Italian Sausage Gnocchi Soup is a creamy, cozy soup made with tender gnocchi, savory Italian sausage, fresh spinach, and parmesan in a simple broth-based cream sauce. It's rich and satisfying without needing a long ingredient list or extra steps.
A Quick Look at the Recipe
✅ Recipe Name: Italian Sausage Gnocchi Soup
🕒 Ready In: ~30 minutes
👪 Serves: 6 servings
🍽 Calories: ~480 per serving estimated
🥣 Main Ingredients: Italian sausage, gnocchi, chicken broth, heavy cream, spinach, parmesan cheese
📖 Dietary Info: Gluten-free option; dairy-free option
👌 Difficulty: Easy: one pot, simple ingredients, quick cook time
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The gnocchi cooks right in the soup, which helps make the broth creamy without needing flour or a separate thickener. Italian seasoning, garlic, parmesan, and a pinch of red pepper flakes add plenty of flavor while keeping everything simple.
This is a great dinner for chilly nights, busy weeknights, or whenever you want something filling without making a complicated meal. If you love easy soup recipes, try this with our Italian Wedding Soup, Beef Barley Soup, or Broccoli Cheddar Soup next.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Italian Sausage Gnocchi Soup:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Italian Sausage Gnocchi Soup:
- Recipe Notes & Tips:
- How to Store:
- Italian Sausage Gnocchi Soup FAQs:
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- Italian Sausage Gnocchi Soup
Why You'll Love this Italian Sausage Gnocchi Soup:
Creamy and Cozy: The broth is rich and creamy, with tender gnocchi and savory sausage in every spoonful.
Easy One-Pot Dinner: Everything cooks in one pot, including the gnocchi, which keeps the recipe simple.
Ready in About 30 Minutes: This soup comes together quickly enough for a weeknight dinner.
Filling Without Being Complicated: The sausage, gnocchi, spinach, and parmesan make it satisfying with very little prep.
Key Ingredients:
- italian sausage. This gives the soup most of its savory flavor. Mild or hot Italian sausage both work, depending on how much spice you want.
- gnocchi. The gnocchi cooks right in the broth and makes the soup more filling. Use gluten-free gnocchi if needed.
- chicken broth. This creates the base of the soup and balances the richness from the sausage and cream.
- heavy cream. Adds creaminess and gives the soup a rich, smooth texture. For a dairy-free option, use full-fat coconut milk or an unsweetened dairy-free heavy cream alternative.
- fresh spinach. Stirred in at the end so it wilts into the soup without overcooking.
- parmesan cheese. Adds salty, savory flavor and helps round out the creamy broth.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it gluten-free: Use certified gluten-free gnocchi and double check that your Italian sausage and chicken broth are gluten-free.
- Make it dairy-free: Use full-fat canned coconut milk or an unsweetened dairy-free heavy cream alternative instead of heavy cream. Skip the parmesan or use a dairy-free parmesan-style alternative.
- Use a different sausage: Mild, sweet, or hot Italian sausage all work. You can also use chicken sausage or turkey sausage for a lighter option.
- Add more vegetables: Mushrooms, zucchini, kale, or diced carrots can be added if you want more vegetables in the soup.
- Make it spicier: Add extra red pepper flakes or use hot Italian sausage for more heat.
How to Make Italian Sausage Gnocchi Soup:
- Step 1: In a large pot, cook the Italian sausage and diced onion over medium heat until the sausage is browned and the onion is softened. Add the minced garlic and cook for 1 minute.
- Step 2: Pour in the chicken broth, then stir in the Italian seasoning, salt, pepper, and red pepper flakes. Bring the soup to a gentle boil.
- Step 3: Add the gnocchi and cook according to the package directions, usually 3-5 minutes, or until the gnocchi is tender and floats to the top.
- Step 4: Reduce the heat to low and stir in the heavy cream, spinach, and parmesan cheese. Simmer for 2-3 minutes, until the spinach is wilted and the soup is creamy.
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Recipe Notes & Tips:
- Drain the sausage if needed: If your sausage releases a lot of grease, drain some of it before adding the garlic and broth.
- Do not overcook the gnocchi: Gnocchi cooks quickly and can get too soft if it simmers too long. Add it near the end and cook just until tender.
- Keep the heat low after adding cream: Once the heavy cream is added, keep the soup at a gentle simmer so the broth stays smooth and creamy.
- Add spinach at the end: Fresh spinach wilts quickly, so stir it in during the last few minutes of cooking.
- Adjust the thickness: The soup will thicken as it sits. Add a splash of broth when reheating if you want it thinner.
How to Store:
Refrigerator: Store Italian sausage gnocchi soup in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stove over low heat or in the microwave until warmed through. Add a splash of chicken broth or cream if the soup has thickened.
Freezer: This soup is best fresh because gnocchi and cream-based broth can change texture after freezing. If needed, freeze for up to 2 months, but expect the gnocchi to be softer once thawed and reheated.
Italian Sausage Gnocchi Soup FAQs:
Yes, this soup can be made gluten-free by using certified gluten-free gnocchi. You should also check the labels on the Italian sausage and chicken broth to make sure they do not contain gluten or wheat-based additives.
Shelf-stable, refrigerated, or frozen gnocchi can all work, but the cooking time may vary by brand. Add the gnocchi near the end of cooking and simmer just until tender so it does not get too soft.
The soup thickens as the gnocchi sits in the broth because it releases starch while cooking and while stored. Add a splash of chicken broth or cream when reheating to loosen it back up.
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Italian Sausage Gnocchi Soup
Ingredients
- 1 pound italian sausage
- ½ cup onion, diced
- 4 garlic cloves, minced
- 6 cups chicken broth
- 1 pound gnocchi
- 1 cup heavy cream
- 2 cups fresh spinach
- 1 teaspoon italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
- ¼ cup parmesan cheese
Instructions
- In a large pot or Dutch oven, cook the Italian sausage and diced onion over medium heat until the sausage is browned and the onion is softened. Break the sausage apart as it cooks.
- Add the minced garlic and cook for 1 minute, stirring often.
- Pour in the chicken broth, then stir in the Italian seasoning, salt, pepper, and red pepper flakes. Bring the soup to a gentle boil.
- Add the gnocchi and cook according to the package directions, usually 3-5 minutes, or until the gnocchi is tender and floats to the top.
- Reduce the heat to low and stir in the heavy cream, spinach, and parmesan cheese.
- Simmer for 2-3 minutes, until the spinach is wilted and the soup is creamy.
- Taste and adjust the salt, pepper, or red pepper flakes if needed before serving.
Nutrition
Notes
- Drain the sausage if needed: If your sausage releases a lot of grease, drain some of it before adding the garlic and broth.
- Do not overcook the gnocchi: Gnocchi cooks quickly and can get too soft if it simmers too long. Add it near the end and cook just until tender.
- Keep the heat low after adding cream: Once the heavy cream is added, keep the soup at a gentle simmer so the broth stays smooth and creamy.
- Add spinach at the end: Fresh spinach wilts quickly, so stir it in during the last few minutes of cooking.
- Adjust the thickness: The soup will thicken as it sits. Add a splash of broth when reheating if you want it thinner.
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