Creamy Italian Sausage Gnocchi Soup

Rich, hearty, and bursting with flavor, this Creamy Italian Sausage Gnocchi Soup combines pillowy potato dumplings with savory sausage in a silky broth that will warm you from the inside out!

Why You’ll Love This Creamy Sausage Gnocchi Soup

This soul-warming soup has quickly become a reader favorite, and for good reason! It’s the perfect balance of easy preparation and impressive flavor. Here’s why it deserves a spot in your regular meal rotation:

• Quick weeknight dinner – Ready in just 30 minutes from start to finish
• One-pot wonder – Less cleanup means more time to enjoy your evening
• Restaurant-quality taste – Impressive enough for guests but simple enough for beginners
• Customizable – Easily adapt to different proteins or be made vegetarian
• Perfect comfort food – The ultimate cold-weather meal that satisfies every craving
• Family-friendly – Even picky eaters can’t resist these flavors!

The combination of tender potato gnocchi, flavorful Italian sausage, and creamy broth creates a dish that tastes like it simmered all day but comes together in minutes.

Ingredients You’ll Need

For the Base Soup:

• 1 pound Italian sausage (sweet or hot, casings removed)
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 4 cups chicken broth (low sodium preferred)
• 1 (16-ounce) package shelf-stable potato gnocchi
• 1 cup heavy cream
• 1/2 cup parmesan cheese, freshly grated
• 4 cups fresh spinach, roughly chopped (or 2 cups kale)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional, for heat)
• Salt and black pepper to taste

For Garnish:

• Extra-grated parmesan cheese
• Fresh basil or parsley, chopped
• Crusty bread for serving

Ingredient Notes:

• Italian sausage: You can use mild, sweet, or hot varieties depending on your spice preference. Ground turkey sausage works great for a lighter option.
• Gnocchi: Look for shelf-stable gnocchi in the pasta aisle. Fresh or frozen work too, but may require slightly different cooking times.
• Heavy cream: For a lighter version, substitute half-and-half, but the soup won’t be quite as rich.
• Greens: Spinach wilts beautifully, but kale, escarole, or Swiss chard make excellent alternatives.
• Parmesan cheese: Use freshly grated for the best melting properties and flavor.

Supplies & Tools Needed

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon or heat-resistant spatula
• Measuring cups and spoons
• Sharp knife and cutting board
• Cheese grater
• Soup ladle

Step-by-Step Instructions

Brown the Sausage

1. Heat olive oil in a large Dutch oven or pot over medium-high heat.
2. Add the Italian sausage, breaking it apart with a wooden spoon.
3. Cook until browned and no longer pink, about 5-7 minutes.
4. Using a slotted spoon, transfer the cooked sausage to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the pot.

Create the Flavor Base

1. Reduce heat to medium and add the diced onion to the pot. Sauté until translucent, about 3-4 minutes.
2. Add minced garlic and cook until fragrant, about 30 seconds (be careful not to burn it).
3. Sprinkle the flour over the onion and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.

Build the Soup

1. Gradually pour in the chicken broth while whisking continuously to prevent lumps.
2. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
3. Add the Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper.
4. Return the cooked sausage to the pot and stir to combine.

Add the Gnocchi and Finish

1. Add the gnocchi directly to the simmering broth. Cook for 2-3 minutes until the thte is at the top.
2. Reduce heat to low and stir in the heavy cream.
3. Add the grated parmesan cheese, stirring until melted and incorporated.
4. Fold in the chopped spinach and cook just until wilted, about 1-2 minutes.
5. Taste and adjust seasoning with salt and pepper as needed.
6. Remove from heat and let stand for 5 minutes to thicken slightly before serving.

Pro Tips:

• Don’t overcook the gnocchi – They become gummy if cooked too long. Once they float, they’re done!
• Temper the cream – To prevent curdling, add a ladleful of hot broth to the cream before adding it to the pot.
• Fresh herbs make a difference – Add them at the end for the brightest flavor.
• Allow time to thicken – The soup will continue to thicken as it sits.

Common Mistakes to Avoid

• Boiling after adding cream – This can cause separation. Keep the heat low once cream is added.
• Cooking gnocchi too long – They only need 2-3 minutes, or they’ll become mushy.
• Skipping the flour step – This creates the base for thickening your soup.
• Using pre-grated cheese – Contains anti-caking agents that prevent proper melting.
• Do not seasonings in layers – Add salt and pepper at different stages for better flavor development.

Serving Suggestions & Storage Tips

Perfect Pairings:

• Crusty Italian bread or garlic bread for dipping
• Simple green salad with lemon vinaigrette
• Roasted vegetables like Brussels sprouts or broccoli
• A glass of medium-bodied red wine like Chianti or Pinot Noir

Storage:

• Refrigerator: Store cooled soup in an airtight container for up to 3 days.
• Freezer: While it is possible to freeze the cream and gnocchi, they may change texture slightly. For best results, freeze the base without cream or gnocchi, then add fresh when reheating.
• Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken broth if too thick.

