Herbed Chicken Sausage Gnocchi Soup With Sage Ricotta Swirl

There’s something incredibly comforting about a warm bowl of soup, especially when it’s packed with flavor and hearty ingredients. This Herbed Chicken Sausage Gnocchi Soup with Sage-Ricotta Swirl is exactly that – a delightful blend of savory sausage, tender gnocchi, and a creamy, aromatic broth. The addition of a vibrant sage-ricotta swirl elevates this soup from simple to spectacular, making it perfect for a cozy weeknight dinner or a comforting weekend lunch. It’s a relatively quick recipe, delivering maximum flavor with minimal effort. Get ready to experience a soup that will warm you from the inside out!

You’ll Need These Ingredients:

• Potato Gnocchi (500g / 1lb): We’re using classic potato gnocchi for its soft, pillowy texture. Gnocchi are small dumplings traditionally made from potatoes, flour, and eggs. They cook quickly and absorb the flavors of the broth beautifully.
• Italian-Herbed Chicken Sausage (400g / 14oz): Choose a high-quality chicken sausage with Italian herbs like rosemary, thyme, and oregano for a robust flavor base. Slicing the sausage allows it to distribute its flavor throughout the soup.
• Olive Oil (2 tablespoons / 30ml): Extra virgin olive oil is preferred for its fruity flavor and health benefits. We’ll use it for sautéing the vegetables and enriching the ricotta mixture.
• Onion (1 medium): A diced medium onion forms the aromatic foundation of the soup. Yellow or white onions work well here.
• Garlic (2 cloves): Minced garlic adds a pungent and savory note to the soup. Fresh garlic is always best!
• Carrots (2 medium): Diced carrots contribute sweetness and color to the soup.
• Celery Stalks (2 medium): Diced celery adds a subtle savory flavor and textural element.
• Diced Tomatoes (1 can / 400g / 14oz): Canned diced tomatoes provide acidity and a rich tomato flavor. Look for tomatoes packed in juice, not seasoned.
• Low-Sodium Chicken Broth (4 cups / 960ml): Using low-sodium broth allows you to control the saltiness of the soup. Homemade broth is fantastic if you have it, but store-bought is perfectly acceptable.
• Water (2 cups / 480ml): Water helps to create the desired soup consistency and balance the flavors.
• Fresh Spinach Leaves (2 cups / 60g): Spinach adds a boost of nutrients and a vibrant green color. It wilts quickly in the hot soup.
• Heavy Cream (½ cup / 120ml): Heavy cream adds richness and a velvety texture to the broth.
• Whole-Milk Ricotta Cheese (¾ cup / 180g): Whole-milk ricotta provides a creamy, slightly tangy base for the swirl. Avoid part-skim ricotta, as it won’t have the same richness.
• Fresh Sage (1 teaspoon / 5g): Finely chopped fresh sage infuses the ricotta with its earthy, slightly peppery flavor.
• Lemon Zest (½ lemon): Lemon zest brightens the ricotta mixture and adds a subtle citrus aroma.
• Salt and Freshly Ground Black Pepper: To taste, for seasoning.
• Fresh Basil Leaves: Torn fresh basil leaves are used as a garnish, adding a fresh, aromatic finish.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions you can make:

• Gnocchi: If you can’t find potato gnocchi, you can substitute with small pasta shapes like ditalini or orzo.
• Chicken Sausage: Italian pork sausage can be used instead of chicken sausage, but be mindful of the increased fat content.
• Heavy Cream: Half-and-half can be used in place of heavy cream for a lighter soup, but the texture won’t be as rich.
• Ricotta Cheese: Cream cheese can be used as a substitute for ricotta, but it will have a tangier flavor.

Bringing It All Together: Step-by-Step Instructions

1. Prepare the Sage-Ricotta Swirl: In a small bowl, combine the ricotta cheese, 1 tablespoon of olive oil, finely chopped fresh sage, lemon zest, and a pinch of salt. Mix well until everything is thoroughly incorporated and the mixture is smooth. This swirl adds a creamy, bright counterpoint to the savory soup, so don’t skip the lemon zest – it really lifts the flavors! Set this aside; it will be added at the very end.
2. Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened but not browned. This step builds the flavor base of the soup, so take your time and ensure the vegetables are tender.
3. Brown the Sausage: Add the sliced Italian-herbed chicken sausage to the pot and cook for 3-4 minutes, stirring frequently, until lightly browned. Browning the sausage adds depth of flavor and a pleasant texture.
4. Simmer the Soup Base: Pour in the diced tomatoes (with their juices), chicken broth, and water. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 10 minutes. This allows the flavors to meld together beautifully.
5. Cook the Gnocchi: Add the potato gnocchi to the simmering soup. Cook for 2-3 minutes, or until the gnocchi float to the surface. Gnocchi cook quickly, so keep a close eye on them to avoid overcooking.
6. Wilt the Spinach: Toss in the fresh spinach leaves and cook for just 1 minute, stirring until the spinach is wilted. Spinach adds a boost of nutrients and a lovely color to the soup.
7. Finish with Cream and Seasoning: Stir in the heavy cream and season with salt and freshly ground black pepper to taste. Heat through gently, being careful not to boil the soup after adding the cream.
8. Create the Ricotta Swirl: Using a spoon, gently drop spoonfuls of the prepared ricotta mixture into the hot soup. Then, using the back of the spoon or a knife tip, gently swirl the ricotta into the soup to create beautiful, visible ribbons. Avoid over-stirring, as you want to maintain the distinct swirls.
9. Serve and Garnish: Ladle the Herbed Chicken Sausage Gnocchi Soup into bowls. Drizzle a little extra ricotta swirl on top, if desired, and scatter with torn fresh basil leaves. Serve immediately and enjoy!

