Name: Sausage and Gnocchi Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tablespoon extra virgin olive oil; 10 ounces ground pork sausage; ¾ teaspoon dried fennel seeds, crushed between your fingers; ¼ teaspoon red pepper flakes; ½ yellow onion, chopped; 3 garlic cloves, pressed or minced; 2 cups chicken stock; 2 cups water; 1 15 ounce can diced tomatoes with their juice; 2 teaspoons Italian seasoning; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1 16 ounce package gnocchi; 2 cups fresh spinach; Parmesan cheese, grated (for serving)

Jump to Recipe· 4.5 from 19 reviews

If you’re craving something cozy, hearty, and downright delicious, you’ve got to try this Sausage and Gnocchi Soup Recipe. It’s one of those soul-warming dishes that feels fancy enough for guests but comes together without any fuss. I remember the first time I made this soup – the whole kitchen smelled like a little Italian trattoria, and it quickly became a family favorite. Keep reading, and I’ll walk you through everything you need to make it just right!

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Why This Recipe Works

Perfect Flavor Balance: The fennel and red pepper flakes add a lovely depth and a hint of kick that complements the mild sausage perfectly.
Quick Comfort Food: It’s on your table in about 30 minutes, making it doable on busy weeknights.
Hearty but Light: The gnocchi soaks up the broth beautifully, and fresh spinach adds a pop of color and nutrition without heaviness.
Simple Yet Impressive: Few ingredients, straightforward steps, but wow, it tastes like you put a lot of love and effort in.

Sausage and Gnocchi Soup, hearty sausage gnocchi soup, easy sausage soup recipes, quick Italian sausage soup, comforting gnocchi recipes - A black pot sits on a white marbled surface, filled with a warm soup that has several layers of ingredients. The base layer is a clear to light brown broth with herbs and spices floating throughout. Inside the soup, there are small gnocchi-like dumplings in pale yellow, chunks of red tomatoes, pieces of cooked ground meat in brown, and fresh bright green spinach leaves floating on top. A wooden spoon with a smooth texture is immersed in the pot, stirring the soup gently. The colors are vivid and the soup looks fresh and hearty. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Sausage and Gnocchi Soup Recipe includes ingredients that bring out the best in each other—like layering flavors to build a rich, satisfying bowl. Some key things? I always reach for good quality ground pork sausage because it’s the star of the show and packs flavor. And using fresh spinach right at the end brightens everything up.

Sausage and Gnocchi Soup, hearty sausage gnocchi soup, easy sausage soup recipes, quick Italian sausage soup, comforting gnocchi recipes - Flat lay of a small pool of extra virgin olive oil in a shallow dish, a moderate mound of ground pork sausage, a small pile of crushed fennel seeds, a pinch of red pepper flakes, half a yellow onion chopped into pieces, three garlic cloves peeled, a clear glass with chicken stock, a glass of water, a can of diced tomatoes opened with juice visible, a small heap of Italian seasoning herbs, a sprinkle of kosher salt and freshly ground black pepper, a portion of uncooked gnocchi, a bunch of fresh spinach leaves, and a small bowl of grated Parmesan cheese, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Extra virgin olive oil: Adds richness and keeps the sausage from sticking, plus it’s packed with healthy fats.
Ground pork sausage: Choosing a high-quality sausage with some fat ensures the soup gets that hearty, savory depth.
Dried fennel seeds: Crushing these releases their aromatic oils, which pair beautifully with pork and give that subtle aniseed undertone.
Red pepper flakes: Just the right touch of heat to wake up your palate without overpowering the soup.
Yellow onion: Slowly cooking the onion until soft enhances sweetness and body in the broth.
Garlic cloves: Because garlic makes everything better, especially in Italian-style soups.
Chicken stock and water: The chicken stock creates a rich base, while water helps keep the soup light and broth-like.
Canned diced tomatoes: Their juice adds acidity and brightness that balance the richness of the sausage.
Italian seasoning: A blend that ties together the herbs and spices, no need for individual measurements of each herb.
Kosher salt and freshly ground black pepper: Essential for seasoning and adjusting flavors as you go.
Gnocchi: These pillowy potato dumplings soak up the broth, making every bite hearty and comforting.
Fresh spinach: Added at the end for a pop of color, freshness, and nutrition.
Parmesan cheese: A final sprinkle adds salty umami and a creamy finish.

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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

One of my favorite things about this sausage and gnocchi soup recipe is how easy it is to adjust. Play around with the heat level, swap your greens, or even experiment with different sausage types to make it truly your own.

