Slow Cooker Creamy Italian Sausage Gnocchi Soup

There’s just something extra comforting about a bowl of thick, creamy soup—especially when it’s filled with Italian-seasoned sausage and homemade potato gnocchi! I used regular Jimmy Dean breakfast sausage and added my own Italian seasonings, then let the soup cook in the crockpot. The homemade gnocchi takes a little extra time, but it makes this hearty farmhouse soup completely worth it!

• Prep time: 30 minutes
• Cook time: 4–5 hours on LOW
• Servings: Approximately 6
• Course: Soup/Main Dish

Homemade potato gnocchi

• 1 pound russet potatoes
• 1 egg yolk
• ½ teaspoon salt
• ½–¾ cup all-purpose flour, plus more for the work surface

Italian-style sausage

• 1 pound Jimmy Dean regular breakfast sausage
• 1 teaspoon Italian seasoning
• 1 teaspoon fennel seed, lightly crushed
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ½–1 teaspoon red pepper flakes

Soup

• Prepared Italian-style sausage
• 1 yellow onion, diced
• 2 tablespoons minced garlic
• 1 tablespoon tomato paste
• 3 cups chicken broth
• 1 teaspoon Italian seasoning
• 1 teaspoon black pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½–1 teaspoon red pepper flakes
• 1½ cups heavy cream
• 3 ounces freshly grated Parmesan cheese
• 2 cups chopped spinach
• ½ teaspoon salt, added only after tasting
• 1 batch cooked homemade gnocchi

Prepare the gnocchi

1. Heat the oven to 400°F. Bake the potatoes for 45–60 minutes, or until completely tender.
2. When cool enough to handle, peel the potatoes and press them through a potato ricer or mash them thoroughly.
3. Spread the potatoes out and let them release steam for 5–10 minutes.
4. Add the egg yolk and salt. Gradually work in ½ cup flour, adding more only as needed to form a soft dough. Do not overmix.
5. Divide the dough and roll it into ropes approximately ½–¾ inch thick.
6. Cut the ropes into ½–¾-inch pieces. Place the gnocchi on a generously floured baking sheet until ready to cook.

Prepare the soup

1. Brown the sausage in a skillet with the Italian seasoning, fennel, oregano, garlic powder, onion powder, black pepper and red pepper flakes. Drain excess grease.
2. Add the onion and cook for 3–4 minutes, until it begins to soften.
3. Add the garlic and tomato paste. Cook for approximately 1 minute.
4. Transfer the sausage mixture to the crockpot.
5. Add the chicken broth, Italian seasoning, black pepper, oregano, parsley, garlic powder, onion powder and red pepper flakes. Stir well.
6. Cover and cook for 4–5 hours on LOW or 2–3 hours on HIGH.
7. About 30 minutes before serving, reduce the crockpot to LOW. Stir in the heavy cream and Parmesan. Cover and continue cooking while you prepare the gnocchi. Do not allow the cream mixture to boil hard.
8. Bring a pot of lightly salted water to a gentle boil. Cook the gnocchi in batches. When they float, cook for another 30–60 seconds, then remove them with a slotted spoon and drain.
9. Stir the cooked gnocchi and chopped spinach into the crockpot.
10. Cover and cook for another 10–15 minutes, until the spinach is wilted and the soup is hot.
11. Taste before adding salt. Adjust the salt, black pepper, Parmesan or red pepper flakes as desired.

Rhonda’s Tip: Regular breakfast sausage works perfectly when seasoned with fennel, oregano and Italian seasoning—there’s no need to buy Italian sausage.