It’s winter, so naturally, I’ve been a soup making machine!
Every year, my husband usually goes hunting and brings back a deer which essentially fills my freezer. On one hand it’s great, but on the other hand, you have to get creative after a while to use it all up. One year I ended up with SO MANY pounds of deer sausage (like 20 packages), I was at a loss to figure out how to possibly cook all of it. So I started researching recipes that used sausage, and low and behold, I found one on another blog that I decided to try out. It was such a hit, it went in my magic hand-written recipe book! I’ve modified it over the years to suit my own tastes (and laziness – I’m all about shortcuts), so here you go! It takes about thirty minutes to prep, and goes amazing with some fresh bread (more bread recipes later!).
It was in the teens this week in Texas with freezing rain and hard freeze warnings, and my kid’s school was closed for two days. Since the roads were a disaster and we were trapped in the house, I figured soup would be just the comfort food on a snowy Texas afternoon.
If you want to add some heat to this recipe, try adding red pepper flakes. They go great with this flavor profile.
One-Pot Sausage Gnocchi Soup
- 1 lb Sausage My favorite sausage to use in this recipe is deer sausage, but mild Italian sausage works great as well!
- 1/2 ea Sweet Yellow Onion
- 1 Tbsp Minced Garlic
- 1 jar Roasted Red Peppers
- 1 Tbsp Fresh Basil (dried is fine if you don't have fresh)
- 32 oz Chicken Broth
- 1 bag Baby Spinach
- 1 lb Potato Gnocchi
- 1 cup Half & Half
- 1 cup Parmesan (for topping before serving)
Gather all of your ingredients together. I always do this prior to making any recipe, just so I make sure I have everything I need!
Take your sausage and put the entire links in a stock pot. I prefer to brown them on either side before cutting them up - it makes them easier to slice when they're partially cooked. Remove them from the pot once partially cooked, and slice them into ~ 1" slices.
Put about 1 Tbsp olive oil in your stock pot (I just eyeball it). Dice the onion and place it into the stockpot. Add your cut sausage back into the stock pot as well, and brown them together.
Add in the minced garlic to the stock pot, and brown it slightly. Should only take a minute or two.
Open your jar of roasted red peppers. (You can use fresh as well, but I like the flavor of the fire roasted jarred peppers better). I usually don't use the entire jar, and just save the leftover in the fridge for another recipe.
Remove a couple of the roasted red peppers from the jar. They will look like about half a bell pepper or so.
Dice your red peppers thinly, and add them to the pot.
Add in your chicken stock, fresh basil, and baby spinach. Bring that to a simmer (not quite boiling). Then add in your potato gnocchi. Follow the instructions on your gnocchi package, but it typically only takes a couple minutes before the gnocchi will float, indicating they are done cooking.
Add in your cup of half and half last. This gives the soup a nice creamy texture. Simmer for about 10 minutes but DO NOT let the soup boil! It may make the cream curdle a bit (it will still taste fine, but it won't look as pretty).
Serve in a bowl topped with parmesan cheese. Delicious!