Sausage Gnocchi Soup - The Outrageously Delicious and EASY Weeknight Meal

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Start by gathering all the ingredients for the sausage gnocchi soup.

Use 1 pound of bulk Italian sausage with fennel; if it lacks fennel flavor, add more fennel seeds.

Prepare 1 leek by cutting off the dark green part and rinsing it under water to remove any dirt.

Chop the leek into small pieces similar to onions.

Preheat a stainless steel pot to medium-high heat (6 out of 10) and add olive oil.

Add the sausage to the pot, spreading it out to ensure contact with the bottom.

Let the sausage brown on one side without stirring for a couple of minutes, then flip to brown the other side for about 2 minutes.

Use a meat masher to break up the sausage into smaller pieces as it cooks.

Once browned, remove the sausage with a slotted spoon to leave the fat in the pot.

Add 3 diced medium carrots, 3 diced celery ribs, and the chopped leek to the pot.

Deglaze the pot with a splash of water to lift the brown bits stuck to the bottom.

Increase the heat to medium-high to evaporate the liquid quickly, then lower it back to 4 out of 10.

Cook the vegetables until soft, about 10 to 15 minutes, stirring occasionally and adding a pinch of salt to help release moisture.

If the vegetables start to burn, lift the pot or add a splash of water to lower the temperature.

Add more fennel seeds to taste, about another teaspoon, and continue cooking the vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens