Can this soup be frozen?

Name: Creamy Italian Sausage Gnocchi Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 tablespoons butter, salted or unsalted; 1 small white or yellow onion, diced; 1 pound ground hot Italian Sausage, or mild; 1 tablespoon minced garlic; 3 tablespoons all-purpose flour; 1.5 teaspoons paprika; 1/4-1/2 teaspoon red pepper flakes, optional to taste; 5 cups low sodium chicken broth or stock; 1 15oz can cannellini beans, rinsed and drained; 1 pound potato gnocchi; 2 cups packed chopped kale; 1/2 cup heavy cream; 2 tablespoons lemon juice; Kosher Salt and Pepper

You can freeze this soup! Allow it to fully cool, then freeze in freezer bags or I love using souper cubes . After freezing, the texture of the soup will change slightly. The potatoes will be softer and you may need to add a little extra liquid when reheating.

Creamy Italian Sausage Gnocchi Soup

Description

This Creamy Italian Sausage Gnocchi Soup is super flavorful, filling, and made on the stove in no time at all! Italian Sausage adds a slight kick that is offset by the creamy broth. Loads of texture from the gnocchi, beans, and kale.

Ingredients

Scale

1 tablespoon olive oil
1 tablespoons butter, salted or unsalted
1 small white or yellow onion, diced
1 pound ground hot Italian Sausage, or mild
1 tablespoon minced garlic
3 tablespoons all-purpose flour
1.5 teaspoons paprika
1/4-1/2 teaspoon red pepper flakes, optional to taste
5 cups low sodium chicken broth or stock
1 15oz can cannellini beans, rinsed and drained
1 pound potato gnocchi
2 cups packed chopped kale
1/2 cup heavy cream
2 tablespoons lemon juice
Kosher Salt and Pepper

Instructions

Cook Onion and Sausage – Grab a large soup pot or dutch and heat up the oil and butter over medium heat. Sauté the onion until it is starting to soften then add the sausage and cook/brown the sausage while crumbling. Add the garlic and cook for 1 minute until fragrant.
Add Flour and Spices – Add the flour, paprika, and red pepper flakes (if using) to the pot, stir and cook for a minute to make a roux.
Cook Gnocchi – Add the broth to the pot, scrape any bits off of the bottom, bring to a simmer/gentle boil. Add the gnocchi along with a pinch of salt and pepper. Bring the soup to a simmer over medium heat and cook until the gnocchi is almost tender (just ~2 minutes at a simmer).
Add Kale and Beans – Add the chopped kale and white beans to the soup and cook for another 3-4 minutes or so until the kale is wilted and the gnocchi is tender.
Finish Soup – Stir in the cream and lemon juice. Taste and adjust salt/pepper, if needed. Serve and enjoy!

Notes

Leftovers can be stored in the fridge for up to 4 days. I recommend reheating in a pot on the stove over medium-low until warmed.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Main, Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 2 cups
Calories: 602
Sugar: 1.6 g
Sodium: 1331.1 mg
Fat: 33.2 g
Carbohydrates: 53 g
Protein: 24.4 g
Cholesterol: 73.8 mg

Keywords: Sausage Gnocchi Soup, Italian Sausage Soup, Italian Sausage Gnocchi Soup, Creamy Sausage Soup