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Let me share one of my family's favorite comfort foods this Creamy Kielbasa and Gnocchi Soup. I stumbled upon this combination one chilly evening and it's been a staple in our house ever since. The way the smoky kielbasa plays with those pillowy gnocchi in that Cajun spiced cream sauce it's pure magic. Add in some sun dried tomatoes and fresh spinach and you've got something really special.
Why You'll Love This
You know those recipes that make everyone come running to the kitchen? This is one of them. The moment that kielbasa starts browning the whole house smells amazing. I love that everything comes together in one pot and how each spoonful gives you a perfect mix of flavors and textures. Plus cleanup is a breeze which always makes dinner more enjoyable.
What You'll Need
- Kielbasa: 1 pound sliced I get the good smoked kind.
- Sun Dried Tomatoes: ½ cup chopped they add such depth.
- Chicken Broth: 4 cups I use low sodium for better control.
- Heavy Cream: 1 cup plus 4 oz cream cheese trust me on this.
- Cajun Seasoning: 2 teaspoons adjust to your heat preference.
- Potato Gnocchi: 1 pound fresh or frozen both work great.
- Spinach: 2 cups fresh brings color and nutrition.
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Let's Make It Together
- Start With The Sausage
- Get your biggest pot hot and brown that kielbasa until it gets those crispy edges we all fight over.
- Build The Base
- Toss in those sun dried tomatoes add your broth and scrape up all those tasty browned bits from the bottom.
- Make It Creamy
- Now comes the good part stir in your cream and cream cheese until everything's smooth and velvety.
- Add Some Spice
- This is where that Cajun seasoning works its magic start with a little you can always add more.
- Gnocchi Time
- Drop those little potato dumplings in and watch them cook they'll float when they're ready.
- Fresh Finish
- Last step stir in that spinach just until it wilts. Now you're ready for the best part eating!
My Best Tips
Keep your heat gentle once you add the gnocchi they like to cook slowly. And don't skip browning the kielbasa that's where so much flavor comes from. I always taste before adding extra salt since the sausage and Cajun seasoning usually provide plenty.
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Serve It Right
We love this soup with crusty bread for soaking up every last drop of that creamy broth. A simple green salad on the side makes it feel complete. Sometimes I'll sprinkle a little extra cheese on top or some fresh parsley when I'm feeling fancy.
Plan Ahead
Here's a trick I've learned you can make most of the soup ahead just save the gnocchi and spinach for when you're ready to eat. Leftovers keep well in the fridge for about three days though they never last that long at my house. Just warm it up slowly stirring now and then.
Make It Your Own
My spice loving friends often add extra Cajun seasoning or a splash of hot sauce. Sometimes I'll use turkey sausage to lighten things up or swap in different vegetables based on what's in the fridge. The recipe is pretty forgiving so feel free to experiment.
Pure Comfort
What I love most about this soup is how it brings everyone together. There's something about that combination of smoky sausage tender gnocchi and creamy broth that makes people slow down and savor every spoonful. It's become our favorite cold weather tradition.
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Frequently Asked Questions
- → How do I know when the gnocchi is cooked?
Gnocchi will float to the surface of the soup when they're done cooking, usually taking just 2-3 minutes.
- → Why is my soup getting thick?
The soup naturally thickens as it sits due to the starch from the gnocchi and the cream cheese. You can thin it with extra broth if needed.
- → Can I substitute the kielbasa?
You can use any smoked sausage in place of kielbasa. Just make sure to get it crispy for the best flavor and texture.
- → What if I can't find sun-dried tomatoes?
While sun-dried tomatoes add unique flavor, you can substitute with roasted red peppers or fresh cherry tomatoes for a different but still delicious taste.
- → Can I use frozen spinach?
Fresh spinach is preferred, but frozen spinach can work. Thaw and drain it well first, then add at the end just to heat through.