Sausage Gnocchi Soup

5 from 1 vote

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.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Main Course, Soup

Cuisine: Italian/ American

Keyword: gnocchi soup, sausage gnocchi soup

Servings: servings

Author: Elena Davis

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

US Customary - Metric

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