This firecracker sausage gnocchi soup with ‘nduja is a mega meal of bite-sized Italian sausage, plump chewy gnocchi, creamy beans, leafy greens, and a splodge of spicy ‘nduja all in a rich tomato-based soup. Phew! And the best bit? It’s ready in under 30 minutes and done in one pan. Okay. That’s not the best bit. The soup is definitely the best bit.
Gnocchi in soup is a heftier alternative to pasta, but if you’re a spice-averse cook, this smooth and soothing, creamy chicken bacon gnocchi soup will also prove my point!
What is gnocchi?
I am always charmed by a dumpling! It must be my Russian roots. Gnocchi (nyoh-kee) are the Italian version and as equally endearing as the vareniki.
Made with either semolina or flour, egg, and mashed potato, they are a delightfully chewy form of pasta that are most often smothered in silken sauces, like creamy butternut squash or sausage gnocchi in romesco sauce.
‘Nduja paste
Once described to me as ‘meat jam’, ‘nduja (pronounced ‘en-doo-ya’) paste is a spreadable salami that is sold in jars. Although I laughed at the time, I find myself using the description now! It does, in fact, have a jammy consistency, but is completely savoury and made from pork, herbs and Calabrian chillies. It’s an unmistakably vivid red and varies in heat intensity.
And I cannot be without it. The versatile pot of punchiness seems to work its way into almost anything, and although supermarket versions are reasonably priced, it feels like a touch of luxury. My (current) top 5 uses are:
1) For spicing up a Classic Croque Monsieur.
2) For jazzing up pizza as a dollopy topping, try a drizzle ofhoney over it too. Trust me!
3) A spoonful blended into sauce bases like Bolognese or ragú.
4) For a quick-fix kick in a tomatoey sauce over white fish or steamed mussels.
5) Smeared between flour tortillas in pulled pork quesadillas.
I highly recommend adding this wonder condiment to your store cupboard- you won’t be short of applications!
Recipe tips and notes
- Once you have tasted the magic of ‘nduja, you will not go back. This soup is levelled up 10-fold with this spicy little addition. I mean, you can make it and enjoy without it, but… 10-fold!
- I’ve used Italian sausages in this recipe, but you could use regular sausages, ground pork or ground beef instead. The vibrant ‘nduja paste will do most of the talking.
- Beans. They add bulk, fibre and a pleasant chew to soups. With a ready-to-go can always in the cupboard they guarantee satisfaction for extra hungry, or growing, diners. Creamy-textured cannellini or borlotti work especially well in this gnocchi soup recipe.
- Basil leaves are unrivalled in fragrance and pungency, but a few pinches of the dried stuff will do if you don’t have fresh.
- If you choose kale over spinach leaves, be sure to remove the ribs before cooking. They are too tough and woody for soup.
- If you’re not a gnocchi fan, you can use any short pasta, like fusilli, farfalle, conchiglie or orecchiette.
Serving suggestions
This super-soup needs a strongly structured bread to stand up to it, because, really, what is better than dunking hunks of fresh-baked bread into hearty soup? These 3 loaves will maintain their integrity when absorbing soup and not collapse into sogginess:
Dutch oven bread – the bread that got me into bread-making, it’s a soft white with a substantial crust.
Sourdough bread for beginners – a slight tang to the dough and a decent chew.
Sourdough focaccia bread – bubbly on the inside and crisp on the outside.
As it’s an Italian-inspired soup, it would be sacrilegious not to include that stalwart side to any Italian dish: garlic bread.
Storage and leftovers
Leftover sausage soup will sit happily flavour-melding in the fridge for 2-3 days. Reheat on the stove top with a splash of stock or water if the consistency looks a bit thick.
And it’s another freezer hero in soup form! Prepare the soup but leaving out the gnocchi, cool completely, and freeze for 2-4 months. When you come to need it, defrost in the fridge overnight. The following day, bring to the boil on the hob and add the gnocchi as per the recipe instructions.
More hearty soup recipes
Sausage Gnocchi Soup with ‘Nduja
Ingredients
- 1 tbsp olive oil
- 250g/1 lbs Italian sausages casings removed
- 1 tbsp ‘nduja paste
- 1 onion chopped
- 1 carrot diced
- 1 celery stock
- 2 cloves garlic
- 400g / 14 oz canned chopped tomatoes
- 2-3 basil leaves
- Salt to taste
- 1 litre/4 cups chicken stock
- 400g / 14 oz cannellini beans / barlotti beans drained
- 500g / 1 lbs gnocchi fresh or frozen
- 30g / 1 cup spinach or kale
- Salt to taste
Instructions
- In a large soup pot heat the olive oil and add the sausages. Start cooking while breaking them up with a spatula into bite-sized pieces. When the meat is no longer pink inside, move it to a side to free up space in the pan and add the chopped onion, diced carrot and celery and cook while stirring once in a while for 5-7 minutes longer over medium heat. Then add the minced garlic and cook for 30 seconds longer.
- Stir in the ‘nduja paste into the mix, then pour in the canned chopped tomatoes and cook for 10 minutes allowing the tomatoes to cook down. Now pour in the stock, drained beans and bring everything to a boil, simmer over low heat for 15 minutes.
- Add the gnocchi, fresh spinach and cook according to the gnocchi package instructions. It takes approximately 2 minutes for fresh gnocchi and 2-3 for frozen gnocchi after the liquid boils. If unsure, take one gnocchi out of the pan and cut in half. It should be hot and soft all the way through. Take off the heat and serve.
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