Creamy Italian Sausage Gnocchi Soup is a comforting bowl packed with tender gnocchi, savory Italian sausage, and a rich, creamy broth that feels like a warm hug on a chilly day. The combination of hearty sausage, soft potato dumplings, and a hint of herbs makes every spoonful satisfying and full of flavor.
I love making this soup when I want something filling but still easy to prepare. The sausage adds a nice spicy kick, and the gnocchi soaks up the creamy broth perfectly. It’s one of those recipes that’s simple but feels special, especially when shared with family or friends.
My favorite way to serve this is with a sprinkle of Parmesan cheese on top and a slice of crusty bread on the side for dipping. It turns an ordinary dinner into a cozy meal that everyone at the table enjoys. If you haven’t tried soup with gnocchi before, this is a great place to start—soft, pillowy, and just right with that rich, creamy sauce.
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Key Ingredients & Substitutions
Italian Sausage: This gives the soup its bold, meaty flavor. You can choose mild or spicy based on your heat preference. For a lighter version, try turkey or chicken sausage.
Gnocchi: Soft potato gnocchi add a pillowy texture that soaks up the creamy broth. If gnocchi isn’t available, small pasta like orecchiette or tortellini work well too.
Heavy Cream: It makes the soup rich and smooth. For a lighter option, use half-and-half or coconut milk, but the flavor will be less creamy.
Spinach: Adds freshness and color. You can swap it for kale or Swiss chard if you like a heartier green.
Diced Tomatoes: They add a subtle tang and balance the creaminess. If you prefer, use fire-roasted tomatoes for more depth.
How Do I Cook the Sausage Without Making It Dry or Tough?
Cooking sausage right is key to great flavor and texture. Here’s what helps:
- Heat the pan first, then add olive oil and sausage, breaking it into small pieces with a spoon.
- Cook over medium heat and stir often to brown evenly but not burn.
- Finish when browned and no longer pink, about 5-7 minutes.
- Don’t overcook; it will keep cooking a bit once broth is added.
This way the sausage stays juicy and adds a nice punch to the soup.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning sausage and simmering the soup in one pan.
- Wooden spoon or spatula – great to stir and break up the sausage without scratching your pot.
- Measuring cups and spoons – keep your seasoning and liquids balanced for the best flavor.
- Chef’s knife and cutting board – handy for chopping onion, garlic, and spinach quickly and safely.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground turkey or chicken sausage for a leaner option that still tastes great.
- Add sliced mushrooms with the onions for some extra earthiness and texture.
- Use kale instead of spinach if you want a more robust green that holds up well in soup.
- Mix in a pinch of crushed red pepper flakes if you love a bit more heat in your soup.
Creamy Italian Sausage Gnocchi Soup
Ingredients You’ll Need:
- 1 lb Italian sausage (mild or spicy), casing removed
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon red pepper flakes (optional, for heat)
- 1 (14.5 oz) can diced tomatoes, with juice
- 4 cups chicken broth
- 1 (16 oz) package potato gnocchi (fresh or frozen)
- 2 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This soup takes about 30 minutes from start to finish. It includes around 10 minutes of prep time, like chopping vegetables and opening cans, and about 20 minutes of cooking, including browning the sausage, simmering the broth, cooking gnocchi, and adding the finishing touches.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it up with a spoon. Cook for about 5-7 minutes until it’s browned and cooked through.
2. Sauté the Onion and Garlic:
Add the finely chopped onion and minced garlic to the pot. Stir and cook for 3-4 minutes until the onion turns translucent and smells fragrant.
3. Add Seasonings:
Mix in the dried Italian seasoning and red pepper flakes (if using). Cook everything together for another minute to bring out the flavors.
4. Add Tomatoes and Broth:
Pour in the diced tomatoes with their juices and the chicken broth. Stir well and bring the mixture to a gentle simmer.
5. Cook the Gnocchi:
Add the potato gnocchi to the simmering broth. Cook according to package instructions, typically 3-4 minutes, until the gnocchi float to the top and become tender.
6. Add Spinach:
Stir in the chopped fresh spinach and cook for 2 minutes until it wilts.
7. Finish with Cream:
Lower the heat and stir in the heavy cream. Heat gently without boiling, just until everything is combined and warm. Season with salt and freshly ground black pepper to taste.
8. Serve and Garnish:
Ladle the soup into bowls. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese. Serve hot, ideally with some crusty bread for dipping. Enjoy your cozy, creamy Italian sausage gnocchi soup!
Can I Use Frozen Gnocchi for This Soup?
Yes! Frozen gnocchi works perfectly. Just add it straight to the simmering broth and cook according to the package instructions, usually about 3-4 minutes until they float and are tender.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to step 7, then cool and store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving, adding a splash of broth or cream if it’s too thick.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly. The gnocchi may absorb more liquid, so add broth or cream as needed.
Can I Substitute the Spinach with Another Green?
Definitely! Kale, Swiss chard, or even baby arugula are great alternatives. Just add them at the same step and cook until wilted to keep that fresh, vibrant flavor.
