Introduction

Imagine a hearty bowl that wraps you in warmth, offering a delightful embrace on even the chilliest of days. This comforting soup combines smoky beef kielbasa with tender potato gnocchi, all swimming in a creamy, aromatic broth. It’s flavorful, convenient to prepare, and perfect for gathering loved ones around the table.

A round wooden bowl filled with creamy soup showing about three layers: at the base is a smooth, light orange broth with small bubbles on the surface; floating in the broth are plump, soft gnocchi pieces in pale yellow; sprinkled throughout are dark green spinach leaves, browned round sausage slices, and small crispy bacon bits, all spread evenly. The soup is lightly peppered with black specks. On the left side, there is a small wooden bowl filled with shredded pale yellow cheese, and a large dark spoon rests diagonally at the top right. The bowl is set on a dark wooden table with a folded dark cloth underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs (680g) Smoked Beef Kielbasa, sliced & quartered
1 tbsp Olive Oil
2 tbsp Unsalted Butter
1 Large Yellow Onion, diced
3 Carrots, peeled & diced
2 Celery Stalks, diced
4-5 cloves Garlic, minced
1 tsp Dried Italian Seasoning
½ tsp Smoked Paprika
¼ tsp Red Pepper Flakes (optional)
3 tbsp All-Purpose Flour
6 cups Beef Broth (low-sodium)
16 oz (450g) Shelf-Stable Potato Gnocchi
½ cup Heavy Cream
5 oz Fresh Spinach (or Kale)
Salt and Black Pepper, to taste
Fresh Parsley, chopped (for garnish)
Grated Parmesan Cheese (for serving)

Instructions

Step 1: Prep all ingredients: Slice the beef kielbasa into ½-inch rounds then quarter. Dice the onion, peel and dice the carrots, dice the celery, and mince the garlic. Measure out all remaining ingredients.
Step 2: In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the sliced beef kielbasa and brown for 5-7 minutes until crispy. Remove kielbasa with a slotted spoon, leaving rendered fat in the pot.
Step 3: Reduce heat to medium. Add 2 tablespoons butter, then add diced onion, carrots, and celery. Sauté for 8-10 minutes until softened. Stir in minced garlic, Italian seasoning, smoked paprika, and red pepper flakes (if using) and cook for 1-2 minutes until fragrant.
Step 4: Sprinkle 3 tablespoons flour over the vegetables and cook for 2 minutes, stirring continuously. Gradually whisk in 6 cups beef broth until smooth. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes to meld flavors and tenderize vegetables.
Step 5: Return the browned beef kielbasa to the pot. Add the 16-ounce package of gnocchi and simmer for 3-5 minutes, or until tender and floating. Avoid overcooking.
Step 6: Reduce heat to low. Stir in ½ cup heavy cream and 5 ounces fresh spinach (or kale) until wilted (1-3 minutes). Taste and adjust seasoning with salt and pepper.
Step 7: Ladle the soup into bowls and garnish with fresh chopped parsley and grated Parmesan cheese. Serve warm.

Tips & Variations

Use kale instead of spinach for a heartier green; just allow extra time to soften.
Substitute chicken or vegetable broth for beef broth to adjust flavor or dietary needs.
For extra veggies, add diced bell peppers, zucchini, or cannellini beans during the sauté step.
Try different smoked sausages such as chicken apple or spicy Italian for varied flavors.
Add a pinch of red pepper flakes or a squeeze of lemon juice at the end to brighten and warm the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat to prevent the cream from curdling. You may need to add a splash of broth or water to loosen the soup if it thickens too much. Gnocchi may soften further with storage, so reheat carefully to maintain texture.

How to Serve

A creamy soup served in a rustic round wooden bowl filled with three main layers: plump, soft white gnocchi pieces scattered throughout the pale orange broth; slices of browned sausage with a rich, reddish-brown hue placed evenly among the gnocchi; and mixed green spinach leaves floating lightly on top, adding splashes of deep green color. The broth has small bubbles and a smooth texture, speckled with black pepper, creating a rich and hearty look. Next to the bowl is a small wooden dish holding shredded white cheese, and a black spoon lies near the bowl on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh or frozen gnocchi instead of shelf-stable gnocchi?

Yes, fresh or frozen gnocchi can be used, but cooking times may vary. Fresh gnocchi typically cook faster and are more delicate, so watch closely to avoid overcooking. Frozen gnocchi may need a minute or two longer in the simmering soup.

Is it possible to make this soup vegetarian or vegan?

You can make a vegetarian version by substituting the smoked kielbasa with a plant-based sausage and using vegetable broth instead of beef broth. For a vegan version, replace the heavy cream with a coconut or cashew cream alternative and ensure the gnocchi contains no eggs or dairy.