Delish Sausage Gnocchi Soup Recipes

This is the cozy, creamy, throw-it-in-a-pot weeknight situation you make when the pantry is a little random and everyone’s hangry. It’s a sausage gnocchi soup that tastes like Italian grandma energy meets I-had-20-minutes energy. Pillowy gnocchi, spicy-sweet sausage, wilted greens, and a silky broth finished with a splash of cream and a fistful of Parm. Warm, hearty, and one pot. Fewer dishes = my love language.

My husband calls this “the soup that fixes the day,” which is… dramatic, but not wrong. We’ve eaten it on soccer practice nights, snow days, and that one time I forgot about dinner until 6:07 PM and the kids were circling like tiny wolves. Every time, I toss in an extra handful of spinach to feel balanced, and he pretends not to see me sneak the parmesan rind in like a witch. This soup quietly became our thing—big pot, big bowls, and bread you tear with your actual hands because knives are for people who have it together.

How to Make It

Grab your biggest pot, because this one likes space. Brown a pound of Italian sausage until it’s deeply caramelized—like, don’t rush it. The brown bits stuck to the bottom? Flavor confetti. Scoot the sausage to a bowl and use that fat (or a glug of olive oil if it’s stingy) to soften diced onion, carrot, and celery. Garlic goes in last so it doesn’t burn and get bossy.

If you’ve got a splash of white wine, pour it in and scrape up everything stuck to the pot; if not, a little broth works too. Tomato paste—just a spoonful—gets toasted for a minute to wake it up. Now add broth, a bay leaf, Italian seasoning, and the sausage back in. Simmer 10 minutes so the veggies and sausage have a little meet-cute.

Toss in the gnocchi and cook until they bob to the top like happy little dumplings. Turn the heat way down, stir in cream, a snowstorm of Parmesan, and a couple handfuls of spinach or kale. Taste. Hit it with salt, lots of black pepper, and a squeeze of lemon if you’re that person (I am). Eat immediately with bread, because obviously.

✔Ingredient Notes

– Italian sausage: Sweet, hot, or a mix. Brown it hard—color equals flavor. Turkey sausage works, but add a drizzle of oil so it doesn’t dry out.
– Gnocchi: Shelf-stable, fresh, or frozen all behave. Don’t overcook; once they float, they’re ready. Gluten-free gnocchi can get soft—simmer gently.
– Aromatics (onion, carrot, celery): The cozy base. Dice small so they soften quickly and nobody gets a giant carrot cube surprise.
– Garlic + tomato paste: The depth duo. Toast the paste for 30–60 seconds until brick red and fragrant. If it smells burnt, you went too long—add broth fast.
– Chicken broth: Low-sodium so you control the salt. A parm rind tossed in while simmering? Ridiculously good.
– Heavy cream: Makes it silky. Half-and-half works in a pinch; simmer gently so it doesn’t split. Coconut milk if dairy-free (different vibe, still tasty).
– Greens: Spinach melts in; kale holds some bite. Chop stems off kale unless you like a little chew.
– Parmesan: The salty finish. Grate your own if you can—bagged shreds don’t melt as luxuriously.
– Lemon: A tiny squeeze at the end wakes the whole pot up. Don’t skip if the soup tastes flat.

✔Recipe Steps

1. Heat a large pot over medium-high, brown 1 lb Italian sausage; transfer to a bowl.
2. Sauté 1 diced onion, 2 diced carrots, and 2 diced celery ribs in the drippings 5–6 minutes; add 4 minced garlic cloves for 30 seconds.
3. Stir in 1 tablespoon tomato paste; cook 1 minute, then deglaze with 1/4 cup white wine or broth.
4. Pour in 6 cups low-sodium chicken broth, add 1 bay leaf and 1 teaspoon Italian seasoning; return sausage and simmer 10 minutes.
5. Add 16–18 oz gnocchi; cook 2–3 minutes until they float.
6. Reduce heat to low; stir in 1/2 cup heavy cream, 2 cups chopped spinach or kale, and 1/2 cup grated Parmesan; season with salt, pepper, and a squeeze of lemon.

