|

Creamy Italian Sausage and Gnocchi Soup Recipe

BySarah
Jump to Recipe· 4.5 from 19 reviews

Let me tell you, this Creamy Italian Sausage and Gnocchi Soup Recipe is one of those cozy, soul-warming dishes that instantly makes any day feel special. I first made it on a chilly evening when I wanted something comforting but also a bit fancy without too much fuss. The way the creamy broth wraps around those pillowy gnocchi and savory sausage bites is pure magic.

This soup works so well for a family dinner or when you have friends over because it’s hearty, packed with flavor, and can easily stretch to feed a crowd. Plus, it’s a one-pot wonder, so cleanup is minimal – always a win in my book! You’ll definitely want to have this Creamy Italian Sausage and Gnocchi Soup Recipe in your meal rotation once you try it.

💛

Why This Recipe Works

  • Balance of Flavors: The spicy Italian sausage pairs beautifully with creamy broth and fresh spinach for a rich yet fresh taste.
  • Perfect Texture: Soft gnocchi add a pillowy, comforting bite that makes the soup feel indulgent and satisfying.
  • One-Pot Convenience: Everything cooks together, which saves you time and limits the mess in the kitchen.
  • Customizable Ingredients: Easily adapt it with extra veggies or lighter cream options to suit your taste and diet.
A white bowl filled with creamy sausage and spinach soup, showing visible small sausage pieces, green spinach leaves, orange carrot slices, and soft gnocchi, all mixed in a thick pale yellow creamy broth, topped with a light pile of finely grated Parmesan cheese at the center; next to the bowl on a wooden board are two pieces of toasted bread with a golden-brown crust; the top right corner shows a metal grater with a block of cheese resting on it, all set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Creamy Italian Sausage and Gnocchi Soup Recipe plays a special role in building layers of flavor and texture that come together so beautifully. I always try to buy quality sausage and fresh veggies, and prepping everything before you start cooking really helps keep the process smooth.

  • Ground Italian Sausage: Brings savory, herby depth and some spice that forms the backbone of the soup.
  • Carrots: Add subtle sweetness and texture that balance the richness.
  • Celery: Offers aromatic earthiness to complement the sausage and broth.
  • Yellow Onion: Builds a flavorful base with sweetness and body.
  • Garlic Cloves: Essential for that aromatic punch that wakes up the dish.
  • Sun Dried Tomatoes: Provide tangy, concentrated umami—just make sure to drain the oil well!
  • Herbs de Provence or Italian Seasoning: Adds a fragrant herbal note to tie it all together.
  • Chicken Broth: Forms the flavorful liquid foundation that carries all the ingredients.
  • Potato Gnocchi: These soft dumplings soak up the broth and give comforting, pillowy bites.
  • Fresh Baby Spinach: Adds freshness and a pop of color; frozen works too in a pinch.
  • Heavy Cream or Half and Half: Creates that luscious creamy texture that makes the soup decadent.
  • Fresh Parmesan: Brings salty richness and melts beautifully into the soup.
  • Salt and Pepper: For seasoning that brings all the flavors into perfect harmony.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Creamy Italian Sausage and Gnocchi Soup Recipe is super flexible — it’s easy to tweak to match whatever mood I’m in or what’s in my fridge. Sometimes I swap in half and half to lighten it up, or add extra veggies like mushrooms or kale to bulk it out for a fuller meal.

  • Vegetable Boost: I’ve tossed in sliced mushrooms before, which adds a nice meaty texture and earthiness that complements the sausage wonderfully.
  • Lighter Version: Using half and half instead of heavy cream cuts calories without sacrificing too much creaminess — perfect for weeknight dinners.
  • Spice it Up: Adding crushed red pepper flakes or switching to spicy Italian sausage can give it an extra kick if you like things hot.
  • Make it Vegetarian: Swap the sausage for plant-based crumbles and use vegetable broth for a hearty meatless version.

