Lemony Gnocchi Soup with Chicken Sausage

Name: Lemony Gnocchi Soup with Chicken Sausage
Prep time: 20
Cook time: 20
Total time: 40
Yield: 1
Ingredients: olive oil; package The Sausage Project Italian Herb Chicken Sausage, casings removed and hand-crumbled; small yellow onion, finely diced; celery stalks, diced; garlic cloves, minced; chicken stock or bone broth; kosher salt; Freshly ground black pepper, to taste; 16-ounce package shelf-stable potato gnocchi; large eggs, at room temperature; lemon, zested; fresh lemon juice; chopped fresh dill; Lemon slices, for serving

Prep Time: 20 min | Cook Time: 20 min | Servings: 1

Dinner

Italian Herb

They often say soup tastes like a big warm hug in a bowl. With avgolemono, that’s certainly true—but it also feels like a serious understatement. Silky, tangy, and deeply comforting, the Greek classic is the inspiration behind our Lemony Gnocchi Soup with Chicken Sausage. Think of it as a big hug from a Greek grandmother. And nobody hugs quite like a Greek grandmother.

Our take packs a stealthy protein punch thanks to Italian Herb Chicken Sausage and strategically deployed eggs, which give the lemony broth its signature silky texture. Fennel, basil, and Calabrian chili from the sausage mingle with celery, dill, and onion, while pillowy gnocchi make every spoonful even more satisfying. It’s bright, savory, comforting, and ready in about 40 minutes.

See Recipe

A lemony bowl of Avgolemono with gnocchi and chicken sausage.

A spoon dipping into a lemony bowl of Avgolemono with gnocchi and chicken sausage. — Screenshot

SERVING MULTIPLIER:

Ingredients

1 tablespoon olive oil

1 package The Sausage Project Italian Herb Chicken Sausage, casings removed and hand-crumbled

1 small yellow onion, finely diced

3 celery stalks, diced

2 garlic cloves, minced

6 cups chicken stock or bone broth

½ teaspoon kosher salt

Freshly ground black pepper, to taste

1 16-ounce package shelf-stable potato gnocchi

2 large eggs, at room temperature

1 lemon, zested

⅓ cup fresh lemon juice

1 tablespoon chopped fresh dill

Lemon slices, for serving

Instructions

Prep Time: 20 min | Cook Time: 20 min | Servings: 1

Cook the sausage and vegetables: Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the sausage and cook, stirring often, until golden brown, about 6–7 minutes. Add the onion and celery and cook until soft and translucent, about 5–6 minutes. Add the garlic and cook until fragrant, about 1 minute.

Cook the gnocchi: Add the chicken stock, kosher salt, and black pepper and bring to a gentle boil. Add the gnocchi and cook until they float to the top, about 2–3 minutes. Reduce the heat to low. The broth should not be boiling when you add the egg mixture.

Temper the eggs: In a medium bowl, vigorously whisk the eggs until light and frothy. Add the lemon zest, then slowly pour in the lemon juice while continuing to whisk until smooth. While whisking constantly, slowly pour in 1 cup hot broth until fully combined.

Finish the soup: Slowly pour the tempered egg-lemon mixture into the pot, stirring constantly. Cook over low heat, stirring, until the broth thickens slightly and becomes creamy and silky, about 2–3 minutes. Taste and adjust the seasoning with kosher salt, black pepper, or additional lemon juice as desired.

Serve: Ladle the soup into bowls and garnish generously with dill and lemon slices.

tags: Comfort Foods Soups & Stews