Creamy Italian Sausage Gnocchi Soup
This Creamy Italian Sausage Gnocchi Soup is the ultimate one-pot comfort food that’s ready in just 30 minutes. It’s creamy, rich, and so hearty, plus makes for even better leftovers the next day!
As the temperatures start to drop, our family craves cozy soups and stews, and this Gnocchi Italian Sausage Soup is one we’ve been making on repeat. Super hearty and flavor-packed, it comes together in one pot with minimal effort, making it perfect for busy weeknights or weekends at home. This soup is comfort food at its finest and filled with simple ingredients that lend big, hearty flavor.
Loaded with savory sausage, pillowy gnocchi, tender veggies and a rich, creamy tomato broth that’s packed with Italian-inspired flavor, this Gnocchi and Sausage Soup hits every flavor and texture note. We love that it’s customizable too, so switch up the sausage, add in veggies, or omit the cream. No matter how you make, we know you’ll love this creamy, rich soup as much as we do — enjoy!
If you like this creamy, comforting dish, be sure to try some of our other favorites. Like this easy One Pot Creamy Ravioli Soup and this comforting Creamy Shell Pasta (one pan).
Why You’ll Love This Recipe
- Ready in about 30 Minutes: With a simple process and everything cooked all in one pot, this soup comes together fast.
- Hearty with Pillowy Gnocchi: Chewy, tender gnocchi makes this soup extra filling and satisfying
- Big Comforting Flavor: With savory Italian sausage and a creamy tomato broth, this soup has big flavor from simple ingredients.
- Easy To Sneak in Veggies: This soup is a great vessel to subtly add in vegetables like spinach and carrots.
Ingredients
- Olive Oil: Use a good quality extra virgin olive oil.
- Italian Sausage: We recommend using mild, but use your favorite variety and flavor. It adds tons of savory flavor and protein to the soup.
- Celery & Carrots: Veggies to add flavor and bulk.
- Onions & Garlic: Aromatic and flavorful for the broth.
- Italian Seasoning: To give the soup that signature Italian-inspired taste.
- Onion Powder & Garlic Powder: Even more aromatic seasonings.
- Crushed Red Pepper Flakes: For a touch of heat.
- Tomato Paste: Rich and concentrated to build the tomato broth.
- White Wine: For brightness.
- Chicken Broth: To build the soup base.
- Heavy Cream: For richness and a velvety texture.
- Potato Gnocchi: Pillowy and chewy, use your favorite from the store — shelf stable, refrigerated or frozen works.
- Baby Spinach: For freshness and a pop of color.
- Parmesan Cheese: Sharp and nutty, freshly grate your own.
- Salt & Pepper: To taste.
- Parsley or Basil: Fresh herbs are the perfect finishing touch.
How To Make Italian Gnocchi Soup
1. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat.
2. Add the Italian sausage and cook for 5-6 minutes, breaking it into crumbles, until browned. Drain excess grease if needed.
3. Stir in the onion, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften.
4. Add the garlic, Italian seasoning, onion powder, garlic powder, crushed red pepper flakes, and tomato paste. Stir continuously for 1 minute until fragrant and the tomato paste darkens slightly.
5. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 1-2 minutes until mostly reduced. (If skipping the wine, simply move to the next step.)
6. Add the chicken broth and bring the soup to a gentle boil. Reduce the heat and simmer for 10-12 minutes, allowing the vegetables to become tender.
7. Add the gnocchi and cook for 3-4 minutes, or until the gnocchi float to the top and are tender.
8. Stir in the heavy cream and return to a gentle simmer.
9. Stir in the spinach and Parmesan cheese. Cook for another 1-2 minutes until the spinach has wilted and the cheese has melted into the broth.
10. Taste and season with salt and freshly cracked black pepper as needed.
11. Garnish with additional Parmesan, fresh parsley or basil, and serve with crusty garlic bread.
Expert Tips
- Add Gnocchi Directly to the Simmering Soup: You can add it straight in uncooked, rather than boiling it separately. This saves a pot and lets the gnocchi soak up flavor.
