Creamy Gluten-Free Gnocchi Sausage Soup
Whoever said they don’t like gluten-free clearly never had this soup. Creamy gluten-free gnocchi sausage soup is hearty, cozy, and the kind of bowl that makes a cold night feel like a treat.
Pillowy gluten-free gnocchi, savory sausage, soft vegetables and baby spinach in a creamy broth. Comfort in a bowl that fools every gluten eater at the table.
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What Makes This Soup So Good
- Sausage does the seasoning: browning it first builds a flavorful base for the whole pot.
- Classic soffritto: onion, carrot and celery, chopped fine so they melt into the broth.
- Gluten-free gnocchi: I use De Cecco gluten-free gnocchi. It holds its shape and turns tender and pillowy.
- Cream and spinach at the end: stirred in last so the soup stays silky and the spinach stays bright.
Make Sure Your Sausage Is Gluten-Free
Most plain sausage is naturally gluten-free, but some brands use fillers or breadcrumbs. Always check the label for a gluten-free claim, and the same goes for your chicken stock.
Tips
- Add the gnocchi right before serving if you plan to have leftovers. Gnocchi keeps soaking up broth as it sits.
- Want it thinner? Add an extra splash of stock when reheating.
- Swap mild sausage for spicy Italian if you like a little heat.
If this screams cozy night in, save it for later and share it with someone who needs a warm bowl of happiness. Tag @unbelievablygf when you make it!
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What I use: De Cecco gluten-free gnocchi, my red Staub 7-quart enameled cast iron Dutch oven and organic chicken stock.
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Creamy Gluten-Free Gnocchi Sausage Soup
Course: Soups, Recipes6
servings15
minutes30
minutesIngredients
1 package mild sausage (check that it’s gluten-free)
1 onion, finely chopped
2 carrots, finely chopped
4 celery stalks, finely chopped
1 package gluten-free gnocchi (De Cecco)
1 bag baby spinach
2 boxes organic chicken stock
8 oz heavy cream
Salt and pepper, to taste
Directions
- In a large pot over medium heat, brown the sausage, breaking it into crumbles.
- Add onion, carrots and celery and cook until softened, about 8 minutes.
- Pour in the chicken stock, bring to a boil, then reduce to a simmer for 10 minutes.
- Add the gnocchi and cook until they float and are tender, about 3–4 minutes.
- Stir in the heavy cream and spinach until the spinach wilts.
- Season with salt and pepper and serve hot.