Step-by-Step: How I Make Creamy Italian Sausage and Gnocchi Soup Recipe

Step 1: Brown the Sausage with Veggies

Start by heating a large Dutch oven or pot over medium heat. Add the ground Italian sausage along with the diced onions, carrots, and celery. Stir frequently to break up the sausage and cook it evenly until it’s nicely browned and the veggies have softened, about 7-10 minutes. This step develops the base flavor, so don’t rush it — the caramelization makes a big difference.

Step 2: Add Garlic and Sun-Dried Tomatoes

Once the sausage is browned, stir in the minced garlic and chopped sun-dried tomatoes (make sure to drain the oil well!). Cook for another minute or two until the garlic becomes fragrant. This small extra step layers in more flavor and the tomatoes give a subtle tangy bite that balances the richness.

Step 3: Boil with Broth and Gnocchi

Sprinkle in your herbs de Provence or Italian seasoning, then pour in the chicken broth. Add the gnocchi and bring everything to a boil. Let it boil gently for about 2 minutes — this cooks the gnocchi just right so it’s tender but still holds its shape.

Step 4: Wilt the Spinach and Stir in Cream & Parmesan

After the gnocchi cooks, stir in the chopped spinach until it wilts down — this adds freshness and a lovely green color. Then reduce the heat to low and pour in the heavy cream (or half and half). Sprinkle in the Parmesan cheese and stir gently until it melts completely into the soup, making it luxuriously creamy.

Step 5: Simmer and Season

Let your soup simmer on low for about 30 minutes, stirring occasionally so it thickens up nicely without sticking. Towards the end, taste and adjust with salt and pepper as needed. Keep a close eye here — if it thickens too much, a splash of chicken broth or milk can loosen it.

💡

Pro Tips for Making Creamy Italian Sausage and Gnocchi Soup Recipe

  • Prep Everything First: Chopping all the veggies and measuring ingredients before cooking makes the process smooth and saves last-minute scrambling.
  • Drain Sun-Dried Tomatoes Well: I learned draining off the oil prevents the soup from becoming greasy, keeping the flavor balanced.
  • Simmer Gently: Low heat helps the soup thicken slowly and lets flavors meld without curdling the cream.
  • Adjust Liquid When Reheating: The soup thickens as it cools, so add a little broth or milk when warming leftovers to restore the perfect consistency.

How to Serve Creamy Italian Sausage and Gnocchi Soup Recipe

Creamy Italian Sausage and Gnocchi Soup Recipe - Recipe Image

Garnishes

I usually top this soup with a generous sprinkle of freshly grated Parmesan and a few twists of cracked black pepper — it adds a nice punch right before digging in. Sometimes, I’ll toss on some chopped fresh basil or a drizzle of good olive oil for an extra layer of brightness.

Side Dishes

Serving this with a warm, crusty bread or garlic toast is my go-to. It’s perfect for soaking up all that creamy broth. A simple mixed green salad with a light vinaigrette also balances the richness beautifully.

Creative Ways to Present

For special occasions, I’ve ladled this soup into mini bread bowls—so fun and impressive for guests! You can also garnish with a few fresh herb sprigs and some extra shaved Parmesan to turn an everyday meal into a little celebration.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and it keeps well for up to 3 days. When I reheat, I warm it gently on the stove, adding a splash of broth or milk to loosen the soup since it thickens after sitting.

Freezing

Personally, I don’t recommend freezing this soup because the cream and gnocchi don’t hold up well — the texture can get grainy or mushy. If you do freeze it, expect some changes and consider skipping the cream until reheating instead.

Reheating

To reheat, simmer on the stove over low to medium heat, stirring frequently. Add broth or milk as needed to bring back that perfect creamy consistency without over-thickening.

FAQs

  1. Can I use frozen gnocchi for this recipe?

    Absolutely! Frozen gnocchi works just as well as shelf-stable. Just add it to the boiling broth as directed and cook until they float and are tender, usually about 2-3 minutes.

  2. What’s the best way to prevent the soup from becoming greasy?

    Drain the oil from the sun-dried tomatoes before adding them, and avoid cooking the sausage at too high heat, which can cause excess fat to separate. If there’s too much fat, you can spoon some off before adding the broth.

