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Italian Sausage and Gnocchi Soup


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500g Lepp’s mild Italian sausage, casings removed and discarded

1 tbsp olive oil

6 garlic cloves, minced

1/2 cup finely chopped onion

1.5 tsp salt

1/2 tsp pepper

1796ml can of diced tomatoes

2900ml chicken broth

1 tsp sugar

1500g package of potato gnocchi pasta

1 packed cup fresh baby spinach leaves

1/4 cup thinly sliced fresh basil

Generous amounts of shaved Pecorino Romano cheese


Add the sausage meat, olive oil, garlic, onion, salt and pepper to a large pot. Turn the heat to medium and cook for approximately 5 to 7 minutes until the sausage in cooked through, while breaking up the sausage meat with a spoon as it cooks.

Add the can of tomatoes, chicken broth, and sugar. Increase the heat to medium high to bring to a boil. Once boiling add the gnocchi and continue to cook for 3 minutes.

Remove the pot from the heat. Stir in the spinach and basil and portion out immediately; garnished with generous amounts of shaved Pecorino Romano cheese.

One of the best things about Italian cuisine can be its simplicity. This soup is hearty and because it is loaded with Italian sausage, gnocchi, tomatoes, garlic, and incredible cheese it is everything you would expect from an Italian soup… but also very quick and easy to prepare. Don’t underestimate the choice of the Pecorino Romano cheese as the finishing garnish for this soup as it adds incredible flavour and compliments and balances all the other flavours in this soup beautifully. Large shavings of this cheese are easily prepared with a simple vegetable peeler – shave it directly onto the individually bowled soup portions just prior to serving.

Recipe created by Chef Dez


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