This Cauliflower Gnocchi Soup with Sausage is a warm, comforting bowl perfect for chilly days. It’s a great freezer-cleanout meal that uses simple pantry and freezer ingredients. Finish with oyster crackers or your favorite crunchy topping and enjoy.
About this Soup
This soup started as a “what’s-in-the-freezer” experiment and turned into a cozy, satisfying meal. The base is a roasted tomato and onion broth blended to a creamy consistency, though you can skip blending if you prefer a chunkier, more brothy soup. The finished bowl offers warm tomato flavor, tender cauliflower gnocchi, hearty sausage, and bright roasted vegetables.
It’s easy to make ahead for the week or freeze for later, and the recipe adapts well to dietary swaps. Use almond milk or heavy cream for richness, choose any pre-cooked sausage you like, or replace the sausage with a plant-based option to make it vegetarian or vegan.
Recipe Ingredients
- Tomatoes: grape tomatoes roasted until caramelized, plus a can of diced tomatoes to add body.
- Onion: a medium white onion, diced and roasted with the tomatoes.
- Garlic: frozen garlic cubes or minced garlic.
- Chicken Sausages: pre-cooked spicy chicken sausages are used here, but any cooked sausage or plant-based alternative works.
- Chicken Broth: adds depth of flavor—use low-sodium if preferred.
- Milk: almond milk keeps this lighter and dairy-free; heavy cream can be used for extra richness.
- Cauliflower Gnocchi: Trader Joe’s cauliflower gnocchi was used, but regular gnocchi is fine.
- Seasonings & Garnish: oregano, tarragon, red pepper flakes, salt, and pepper. Top with oyster crackers, shredded cheese, feta, croutons, balsamic drizzle, or jalapeño slices as desired.
See the recipe card below for exact quantities and full nutrition details.
How to Make This Recipe
1. Preheat the oven to 350°F. Dice a medium white onion and halve a pint of grape tomatoes. Toss the vegetables with cooking spray and season with salt, pepper, and tarragon in an oven-safe dish.
2. Roast for 25–30 minutes, until the tomatoes are blistered and the onions are golden. While they roast, heat a skillet to medium, slice the sausages, and brown them on both sides to build flavor. Remove when nearly cooked through.
3. Transfer the roasted tomatoes and onions to a 5-quart pot over medium heat. Add frozen garlic cubes and a pinch of oregano, then stir to combine.
4. Add half of a can of diced tomatoes, about three-quarters of the chicken broth, and the almond milk. Heat gently to combine.
5. Use an immersion blender (or transfer to a blender or food processor) to puree the broth and roasted vegetables until smooth. Return the blended base to the pot, then add the remaining diced tomatoes and the browned sausage slices.
6. Stir in the frozen cauliflower gnocchi, cover, and simmer for 15–20 minutes, until the gnocchi is tender. Add red pepper flakes to taste.
7. Serve hot with your preferred toppings. Oyster crackers, shredded parmesan or feta, croutons, a drizzle of balsamic, or extra red pepper flakes all work well. Enjoy!
Dietary Considerations
This soup can be naturally gluten-free and dairy-free when using cauliflower gnocchi and almond milk. For vegetarian or vegan versions, replace the sausage with a plant-based alternative—some brands near the tofu section offer sausage-style options. Adjust broth and dairy substitutes as needed.
Recipe FAQs
Store in an airtight glass container in the refrigerator for up to five days. Glass prevents staining from tomatoes. Reheat in short intervals, stirring between each to ensure even warming.
Yes. Freeze in airtight containers or freezer bags for up to three months. Freezer bags save space and can be laid flat for easier storage.
Brown the sausage even if it’s pre-cooked—this enhances texture and flavor. Taste and adjust seasoning after blending the base, and add gnocchi toward the end to avoid overcooking.
For crunch try oyster crackers, croutons, or cornbread crisps. Add shaved parmesan, feta, or nutritional yeast for umami. Finish with balsamic or red pepper flakes for extra brightness and heat.
Blending creates a silky, flavorful base that binds the roasted vegetables with the broth. If you prefer a more rustic soup, skip blending and keep the soup chunky.
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Pin Recipe
Spicy Sausage and Cauliflower Gnocchi Soup Recipe
Equipment
- 5-quart or larger Dutch oven or stock pot
- 8×8 oven-safe dish, skillet
- Ladle
- Chef’s knife and cutting board
- Immersion blender (or blender/food processor)
Ingredients
- Cooking spray
- 1 medium white onion, diced
- 1 pint grape tomatoes, halved
- 4 stalks tarragon
- Salt and pepper
- ½ tsp oregano
- 2 frozen garlic cubes (or 2 tsp minced garlic)
- 15.5 oz can diced tomatoes
- 5 spicy chicken sausages, sliced
- 32 oz chicken broth
- ¼ cup almond milk (or heavy cream)
- 1 pack frozen cauliflower gnocchi
- 1 tsp red pepper flakes (adjust to taste)
Optional Garnish
- Oyster crackers, shredded cheese, feta, balsamic, croutons, jalapeño slices
Instructions
- Preheat oven to 350°F.
- Dice onion and halve grape tomatoes. Toss with cooking spray, salt, pepper, and tarragon in an oven-safe dish.
- Roast 25–30 minutes until tomatoes are blistered and onions are golden.
- Slice sausages and brown in a medium skillet; remove when nearly cooked through.
- Transfer roasted vegetables to a 5-quart pot over medium heat. Add frozen garlic and oregano.
- Add half the canned tomatoes, about ¾ of the chicken broth, and the almond milk.
- Blend the broth and vegetables with an immersion blender until smooth (optional).
- Stir in the remaining diced tomatoes and the browned sausage slices.
- Add frozen cauliflower gnocchi, cover, and simmer 15–20 minutes until gnocchi is tender. Add red pepper flakes to taste.
- Serve hot with your favorite toppings and enjoy.
Nutrition
Notes
Use glass containers for storage to avoid tomato staining. Refrigerate up to five days or freeze up to three months.
Vegetarian/vegan option: swap the sausage for a plant-based sausage. Adjust dairy and broth choices to suit dietary needs.
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