Description
Dairy Free Italian Sausage Gnocchi Soup brings everything we love about fall cooking, hearty, comforting, rich with flavor, yet surprisingly light and easy to make. Inspired by childhood memories and perfected for busy weeknights, this creamy (yet dairy-free!) soup delivers cozy comfort in every spoonful.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 pound Italian sausage (dairy free)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon fennel seeds (optional)
- Salt & pepper to taste
- 4 cups chicken broth (dairy/gluten free)
- 1 can (14 oz) full-fat coconut milk (shaken well)
- 16 oz store-bought gnocchi (gluten-free if needed)
- 2 cups fresh spinach or kale
- Fresh basil for garnish
Instructions
- Heat olive oil in a large soup pot over medium heat. Add sausage, breaking it up as it browns. Cook for 6–8 minutes until fully cooked.
- Add onion and garlic. Cook for 4–5 minutes until fragrant and soft. Stir in Italian seasoning, fennel seeds, and red pepper flakes.
- Pour in diced tomatoes and chicken broth. Stir and bring to a gentle simmer.
- Shake and add coconut milk. Let it gently bubble for 5 minutes to create a creamy broth.
- Add gnocchi to the pot and cook for 3–4 minutes until they float to the top.
- Stir in spinach or kale. Simmer for 2 more minutes until wilted. Season with salt and pepper to taste.
- Garnish with fresh basil and serve hot.
Notes
For a lighter creaminess, substitute coconut milk with almond milk plus 1 tablespoon cornstarch. Use gluten-free gnocchi and veggie broth for a vegan, gluten-free version. Stores well in the fridge up to 4 days. For freezing, omit gnocchi and add fresh upon reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired