Six Ingredient Sausage Gnocchi Soup
6 Ingredient Sausage Gnocchi Soup in 20 Minutes
Do not open a can of soup tonight when you can make this six ingredient Sausage Gnocchi soup! This recipe beats canned soup any day for taste and connivence. While you will still need a can opener, you will not need a chopping board. The beauty of recipe is that it is so simple to make. And often out of items in the pantry. Always good to have canned tomatoes, frozen veg, broth, and pastas in the pantry. It makes for quick and easy soups.
Sausage Gnocchi soup is one of these go-tos for super quick meals when you are on the move. It is great for nights where you need hot, filling food between schoolwork and soccer matches. The recipe is forgiving. You have add different kinds of broths. You could use turkey sausage instead of pork. Even mild sausage over hot. Different cans of tomatoes. If you don’t have gnocchi, then swap out another pasta. It is up to you and it will all taste good.
I prefer hot Italian turkey sausage, it is not easily found where I live. So I use the hot Italian pork sausage. Both work well. I like using beef broth in this recipe; because, it gives the broth with the canned Italian tomatoes a richness while hot Italian sausage brings some heat. While it is quick dump and bring to a boil soup, it is best to start it earlier allowing the flavors to blend waiting the last moment to put in the gnocchi. Sometimes if you leave the gnocchi in there too long, it gets a gummy texture.
Enjoy this simple and satisfying soup on a busy fall evening when everything is going on.
6 Ingredient Sausage Gnocchi Soup Recipe
Ingredients
- 1 package of hot Italian sausage
- 4 cups water
- 1 16-oz package gnocchi
- 2 14-oz cans beef broth
- 2 14.5-oz cans Italian-style tomatoes
- Grated fresh Parmesan cheese
Preparation
- Remove the castings from the sausage.
- Heat large Dutch oven over medium heat.
- Cook sausage until it is brown and crumbled.
- Add water, gnocchi, broth, and tomatoes.
- Bring to a boil then simmer on low for 15 minutes.
- Serve with grated fresh Parmesan cheese
Hello! I'm Ann Marie and I wear the well-worn apron. Join me as explore plant-based eating while I live on an island off the U.S. state of Rhode Island.