Ingredients
Equipment
Method
- In a large pot or Dutch oven, cook the Italian sausage over medium-high heat, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth and bring to a simmer. Stir in the Italian seasoning, salt, and pepper.
- Reduce the heat to low, stir in the heavy cream, and let it warm through without boiling.
- Add the gnocchi to the soup and cook according to package directions, usually 2-3 minutes, until they float to the surface.
- Stir in the grated Parmesan cheese until melted and combined.
- Ladle the soup into bowls, garnish with fresh parsley, and serve immediately with extra Parmesan cheese if desired.
Nutrition
Notes
For a thicker soup, you can simmer it uncovered for a few extra minutes before adding the gnocchi. You can also add a handful of spinach in the last few minutes of cooking for extra greens.