Sausage Gnocchi Soup
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This Sausage Gnocchi Soup is a creamy Italian soup made with mild Italian sausage, tender potato gnocchi, spinach, and Parmigiano Reggiano. The sausage is deeply browned and simmered with vegetables, tomato paste, and a silky cream broth for rich flavor in every spoonful.
If you love this recipe, you should try my Creamy Gnocchi Soup (Better than Olive Garden!) and Gnocchi Alla Sorrentina (Baked Gnocchi).
Quick Look: Sausage Gnocchi Soup
- Prep: 10 minutes
- Cook: 25 minutes
- Total: 35 minutes, plus optional resting time
- Serves: 6-8
- Method: One pot, stovetop
- Flavor: Savory, creamy, cheesy, garlicky, comforting
- Texture: Pillowy gnocchi, tender vegetables, browned sausage, silky thick broth
- Best For: Fall and winter dinners, busy weeknights, Sunday supper, cozy family meals
Why You’ll Love This One Pot Soup
This Creamy Sausage Gnocchi Soup is the kind of cozy one-pot dinner you’ll crave as soon as the weather cools down. Savory Italian sausage, pillowy potato gnocchi, tender vegetables, spinach, and Parmigiano come together in the most luscious creamy broth.
My simple secret is to brown the sausage really well and let the finished soup rest for a few minutes; the broth becomes thick, silky, and absolutely irresistible. It’s simple enough for a weeknight but tastes like you spent all afternoon making it.
Try my Taco Soup Recipe (One Pot!), Lasagna Soup Recipe, and Tuscan White Bean Soup next time.
Made With Amore,
Table of Contents
Simple Ingredients
This soup comes together with everyday ingredients that build layers of flavor as they cook together in one pot.
- Italian Sausage: Mild Italian pork sausage gives the soup its savory foundation. You can use bulk sausage or remove the casings from links.
- Potato Gnocchi: Tender, pillowy gnocchi make the soup hearty and filling. Make them yourself or buy them! Shelf-stable or refrigerated gnocchi both work.
- Tomato Paste: Adds concentrated tomato flavor and depth to the creamy broth.
- Heavy Cream: Creates the rich, silky texture that brings the soup together.
- Parmigiano Reggiano: Freshly grated cheese adds salty flavor and extra richness.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Spicy Sausage: Use hot Italian sausage instead of mild, or add extra crushed red pepper flakes for more heat. If you love Italian sausage, try my Italian Sausage Lentil Soup.
- Greens & Vegetables: Swap the spinach for chopped kale or Swiss chard. You can also add extra vegetables like mushrooms, zucchini, or celery. Add a few extra minutes of cooking time for sturdier vegetables. Make sure to try my Mushroom Barley Soup next!
- Half-and-Half: Use half-and-half instead of heavy cream for a lighter broth.
- Gluten-Free: Use gluten-free gnocchi and a 1:1 gluten-free flour suitable for thickening.
How to Make Sausage Gnocchi Soup
This sausage gnocchi soup comes together in one pot with deeply browned sausage, tender gnocchi, and a creamy Parmigiano broth. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Heat the olive oil in a large soup pot over medium-high heat. Add the sausage and cook for 5-7 minutes, breaking it into bite-sized chunks as it cooks. Let the sausage sit against the hot pot for a minute or two between stirring so it develops some deep golden-brown edges. Do not drain unless there is an excessive amount of fat. Add the onion and carrots directly to the sausage. Cook over medium heat for 4-5 minutes, stirring occasionally, until the onion is soft and the carrots begin to become tender.
- Add the tomato paste and cook for 1-2 minutes, stirring it into the sausage and vegetables until it darkens slightly. Add the garlic, Italian seasoning, and red pepper flakes. Cook for about 30 seconds, just until fragrant. Sprinkle the flour evenly over the sausage mixture. Stir well and cook for 1 minute. This removes the raw flour taste and creates the base for the creamy broth.
- Slowly pour in the chicken broth while stirring and scraping the bottom of the pot to release all those flavorful browned bits. Bring to a gentle simmer.
- Add the gnocchi and stir well. Simmer gently according to package directions, generally 3-5 minutes, or until the gnocchi are tender and begin floating to the surface. Reduce the heat to low. Stir in the heavy cream and simmer gently for 2-3 minutes. Do not let the soup rapidly boil once the cream has been added.
- Check the consistency and if you like more ‘soupy’ add more broth. Add the spinach and stir until just wilted. Remove the pot from the heat.
- Gradually stir in the freshly grated Parmigiano Reggiano until melted into the broth. Taste and season with salt and black pepper as needed. Let it rest. For my favorite texture, cover the pot and let the soup rest off the heat for 10-15 minutes before serving.
