This sausage gnocchi soup recipe is the cozy, one-pot dinner I reach for the moment the weather turns cool.
Browned Italian sausage, pillowy potato gnocchi, and a creamy, tomato-kissed broth come together in about 45 minutes.
It is hearty enough to be a full meal and simple enough for any busy weeknight.
Best of all, the gnocchi cooks right in the pot, so there is no extra pasta water to deal with.
If you love sausage soups as much as I do, you will also want to try my Sausage Potato and Kale Soup later in the week.
It has the same warm, comforting spirit with a slightly more rustic feel.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Sausage Gnocchi Soup Recipe
This soup delivers big, savory flavor with very little effort, and it uses ingredients you can find at any grocery store.
The creamy broth, spicy sausage, and soft gnocchi make every spoonful feel like a hug in a bowl.
- One pot: Everything cooks in a single Dutch oven, so cleanup is quick.
- Ready in 45 minutes: It is faster than waiting on takeout.
- No pasta boiling: The gnocchi simmers directly in the soup and releases a little starch that thickens the broth.
- Big flavor: Italian sausage seasons the whole pot with fennel, garlic, and spice.
- Family friendly: The mild, creamy broth is a hit with kids, and adults can add heat at the table.
- Easy to customize: Swap the greens, change the sausage, or add extra veggies without losing what makes it great.
You might also enjoy: Sausage Tortellini Soup
Ingredients
This ingredient list follows the classic version of creamy Italian sausage and gnocchi soup that you will find on most popular recipe sites.
Everything is easy to find, and the soup comes together fast, so measure and prep before you turn on the stove.
- 1 pound Italian sausage, mild or hot, casings removed
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 celery ribs, diced
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 package (16 ounces) shelf-stable potato gnocchi
- 1 cup heavy cream
- 3 packed cups baby spinach
- 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
Gnocchi is the star of this recipe, and it pairs with all kinds of cozy flavors.
I even use it in my chicken gnocchi soup when I want a lighter, poultry-based version.
Kitchen Equipment Needed
You do not need anything fancy to make this soup. A sturdy pot and a sharp knife do most of the work.
- Large Dutch oven or heavy-bottomed soup pot (5 to 6 quarts)
- Sharp chef’s knife and cutting board
- Wooden spoon or sturdy spatula for breaking up the sausage
- Measuring cups and measuring spoons
- Microplane grater for fresh Parmesan
- Ladle for serving
- Airtight glass storage containers for leftovers
Read Also: Italian Sausage Soup Recipe
Recommended Products for This Recipe
These are the tools and ingredients I personally rely on when I make this soup, and I think they make a real difference in the final bowl.
None of them are required, but each one solves a common problem in this recipe.
1. Enameled Cast Iron Dutch Oven
A heavy Dutch oven holds steady heat, which means the sausage browns evenly and the soup never scorches on the bottom.
The enamel interior is also easy to clean, even after a creamy soup. It is an investment that you will use for years.
2. Victorinox Fibrox Pro Chef’s Knife
This soup has a lot of dicing, and a sharp knife makes the prep feel effortless.
This knife is lightweight, comfortable, and stays sharp with regular honing. It makes the carrots, celery, and onion fast work.
3. Microplane Premium Classic Zester and Grater
Freshly grated Parmesan melts into the broth far better than pre-shredded cheese, which often contains anti-caking starch.
A Microplane turns a hard wedge into fluffy, melt-in-your-mouth shavings in seconds. I also use it for garnish at the table.
4. Parmigiano-Reggiano Wedge
A true Parmigiano-Reggiano has a nutty, salty depth that elevates the whole pot.
If your wedge has a rind, toss it into the broth while the soup simmers for extra savory flavor. Just remove it before serving.
If you enjoy the cheesy, savory flavor of Parmesan in a soup, my Parmesan Italian Sausage Soup takes it even further.
Step-by-Step Instructions: How to Make Sausage Gnocchi Soup
1. Prep Your Ingredients
- Dice the onion, carrots, and celery into small, even pieces about 1/4 inch wide so they soften at the same rate.
- Mince the garlic and set it aside in a small bowl so it is ready when you need it.
- Grate the Parmigiano-Reggiano and measure out the baby spinach.
- Measure the flour, Italian seasoning, red pepper flakes, salt, and pepper into small bowls.
- Open the can of diced tomatoes, but do not drain it. The juices add flavor and body to the broth.
2. Brown the Italian Sausage
- Set your Dutch oven over medium-high heat and let it warm for about 1 minute.
