Gnocchi, Sausage and Spinach Soup
Gluten Free Living – 2014
Gnocchi, Sausage and Spinach Soup is an absolutely wonderful soup recipe. Sausage, spinach, bell peppers and gluten free potato gnocchi in a rich, creamy broth makes for one terrific soup entree. Fall is here in Texas and I love making soups this time of the year especially. Although, I’m one of those odd-balls who enjoy soup all year round – even in the heat of a Texas summer. I especially enjoy soups for lunch but I still serve them for dinner almost every week as well.
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I chose to make this soup entirely gluten free by using a gluten free thickener as well as gluten free gnocchi. I have had very good results from substituting gluten free flour for regular flour. The combination of flavors in this soup, plus the toppings of parmesan cheese make it incredibly tasty and delicious.
I was trying to use up some frozen, previously cooked sausage from a few months ago so I used regular, mild, bulk pork sausage in this recipe. I combed through my Pinterest boards until I finally found a recipe where I had all the ingredients on hand. The original recipe calls for Italian sausage, which I would recommend over regular sausage if you have it because it will provide a spicier, different taste than regular sausage.
If you’re looking for a fun soup recipe that’s not like anything you’ve eaten before, I recommend giving Gnocchi, Sausage and Spinach Soup a try. I garnished mine with parmesan cheese, but those trying to keep this recipe dairy free will need to find a soy-based cheese. This soup is hearty, filling and wonderfully satisfying any time of the year, but certainly now that fall has finally arrived. Enjoy a bowl with your family today.
Gnocchi, Sausage and Spinach Soup is the ultimate in comfort food during cooler fall and winter nights.
This delicious soup is just what the doctor ordered! Sausage provides a nice zip to the soup. While I used regular sausage, Italian sausage would provide even more heat.
Gnocchi, Sausage and Spinach Soup can easily be made gluten free by using gluten free gnocchi–check the package, many are made with wheat flour. I also used gluten free flour as a thickener.
Here’s what I did.
I used these ingredients to make Gnocchi, Sausage and Spinach Soup. I also used gluten free flour to thicken the soup.
In olive oil, saute onions and peppers. Cook a couple of minutes and add garlic. Cook another minute.
Add cooked sausage. (You can also fry the sausage and cook the peppers, onion and garlic in the fat from the sausage eliminating the olive oil. But olive oil provides a distinctive taste).
Add chicken broth.
Add water, basil, salt and pepper. Simmer 15 minutes.
Add Gnocchi and spinach.
Boil mixture until gnocchi floats about 2-4 minutes.
Turn heat to low. Add heavy whipping cream.
Stir your favorite GF flour with enough water to make a paste. Stir into soup to thicken.
Serve with crackers or bread.
Gnocchi, Sausage and Spinach Soup is hearty, filling and completely satisfying.
Every bite will warm you up on cool fall and winter nights.
Here’s the recipe.
GNOCCHI, SAUSAGE AND SPINACH SOUP
(Recipe adapted from Cinnamon Spice and Everything Nice)
Gnocchi, Sausage and Spinach Soup
Equipment
- 1 large skillet
- 1 hamburger chopper to break the sausage down into small pieces while frying
- 1 Dutch oven with lid
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 soup ladle
Ingredients
- 4 cups bulk pork sausage cooked
- 2 tbsp. olive oil
- 1 orange bell pepper diced
- 1/2 red bell pepper diced
- 1 onion chopped
- 1 tbsp. minced garlic from a jar
- 40 oz. chicken broth
- 2 cups water
- 2 cups spinach chopped
- 1 tsp. sea salt or kosher salt
- 1/2 tsp. ground black pepper
- 1 tsp. dried basil
- 1 2/3 cups heavy whipping cream
- 12 oz. gluten free gnocchi
- 1/2 cup gluten free flour
- water as needed
- 1/2 cup Parmesan cheese for garnish
- 1 tsp. fresh basil for garnish, if desired
Instructions
- Cook sausage.
- Use a hamburger chopper to break the sausage up into small pieces while frying.
- Drain.
- In a large Dutch oven pour a few tablespoons of olive oil.
- Add peppers and onions.
- Cook over medium heat about 2-3 minutes.
- Add garlic and sauté another minute or two.
- Stir in sausage, then chicken broth, water, basil, salt and pepper.
- Simmer about 15 minutes.
- Add gnocchi and spinach and cook until gnocchi floats about 2-4 minutes.
- Turn heat to low.
- Add cream.
- Stir gluten free flour with enough water to make a thin sauce.
- Stir into soup to thicken.
- Ladle soup into bowls and garnish with parmesan cheese and fresh basil, if desired.
Notes
Recipe adapted from Cinnamon Spice and Everything Nice.
© Can’t Stay Out of the Kitchen
Nutrition
- 4 cups cooked bulk, pork sausage, drained or use 2-lbs. Italian sausage, cooked and drained
- olive oil
- 1 orange pepper, diced
- ½ red bell pepper, diced
- 1 onion, chopped
- 1 tablespoon minced garlic from a jar
- 40-oz. chicken broth
- 2 cups water
- 2 cups spinach, chopped
- 1 tsp. kosher salt
- ½ tsp. pepper
- 1 tsp. basil
- 1 2/3 cups heavy whipping cream
- 12-oz. gluten free gnocchi
- ½ cup gluten free flour
- water
- parmesan cheese, for garnish
- basil for garnish, if desired
- Cook sausage.
- Drain.
- In a large Dutch oven pour a few tablespoons of olive oil.
- Add peppers and onions.
- Cook over medium heat about 2-3 minutes.
- Add garlic and sauté another minute or two.
- Stir in sausage, then chicken broth, water, basil, salt and pepper.
- Simmer about 15 minutes.
- Add gnocchi and spinach and cook until gnocchi floats about 2-4 minutes.
- Turn heat to low.
- Add cream.
- Stir baking mix with enough water to make a thin sauce.
- Stir into soup to thicken.
- Ladle soup into bowls and garnish with parmesan cheese and fresh basil, if desired.
Gnocchi provides a wonderful pasta texture to this soup.
Gnocchi, Sausage and Spinach Soup is comfort food at its best!
You may also enjoy these delicious recipes!
Sausage, Potato and Corn Chowder
Gnocchi, Sausage and Spinach Soup
Equipment
- 1 large skillet
- 1 hamburger chopper to break the sausage down into small pieces while frying
- 1 Dutch oven with lid
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 soup ladle
Ingredients
- 4 cups bulk pork sausage cooked
- 2 tbsp. olive oil
- 1 orange bell pepper diced
- 1/2 red bell pepper diced
- 1 onion chopped
- 1 tbsp. minced garlic from a jar
- 40 oz. chicken broth
- 2 cups water
- 2 cups spinach chopped
- 1 tsp. sea salt or kosher salt
- 1/2 tsp. ground black pepper
- 1 tsp. dried basil
- 1 2/3 cups heavy whipping cream
- 12 oz. gluten free gnocchi
- 1/2 cup gluten free flour
- water as needed
- 1/2 cup Parmesan cheese for garnish
- 1 tsp. fresh basil for garnish, if desired
Instructions
- Cook sausage.
- Use a hamburger chopper to break the sausage up into small pieces while frying.
- Drain.
- In a large Dutch oven pour a few tablespoons of olive oil.
- Add peppers and onions.
- Cook over medium heat about 2-3 minutes.
- Add garlic and sauté another minute or two.
- Stir in sausage, then chicken broth, water, basil, salt and pepper.
- Simmer about 15 minutes.
- Add gnocchi and spinach and cook until gnocchi floats about 2-4 minutes.
- Turn heat to low.
- Add cream.
- Stir gluten free flour with enough water to make a thin sauce.
- Stir into soup to thicken.
- Ladle soup into bowls and garnish with parmesan cheese and fresh basil, if desired.