This Cauliflower Gnocchi Soup with Sausage is perfect to enjoy on a chilly winter day. It's a clean out the freezer meal, made with ingredients you may already have on hand! Top with some crackers for a delicious crunch and enjoy!
Table of Contents
About this Soup
Freezers accumulate a lot of food. At least, mine does! 😂 Sometimes I'm at a loss for ideas on how to combine what's in there. But I also don't want to eat the ingredients solo, either.
I often have to put my thinking cap on to develop something super delicious. So, bibbidi-bobbidi-boo! That's how this Healthy Chicken Gnocchi Soup came to be!
I did use an immersion blender to make this soup nice and creamy. However, you don't have to. It will still taste great! Each bite will still be full of warm tomato broth, hearty sausage, gnocchi, and fresh veggies. It's the perfect soup to enjoy on a chilly winter day or prep for the week ahead.
If you're looking for other cozy soups to try, also check out this Broccoli White Cheddar Soup, Healthy Chicken Tortellini Soup, this Fiesta Chicken Tortilla Soup, or Spicy Butternut Squash Soup. Or if gnocchi is really your thing, you ought to try this Pizza Gnocchi, too!
Recipe Ingredients
- Tomatoes: I used dry grape tomatoes and Diced Tomatoes.
- Garlic Cubes: I got these at Trader Joe's. You can also used minced garlic.
- Chicken Sausages: I used pre-cooked spicy ones from Trader Joe's, but you can use whatever you like or have on hand.
- Chicken Broth: Using flavored broth packs this soup with so much taste.
- Milk: I used almond milk. You can also use heavy cream if you'd like. This makes our Cauliflower Gnocchi Soup ultra creamy.
- Trader Joe’s Cauliflower Gnocchi: You can find this in the frozen section. Great low-carb option! Regular gnocchi works too!
- Garnish: Try topping this soup with oyster crackers, shredded cheese, feta crumbles, balsamic vinegar, homemade croutons, red pepper flakes, or also jalapeno slices!
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Preheat oven to 350°F. Dice white onion and halve grape tomatoes. Then, spray with cooking spray and toss in a Pyrex dish. Season vegetables with salt, pepper, and tarragon.
2. Bake for 25-30 minutes or until tomatoes are roasted and onions are golden. Meanwhile, heat a skillet to medium heat and spray with cooking spray. Then, slice chicken sausages and add to the skillet. Brown on each side and allow them to cook about 85%-100% before removing from heat.
3. Once tomatoes & onions are done, pour them in a 5-quart pot and heat to medium heat. Then, add in frozen garlic and oregano seasoning. Stir.
4. Pour half of the diced tomatoes into the pot and add about ¾ of chicken broth and almond milk.
5. Using an immersion blender (or blender / food processor), blend the broth and vegetables until combined. After that, pour in the remaining diced tomatoes and cooked sausage slices. Then, stir. Add frozen cauliflower gnocchi to the soup and cover for 15-20 minutes. Then, stir in desired amount of red pepper flakes.
6. Once the gnocchi is cooked, serve the soup hot with whatever toppings you’d like! ENJOY!
Dietary Considerations
Want a gluten free or dairy free soup? You’re already there! Trader Joe’s Cauliflower Gnocchi is already gluten free and also dairy free.
Vegetarian or vegan? Just swap out the sausage. If you’re shopping at Trader Joe’s, they have their own Italian Sausageless Sausage near the tofu that is mighty delicious. It does contain eggs, however, so not great for vegans.
For vegans, try their Tofurky brand, which is completely plant based. You can also find this brand or similar ones at other grocery stores.
Recipe FAQs
Store in an airtight glass container in the refrigerator. Tomatoes will stain a plastic container. Reheat in 30 second intervals, stirring between each until warm throughout. Stirring every so often helps prevent hot or cold pockets in the soup.
This soup freezes great for up to 3 months. I suggest using either a glass pyrex with an airtight lid or storing in large freezer bags. Using freezer bags are nice because it takes up less space.
Brown the sausage first even if it's precooked. This gives better texture and flavor once mixed into the soup.
I like a little crunch, so try oyster crackers, croutons, or also Trader Joe’s Cornbread Crisps. Some cheese also never hurts; try a shaved parmesan, feta crumbles, or sprinkle some nutritional yeast on top. A drizzle of balsamic and red pepper flakes is also delicious. Add some jalapeno for a little heat.
It’s the best way to combine the vegetables and broth together to make an extremely flavorful soup. However, it's totally optional. So, if you prefer to have a thinner broth and chunkier soup, you can skip this step.
More Recipes You'll Love
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Recipe
Spicy Sausage and Cauliflower Gnocchi Soup Recipe
Equipment
- 5-quart or larger Dutch oven or stock pot
- 8x8 oven-safe dish, skillet
- Ladle
- Chef's Knife
- Cutting Board
- Rubber Spatula
- Measuring cups and spoons
- Immersion blender (or blender or food processor)
Ingredients
- cooking spray
- 1 medium white onion
- 1 pint grape tomatoes, dry
- 4 stalks tarragon
- salt
- pepper
- ½ tsp oregano
- 2 garlic cubes, frozen
- 15.5 oz can diced tomatoes
- 5 spicy chicken sausages, Trader Joe's
- 32 oz chicken broth
- ¼ cup almond milk, you can use heavy cream if you want
- 1 pack frozen Trader Joe’s cauliflower gnocchi
- 1 tsp red pepper flakes, you can always add more or less
Optional for garnish
- oyster cracker
- shredded cheese
- feta crumbles
- balsamic
- homemade croutons
- red pepper flakes
- jalapeno slices
Instructions
- Preheat oven to 350°F.
- Dice white onion and halve grape tomatoes. Then, spray with cooking spray and toss in a Pyrex dish.
- After that, season vegetables with salt, pepper, and tarragon. Bake for 25-30 minutes or until tomatoes are roasted and onions are golden.
- Heat a skillet to medium heat and spray with cooking spray. Then, slice chicken sausages and add to the skillet. Brown on each side and allow them to cook about 85%-100% before removing from heat.
- Once tomatoes & onions are done, pour them in a 5-quart pot and heat to medium heat. Then, add in frozen garlic and oregano seasoning. Stir.
- Pour half of the diced tomatoes into the pot and add about ¾ of chicken broth and almond milk.
- Using an immersion blender (or blender / food processor), blend the broth and vegetables until combined.
- After that, pour in the remaining diced tomatoes and cooked sausage slices. Then, stir.
- Add frozen cauliflower gnocchi to the soup and cover for 15-20 minutes. Then, stir in desired amount of red pepper flakes.
- Once the gnocchi is cooked, serve the soup hot with whatever toppings you’d like! ENJOY!
Nutrition
Notes
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I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Madison says
Delicious! The tarragon is a great touch, and I love the spice from the red pepper. Even my picky boyfriend approved. Perfect for a chilly winter day!
Erica says
So good! If you love Italian this is a must. I didn’t have spicy sausage so I threw in a jalapeño which worked out well. Texture is great.
Courtney Paige says
I love to hear this!! So lovely!!
Sydney Van Acker says
grape tomatoes was the only ingredient I had to buy to make this soup! so great to clean out the freezer/panty.
Courtney Paige says
Spicy sausages paired with TJ's gnocchi is SO good. YUM! Another APOP knockout.