- Don’t Boil The Soup Too Hard: Once you add the cream simmer it gently. If you cook it too hard, it can cause the soup to break or curdle.
- Stir in the Spinach at the Very End: This way it’ll wilt gently without overcooking.
- Taste and Adjust Seasoning at The End: It’s important to season and taste as you go, but we recommend waiting to season at the end since the sausage and broth can vary in saltiness.
Watch How to Make It
Variations & Substitutions
- Try Different Proteins: Use ground Italian sausage or plant-based sausage for a different flavor and protein option.
- Add White Beans: They’ll add another layer of creaminess and extra heartiness.
- Swap Spinach for Kale: For a slightly heartier leafy green.
- Lighten It Up: Make the soup slightly lighter by using half-and-half or milk instead of heavy cream, or omitting the cream entirely for a broth-based version.
Storage
Store leftover soup in an airtight container in the fridge for up to 3 days. The gnocchi will continue to soften as it sits, so leftovers are best enjoyed sooner than later. Reheat on the stove over medium heat until warmed through.
We don’t recommend freezing this soup, as the texture of the gnocchi can change, and the cream in the broth can cause it to break once frozen and thawed.
You can prep and make this soup ahead of time — make the soup up until the point of adding the cream and the gnocchi. Store the broth in the fridge until you’re ready to serve, then reheat on the stove over medium heat. Right before serving, add the gnocchi to cook it, and stir in the heavy cream.
Frequently Asked Questions
Sure! Any short cut pasta would work well, like ditalini, small shells, or orzo would work well. It won’t have the same texture as the pillowy, chewy gnocchi, but will still be delicious.
Yes, you can make the soup ahead of time but we recommend adding the gnocchi and cream right before serving.
If your soup is cooking and boiling too hard when you add the cream it can break or curdle. Simmer it slowly and gently over lower heat when you stir in the cream.
More Cozy Soup Recipes
- Chicken Enchilada Soup
- Creamy Chicken Noodle Soup
- Quick and Easy Broccoli Cheddar Soup
- Crockpot Chicken and Dumpling Soup
Creamy Italian Gnocchi Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound ground mild Italian sausage or hot Italian sausage for extra spice
- 1 small yellow onion diced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes optional
- 2 tablespoons tomato paste
- ¼ cup dry white wine optional
- 4 cups chicken broth
- 1 cup heavy cream
- 1 16-ounce package potato gnocchi
- 3 cups baby spinach
- ½ cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- Fresh chopped parsley or basil for garnish
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium-high heat.
- Add the Italian sausage and cook for 5-6 minutes, breaking it into crumbles, until browned. Drain excess grease if needed.
- Stir in the onion, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften.
- Add the garlic, Italian seasoning, onion powder, garlic powder, crushed red pepper flakes, and tomato paste. Stir continuously for 1 minute until fragrant and the tomato paste darkens slightly.
- Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 1-2 minutes until mostly reduced. (If skipping the wine, simply move to the next step.)
- Add the chicken broth and bring the soup to a gentle boil. Reduce the heat and simmer for 10-12 minutes, allowing the vegetables to become tender.
- Stir in the heavy cream and return to a gentle simmer.
- Add the gnocchi and cook for 3-4 minutes, or until the gnocchi float to the top and are tender.
- Stir in the spinach and Parmesan cheese. Cook for another 1-2 minutes until the spinach has wilted and the cheese has melted into the broth.
- Taste and season with salt and freshly cracked black pepper as needed.
- Garnish with additional Parmesan, fresh parsley or basil, and serve with crusty garlic bread.
Video
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. The gnocchi will continue to soften as it sits, so leftovers are best enjoyed sooner than later. Reheat on the stove over medium heat until warmed through.
- Prep and make this soup ahead of time — make the soup up until the point of adding the cream and the gnocchi. Store the broth in the fridge until you’re ready to serve, then reheat on the stove over medium heat. Right before serving, add the gnocchi to cook it, and stir in the heavy crea
