CREAMY Sausage Gnocchi Soup (Gluten & Dairy Free Options)

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.

Heat a few tablespoons of olive oil in a large stock pot or Dutch oven.

Add 16 ounces of Italian sausage to the pot.

Brown the sausage over medium-high heat until no pink remains and it is broken into small pieces.

Transfer the cooked sausage to a boiler plate and drain all but one to two tablespoons of the rendered fat.

Add 1/2 medium chopped onion and 3 ribs of chopped celery to the pot with the leftover fat.

Cook the onion and celery on medium-high heat for 4-5 minutes until the onion is soft and translucent.

Turn the heat down to medium and add one more tablespoon of olive oil, stirring well.

Sprinkle 2-3 tablespoons of Bob's Red Mill 101 gluten-free flour on top of the veggies and stir until coated.

Slowly pour in 6 cups of chicken stock while stirring constantly to avoid lumps.

Turn the heat up to medium-high and continue stirring until the soup begins to thicken.

Pour in one can of diced tomatoes, 3 teaspoons of Italian seasoning, and the cooked sausage.

Increase the heat to high and bring the soup to a gentle boil.

Turn the heat down to a simmer and stir frequently for 2-3 minutes.

Pour in 1 cup of heavy cream or canned coconut cream for a dairy-free option.

Add 3 cups of packed spinach and 12-16 ounces of uncooked gluten-free gnocchi.

Allow the soup to simmer for another 5 minutes until the gnocchi is cooked.

Season the soup with salt and pepper and serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens