Sausage and Gnocchi Soup

Sausage and Gnocchi Soup is the ultimate comfort food—rich, creamy, and loaded with bold flavor. With savory sausage, pillowy gnocchi, tender vegetables, and a creamy broth, this soup is everything I crave on a chilly day. It’s hearty enough for dinner and easy enough for a weeknight meal.

Why You’ll Love This Recipe

I love how this soup comes together in one pot and is ready in under an hour. The sausage adds a deep, savory flavor, while the gnocchi give the soup its satisfying texture. It’s cozy, filling, and easy to customize depending on what I have on hand. Every spoonful is warming, flavorful, and absolutely delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Italian sausage (mild or spicy, depending on preference)

• Olive oil (if using lean sausage)

• Onion, diced

• Garlic, minced

• Carrots, chopped

• Celery, chopped

• Chicken broth

• Heavy cream or half-and-half

• Potato gnocchi

• Fresh spinach or kale

• Salt and pepper

• Crushed red pepper flakes (optional, for heat)

• Grated Parmesan cheese (for serving)

Directions

1. I heat a large pot or Dutch oven over medium heat and cook the sausage, breaking it up with a spoon until browned and fully cooked. If the sausage is fatty, I drain excess grease.

2. I add in the onion, garlic, carrots, and celery, and sauté for about 5–7 minutes until softened and fragrant.

3. I pour in the chicken broth and bring the mixture to a simmer.

4. I stir in the gnocchi and cook according to the package instructions, usually about 3–4 minutes, until they float and are tender.

5. I reduce the heat and stir in the cream, letting it warm through without boiling.

6. I add in the spinach (or kale) and cook just until wilted.

7. I season the soup with salt, pepper, and red pepper flakes to taste.

8. I ladle the soup into bowls and top with freshly grated Parmesan before serving.

Servings and timing

This recipe serves 4–6 people. It takes me about 10 minutes to prep and around 25 minutes to cook, so I can have dinner on the table in about 35 minutes total.

Variations

I sometimes swap the sausage for ground turkey or chicken for a lighter version. If I want it dairy-free, I use coconut milk instead of cream. For a tomato-based twist, I add a couple of tablespoons of tomato paste or a can of diced tomatoes before simmering. I’ve also used cauliflower gnocchi with great results.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. The gnocchi will absorb some of the broth, so I add a splash of broth or water when reheating on the stovetop or in the microwave. I don’t recommend freezing it with the gnocchi, since their texture gets mushy—so I freeze the soup base without the gnocchi and add fresh ones when reheating.

FAQs

Can I use frozen gnocchi?

Yes, I use frozen gnocchi all the time. I just add them directly to the soup and cook until they float and are tender.

Is this soup spicy?

It depends on the sausage I use. If I want a mild soup, I choose sweet or mild Italian sausage. I add red pepper flakes if I like extra heat.

Can I make this ahead of time?

Yes, but I recommend adding the gnocchi when I reheat the soup. That way, they stay soft without getting too mushy.

What’s the best way to thicken the soup?

If I want it thicker, I reduce the broth slightly or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and simmer for a few minutes.

What type of gnocchi should I use?

Shelf-stable potato gnocchi works great, but I’ve also had success with refrigerated and homemade versions. I just follow the cooking time on the package or until they float.

Conclusion

Sausage and Gnocchi Soup is one of my favorite recipes when I want something comforting, creamy, and full of flavor. It’s simple to make, incredibly filling, and always a hit with anyone I serve it to. Whether I’m curled up on the couch or feeding a hungry family, this soup always hits the spot.