Spicy Gnocchi Soup with Chorizo and Zucchini
Equipment
- Large soup pot or Dutch oven Essential for sautéing and simmering everything evenly. A heavy-bottomed pot helps distribute heat and prevents scorching.
- Wooden spoon or silicone spatula For stirring the ingredients without damaging your cookware.
- Sharp knife and cutting board To prep your vegetables and sausage.
- Measuring cups and spoons For accuracy in seasoning and liquids.
- Ladle To serve up those perfect, steamy bowls.
Ingredients
- 1 tablespoon olive oil
- 1/2 pound Spanish chorizo sliced (you can also use ground chorizo if preferred)
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 medium zucchini sliced
- 1/2 teaspoon crushed red pepper flakes adjust to taste
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- 1 tablespoon tomato paste
- 1 14-ounce can fire-roasted diced tomatoes
- 4 cups chicken broth use vegetable broth for a vegan-style base
- 1 cup heavy cream can be swapped for coconut cream or a non-dairy alternative
- 1 16-ounce package potato gnocchi
- 2 cups baby spinach
- Fresh parsley chopped (for garnish)
- Parmesan cheese grated (optional, for serving)
Instructions
Sauté the Chorizo
- Heat the olive oil in your soup pot over medium heat. Once shimmering, add the chorizo. Let it sizzle and render its fat for about 5 minutes, stirring occasionally. You're looking for crisp edges and a deep red color—this step adds a massive punch of flavor as the oil infuses with all that smoky paprika goodness.
Build the Flavor Base
- Add the diced onion to the pot with the chorizo and cook for another 3-4 minutes, until softened. Stir in the garlic, crushed red pepper flakes, smoked paprika, and Italian seasoning. Cook for 1 minute more, just until the garlic is fragrant and the spices bloom.
Tomato Time
- Mix in the tomato paste and cook for 1-2 minutes, letting it darken slightly—it should cling to the veggies and meat. Then, pour in the fire-roasted tomatoes and stir everything together, scraping up any browned bits on the bottom of the pot.
Simmer and Soften
- Add the chicken broth and bring the pot to a simmer. Toss in the sliced zucchini and cook uncovered for 10 minutes. The zucchini will soften but still retain some bite.
Make It Creamy
- Lower the heat slightly and pour in the heavy cream. Stir until fully incorporated and the broth turns a warm, golden-orange hue. At this point, it’s already starting to look like a creamy gnocchi soup dream.
Add the Gnocchi
- Stir in the potato gnocchi and let them cook for 3-5 minutes, or until they float to the top. This is your sign that they’re perfectly cooked and pillowy.
Spinach and Seasoning
- Add the spinach and stir until wilted. Taste the soup and adjust seasoning with salt and pepper. A pinch more crushed red pepper can elevate the heat level if desired.
Serve
- Ladle the spicy gnocchi soup into bowls, top with fresh parsley and a sprinkle of Parmesan cheese if you’re not going dairy-free. Serve immediately and savor every spoonful.