Knoephla soup is a favorite of mine. I’ve never met anyone who didn’t love it, I have however met a fair amount of people who don’t know what knoephla is. I love to put a twist on the classic knoephla recipe and add sausage to the soup for some extra protein and it makes heartier yet.
Crockpot Sausage Knoephla Soup
A yummy twist on a classic knoephla soup recipe – this creamy soup is sure to be a hit!
Ingredients
Soup
- 3 small potatoes, peeled and diced
- 1/2 cup carrots, diced in small pieces
- 1/2 medium onion
- 1 TBSP minced garlic
- 1 stalk celery
- 4 cups chicken broth
- 1 ring sausage (1 lb)
- 1/2 cup heavy cream
- 1/2 tsp black pepper
- 1 tsp dried parsley
Knoephla
- 2 cups flour
- 1 large egg
- 3/4 cup milk
Instructions
- Peel potatoes and dice into bite size pieces. Dice up your carrots into small pieces. If your soup will be in the crockpot for a longer time, bigger pieces are better so the potatoes and carrots don't cook down and fall apart. If you have less time, or will be cooking on the stove – smaller pieces cook through faster. Add potatoes and carrots to crock pot.
- Dice onion and celery, mince garlic. I use white or yellow onion and the minced garlic that comes in a jar for simplicity. Add to crock pot.
- Pour in chicken broth. Remove casing from the sausage and cut into bite size pieces. I use a fork and slide one tine under the casing and pull up to slice the casing, then peel it off. Dice into bite size pieces. Add to crock pot.
- Fill a saucepan with a few inches of water and bring to boil.
- Make the knoephla dough. Use a spoon to stir ingredients together. Once the dough comes together, turn it out onto a floured surface and knead until incorporated. Add a little flour if the dough is really sticky.
- Once the dough is mixed thoroughly, spread it out until it is about 1/4 inch thick. Use a pizza cutter to slice the dough into small squares.
- Place knoephlas in boiling water – once the knoephlas expand and float to the top they are done. Remove them from the water and place in a bowl.
- You can add the knoephlas to the crock pot now if you like them really soft and tender. If you like them more chewy, add them later (cover and set aside) – about twenty minutes before serving.
- Add pepper and parsley and any other seasoning you would like.
- Set the crock pot to low and let cook for about 3 hours or until the potatoes and carrots are done. If you are cooking this on the stove, bring pot of soup to a boil, reduce heat and simmer until potatoes and carrots are done.
- Add heavy cream right before serving to avoid curdling while the soup cooks. Enjoy!
Notes
This recipe can be cooked on the stove rather than the crockpot. Follow recipe as it is for a crockpot, but add your ingredients to a large kettle or stockpot instead. Bring the broth to a boil to cook the potatoes and carrots, switch to low heat and add cooked knoephlas and sausage. Once knoephlas are as tender as you like, remove from heat and add the cream.
Cheddar sausage is really good in this soup too!
Add some water or extra chicken broth if your soup needs additional liquid.
2 responses to “Crockpot Sausage Knoephla Soup”
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Love this ‘Sausage Knoephla Soup’ recipe! Mixed up the soup and knoephla when I had a few minutes this morning. Cooked on low in the crock pot and we ate at a time that was convenient for us. For an extra zing, I used green chili/jalapeno/cheddar smoked sausage. The knoephlas were nice and soft. A perfect recipe – 5 stars.-
That’s great to hear! I’m glad you enjoyed it!
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