What to Serve It With

– Warm, crusty bread or garlic knots (team dip-everything).
– A simple green salad with a zingy vinaigrette to cut the creaminess.
– Roasted broccoli or Brussels with lemon and chili flakes.
– If you’re extra: a little antipasto plate—olives, marinated peppers, prosciutto.

✔Tips & Mistakes

– Brown the sausage well. Pale sausage = bland soup.
– Don’t overboil after adding cream. Gentle heat keeps it silky.
– Add gnocchi near the end. The longer they sit in hot broth, the softer they get.
– Taste for salt at the end—Parmesan adds salt, so wait before going heavy.
– If the soup’s too thick, splash in more broth. Too thin? Simmer 5 minutes uncovered.

✔Storage Tips

Leftovers go in an airtight container in the fridge for 3–4 days. Gnocchi will keep soaking up broth, so expect a thicker, almost-stew situation tomorrow (which I love). Reheat gently on the stove with a little extra broth or water. You can absolutely eat it cold from the container—I have, no regrets—but it’s peak cozy when warm. Freezing isn’t ideal because gnocchi gets mushy; if you must freeze, do it before adding the gnocchi and cream, then add those fresh when reheating.

✔Variations and Substitutions

– Swap sausage: Chicken or turkey sausage works; for vegetarian, use plant-based sausage or white beans.
– Dairy tweaks: Half-and-half instead of cream; coconut milk for dairy-free. Add a tiny cornstarch slurry if you want it thicker.
– Greens: Kale, chard, or even shredded cabbage in a pinch.
– Flavor boosts: Fennel seed with sausage, a pinch of red pepper flakes, or sun-dried tomatoes chopped fine.
– Broth base: Mix chicken and a splash of beef broth for extra savory depth.
– Gluten-free: Use GF gnocchi and double-check your sausage and broth labels.
– No wine? Skip it. A squeeze of lemon at the end still brings brightness.
– Low-carb-ish: Swap gnocchi for cauliflower florets or diced zucchini, added in the last 5–7 minutes.

Frequently Asked Questions

Delish Sausage Gnocchi Soup Recipes

Creamy, cozy sausage gnocchi soup loaded with savory Italian sausage, tender potato gnocchi, tomatoes, and fresh spinach—on the table in about 40 minutes.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 1 pound Italian sausage casings removed
• ▢ 1 cup yellow onion, diced
• ▢ 0.75 cup carrots, diced
• ▢ 0.75 cup celery, diced
• ▢ 4 clove garlic, minced
• ▢ 1.5 teaspoon Italian seasoning
• ▢ 0.25 teaspoon crushed red pepper flakes optional
• ▢ 6 cup low-sodium chicken broth
• ▢ 14.5 ounce diced tomatoes with juices
• ▢ 16 ounce potato gnocchi shelf-stable or refrigerated
• ▢ 1 cup heavy cream
• ▢ 4 cup baby spinach roughly chopped if large
• ▢ 1 teaspoon kosher salt plus more to taste
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 0.5 cup Parmesan cheese, grated for serving

Instructions

Preparation Steps

• Warm the olive oil in a large pot over medium heat. Add the sausage and cook, breaking it into crumbles, until browned and cooked through, 5 to 7 minutes. Drain excess fat if needed.
• Stir in the onion, carrots, and celery. Cook until softened, about 5 minutes. Add the garlic, Italian seasoning, and red pepper flakes; cook until fragrant, 30 seconds.
• Pour in the chicken broth and diced tomatoes with their juices. Bring to a boil, then reduce heat and simmer for 10 minutes to meld flavors.
• Add the gnocchi and cook at a gentle simmer, stirring occasionally, until the gnocchi float and are tender, 3 to 4 minutes.
• Reduce heat to low. Stir in the heavy cream and spinach and cook just until the spinach wilts, 1 to 2 minutes. Season with salt and black pepper to taste.
• Ladle into bowls and top with grated Parmesan. Serve hot.

Notes

For a lighter soup, swap half-and-half for heavy cream. Use hot or sweet Italian sausage based on your heat preference, and add more broth to thin the soup if it thickens on standing.