  3. Can I make this soup vegetarian?

    Yes! Swap the Italian sausage for plant-based crumbles or mushrooms, and use vegetable broth instead of chicken broth. You might want to add extra seasoning or umami flavors like soy sauce to make up for the sausage flavor.

  4. How can I lighten this soup without losing flavor?

    Use half and half instead of heavy cream, and consider reducing the cheese slightly. Adding more vegetables like spinach or mushrooms can boost volume and nutrition without extra calories.

  5. Can this soup be made ahead of time?

    Yes! It actually tastes even better the next day once the flavors meld. Just store in the fridge and reheat gently on the stove with a splash of broth to loosen the texture.

Final Thoughts

This Creamy Italian Sausage and Gnocchi Soup Recipe holds a little spot of comfort in my heart because it’s easy enough for a weeknight yet feels like a treat whenever I make it. I hope you’ll find the same joy in it as I do—whether you’re winding down after a long day or hosting friends for a casual dinner. Give it a go, and don’t be surprised if it becomes one of your favorite soul-soothing meals too!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Italian Sausage and Gnocchi Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 19 reviews
  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
Print Recipe

Description

This creamy Italian sausage and gnocchi soup is a hearty and comforting dish packed with savory ground Italian sausage, tender gnocchi, fresh vegetables, and a rich creamy broth infused with Parmesan cheese and herbs.

Ingredients

Units Scale

Main Ingredients

  • 1 lb Ground Italian Sausage
  • 2 Carrots, diced
  • 2 Ribs of Celery, diced
  • 1 Yellow Onion, diced
  • 6-7 Garlic Cloves, minced
  • 1/4 cup Sun Dried Tomatoes, chopped and drained
  • 1 tsp Herbs De Provence or Italian Seasoning
  • 2 cups Chicken Broth
  • 1 lb Shelf Stable Potato Gnocchi
  • 2 cups Fresh Baby Spinach, chopped (frozen also works)
  • 2 cups Heavy Cream or half and half
  • 3 oz Fresh Parmesan, grated
  • Salt and Pepper to taste

Instructions

  1. Cook Sausage and Vegetables: In a Dutch oven or large pot, cook the ground Italian sausage with diced onions, carrots, and celery over medium heat, stirring frequently until the sausage is browned and the vegetables are tender.
  2. Add Garlic and Sun-Dried Tomatoes: Stir in the minced garlic and chopped sun-dried tomatoes, ensuring the oil is drained off from the tomatoes. Mix well to release the garlic’s aroma and enhance the flavor.
  3. Add Seasoning, Broth, and Gnocchi: Sprinkle in the herbs de Provence or Italian seasoning, then add the chicken broth and potato gnocchi. Bring the mixture to a boil and let it boil for about 2 minutes to cook the gnocchi.
  4. Incorporate Spinach: Stir in the chopped fresh baby spinach until it wilts down completely into the soup.
  5. Add Cream and Parmesan: Reduce heat to low and stir in the heavy cream (or half and half) and grated Parmesan cheese until the cheese melts completely and the soup becomes creamy.
  6. Simmer and Thicken: Let the soup simmer gently on low heat for about 30 minutes, stirring occasionally, until it thickens to your desired consistency.
  7. Season and Serve: Taste the soup and season with salt and pepper as needed. Serve hot and enjoy your creamy Italian sausage and gnocchi soup.

Notes

  • For extra flavor, use sun-dried tomatoes packed in oil, but drain off the oil to keep the soup from becoming greasy.
  • Make it heartier by adding sliced mushrooms or other vegetables of your choice.
  • For a lighter version, substitute half and half for the heavy cream.
  • Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stovetop over medium heat.
  • Freezing is not recommended as it may alter the texture of the soup.
  • The soup will thicken as it cools; add extra chicken broth or milk when reheating to adjust consistency.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 3 g
  • Sodium: 700 mg
  • Fat: 25 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 15 g
  • Cholesterol: 70 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star