Print

Creamy Tuscan Meatball Gnocchi Soup

Creamy Tuscan Meatball Gnocchi Soup - featured image
Print Recipe

This Creamy Tuscan Meatball Gnocchi Soup is a cozy, one-pot dinner loaded with juicy meatballs, pillowy gnocchi, and a velvety, Tuscan-inspired broth. It’s easy enough for busy weeknights but special enough for guests, and comes together in about 40 minutes.

Ingredients

Scale
  • 1 lb ground beef (80/20 preferred)
  • 8 oz Italian sausage (sweet or hot)
  • 1/2 cup breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 2 tbsp milk
  • 1 large egg
  • 2 tbsp fresh parsley, chopped (optional)
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 6 cups chicken broth (low sodium preferred)
  • 1 cup heavy cream (or half-and-half or coconut cream for dairy-free)
  • 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
  • 2 tsp Italian seasoning (or dried oregano/basil blend)
  • 1/4 tsp crushed red pepper flakes (optional)
  • 16 oz potato gnocchi (shelf-stable or fresh)
  • 3 cups fresh spinach (or kale/Swiss chard)
  • 1/2 cup grated parmesan cheese (for finishing)
  • Salt and black pepper, to taste
  • Optional garnishes: extra parmesan shavings, fresh basil or parsley, crusty bread for serving

Instructions

  1. In a large bowl, combine ground beef, Italian sausage, breadcrumbs, parmesan, milk, egg, parsley, 2 minced garlic cloves, salt, and pepper. Gently mix until just combined.
  2. Roll mixture into 1-inch balls and place on a plate. Heat olive oil in a large Dutch oven over medium heat. Brown meatballs in batches, turning gently, until golden all over (about 5-7 minutes). Transfer to a plate.
  3. In the same pot, add diced onion and carrots. Cook, stirring and scraping up brown bits, until softened (about 4 minutes). Stir in 3 minced garlic cloves and cook for 30 seconds.
  4. Pour in chicken broth, scraping the bottom of the pot. Add sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes. Bring to a gentle boil.
  5. Carefully add browned meatballs back to the pot. Reduce heat to medium-low and simmer, uncovered, for 8-10 minutes.
  6. Stir in gnocchi and heavy cream. Simmer for 3-4 minutes until gnocchi float and are pillowy-soft. Stir gently.
  7. Add spinach and 1/2 cup grated parmesan. Stir until spinach wilts and cheese melts. Taste and adjust salt/pepper as needed.
  8. Ladle soup into bowls. Top with extra parmesan, fresh herbs, and black pepper. Serve with crusty bread if desired.

Notes

For gluten-free, use gluten-free breadcrumbs and gnocchi. For dairy-free, use coconut cream and dairy-free parmesan. Don’t overmix meatballs for tenderness. Brown meatballs in batches for best flavor. Add gnocchi only after meatballs are cooked through to avoid mushiness. Thin soup with extra broth if needed. Soup thickens as it sits; add broth or cream when reheating.

Nutrition

Keywords: Tuscan soup, meatball gnocchi soup, creamy soup, one pot dinner, Italian soup, comfort food, easy soup recipe, family dinner, weeknight meal, gnocchi soup

Find it online: https://yumnode.com/creamy-tuscan-meatball-gnocchi-soup-recipe-easy-one-pot-dinner/