This Creamy Sausage Gnocchi Soup is the kind of dinner you want when the weather cools down and you need something warm, hearty, & easy. It’s made with Italian sausage, tender potato gnocchi, carrots, celery, fresh spinach, Parmesan, and a rich, creamy broth and it comes together in about 30 minutes. Everything cooks in one pot, there aren’t a million ingredients, and you don’t need to spend all afternoon making soup. It’s simple enough for a weeknight but cozy for any night of the week!
Ingredients You’ll Need for this Creamy Sausage Gnocchi Soup:
- Italian sausage: Mild or hot Italian sausage both work well here. Use whichever your family prefers.
- Onion, carrots, and celery: This combination creates the flavorful base for the soup. Cooking the vegetables in the rendered sausage fat gives them even more flavor.
- Garlic: Fresh minced garlic is my first choice, but garlic powder works when that’s what you have.
- Italian seasoning: An easy way to add plenty of herb flavor without pulling five different jars out of the cabinet.
- Salt and black pepper: Start with the amounts listed and adjust at the end. Sausage, broth, and Parmesan can all be salty, so it’s better to add more later. We use Redmond sea salt, it’s our favorite and we use it in everything! You can use the code daddioskitchen for 15% off.
- Tomato paste: This is completely optional. It adds a little tomato flavor and depth, but I personally prefer this soup without it!
- Chicken broth: This makes up the base of the soup. We love homemade or we’ll use Kettle + Fire if we do storebought!
- Potato gnocchi: One 16-ounce package makes this soup incredibly hearty with very little work. You could substitute with tortellini if you prefer.
- Heavy cream: This gives the broth its rich, creamy consistency. You can use half-and-half to make it a little lighter.
- Spinach or baby kale: Either works well and adds some greens without overpowering the soup.
- Parmesan: Freshly grated Parmesan melts right into the broth for even more flavor.
- Red pepper flakes: Optional, but a pinch is great if you want a little extra heat.
Do You Have to Cook Gnocchi Before Adding It to Soup?
Nope and that’s one of the reasons this recipe is so easy. The gnocchi cooks directly in the broth. There’s no need to boil another pot of water or cook it separately. Just add the gnocchi once the broth is simmering and follow the cooking time listed on the package. Most shelf-stable potato gnocchi only take a few minutes.
What to Serve With Sausage Gnocchi Soup:
Honestly, you don’t need much. Between the sausage, gnocchi, spinach, and creamy broth, this is already a hearty meal. But a big loaf of crusty bread is hard to beat! Garlic bread, sourdough, or a simple side salad would also pair well with it. And definitely put some extra Parmesan on the table.
How to Store Leftover Gnocchi Soup:
Allow leftover soup to cool before transferring it to an airtight container. Store it in the refrigerator and gently reheat it on the stovetop or in the microwave. One thing to keep in mind is that gnocchi will continue absorbing some of the broth as the soup sits. That means your leftovers will probably be thicker the next day. Simply add a splash of chicken broth or cream while reheating until the soup reaches the consistency you like.
Frequently Asked Questions:
Can I make sausage gnocchi soup spicy?
Absolutely. Use hot Italian sausage, add red pepper flakes, or do both if you like more heat.
Can I leave out the tomato paste?
Yes. The tomato paste is completely optional. Leaving it out gives you a lighter-colored, more traditional creamy broth, which is actually how I prefer this recipe.
Why did my gnocchi soup get thick overnight?
The gnocchi continues absorbing liquid while the soup sits in the refrigerator. Add a little chicken broth or cream when reheating to loosen the soup back up.
Can I make this soup ahead of time?
You can, although gnocchi is best shortly after it’s cooked. If you’re intentionally preparing the soup ahead, you can make the sausage and broth portion first and add the gnocchi and heavy cream when you’re ready to serve.
If you love this, you may also love:
Creamy Sausage Gnocchi Soup
Ingredients
- 1 lb Italian sausage mild or hot
- 1 tbsp olive oil or butter if needed
- 1 small yellow onion diced
- 3-4 carrots peeled & chopped
- 3-4 celery stalks chopped
- 2 cloves garlic minced (or ½ teaspoon garlic powder)
- 1 tsp Italian seasoning
- ½ tsp sea salt plus more to taste
- ½ tsp black pepper
- 1 tbsp tomato paste optional, I prefer without!
- 4-5 cups chicken broth
- 1 16-ounce package potato gnocchi
- 1 cup heavy cream
- 2 cups fresh spinach or baby kale chopped
- ½ cup grated Parmesan
- Pinch of red pepper flakes optional
Instructions
- Heat a large pot over medium heat. Add the Italian sausage and cook, breaking it into smaller pieces as it browns, until cooked through. If the sausage is particularly lean, add a tablespoon of olive oil or butter as needed. Once cooked through, remove the sausage and set it aside in a bowl.
- Add the diced onion, chopped carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic, Italian seasoning, salt, black pepper, and tomato paste, if using. Cook for about 1 minute, until fragrant. Add the sausage back in.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- Add the gnocchi and simmer according to the package directions, usually about 2–4 minutes, until tender.
- Reduce the heat to low and stir in the heavy cream. Heat gently without bringing the soup to a hard boil.
- Stir in the spinach and Parmesan. Cook for another 1–2 minutes, until the spinach has wilted and the Parmesan has melted into the broth.
- Taste and adjust the salt and pepper as needed.
- Ladle into bowls and serve warm with additional Parmesan and red pepper flakes, if desired.
Notes
