Creamy Sausage Gnocchi Soup (Paleo Friendly)
This sausage gnocchi soup is a cozy one-pot meal that’s hearty, creamy, and full of flavor. Made with Italian sausage, vegetables, and cauliflower gnocchi, it’s a paleo and gluten-free version of classic comfort food that comes together in under 30 minutes.
Servings: 6 servings
Ingredients
- 1 tbsp avocado oil or your favorite cooking oil
- 12 oz mild Italian sausage sliced thinly
- 1 medium onion diced
- 4 garlic cloves minced
- 2 roasted red peppers chopped (jarred or fresh)
- 1 medium zucchini sliced into thin half moons
- 2 tbsp tomato paste
- 1 tsp red pepper flakes or adjust to taste
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 3½ cups bone broth or chicken broth
- 1 bag Trader Joe's cauliflower gnocchi or 12 oz of raw homemade gnocchi (use frozen from TJ's and fresh for homemade)
- 3/4 cup full-fat coconut milk or your favorite cream or milk
- 3 cups baby spinach
- Salt and pepper to taste
- Optional: Parmesan cheese omit for paleo
Instructions
- Heat avocado oil in a dutch oven or a large stockpot over medium high heat.
- Add sausage and onions, and sauté for 5 minutes until browned and the onions are translucent.
- Add garlic, roasted red pepper, zucchini, tomato paste, red pepper flakes, basil, and oregano. Stir for 1-2 minutes until the garlic is fragrant and the tomato paste incorporated into the mixture.
- Add broth, and let it come to a simmer.
- Add gnocchi and simmer for 2-3 min, then add coconut milk and spinach. Cook for another 3 minutes until the spinach is wilted.
- Remove from heat and taste to add salt and/or pepper.
- Serve and sprinkle with parmesan cheese if desired.
Notes
Recipe Tips and Variations
- Don’t salt the soup until the end. Sausage brands vary in seasoning, and the broth may already be salty enough.
- This recipe is endlessly adaptable. Swap the spinach for kale, add carrots or broccoli, or throw in chopped cabbage for extra texture. It’s the kind of one-pot dinner that always works, no matter what’s in your fridge.
- For a thicker, creamier texture, mash a few gnocchi right in the pot during the last few minutes of simmering – it naturally thickens the broth without adding flour or starch.
- If you’re meal-prepping, cook the soup base first and add the gnocchi only when reheating. This keeps the gnocchi tender and prevents them from getting too soft over time.
Storage and Reheating Tips
- Store leftover soup in an airtight container in the fridge for up to 4 days. The gnocchi will continue to soften slightly as it sits, so reheat gently on the stovetop over medium-low heat.
- If you want to freeze it, do so before adding the gnocchi - then add them fresh when reheating for the best texture.
Nutrition
Serving: 1serving - makes 6 | Calories: 374kcal | Carbohydrates: 16g | Protein: 16g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 43mg | Sodium: 887mg | Potassium: 573mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1716IU | Vitamin C: 20mg | Calcium: 69mg | Iron: 3mg