Creamy Italian sausage and gnocchi soup

• 450 g Italian sausages (meat only)
• Olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 cup light ale (or white wine)
• 1 can (796 ml) whole Italian tomatoes, crushed
• 6 cups chicken broth
• 1 tbsp. Italian spices
• Salt and pepper to taste
• 257 ml 15% country-style cream
• 500 g gnocchi
• 2 cups baby spinach
• Grated Parmesan cheese (to taste)

• In a large saucepan, heat a drizzle of olive oil over medium heat. Add the sausage meat and cook for 7 to 8 minutes, breaking up the meat with a wooden spoon. Once browned, remove with a slotted spoon and set aside on a plate. Leave the fat in the pan.
• Add the onion and garlic and cook for 4 to 5 minutes, until tender.
• Deglaze with beer or white wine, then reduce by half.
• Add chicken stock, crushed tomatoes, Italian spices, salt and pepper. Return the sausages to the pan, then pour in the cream.
• Bring to a low boil and simmer for 15 minutes.
• Add the gnocchi and cook, stirring, for 3-4 minutes.
• Stir in baby spinach and cook for a further 2 minutes.
• Serve piping hot with a mountain of grated Parmesan cheese on top.

Tips for perfect creamy Italian sausage and gnocchi soup

Because a good soup is a bit like a love affair: it requires a little attention, a few adjustments according to taste, and above all, it must remain comforting with every mouthful. Here are a few tips to ensure you have a bowl of pure bliss, as well as a few variations to suit all tastes.

Variations and substitutions

✅ Don’t have any Italian sausages on hand? No problem!

1. Replace them with ground chicken, ground pork or even ground beef.
2. An even naughtier option: meatballs seasoned Italian-style (a little Parmesan, garlic and herbs, and BOOM!).

✅ Beer or white wine?

1. If you want a maltier, rounder taste, lager will do wonders.
2. If you prefer a fruitier, tangier touch, a good dry white wine is your ally.
3. And if alcohol bothers you? Replace with an extra cup of broth with a touch of lemon juice to keep things nicely balanced.

✅ Gnocchi not your thing?

1. Try it with a short pasta like orecchiette, farfalle or even cheese tortellini (yes, yes, it’s HUGELY!).
2. More rustic version? Potato cubes or white beans can do the trick.

✅ 15% country-style cream: interchangeable?

1. If you want an even creamier, more decadent soup, replace it with 35% cream.
2. For a lighter version, evaporated milk can add a nice creaminess without weighing it down.
3. If you’re lactose intolerant, a light, unsweetened coconut cream can do the job, with a little exotic flair to boot.

Meat-free version

Want a vegan soup with as much character as the original?

1. Replace the sausage with sautéed mushrooms (cremini, portobello or oyster mushrooms) for maximum flavor.
2. Add lentils or chickpeas for a nice dose of protein.
3. A touch of nutritional yeast can replace parmesan for a tasty vegan version.

Storage and freezing

🍜 In the fridge: This soup keeps for 3 to 4 days in an airtight container. Little tip: the gnocchi will absorb liquid as they cool, so when you reheat, add a little broth or cream to regain the original texture.

❄️ Freezing: Cream and gnocchi don’t really like the freezer, but there’s a solution!

1. Before adding the cream and gnocchi, portion your soup into airtight containers and freeze for up to 3 months.
2. When it’s time to eat it, reheat gently on the stove, add the cream and fresh gnocchi, then finish cooking as directed.

With these tips, your soup will always be top-notch, whether it’s for dinner with friends, a cocooning evening or even a quick, comforting lunch! 😍