Creamy Tuscan Gnocchi Soup (One Pot & £1.56 a Portion!)
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This tuscan gnocchi soup kicks off my new Savvy Soups series, and it’s a cosy, soupy version of my one pot creamy tuscan gnocchi from four years ago. Crispy sausage, sundried tomatoes and fluffy gnocchi all cook in one pot for around £1.56 a portion. Even better, it tastes brilliant on day three of your meal prep.
Recipe Summary: Tuscan Gnocchi Soup
- ✅ Recipe Name: Tuscan Gnocchi Soup
- 🕦 Ready in: 30 mins
- 🤝 Serves: 5
- 🍴 Calories: 503 kcal
- 🧑🍳 Main ingredients: Chicken chipolatas, Sundried tomatoes, Cream cheese, Gnocchi
- ✨ Summary: This creamy tuscan gnocchi soup is made in one pot for £1.56 a portion. Crispy sausage, sundried tomatoes and pillowy gnocchi in 30 mins.
Why you’ll love this recipe
- One pot: No cooking and shredding chicken first. The sausagemeat browns straight in the pot and everything else follows it in.
- £1.56 a portion: Cream cheese replaces pricey double cream, keeping this gnocchi soup right at home with my other budget-friendly soup recipes.
- Meal prep friendly: Five hearty portions that reheat beautifully and taste even better the next day.
- Bright, balanced flavour: A splash of white wine vinegar at the end cuts through the richness of this creamy tuscan gnocchi soup.
Table of Contents
Ingredients For tuscan gnocchi soup
Just a few hard-working ingredients do the heavy lifting here:
- Chicken chipolatas: Squeezed from their casings and browned hard for crispy, caramelised bits throughout.
- Sundried tomatoes: Sweet and delicious, and the oil from the jar is what we fry everything in.
- Cream cheese: Cheaper than double cream and melts into a velvety broth.
- Gnocchi: Cooks straight in the stock and releases starch that helps thicken the soup.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
- Swap the sausage: Use 8 regular pork sausages, or veggie sausages and vegetable stock for a meat-free tuscan gnocchi soup.
- Change the greens: Stir spinach in right at the end, or use cavolo nero, which holds its bite for days just like it does in my beef minestrone soup.
- Add some heat: A pinch of chilli flakes or smoked paprika with the other spices gives it a warm kick.
How to make tuscan gnocchi soup
Step 1: Brown the sausagemeat in sundried tomato oil, breaking it up, then set aside.
Step 2: Soften the onion, garlic and sundried tomatoes in more sundried tomato oil.
Step 3: Stir in the tomato puree, cherry tomatoes and spices and cook out.
Step 4: Add the stock, gnocchi, kale and sausagemeat, then simmer until the gnocchi is tender.
Step 5: Whisk a ladle of hot soup into the cream cheese until smooth. Then add into the pot.
Step 6: Then the parmesan, vinegar and cornflour slurry, then serve.
Tips for the best result
- Brown the sausagemeat hard and resist stirring too much. Those crispy bits are pure flavour.
- Temper the cream cheese with a ladle of hot soup before adding it, so it doesn’t split.
- Keep the heat low once the dairy is in. A rolling boil makes the broth grainy.
- Taste before salting, as the stock, sausages and parmesan are all salty already.
Serving Suggestions
This soup is a meal on its own, but a hunk of warm, crusty bread for dunking never hurts. Ooo or garlic in the airfryer would be sensational with this.
Prepping a week of lunches? Alternate it with my meal prep caesar salad for something cosy and something crunchy. Halloumi lovers will enjoy the salty contrast of my hot honey halloumi bowls or a zingy halloumi peri peri salad, and if you fancy something lighter another night, my creamy courgette soup is ready in 25 minutes.
Leftover Storage and Reheat Instructions
Refrigerator: keep in airtight containers for up to 4 days. It thickens as it sits.
Freezer: freeze in portions for up to 3 months. The gnocchi softens slightly once thawed.
Reheat: microwave for 2 to 3 minutes, stirring halfway, with a splash of water or stock to loosen. Defrost frozen portions overnight in the fridge first.
Tuscan Gnocchi Soup FAQs
Yes, for up to 3 months. Defrost overnight in the fridge and give it a good stir as it reheats to bring the broth back together.
The cream cheese probably hit a pot that was too hot, or the soup boiled after the dairy went in. Temper it first and keep the heat low.
Nope! It cooks straight in the simmering stock in 5 to 10 minutes and floats when it’s ready.
Yes, use around 200ml. Cream cheese is cheaper though, and it’s what makes my parsnip soup so silky too.
Zuppa toscana uses potatoes, sausage, kale and cream. This tuscan gnocchi version swaps the potatoes for quicker-cooking gnocchi and adds sundried tomatoes and parmesan.
If you tried this Tuscan Gnocchi Soup, it would mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Tuscan Gnocchi Soup
Ingredients
- 10 chicken chipolata sausages (or 8 regular) (£1.99)
- 1 onion finely diced (£0.30)
- 4 cloves garlic finely chopped (£0.10)
- 80 g sundried tomatoes (£0.75)
- 200 g cherry tomatoes halved (£0.99)
- 500 g gnocchi (£0.99)
- 100 g kale (£0.50)
- 200 g cream cheese (£1.29)
- 30 g parmesan finely grated, plus extra to serve (£0.41)
- fresh basil to serve (£0.50)
Cupboard Essentials
- 2 tbsp oil from the sundried tomato jar
- salt to taste
- 1 tsp coarsely ground black pepper
- 1 tbsp tomato puree
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1.4 litres chicken stock
- 1 tbsp white wine vinegar
- 1.5 tbsp cornflour + 2 tbsp cold water
Method
- Add 1 tbsp of oil from the sundried tomato jar to a large pot or deep pan over a high heat. Squeeze the sausages out of their casings and add to the pan, breaking the meat up as it browns until you've got good colour. It doesn't need to be cooked through yet. Remove and set aside.
- Reduce the heat to medium-low and add another tbsp of sundried tomato oil, the onion, garlic and sundried tomatoes. Season with salt and lots of black pepper. Cook for around 5 minutes until softened.
- Stir in the tomato puree, cherry tomatoes, Italian seasoning, black pepper and paprika. Cook out for a couple of minutes.
- Pour in the chicken stock, then add the gnocchi, kale and the browned sausagemeat. Cook for around 5–10 minutes until the gnocchi is tender and the kale has softened.
- In a bowl, add a ladle of the soup to the cream cheese and whisk to combine. This prevents the cream cheese from splitting when added to the hot pan. Mix the cornflour with the cold water to make a slurry.
- Add the cream cheese mix, parmesan, white wine vinegar and cornflour slurry. Cook for a further 2 minutes on a low heat, then serve or divide into meal prep containers. Top with fresh basil, an extra sprinkle of parmesan and a crack of black pepper.
Notes
• Temper the cream cheese with a ladle of hot soup before adding it, so it doesn't split.
• Keep the heat low once the dairy is in. A rolling boil makes the broth grainy.
Nutrition
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