Creamy Italian Sausage Gnocchi Soup

1 lb (450 g) Italian sausage (mild or spicy), casings removed

1 tbsp olive oil (if needed)

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 tsp Italian seasoning

½ tsp red pepper flakes (optional, for spice)

4 cups chicken broth

1 cup heavy cream (or half-and-half)

16 oz (450 g) potato gnocchi (store-bought or homemade)

2 cups fresh spinach (or kale, chopped)

½ cup grated Parmesan cheese

Salt & black pepper, to taste

Instructions:

Cook the sausage

In a large pot or Dutch oven, cook sausage over medium heat until browned, breaking it into small pieces.

Drain excess fat if needed.

Sauté the veggies

Add onion, garlic, carrot, and celery to the pot. Cook 4–5 minutes until softened.

Stir in Italian seasoning and red pepper flakes.

Simmer the base

Pour in chicken broth, bring to a boil, then reduce to a simmer.

Cook for about 10 minutes to let flavors develop.

Add gnocchi & cream

Stir in gnocchi and heavy cream. Simmer 4–5 minutes until gnocchi float and are tender.

Finish with greens & cheese

Stir in spinach and Parmesan until wilted and creamy.

Taste and adjust with salt and pepper.

Serve

Ladle into bowls, garnish with extra Parmesan and fresh basil or parsley.

Best served with crusty bread or garlic toast.