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This soup came to life one chilly evening when I was craving something cozy but different! Had some leftover kielbasa and a package of gnocchi in the pantry, and the rest just fell into place. My son walked in the door from football practice, took one sniff, and said it smelled like his favorite restaurant. Now it's our go-to comfort meal!
What Makes It Special
The magic's in how those crispy bits of kielbasa mix with the creamy broth. And those little gnocchi pillows? They soak up all that flavor like tiny sponges! My friend Sarah tried it and said the sun-dried tomatoes were the secret weapon adds this amazing rich depth. That Cajun kick at the end keeps you coming back for one more spoonful.
Shopping List
- The Stars:
- Fresh kielbasa
- Potato gnocchi
- Sun-dried tomatoes
- Heavy cream
- Cream cheese
- The Extras:
- Fresh spinach
- Good broth
- Cajun spices
- Fresh parsley
- Nice parmesan
Let's Cook
- Sausage First
- Getting that kielbasa nice and crispy is key! Those browned bits add so much flavor to the broth. Don't rush this step let it get golden all over.
- Building Flavor
- When you whisk in that cream cheese, the broth gets so silky smooth. The sun-dried tomatoes start releasing their flavor it's like liquid gold!
- Final Touch
- Watching those little gnocchi float to the top tells you they're ready. Then that spinach turns bright green and wilts into the soup just perfect!
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Soup Secrets
Want to know what makes this soup extra special? Cut your kielbasa on the diagonal makes more surface area for browning. Start with less Cajun seasoning you can always add more later. And don't skip letting the cream cheese come to room temp first makes it blend so much smoother!
Get Ready
Having everything prepped makes this soup a breeze! Get your cream cheese softening while you brown the kielbasa. Chop those sun-dried tomatoes and measure your spices. I like keeping the spinach ready to go by the stove once those gnocchi float, it's go time!
Mix It Up
Feel free to play with this recipe! Sometimes I'll use hot Italian sausage instead of kielbasa, or swap in kale for the spinach. My friend makes it with tortellini instead of gnocchi says it's amazing. The base recipe's so good, you can really make it your own!
Serving Time
Nothing beats bringing this pot to the table on a cold night! I love serving it with chunks of crusty bread for soaking up that amazing broth. Top each bowl with a sprinkle of parmesan and fresh parsley makes it look so pretty. Everyone always goes back for seconds!
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Pure Comfort
This soup's become our favorite cold-weather meal! It's creamy and filling but doesn't weigh you down. Perfect for busy weeknights or lazy weekends when you want something that tastes like it took hours but comes together in a flash. Plus, it makes the house smell amazing bonus!
Frequently Asked Questions
- → Can I use different sausage?
Yes, any smoked sausage works well. Polish sausage or andouille make good substitutes.
- → Why does the soup thicken?
The starch from the gnocchi and the cream cheese continue to thicken the soup as it sits.
- → Can I make this less spicy?
Reduce or omit the red pepper flakes and adjust Cajun seasoning to taste.
- → Can I freeze this soup?
Not recommended due to dairy content and gnocchi texture. Best enjoyed fresh or within a few days.