different type of sausage?
Absolutely! Feel free to use pork sausage or even turkey sausage as alternatives to chicken sausage.
Can this soup be made in advance?
Yes, this soup tastes even better the next day! Just store it in the fridge and enjoy it for lunch or dinner.
Is there a substitute for half-and-half?
You can use heavy cream if you prefer a richer soup, or go lighter with whole milk.
Recipes you may like
Print
Marry Me Chicken Sausage Gnocchi Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten-free
Description
A comforting and hearty Marry Me Chicken Sausage Gnocchi Soup that combines Italian sausage and tender gnocchi, perfect for busy weeknights.
Ingredients
- 1 tablespoon olive oil
- 1 lb chicken Italian sausage, removed from casings
- 1 yellow onion, diced
- 1 tablespoon minced garlic
- 2 tablespoons sundried tomato pesto
- 3 tablespoons tomato paste
- 1 cup sundried tomatoes, chopped
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon garlic salt
- 1 teaspoon dried Italian herbs
- 2 bay leaves
- 6 cups chicken bone broth
- 1 package shelf-stable gnocchi
- 1 cup half-and-half
- 6 oz baby spinach
- 1/2 cup grated parmesan cheese
- Salt and pepper, to taste
Instructions
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the sausage to the pot and break it up with a spoon. Cook until browned and mostly cooked through, about 5 minutes.
- Add in the onion, garlic, tomato pesto, tomato paste, sundried tomatoes, red pepper flakes, garlic salt, and dried herbs. Cook, stirring frequently, until the onion begins to soften.
- Add in the bay leaves and stock, bringing to a simmer. Cover the pot and simmer over low heat for about 20 minutes.
- Remove and discard the bay leaves. Stir in the gnocchi, half-and-half, and baby spinach. Simmer for a few minutes until the gnocchi are tender and the spinach is wilted.
- Grate in the parmesan cheese and season the soup with salt and pepper. Serve with additional parmesan cheese over top.
Notes
- For a touch of heat, add a pinch of crushed red pepper flakes.
- Feel free to experiment with different vegetables such as kale or zucchini.
- This soup is quite forgiving if you don’t have every ingredient.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl