Kielbasa and Gnocchi Soup
Kielbasa and Gnocchi Soup
Ingredients
For the Soup Base
- 2 packages smoked kielbasa, sliced into 1/4-inch rounds
- 2 tablespoons unsalted butter
- 1 large onion, diced
- 2 carrots, large, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced or grated
- 3 tablespoons all-purpose flour
- 2 tablespoons Better Than Bouillon chicken base
- 6 cups water
For the Soup Filling
- 1 pound potato gnocchi
- 5 ounces fresh spinach
- 1/2 cup heavy cream
Seasonings
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 1 tablespoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes, optional, for heat
- 1/2 teaspoon black pepper, freshly ground, to taste
- 1/2 teaspoon salt, to taste
For Garnish
- 1/2 cup Parmesan cheese, grated
Instructions
- 1
Prepare the kielbasa by slicing both packages into approximately 1/4-inch thick rounds. If desired, cut the rounds in half for smaller pieces.
⏱️ 5 min
- 2
In a large pot or Dutch oven, brown the sliced kielbasa in batches over medium-high heat until nicely colored and slightly crispy. Remove the browned kielbasa with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 8 min
- 3
Reduce the heat to medium. Add the unsalted butter to the pot with the kielbasa fat. Once melted, add the diced onion, carrots, and celery. Sauté the vegetables, stirring occasionally, until they have softened, about 8 to 10 minutes.
⏱️ 10 min
- 4
Add the minced garlic to the pot and cook for 1 minute until fragrant. Stir in the onion powder, garlic powder, Italian seasoning, smoked paprika, crushed red pepper flakes (if using), black pepper, and salt. Cook for an additional 2 minutes, stirring constantly, to toast the spices.
⏱️ 3 min
- 5
Sprinkle the all-purpose flour over the sautéed vegetables and spices. Stir well to coat, cooking for 1 to 2 minutes to cook out the raw flour taste, creating a roux.
⏱️ 2 min
- 6
Gradually whisk in the 6 cups of water and the Better Than Bouillon chicken base until fully dissolved and no lumps remain. Bring the soup to a gentle simmer, stirring occasionally, and let it cook for 10 to 15 minutes to allow the flavors to meld and the soup to thicken slightly.
⏱️ 15 min
- 7
Add the potato gnocchi to the simmering soup. Cook according to package directions, usually 3 to 5 minutes, until the gnocchi float to the surface and are tender.
⏱️ 5 min
- 8
Stir in the fresh spinach, allowing it to wilt into the soup for about 1 to 2 minutes. Return the browned kielbasa to the pot. Remove the pot from the heat and stir in the heavy cream.
⏱️ 3 min
- 9
Taste the soup and adjust seasoning with additional salt and black pepper if needed. Ladle into bowls and garnish generously with grated Parmesan cheese before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Kielbasa and Gnocchi Soup
Ingredients
For the Soup Base
- 2 packages smoked kielbasa, sliced into 1/4-inch rounds
- 2 tablespoons unsalted butter
- 1 large onion, diced
- 2 carrots, large, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced or grated
- 3 tablespoons all-purpose flour
- 2 tablespoons Better Than Bouillon chicken base
- 6 cups water
For the Soup Filling
- 1 pound potato gnocchi
- 5 ounces fresh spinach
- 1/2 cup heavy cream
Seasonings
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 1 tablespoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes, optional, for heat
- 1/2 teaspoon black pepper, freshly ground, to taste
- 1/2 teaspoon salt, to taste
For Garnish
- 1/2 cup Parmesan cheese, grated
Instructions
- 1
Prepare the kielbasa by slicing both packages into approximately 1/4-inch thick rounds. If desired, cut the rounds in half for smaller pieces.
⏱️ 5 min - 2
In a large pot or Dutch oven, brown the sliced kielbasa in batches over medium-high heat until nicely colored and slightly crispy. Remove the browned kielbasa with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 8 min - 3
Reduce the heat to medium. Add the unsalted butter to the pot with the kielbasa fat. Once melted, add the diced onion, carrots, and celery. Sauté the vegetables, stirring occasionally, until they have softened, about 8 to 10 minutes.
⏱️ 10 min - 4
Add the minced garlic to the pot and cook for 1 minute until fragrant. Stir in the onion powder, garlic powder, Italian seasoning, smoked paprika, crushed red pepper flakes (if using), black pepper, and salt. Cook for an additional 2 minutes, stirring constantly, to toast the spices.
⏱️ 3 min - 5
Sprinkle the all-purpose flour over the sautéed vegetables and spices. Stir well to coat, cooking for 1 to 2 minutes to cook out the raw flour taste, creating a roux.
⏱️ 2 min - 6
Gradually whisk in the 6 cups of water and the Better Than Bouillon chicken base until fully dissolved and no lumps remain. Bring the soup to a gentle simmer, stirring occasionally, and let it cook for 10 to 15 minutes to allow the flavors to meld and the soup to thicken slightly.
⏱️ 15 min - 7
Add the potato gnocchi to the simmering soup. Cook according to package directions, usually 3 to 5 minutes, until the gnocchi float to the surface and are tender.
⏱️ 5 min - 8
Stir in the fresh spinach, allowing it to wilt into the soup for about 1 to 2 minutes. Return the browned kielbasa to the pot. Remove the pot from the heat and stir in the heavy cream.
⏱️ 3 min - 9
Taste the soup and adjust seasoning with additional salt and black pepper if needed. Ladle into bowls and garnish generously with grated Parmesan cheese before serving.
⏱️ 2 min