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

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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.