Italian Sausage and Gnocchi Creamless Soup

Italian Sausage and Gnocchi Creamless Soup

By February 5, 2014

  • Prep Time : 15 minutes
  • Cook Time : 20 minutes
  • Yield : 6



In a frying pan brown the Italian Sausage. Drain off any excess fat.

Meanwhile, in a large stockpot (soup pot), heat the olive oil to medium high. Add the garlic and dried basil and cook until fragrant (about 30 seconds). Add the onion and broccoli florets and cook until slightly soft (about 3-5 minutes).

Add the browned Italian Sausage to the onion and broccoli mixture.

Add the chicken stock and bring to a full boil. Reduce the heat and simmer for 5 minutes.

Add the Gnocchi, evaporated milk and fresh spinach. Bring back to a boil and boil for 3-5 minutes. The gnocchi will start to float back to the top of the soup.

Serve with freshly grated parmesan (optional).


This recipe will make approximately 6 servings (about 1 1/2 cups each). Each serving is Weight Watchers PointsPlus 12.

To make this even more Weight Watcher friendly and reduce the points per serving to 8, use boneless, skinless chicken breasts in place of the Italian sausage.


This recipe came to me when I realized that I had very little in my cupboard or refrigerator but needed to make dinner for our family. It’s cold in our neck of the woods this time of year so soup just sounded right. For some reason my best recipes (in my opinion) happen when my cupboard is almost bare.

Italian Sausage and Gnoochi Creamless Soup Recipe - Weight Watchers Points

I love that this soup is creamy but yet creamless. Did you know that you can replace 1 cup of whole cream with 3/4 cup evaporated milk? These little tips and tricks are so handy to know when you find yourself in a pinch.

Add your favorite veggies to make this your own.

My husband ended up being the biggest fan of this soup. He’s not one to overindulge on most occasions but I’m pretty sure he went back for thirds!! Score one for this mom and wife!

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