Q1: How can I get a deep, slow-cooked flavor in a 30-minute soup?

The secret is to use flavor-packed ingredients and to build flavor in layers . Using a high-quality, well-seasoned Italian sausage provides an instant, savory depth. Taking the time to properly brown the sausage and then sautéing your aromatics in the rendered fat is the key that creates a complex flavor foundation in just a few minutes.

Q2: How do I keep the cream from curdling in a tomato-based soup?

The acidity in tomatoes can cause cream to curdle if the temperature is too high. The absolute number one secret is to add your heavy cream at the very end of the cooking process, over a very low heat . Never let the soup come to a rolling boil after you have added the cream.

Q3: Can I use frozen gnocchi in this soup?

Yes, absolutely! There is no need to thaw frozen gnocchi before you use it. You can simply add the frozen gnocchi directly to the simmering broth. You may need to add just a minute or two to the cooking time.

Q4: Can I make this soup dairy-free?

Yes! To make this recipe dairy-free, simply substitute the 1 cup of heavy cream with an equal amount of a high-quality, full-fat, canned coconut milk . Be sure to also use a brand of Italian sausage that does not contain any dairy.

Q5: What is the best kind of sausage to use for this soup?

A high-quality, bulk spicy Italian sausage is fantastic in this recipe because its spicy kick beautifully balances the richness of the creamy tomato broth. A classic sweet or mild Italian sausage is also a delicious and more family-friendly choice.

Creamy Sausage Gnocchi Soup (Easy One-Pot Recipe!)

30-Minute Creamy Sausage Gnocchi Soup (Easy One-Pot Recipe!)

An extremely quick and easy one-pot recipe for a creamy Italian sausage and gnocchi soup. This simple, hearty meal features browned Italian sausage simmered in a savory base of chicken broth and diced tomatoes. Soft, pillowy potato gnocchi are cooked directly in the soup. The dish is finished with a generous stir of heavy cream for a rich, comforting texture, making it a perfect dinner that’s ready in under 30 minutes.

Author: Grace

Ingredients

1 lb Italian sausage
1 can (15 oz) diced tomatoes, undrained
4 cups chicken broth
1 package (16 oz) gnocchi
1 cup heavy cream
Salt and pepper to taste

Instructions

In a large pot or Dutch oven, cook the Italian sausage over medium-high heat until browned, breaking it up into crumbles. Drain off any excess fat.
Add the undrained diced tomatoes and the chicken broth to the pot.
Bring the mixture to a boil, then stir in the gnocchi. Cook for about 3 minutes, or until the gnocchi float to the surface.
Reduce the heat to low. Stir in the heavy cream and let the soup simmer gently for 5 more minutes to allow the flavors to meld. Do not let it boil.
Season with salt and pepper to taste, and serve warm.

Notes

This is a very fast one-pot meal, perfect for a busy weeknight.
Cooking the gnocchi directly in the soup is a key time-saving step that also helps to slightly thicken the broth.
The heavy cream is added at the end of the cooking process over low heat to ensure a creamy texture without the risk of curdling.
For extra flavor, you can add chopped onion and garlic to the pot and sauté them with the sausage.

Find it online: https://www.eatswithsoul.com/creamy-sausage-gnocchi-soup/