- Add the Italian sausage, removing it from the casings first if needed.
- Use a wooden spoon to break the sausage into small crumbles as it cooks.
- Cook for 6 to 8 minutes, stirring often, until the sausage is browned with no pink remaining.
- Spoon off all but about 1 tablespoon of the fat from the pot. Leaving a little behind adds flavor to the vegetables.
3. Sauté the Vegetables
- Reduce the heat to medium and add the 2 tablespoons of butter to the pot.
- Stir in the diced onion, carrots, and celery.
- Cook for 5 to 6 minutes, stirring often, until the onion turns soft and translucent.
- Scrape up any browned bits from the bottom of the pot as the vegetables release moisture. Those bits are packed with flavor.
4. Add the Garlic, Seasonings, and Flour
- Add the minced garlic, Italian seasoning, and red pepper flakes if you are using them.
- Stir constantly for about 1 minute, just until the garlic smells fragrant. Do not let it brown or it will taste bitter.
- Sprinkle the flour over the sausage and vegetables.
- Stir for 1 full minute to cook off the raw flour taste. This step creates a light roux that will help the soup turn creamy.
5. Build the Broth
- Pour in the chicken broth slowly, about 1 cup at a time, stirring well after each addition so the flour dissolves with no lumps.
- Add the undrained diced tomatoes and the kosher salt and black pepper.
- Raise the heat to medium-high and bring the soup to a gentle boil.
- Reduce the heat to medium-low and simmer, uncovered, for 10 minutes. The broth will thicken slightly and the vegetables will turn tender.
6. Cook the Gnocchi
- Add the potato gnocchi straight from the package to the simmering soup. There is no need to boil it first.
- Stir gently so the gnocchi does not stick together.
- Simmer for 3 to 4 minutes, until the gnocchi floats to the surface and feels tender when you taste one.
- Check the package directions, since some brands cook a minute faster or slower.
7. Stir in the Cream and Spinach
- Turn the heat down to low so the cream does not curdle.
- Pour in the heavy cream and stir until the soup looks smooth and creamy.
- Add the baby spinach by the handful and stir until it wilts, which takes about 1 to 2 minutes.
- Stir in the 1/2 cup of grated Parmigiano-Reggiano and let it melt into the broth.
8. Season and Serve
- Taste the soup and add more salt and pepper if it needs it. Remember that the sausage, broth, and Parmesan already contain salt, so season carefully.
- Ladle the hot soup into warm bowls.
- Top each bowl with extra grated Parmesan and a pinch of red pepper flakes if you like some heat.
- Serve right away while the gnocchi is at its softest and the broth is at its creamiest.
Another favorite: Zuppa Toscana
Tips for The Best Sausage Gnocchi Soup
A few small details take this soup from good to unforgettable.
These are the lessons I learned after making it many times.
- Choose your sausage wisely: Hot Italian sausage gives the broth a gentle kick, while mild sausage keeps it family friendly. Either way, the sausage seasons the entire pot.
- Check the sausage temperature: Ground pork is safe once it reaches 160°F, and an instant-read thermometer takes the guesswork out.
- Do not skip the flour: Cooking it for a full minute gives the soup body without making it gluey.
- Add the cream last: Boiling cream can cause it to separate, so keep the heat low once it goes in.
- Use shelf-stable gnocchi: It cooks fast and holds its shape better than fresh gnocchi, which can fall apart in a soup.
- Add a Parmesan rind: Tossing in a rind while the broth simmers adds a savory depth. Remove it before you serve.
- Serve it fresh: Gnocchi keeps absorbing liquid as it sits, so the soup is best eaten right after cooking.
I use this same thinking when I make my creamy sausage and potato soup, because the order you add the dairy really matters.
Serving Suggestions
This soup is rich and filling, so simple sides work best. Something crisp or crusty balances the creamy broth perfectly.
- Garlic bread: Dunk a buttery, toasted slice right into the broth.
- Crusty bread: A warm baguette or ciabatta is great for soaking up every drop.
- Green salad: A crisp salad with a sharp lemon vinaigrette cuts through the cream.
- Caesar salad: The tangy dressing and crunchy romaine make a classic pairing.
- Roasted vegetables: Roasted broccoli or green beans add a fresh, toasty side.
- Sparkling water or iced tea: A light drink keeps the meal from feeling too heavy.
You might also enjoy: Air Fryer Garlic Bread
Variations of Sausage Gnocchi Soup
This recipe is flexible, so you can adjust it to match what is in your fridge or what your family likes best.
