Cozy Sausage & Tomato Gnocchi Soup
This sausage tomato gnocchi soup is one of those cozy meals that feels a little special without being complicated. It’s tomato-based with just a splash of milk and greek yogurt to make the broth creamy and rich without feeling heavy. Italian sausage, soft pillowy gnocchi, onions, garlic, and herbs come together in a way that’s hearty and comforting. I make this when I want a warm, satisfying dinner that comes together in one pot in under an hour. It’s simple, flavorful, and perfect for chilly nights.
How This Soup Happened
This soup came together when I wanted something warm and cozy for dinner and gnocchi sounded really good. I love the Trader Joe’s marinara gnocchi and wondered what would happen if I made a hearty soup version... 💭
Then I spotted spicy Italian sausage in the grocery store, and that was the lightbulb moment. I could already picture it simmering in a tomato-based broth with garlic, onions, and herbs, soaking up all that flavor - YUM! A little testing (and tweaking) later, this sausage tomato gnocchi soup was born in my kitchen and it’s been on repeat ever since.
Gnocchi Soup Ingredients
Olive oil, onion, garlic, and sausage build the flavor, while crushed tomatoes, broth, and a little milk & greek yogurt make the soup rich and cozy - any type of milk will do. Herbs and red pepper flakes add warmth, gnocchi make it hearty, and fresh basil and parmesan finish it off.
How to Make Tomato Gnocchi Soup
Check out these recipes for more cozy dinners
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Creamy Sausage Gnocchi Soup
Ingredients
- 2 tablespoon olive oil
- 1 white onion - diced
- 2 cloves garlic - minced
- 1 lb sausage
- 28 oz crushed tomatoes
- 4 cups broth - of choice
- ¼ teaspoon thyme
- ¼ teaspoon oregano
- ¼ teaspoon red pepper flakes - adjust for spiciness
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- 16 oz gnocchi - use gluten free if needed
- ⅓ cup milk of choice - or cream
- 1 tablespoon basil - loosely chopped
- ⅓ cup parmesan - optional
- ⅔ cup greek yogurt - plain and unsweetened
Instructions
- Heat a large pot or dutch oven over medium heat with the olive oil. Once the oil begins to simmer add the white onion and garlic and saute until fragrant.2 tablespoon olive oil, 1 white onion, 2 cloves garlic
- Add the italian sausage to the pot (remove any casing if needed). Break up the sausage into small pieces and cook until brown all the way through.1 lb sausage
- Add the crushed tomatoes, broth, milk, thyme, oregano, red pepper flakes, sea salt, and black pepper. Bring to a simmer, stirring occasionally.28 oz crushed tomatoes, 4 cups broth, ¼ teaspoon thyme, ¼ teaspoon oregano, ¼ teaspoon red pepper flakes, ¼ teaspoon sea salt, ⅛ teaspoon black pepper
- Add the gnocchi to the pot and cook until the gnocchi floats to the top of the pot (about 5 minutes).16 oz gnocchi
- Stir in the milk, basil, and parmesan, if using. Remove the pot from the heat and stir in the greek yogurt. Serve warm in large bowls and enjoy!⅓ cup milk of choice, 1 tablespoon basil, ⅓ cup parmesan, ⅔ cup greek yogurt
Comments
No Comments