Sausage Gnocchi Soup is the ultimate cozy comfort food that brings together the heartiness of Italian sausage, pillowy gnocchi, and a creamy broth packed with flavor. Perfect for chilly evenings or when you’re craving something warm and filling, this soup is as satisfying as it is easy to make. With simple ingredients and just one pot, you can have a restaurant-quality meal on your table in under an hour. Whether you’re feeding a hungry family or meal-prepping for the week, this Sausage Gnocchi Soup will quickly become a favorite in your recipe rotation.
Why You’ll Love This Sausage Gnocchi Soup
If you’re a fan of bold flavors and creamy textures, this soup is for you. The deeply browned Italian sausage adds rich umami, while the vegetables provide natural sweetness. The gnocchi turns tender and fluffy in the broth, making every bite comforting and satisfying. It’s a complete meal in one bowl, with protein, veggies, and carbs balanced beautifully. Plus, it’s flexible enough to accommodate substitutions and easy to store and reheat. Perfect for busy weeknights or lazy Sundays, you’ll love how effortless and delicious this dish is.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage
- 1 cup diced yellow onion
- 3/4 cup diced celery
- 3/4 cup diced carrot
- 1 tablespoon minced garlic
- 5 tablespoons unsalted butter
- 1/8 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 6 tablespoons all-purpose flour
- 1 (32-ounce) carton reduced-sodium chicken broth
- 2 cups whole milk
- 1/3 cup heavy cream
- 1 (12-ounce) package refrigerated gnocchi
- 2 cups kale or baby spinach, coarsely chopped
- Fresh thyme (optional, for garnish)
- Hearty buttered bread (optional, for serving)
Step-by-Step: How to Make Sausage Gnocchi Soup
- Heat olive oil in a large pot over high heat. Add the sausage and sear for about one minute per side. Crumble and cook until deeply browned for maximum flavor. Remove with a slotted spoon to a paper towel-lined plate, reserving 2–3 tablespoons of the drippings.
- Toss in the chopped onion, celery, and carrot, stirring them into the pot. Cook for 7–9 minutes, stirring occasionally, until the vegetables are soft. Stir in the minced garlic and sauté for 30 more seconds.
- Stir in salt, pepper, Italian seasoning, parsley, oregano, and thyme. Mix well, then add butter and stir until fully melted.
- Sprinkle in the flour and whisk continuously for 1 minute to cook off the raw flavor. Slowly add the chicken broth, whisking to create a smooth, slightly thickened base.
- Gradually stir in the milk and heavy cream. Bring the soup to a gentle boil.
- Reduce the heat to medium. Add the gnocchi, kale or spinach, and the browned sausage. Simmer for 2–4 minutes until the gnocchi is tender.
- Taste and adjust the seasonings if needed. Ladle into bowls, garnish with fresh thyme, and serve with hearty buttered bread.
Helpful Tips
- Searing the sausage until it’s deeply browned boosts the flavor of the entire soup.
- Take your time cooking the vegetables so they fully soften and add depth to the broth.
- Use refrigerated gnocchi like Rana’s for best texture and taste.
- If you prefer a thicker soup, let it simmer a bit longer before adding the gnocchi.
- Add a splash of broth or milk when reheating to restore the soup’s original consistency.
Substitutions And Variations
- Swap kale or spinach with Swiss chard or arugula.
- Use turkey or chicken sausage for a lighter version.
- Make it dairy-free by using plant-based butter, milk, and cream.
- For a spicier version, choose hot Italian sausage or add crushed red pepper flakes.
- Add mushrooms or zucchini for an extra veggie boost.
Storage Instructions
Keep any remaining soup in a sealed container in the fridge for up to three days. Since gnocchi absorbs liquid, add a splash of milk or broth when reheating. For best results, you can store the gnocchi separately and combine just before serving. Freezing is not recommended as the dairy and gnocchi may separate or become mushy when thawed.