Here are my favorite ways to switch it up.
- Chicken sausage: Use Italian chicken sausage for a leaner soup with the same Italian flavor.
- Kale instead of spinach: Stir in chopped kale and simmer for 3 to 4 minutes so it turns tender.
- Tortellini swap: Replace the gnocchi with cheese tortellini and cook for the time listed on the package.
- Extra spicy: Use hot Italian sausage and double the red pepper flakes.
- Lighter version: Replace half of the heavy cream with half-and-half for a less rich soup.
- Extra veggies: Add sliced mushrooms or diced zucchini along with the onion, carrots, and celery.
- White beans: Stir in a can of drained cannellini beans for added protein and fiber.
If you want to see the pasta swap in action, try my tortellini soup next.
Storage and Reheating
Cream-based soups with gnocchi are best fresh, but leftovers keep surprisingly well with a little care.
The gnocchi will soften as it sits, so reheat gently.
- Refrigerator: Cool the soup completely, then store it in an airtight container for up to 3 days.
- Freezer: Freeze in freezer-safe soup containers for up to 3 months. For the best texture, freeze the soup before adding the gnocchi, then add fresh gnocchi when you reheat.
- Thawing: Move frozen soup to the refrigerator overnight before reheating.
- Stovetop reheating: Warm over medium-low heat, stirring often, and add a splash of broth or milk if it has thickened too much.
- Microwave reheating: Heat in 60 to 90 second bursts, stirring between each, until hot all the way through.
- Do not boil: High heat can cause the cream to separate, so keep it at a gentle simmer.
Read Also: Cabbage And Sausage Soup Recipe
Nutritional Facts
Here is an approximate nutritional breakdown per serving, based on 6 servings.
Values will vary depending on the brands you use and the type of sausage you choose, such as mild, hot, or chicken.
- Calories: About 560
- Total Fat: About 36 g
- Saturated Fat: About 17 g
- Carbohydrates: About 34 g
- Fiber: About 3 g
- Protein: About 20 g
- Sodium: About 1,250 mg
If you want to trim the calories, my chicken sausage soup is a lighter option with the same hearty, savory feel.
Health Benefits of Key Ingredients
This soup is definitely a comfort food, but it also includes several ingredients that bring real nutrition to the table.
Here is what some of the key players offer.
- Spinach: A good source of vitamin K, folate, and iron, and it wilts easily into the hot broth.
- Tomatoes: Rich in vitamin C and lycopene, an antioxidant found in cooked tomatoes.
- Garlic: Adds flavor with very few calories and contains natural sulfur compounds.
- Carrots: Provide beta-carotene, which the body converts into vitamin A.
- Italian sausage: Supplies protein to keep you full, along with B vitamins like B12.
- Parmigiano-Reggiano: Contains calcium and protein in a small, flavorful serving.
- Potato gnocchi: Offers energy-giving carbohydrates that make the soup filling.
For another way to eat more greens, you might also like: Spinach Soup
FAQs About Sausage Gnocchi Soup
1. Can I use fresh or frozen gnocchi instead of shelf-stable?
Yes, you can use either one. Fresh gnocchi cooks in about 2 minutes, while frozen gnocchi usually needs 1 to 2 minutes longer than shelf-stable.
Add it at the same point in the recipe and watch closely so it does not turn mushy.
2. Why is my soup too thick?
Gnocchi releases starch as it cooks, and the soup naturally thickens as it sits.
Stir in a splash of warm chicken broth or milk until it reaches the consistency you like.
3. Can I make this soup dairy-free or lighter?
You can replace some of the heavy cream with half-and-half for a lighter bowl.
A full dairy-free version is harder, since the cream and Parmesan are central to the flavor.
4. Can I freeze sausage gnocchi soup?
Yes, but the texture is best if you freeze the soup before adding the gnocchi.
Reheat the soup gently and add fresh gnocchi in the last few minutes.
5. Should I use mild or hot Italian sausage?
Either one works, and it comes down to your taste.
Mild sausage keeps the soup kid friendly, while hot sausage adds a gentle warmth that balances the cream.
If you love cheesy, hearty Italian soups like this one, my lasagna soup is worth a spot on your menu too.