Sausage Gnocchi Soup FAQs
You can make the soup several hours ahead, but keep in mind that gnocchi continue absorbing liquid as they sit. Store in an airtight container for up to 3 days. To reheat, warm gently on the stovetop over medium-low heat. Add a splash of chicken broth or cream to loosen the soup since it will become considerably thicker after refrigeration. I don’t recommend freezing the fully assembled soup. Cream-based soups can separate and gnocchi can become overly soft after freezing and thawing.
Yes. There’s no need to boil the gnocchi separately for this recipe. Cooking them directly in the broth saves a pot and allows some of their starch to contribute to the creamy texture.
Cook the gnocchi gently according to the package directions and avoid boiling the soup aggressively. Serving the soup soon after it rests also helps keep the gnocchi tender without becoming overly soft.
Serving Suggestions
Serve this sausage gnocchi soup warm with plenty of freshly grated Parmigiano Reggiano and Crusty Bread for dipping. I especially love it with a fresh salad like my Fall Harvest Salad or La Scala Chopped Salad . For more side dishes to serve alongside the meal, try my Roasted Green Beans with Garlic and Lemon or Parmesan Roasted Broccoli
My Pro Tips
Recipe Tips
- Brown the sausage well. Let it develop golden, caramelized edges before adding the vegetables. Those browned bits create the savory base of the entire soup.
- Cook the tomato paste. Let it cook for 1–2 minutes until it darkens slightly for a deeper, richer flavor.
- Cook the flour for a minute. This removes the raw flour taste and helps create a smooth, creamy broth.
- Don’t overcook the gnocchi. They cook quickly and should stay soft and pillowy, not mushy.
- Let the soup rest. Cover for 10–15 minutes before serving. The gnocchi continue releasing starch and absorbing broth, making the soup naturally thicker and silkier.
More Soup Recipes You’ll Love
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Sausage Gnocchi Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound mild Italian sausage, casings removed if using links
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced small
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ¼-½ teaspoon crushed red pepper flakes, optional
- 3-4 cups low-sodium chicken broth, adjust based on consistency preference
- 2 cups heavy cream
- 1 pound potato gnocchi
- 2 cups packed fresh baby spinach, roughly chopped if desired
- 1 cup freshly grated Parmigiano Reggiano, plus more for serving
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
Instructions
- Brown the sausage. Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the sausage and cook for 5-7 minutes, breaking it into bite-sized chunks as it cooks. Let the sausage sit against the hot pot for a minute or two between stirring so it develops some deep golden-brown edges. Do not drain unless there is an excessive amount of fat.
- Cook the vegetables. Add the onion and carrots directly to the sausage. Cook over medium heat for 4-5 minutes, stirring occasionally, until the onion is soft and the carrots begin to become tender.
- Build the flavor base. Add the tomato paste and cook for 1-2 minutes, stirring it into the sausage and vegetables until it darkens slightly. Add the garlic, Italian seasoning, and red pepper flakes. Cook for about 30 seconds, just until fragrant.
- Add the flour. Sprinkle the flour evenly over the sausage mixture. Stir well and cook for 1 minute. This removes the raw flour taste and creates the base for the creamy broth.
- Add the broth. Slowly pour in the chicken broth while stirring and scraping the bottom of the pot to release all those flavorful browned bits. Bring to a gentle simmer.
- Cook the gnocchi. Add the gnocchi and stir well. Simmer gently according to package directions, generally 3-5 minutes, or until the gnocchi are tender and begin floating to the surface. Avoid a hard boil.
- Make it creamy. Reduce the heat to low. Stir in the heavy cream and simmer gently for 2-3 minutes. Do not let the soup rapidly boil once the cream has been added. Check the consistency and if you like more ‘soupy’ add more broth.
- Finish with spinach and Parmigiano. Add the spinach and stir until just wilted. Remove the pot from the heat. Gradually stir in the freshly grated Parmigiano Reggiano until melted into the broth. Taste and season with salt and black pepper as needed.
- Let it rest. For my favorite texture, cover the pot and let the soup rest off the heat for 10-15 minutes before serving. The gnocchi release a little starch as they sit, the broth thickens beautifully, and all those Italian flavors have time to come together.
- Serve. Ladle into bowls and finish with freshly grated Parmigiano Reggiano and black pepper. Serve warm with crusty Italian bread.
Notes
- Brown the sausage well. Let it develop golden, caramelized edges before adding the vegetables. Those browned bits create the savory base of the entire soup.
- Cook the tomato paste. Let it cook for 1–2 minutes until it darkens slightly for a deeper, richer flavor.
- Cook the flour for a minute. This removes the raw flour taste and helps create a smooth, creamy broth.
- Don’t overcook the gnocchi. They cook quickly and should stay soft and pillowy, not mushy.
- Let the soup rest. Cover for 10–15 minutes before serving. The gnocchi continue releasing starch and absorbing broth, making the soup naturally thicker and silkier.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The sausage adds so much flavor to the broth, and the gnocchi makes the soup hearty. Love it!