Creamy Italian Sausage Gnocchi Soup

5 from 5 votes

A delicious sausage gnocchi soup full of tasty veggies and Italian flavours and made nice and rich with cashew cream. Bonus it only uses one pan!

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: American, Italian

Servings:

Calories: 496kcal

Soak the cashews in boiling water for 10 minutes until softened. Drain then combine with ½ cup water and blend until smooth using a stick blender.
½ cup cashews, ½ cup water

While the cashews are soaking, place a dutch oven over a medium-high heat, sauté and brown off the sausage meat with the chilli flakes and fennel seeds, breaking it up with a spoon as it cooks. This should take about 5 minutes. Remove the sausage from the pan and set aside.
1 pound Italian sausage meat, ½ teaspoon crushed red pepper flakes, ½ teaspoon fennel seeds
Using the sausage fat fry off the shallots, celery and carrots until softened, about 5-8 minutes. Add a little more oil if needed.
1 large or 2 regular shallots, 2 sticks celery, 2 medium carrots
Stir in the minced garlic, thyme and rosemary and cook for another minute.
3 cloves garlic, ½ teaspoon dried thyme, ½ teaspoon dried rosemary
Pour in the stock, season with the salt and pepper and bring to a boil. Simmer for 10 minutes.
5 cups low sodium chicken stock, ½ teaspoon sea salt, ¼ teaspoon freshly ground black pepper

Add back in the browned sausage, kale and gnocchi and stir throughout. Cook for 2-3 minutes until the gnocchi are done.
8 ribs cavolo nero, 1 pound gnocchi
Pour in the cashew cream and stir, check for seasoning and adjust if necessary and serve the creamy sausage gnocchi soup with some crusty bread.

Start by soaking the cashew nuts first then prepare the rest of the soup to save time.
If using fresh sausages in casings, 6 sausages will be enough, just squeeze out the meat and discard the casings.
Use dairy cream if you don't want to use cashew cream.