Sausage Gnocchi Soup
Ingredients
- 1 pound Italian sausage 454g, mild or hot, casings removed
- 2 tablespoons unsalted butter 28g
- 1 medium yellow onion finely diced
- 2 medium carrots peeled and diced
- 2 ribs celery diced
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes optional
- 1/4 cup all-purpose flour 30g
- 4 cups low-sodium chicken broth 960ml
- 1 can diced tomatoes 14.5 ounces or 411g, undrained
- 1 package shelf-stable potato gnocchi 16 ounces or 454g
- 1 cup heavy cream 240ml
- 3 packed cups baby spinach
- 1/2 cup Parmigiano-Reggiano freshly grated, plus more for serving
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper plus more to taste
Equipment
- Large Dutch oven or heavy-bottomed soup pot 5 to 6 quarts
- Sharp chef’s knife
- Cutting board
- Wooden spoon or sturdy spatula for breaking up the sausage
- Microplane grater for fresh Parmesan
- Ladle for serving
- Airtight glass storage containers for leftovers
Method
- Dice the onion, carrots, and celery into even 1/4-inch pieces. Mince the garlic, grate the Parmesan, and measure out all seasonings and the flour into small bowls. Open the tomatoes but do not drain them.
- Warm a Dutch oven over medium-high heat. Add the sausage, breaking it into small crumbles, and cook for 6 to 8 minutes until browned with no pink remaining. Spoon off all but about 1 tablespoon of the fat.
- Reduce the heat to medium and add the butter, onion, carrots, and celery. Cook for 5 to 6 minutes, stirring often, until the onion is soft and translucent, scraping up the browned bits from the bottom.
- Add the garlic, Italian seasoning, and red pepper flakes and stir for about 1 minute until fragrant. Sprinkle the flour over the mixture and stir for 1 full minute to cook off the raw flour taste.
- Pour in the broth slowly, about 1 cup at a time, stirring well after each addition so the flour dissolves without lumps. Add the undrained tomatoes, salt, and pepper, then bring to a gentle boil. Reduce heat to medium-low and simmer uncovered for 10 minutes.
- Add the gnocchi straight from the package and stir gently so it does not stick together. Simmer for 3 to 4 minutes, until the gnocchi floats to the surface and feels tender.
- Turn the heat down to low and pour in the heavy cream, stirring until smooth. Add the baby spinach by the handful and stir until wilted, about 1 to 2 minutes. Stir in the grated Parmigiano-Reggiano until melted.
- Taste and adjust salt and pepper as needed. Ladle into warm bowls and top with extra grated Parmesan and a pinch of red pepper flakes if you like heat. Serve right away.
Nutrition
Notes
- Choose your sausage wisely: Hot Italian sausage gives the broth a gentle kick, while mild sausage keeps it family friendly. Either way, the sausage seasons the entire pot.
- Check the sausage temperature: Ground pork is safe once it reaches 160°F, and an instant-read thermometer takes the guesswork out.
- Do not skip the flour: Cooking it for a full minute gives the soup body without making it gluey.
- Add the cream last: Boiling cream can cause it to separate, so keep the heat low once it goes in.
- Use shelf-stable gnocchi: It cooks fast and holds its shape better than fresh gnocchi, which can fall apart in a soup. Fresh gnocchi cooks in about 2 minutes; frozen needs 1 to 2 minutes longer.
- Add a Parmesan rind: Tossing in a rind while the broth simmers adds a savory depth. Remove it before you serve.
- Serve it fresh: Gnocchi keeps absorbing liquid as it sits, so the soup is best eaten right after cooking. If it thickens too much, stir in a splash of warm broth or milk.
- Storage: Cool completely and refrigerate in an airtight container for up to 3 days. For freezing, freeze the soup before adding the gnocchi, then add fresh gnocchi when reheating; freeze for up to 3 months.
- Reheating: Warm over medium-low heat, stirring often, and do not boil, as high heat can cause the cream to separate. For the microwave, heat in 60 to 90 second bursts, stirring between each.
- Variations: Swap in Italian chicken sausage for a leaner soup, use chopped kale instead of spinach (simmer 3 to 4 minutes), replace gnocchi with cheese tortellini, use half-and-half for half the cream, or stir in a can of drained cannellini beans for extra protein.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This sausage gnocchi soup is the kind of recipe that earns a permanent place in your weeknight rotation.
It is quick, cozy, and packed with flavor in every spoonful.
I hope you give this sausage gnocchi soup a try soon.
If you do, leave a comment below with your favorite twist, and share it with someone who could use a warm bowl tonight.
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- Italian Meatball Soup Recipe
- Buttery Dinner Rolls Recipe
- Arugula Salad Recipe
- Italian Sausage Tortellini Recipe
- Tuscan White Bean Soup Recipe