Why Gnocchi Works So Well in Soup

Gnocchi, those delightful little potato dumplings, aren’t just for tossing in brown butter and sage! Their inherent tenderness and ability to absorb flavors make them a fantastic addition to soups. Unlike pasta, gnocchi don’t continue to swell and absorb liquid as they sit, preventing the soup from becoming overly thick. They provide a satisfying, pillowy texture that complements the savory broth and hearty sausage perfectly.

Choosing the Right Chicken Sausage

The type of chicken sausage you choose significantly impacts the flavor profile of this soup. I recommend an Italian-herbed variety for its classic combination of fennel, garlic, and other aromatic herbs. However, you can experiment with different flavors! Sweet Italian, hot Italian, or even a sun-dried tomato chicken sausage would all be delicious variations. Just be mindful of the spice level if you’re sensitive to heat.

The Importance of Fresh Sage

While dried sage can be used in a pinch, fresh sage truly elevates the flavor of the ricotta swirl. Its slightly peppery, earthy notes pair beautifully with the creamy ricotta and bright lemon zest. If you’re growing your own sage, even better! The aroma alone is worth the effort. If you must use dried sage, use about 1/3 the amount called for in the recipe (so about 1/3 teaspoon).

Tips for a Creamy, Not Curdled, Soup

Adding cream to hot soup requires a little finesse to prevent curdling. Here’s how to ensure a smooth, creamy texture: Don’t boil the soup after adding the cream. Gently heat it through, stirring constantly. Tempering the cream (whisking a small amount of the hot soup into the cream before adding it to the pot) can also help, but isn’t strictly necessary if you avoid boiling. Using heavy cream, rather than half-and-half or milk, also contributes to a more stable emulsion.

Frequently Asked Questions

Can I make this soup ahead of time?

While the soup is best enjoyed fresh, you can make the base (up to the point of adding the gnocchi) a day ahead. Store it in the refrigerator and add the gnocchi and spinach just before serving. The ricotta swirl is best made right before serving.

Can I use a different type of gnocchi?

Yes, you can! Potato gnocchi is traditional, but sweet potato gnocchi or even ricotta gnocchi would also work well. Adjust the cooking time accordingly, as different types of gnocchi may cook at slightly different rates.

Is this soup gluten-free?

Check the label of your gnocchi and chicken sausage to ensure they are gluten-free. Many gnocchi brands contain wheat flour, but gluten-free options are available.

This Herbed Chicken Sausage Gnocchi Soup with Sage-Ricotta Swirl is the perfect cozy meal for a chilly evening. I hope you love it as much as my family does! Don’t forget to save this recipe to Pinterest for later!

recipe creamy italian sausage gnocchi soup

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• Author: Elina Mirkle
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

This Herbed Chicken Sausage Gnocchi Soup is a comforting blend of savory sausage, tender gnocchi, and a creamy broth, finished with a vibrant sage-ricotta swirl. It’s a quick and flavorful soup perfect for a cozy meal.

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Ingredients

Scale 1x2x3x

• 500g potato gnocchi
• 400g Italian-herbed chicken sausage, sliced
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 400g diced tomatoes, canned
• 960ml low-sodium chicken broth
• 480ml water
• 2 cups spinach leaves
• 120ml heavy cream
• 180g whole-milk ricotta cheese
• 5g fresh sage, chopped
• ½ lemon, zested
• Salt and pepper to taste
• Fresh basil leaves, torn

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Instructions

1. Prepare Ricotta Swirl: Combine ricotta, olive oil, sage, lemon zest, and salt.
2. Sauté Aromatics: Sauté onion, garlic, carrots, and celery in olive oil until softened.
3. Brown Sausage: Add sausage and cook until browned.
4. Simmer Soup Base: Add tomatoes, broth, and water; simmer for 10 minutes.
5. Cook Gnocchi: Add gnocchi and cook until floating.
6. Wilt Spinach: Stir in spinach and cook until wilted.
7. Finish with Cream: Stir in cream and season with salt and pepper.
8. Create Swirl: Drop spoonfuls of ricotta mixture into soup and gently swirl.
9. Serve: Ladle into bowls, garnish with basil, and serve.

Notes

For a smoother soup, avoid boiling after adding cream. Tempering the cream with hot soup can also help prevent curdling.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Simmer
• Cuisine: Italian

Nutrition

• Serving Size: 1.5 cups
• Calories: 350 kcal
• Sugar: 10 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 15 g
• Cholesterol: 60 mg

Keywords: soup,gnocchi,sausage,chicken,italian,herbed,ricotta,sage,comfort food