Nutritional Information
- Calories: 713 kcal per serving
- Carbohydrates: 47g
- Protein: 24g
- Fat: 47g
- Saturated Fat: 21g
- Cholesterol: 118mg
- Sodium: 1671mg
- Potassium: 931mg
- Fiber: 3g
- Sugar: 8g
- Vitamin A: 6007 IU
- Vitamin C: 35 mg
- Calcium: 190 mg
- Iron: 0.9 mg
Serving Suggestions
Serve this Sausage Gnocchi Soup hot with a side of crusty, buttered bread for dipping. A sprinkle of grated Parmesan and a touch of cracked black pepper on top elevate the flavors. Pair it with a simple green salad or roasted vegetables for a well-rounded meal. It also makes a great starter for a larger Italian-inspired dinner.
Frequently Asked Questions About Sausage Gnocchi Soup
Can I use frozen gnocchi? Yes, but be sure to adjust the cooking time according to package directions. Add them earlier if they require more time to cook.
Is it okay to substitute the cream with half-and-half? Absolutely. Half-and-half works well and slightly lightens the dish while keeping it creamy.
How do I prevent the gnocchi from getting mushy? Cook the gnocchi just until tender and avoid reheating multiple times. You can also store them separately from the soup.
Can I make this soup ahead of time? Yes, but for the best texture, store the soup and gnocchi separately and combine them when reheating.
What can I use instead of sausage? Ground chicken, turkey, or even plant-based meat alternatives can be great substitutes.
Final Thoughts
Thank you for stopping by and exploring this delicious Sausage Gnocchi Soup recipe. It’s one of those dishes that brings comfort and satisfaction in every spoonful. I truly enjoy making and sharing this soup, especially during colder months when we all crave something hearty and warm. It’s easy enough for a weeknight dinner and flavorful enough to impress guests. I hope you give it a try and find it as tasty and comforting as I do. Happy cooking, and thank you for being part of this food-loving community!
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Sausage Gnocchi Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Creamy and comforting Sausage Gnocchi Soup made in one pot with Italian sausage, veggies, pillowy gnocchi, and a rich, seasoned broth.
Ingredients
1 tablespoon olive oil
1 pound ground Italian sausage
1 cup diced yellow onion
3/4 cup diced celery
3/4 cup diced carrot
1 tablespoon minced garlic
5 tablespoons unsalted butter
1/8 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Italian seasoning
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 tablespoons all-purpose flour
1 (32-ounce) carton reduced-sodium chicken broth
2 cups whole milk
1/3 cup heavy cream
1 (12-ounce) package refrigerated gnocchi
2 cups kale or baby spinach, coarsely chopped
Fresh thyme (optional, for garnish)
Hearty buttered bread (optional, for serving)
Instructions
Heat olive oil in a large pot over high heat. Add the sausage and sear for about one minute per side. Crumble and cook until deeply browned for maximum flavor. Remove with a slotted spoon to a paper towel-lined plate, reserving 2–3 tablespoons of the drippings.
Toss in the chopped onion, celery, and carrot, stirring them into the pot. Cook for 7–9 minutes, stirring occasionally, until the vegetables are soft. Stir in the minced garlic and sauté for 30 more seconds.
Stir in salt, pepper, Italian seasoning, parsley, oregano, and thyme. Mix well, then add butter and stir until fully melted.
Sprinkle in the flour and whisk continuously for 1 minute to cook off the raw flavor. Slowly add the chicken broth, whisking to create a smooth, slightly thickened base.
Gradually stir in the milk and heavy cream. Bring the soup to a gentle boil.
Reduce the heat to medium. Add the gnocchi, kale or spinach, and the browned sausage. Simmer for 2–4 minutes until the gnocchi is tender.
Taste and adjust the seasonings if needed. Ladle into bowls, garnish with fresh thyme, and serve with hearty buttered bread.
Notes
Use refrigerated gnocchi for best results. To store, refrigerate soup up to 3 days. Reheat with a splash of broth or milk. Freeze not recommended.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Serving Size: 1 bowl
- Calories: 713
- Carbohydrates: 47g
- Protein: 24g