Creamy Sun Dried Italian Gnocchi Soup | You’ll Make This All Fall and Winter #soupseason

This Italian Sun-Dried Tomato Soup is one of the coziest things I’ve made in a long time. It’s creamy, rich, packed with flavor and it comes together in one pot!

The sausage gives it that savory depth, the veggies melt right in and the gnocchi makes every bite feel extra comforting. The sun-dried tomato pesto is what sets this soup apart and gives it that restaurant worthy flavor without any extra work.

The full recipe is below, can’t wait for you to try, enjoyyy!

👇 Ingredients 👇

1 lb Italian sausage (sweet or hot)
5 ribs celery, diced
2 medium carrots, diced
1 medium onion, diced
3 garlic cloves, minced
1 tbsp chopped fresh parsley
2 tsp fresh thyme (or 1 tsp dried)
3 tbsp unsalted butter
1 tbsp all purpose flour
32 oz unsalted chicken stock or broth
2 cups water
4 tsp chicken bouillon
1 tbsp mushroom broth powder (optional)
1 jar (6.7 oz) sundried tomato pesto
16 oz gnocchi
3/4 cup heavy cream
1 cup baby kale or spinach
1 to 2 tsp salt, to taste
1/8 tsp black pepper, or to taste

👨‍🍳 Instructions 👨‍🍳

1. Prep the vegetables.

Dice the carrots, celery, and onion. Mince the garlic. Chop the parsley and thyme.

2. Brown the sausage.

Heat a large pot over medium. Add the Italian sausage and cook, breaking it up as it browns, until fully cooked.

Use a slotted spoon to transfer the sausage to a bowl. Leave the fat in the pot for flavor.

3. Sauté the vegetables.

Add the butter to the sausage drippings. Once melted and bubbling, add the onion, celery, carrots, and garlic.

Cook for 5–7 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent.

4. Add the flour.

Sprinkle the flour over the vegetables. Stir and cook for 1–2 minutes.

(This cooks off the raw flour taste and helps the soup thicken later.)

5. Add the liquids.

Slowly whisk in the chicken stock until the flour fully dissolves and the mixture is smooth. Add the 2 cups of water.

6. Build the flavor base.

Stir in the cooked sausage, sundried tomato pesto, chicken bouillon, mushroom broth powder (if using), salt, and pepper.

7. Cook the gnocchi.

Bring the pot to a gentle simmer. Add the gnocchi and cook until they float to the top, about 3–5 minutes.

8. Add the greens and herbs.

Stir in the baby kale or spinach along with the parsley and thyme. Cook 1 minute, just until the greens wilt.

9. Finish with cream.

Turn off the heat. Pour in the heavy cream and stir until the soup becomes velvety and well combined.

Taste and adjust salt/pepper as needed. Serve hot.

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