Rustic Italian Gnocchi Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 302.6
  • Total Fat: 11.0 g
  • Cholesterol: 56.4 mg
  • Sodium: 1,451.1 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 2.6 g
  • Protein: 20.1 g

View full nutritional breakdown of Rustic Italian Gnocchi Soup calories by ingredient

Number of Servings: 6


    1/2 cup cold water
    3 Tbsp. all-purpose flour

    1/2 cup water for soup
    14 oz. fresh sweet Italian chicken sausage, casings removed
    4 1/2 cups Swanson 33% less sodium chicken broth
    1 cup 2 % milk
    1 small onion, chopped
    1 celery stalk, chopped
    1 carrot, chopped
    4 garlic cloves, minced
    Rind from Parmigiano-Reggiano (optional)
    2 large roasted red bell peppers, jarred or homemade
    1/2 tsp. freshly ground black pepper, plus more as needed
    1 (16-oz.) package of gnocchi
    3 cups baby spinach, chopped
    2 Tbsp. chopped fresh basil
    Freshly grated Parmigiano-Reggiano, for serving (optional)


n a small bowl, make a slurry by whisking together 1/2 cup cold water and the flour.

Heat a large nonstick pot over medium heat. Add the sausage (casings removed) and cook, using a wooden spoon to break the meat into small pieces, until cooked through and slightly browned, 4 minutes.

Add 1/2 cup water, broth, and milk and bring to boil. Add the onion, celery, carrot, garlic, Parmesan rind (if using), roasted peppers, and black pepper and return to a boil. Partially cover the pot, reduce the heat to low and simmer until the vegetables are soft, 15 to 20 minutes. Uncover, slowly stir in the slurry, and continue stirring while the soup returns to a boil.

Add the gnocchi, spinach, and basil. Cook until the gnocchi starts to float to the top and become puffy (or according to the gnocchi package directions) and the soup thickens. Season with black pepper to taste. Discard the Parmesan cheese rind. Ladle the soup into individual soup bowls and sprinkle evenly with grated Parmesan, if desired.

Serving Size: 6 bowls

Number of Servings: 6

Recipe submitted by SparkPeople user MENAGERIE56.