Variations & Substitutions

Make It Lighter:

• Substitute turkey or chicken sausage for Italian sausage
• Use half-and-half instead of heavy cream
• Increase the vegetables by adding diced carrots and celery

Make It Vegetarian:

• Replace sausage with plant-based sausage or 1 can of drained white beans
• Use vegetable broth instead of chicken broth
• Add 8 ounces of sliced mushrooms for umami flavor

Flavor Twists:

• Tuscan Style: Add 1/2 cup sun-dried tomatoes and 1 teaspoon dried basil
• Spicy Version: Double the red pepper flakes and add 1/4 teaspoon cayenne pepper
• Herb Garden: Mix in 2 tablespoons of fresh herbs like basil, oregano, and thyme
• Tomato Base: Add 1 can (14.5 oz) diced tomatoes for a tomato-cream hybrid soup

Frequently Asked Questions

Can I make this soup ahead of time?

Yes! You can prepare the soup by adding the sausage and store it refrigerated for up to 24 hours. When ready to serve, reheat gently, then add the gnocchi, cream, cheese, and spinach to finish.

My soup is too thin. How can I thicken it?

If your soup needs thickening, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the simmering soup until it reaches your desired consistency. Alternatively, let the soup simmer uncovered for 5-10 minutes to reduce naturally.

Can I use frozen spinach instead of fresh?

Yes, but thaw and squeeze out excess water before adding. Use about 1/2 cup of frozen spinach (thawed and drained) to replace the 4 cups of fresh spinach.

Is there a dairy-free alternative for this recipe?

Absolutely! Substitute the heavy cream with full-fat coconut milk or cashew cream, and use a dairy-free parmesan alternative. The flavor profile will change slightly but will still be delicious.

Can I use different pasta instead of gnocchi?

Yes! Small pasta shapes like orecchiette, shells, or ditalini work well. Add them earlier in the cooking process and simmer until al dente before proceeding with the recipe.

Concluding Thoughts

This Creamy Italian Sausage Gnocchi Soup brings restaurant-quality flavor to your dinner table with minimal effort. The contrast between the tender gnocchi, savory sausage, and silky broth creates a memorable meal that will have everyone asking for seconds!

Creamy Italian Sausage Gnocchi Soup

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• Author: Julie
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

Rich, hearty, and bursting with flavor, this Creamy Italian Sausage Gnocchi Soup combines pillowy potato dumplings with savory sausage in a silky broth that will warm you from the inside out.

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Ingredients

Scale 1x2x3x

• 1 pound Italian sausage (sweet or hot, casings removed)
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 4 cups chicken broth (low sodium preferred)
• 1 (16-ounce) package shelf-stable potato gnocchi
• 1 cup heavy cream
• 1/2 cup parmesan cheese, freshly grated
• 4 cups fresh spinach, roughly chopped (or 2 cups kale)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• Extra grated parmesan cheese (for garnish)
• Fresh basil or parsley, chopped (for garnish)
• Crusty bread for serving

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Instructions

1. Heat olive oil in a large Dutch oven or pot over medium-high heat.
2. Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 5–7 minutes.
3. Transfer sausage to a paper towel-lined plate, leaving 1 tablespoon of drippings in the pot.
4. Reduce heat to medium, add diced onion, and sauté for 3–4 minutes until translucent.
5. Add garlic and cook for 30 seconds until fragrant.
6. Stir in flour and cook for 1–2 minutes, stirring constantly.
7. Gradually whisk in chicken broth. Bring to a gentle simmer for 2–3 minutes until slightly thickened.
8. Season with Italian seasoning, red pepper flakes (if using), salt, and pepper.
9. Return sausage to the pot and stir to combine.
10. Add gnocchi to simmering broth. Cook for 2–3 minutes until they float to the top.
11. Reduce heat to low and stir in heavy cream.
12. Stir in parmesan cheese until melted and incorporated.
13. Fold in chopped spinach and cook just until wilted, 1–2 minutes.
14. Adjust seasoning with salt and pepper as needed. Let soup rest 5 minutes before serving.

Notes

Don’t overcook the gnocchi—remove them once they float. To prevent curdling, temper the cream with a ladle of hot broth before adding. For the brightest flavor, finish with fresh herbs. The soup thickens as it sits, so let it rest a few minutes before serving.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-Inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 480
• Sugar: 4g
• Sodium: 890mg
• Fat: 34g
• Saturated Fat: 16g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 75mg

Keywords: gnocchi, soup, Italian sausage, creamy, comfort food

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