Why You’ll Love This Recipe
Creamy Italian Sausage Gnocchi Soup is a hearty and comforting dish that combines savory sausage, pillowy gnocchi, and tender vegetables in a rich, creamy broth. This soup is perfect for chilly nights, offering a restaurant-quality meal with minimal effort. It’s filling, flavorful, and ideal for feeding a crowd or meal-prepping for the week.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Italian sausages (mild or spicy)olive oiloniongarlocarrotscelerychicken brothpotato gnocchiheavy creamspinachparmesan cheeseItalian seasoningsalt and peppercrushed red pepper flakes (optional)
directions
Heat olive oil in a large pot over medium heat. Add Italian sausage and cook until browned, breaking it apart as it cooks.
Add chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Pour in the chicken broth and bring to a boil. Reduce heat and let it simmer for 10 minutes.
Add the gnocchi and cook according to package instructions, usually about 2-3 minutes, until they float.
Stir in the heavy cream and reduce heat to low.
Add spinach and let it wilt, about 1-2 minutes.
Season with Italian seasoning, salt, pepper, and red pepper flakes to taste.
Stir in grated parmesan cheese and cook until melted and combined.
Serve hot, optionally garnished with more parmesan or fresh herbs.
Servings and timing
This recipe yields approximately 6 servings.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Variations
Use kale instead of spinach for a heartier green.
Swap the sausage for ground turkey or chicken for a lighter version.
Add mushrooms or zucchini for more vegetables.
Use half-and-half instead of heavy cream for a lighter broth.
Add a splash of white wine for extra depth of flavor.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium heat, adding a splash of broth or cream if needed.
This soup can be frozen, but note that the texture of the gnocchi may change slightly. Freeze for up to 2 months.
FAQs
Can I use frozen gnocchi?
Yes, just add them directly to the soup without thawing.
Is this soup spicy?
It can be if you use spicy sausage or red pepper flakes. Use mild sausage to keep it kid-friendly.
Can I make it dairy-free?
Use coconut milk or a dairy-free cream substitute and omit the parmesan cheese.
Can I make it gluten-free?
Use gluten-free gnocchi and ensure all other ingredients are gluten-free.
What type of sausage works best?
Italian sausage, either mild or hot, provides the best flavor balance.
Can I cook this in a slow cooker?
Yes, brown the sausage and sauté vegetables first, then transfer everything (except gnocchi, cream, and spinach) to the slow cooker. Add gnocchi and cream in the last 30 minutes, and spinach just before serving.
Conclusion
Creamy Italian Sausage Gnocchi Soup is a delicious and cozy meal that brings comfort and bold flavors to your table. With simple ingredients and quick preparation, it’s a go-to recipe for busy weeknights or a relaxing weekend dinner. Rich, creamy, and satisfying—this soup is sure to become a family favorite.
Print
Creamy Italian Sausage Gnocchi Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6–8 servings
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: Italian‑American
Description
Hearty and comforting creamy Italian sausage gnocchi soup loaded with tender potato gnocchi, savory sausage, vegetables, and Italian herbs in a rich, cheesy broth.
Ingredients
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 (16 oz) package potato gnocchi
- 1 tsp dried Italian seasoning
- ½ tsp red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 2 cups fresh baby spinach or kale, chopped
- ½ cup grated Parmesan cheese, plus more for serving
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add Italian sausage, breaking it up with a spoon, and cook until browned and no longer pink, about 5–7 minutes. Remove excess grease if needed.
- Add diced onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
- Stir in garlic, Italian seasoning, and red pepper flakes (if using); cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer. Add gnocchi and cook according to package instructions until they float and are tender, about 2–3 minutes.
- Reduce heat to low. Stir in heavy cream, chopped spinach (or kale), and grated Parmesan cheese. Cook gently until greens wilt and soup is heated through, about 2–3 minutes. Do not boil after adding cream to prevent curdling.
- Season with salt and freshly ground black pepper to taste. If soup thickens too much, add a splash of additional broth or cream to reach desired consistency.
- Remove from heat and let rest 2 minutes before ladling into bowls. Garnish with extra Parmesan and optional fresh parsley.
Notes
- Use gluten‑free or cauliflower gnocchi for a gluten‑free version.
- For a lighter soup, substitute half‑and‑half or whole milk for the heavy cream, though it will be less rich.
- Add mushrooms or bell peppers along with the onions for extra veggies.
- Prepare in advance by making the base (sausage and vegetables) and refrigerating; add broth, gnocchi, and cream when ready to serve.
- Leftovers keep well for up to 3 days in the fridge; reheat gently and add a splash of broth to loosen.