Spicier kick: I once doubled the red pepper flakes when craving something with more warmth—it turned out amazing but be careful, it sneaks up on you!
Vegetarian twist: Try substituting the sausage with plant-based crumbles and use vegetable stock for a delicious meatless option.
Green variations: Baby kale or swiss chard work beautifully in place of spinach for a bit more chew and earthiness.
Cheese options: I love topping this soup with freshly grated Pecorino Romano for a sharper, saltier bite instead of Parmesan sometimes.

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

Step 1: Brown the Sausage and Build Your Flavor Base

Start by heating olive oil in a large Dutch oven over medium-high heat. Add the ground pork sausage along with crushed fennel seeds and red pepper flakes. Break up the sausage with a wooden spoon as it browns. This step releases all those incredible flavors, so don’t rush it! Once the sausage has lost its pink color and begins to brown (about 5 minutes), toss in your chopped onion and garlic. Cook and stir for another 5 minutes until everything smells fragrant and the onions have softened beautifully.

Step 2: Simmer the Broth with Tomatoes and Seasonings

Pour in the chicken stock and water, followed by the canned diced tomatoes with their juice. Add Italian seasoning, kosher salt, and freshly ground black pepper. Give everything a good stir, then bring to a boil. Once boiling, reduce the heat to low and let it simmer gently for about 10 minutes to marry all those flavors together. This simmer is where the magic happens—it thickens slightly and tastes richer with every minute.

Step 3: Cook the Gnocchi and Finish with Fresh Spinach

Drop the gnocchi straight into the simmering soup. They’ll take about 5 minutes to cook, and here’s a neat trick: they’re done when they float to the top. No guesswork involved! As soon as they’re ready, turn off the heat and stir in your handfuls of fresh spinach. The residual heat will wilt the spinach just right without overcooking it. Taste your soup and adjust salt or pepper if needed.

Step 4: Serve Hot with a Parmesan Sprinkle

Ladle the soup into bowls and top each one with a generous sprinkle of freshly grated Parmesan. It adds a lovely salty, umami finish that you’re going to love. Grab a crusty piece of bread if you have it, and you’ll be all set for a cozy meal.

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Pro Tips for Making Sausage and Gnocchi Soup Recipe

Don’t Skip Crushing the Fennel Seeds: Crushing releases those bright, aromatic oils—don’t just toss the seeds whole for the best flavor impact.
Use a Heavy-Bottomed Pot: I found simmering in a thick Dutch oven prevents burning and helps flavors meld evenly.
Fresh Gnocchi Over Frozen: Fresh gnocchi cooks faster and has a better texture, but frozen works in a pinch — just add a minute or two to the cook time.
Add Spinach at the End: Adding it right before serving keeps the leaves bright green and fresh rather than mushy.

How to Serve Sausage and Gnocchi Soup Recipe

Sausage and Gnocchi Soup, hearty sausage gnocchi soup, easy sausage soup recipes, quick Italian sausage soup, comforting gnocchi recipes - A white bowl filled with a soup that has several layers: at the bottom is a light orange broth with small herbs and spices visible, topped with golden-yellow gnocchi that have a soft and smooth texture. Scattered through the soup are chunks of bright red tomatoes, small pieces of browned ground meat, and green spinach leaves that add a fresh look. A silver spoon is placed inside the bowl, partially resting on the edge. The bowl sits on a surface with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually finish this soup with freshly grated Parmesan because it melts into the hot broth beautifully, adding just the right amount of savory creaminess. Sometimes, I toss on a little chopped fresh basil or parsley if I have some handy—fresh herbs brighten it up wonderfully.

Side Dishes

Crispy garlic bread or a warm focaccia are my go-to sides here. They’re perfect for soaking up all that delicious broth. A simple mixed green salad with a tangy vinaigrette also complements the heartiness if you want to keep things lighter.

Creative Ways to Present

For a special occasion, I like to serve this soup in small, single-serving ceramic crocks with a sprinkle of Parmesan right at the table. I once added a drizzle of good-quality extra virgin olive oil on top just before serving, which gave a lovely glossy finish and a little flavor boost. It’s fancy-looking but foolproof.

Make Ahead and Storage

Storing Leftovers

I always cool this soup completely before storing it in an airtight container in the fridge. It keeps really well for up to 3 days. You might notice the gnocchi softens a bit overnight, but if you planned to eat leftovers, that’s just a cozy change in texture.

Freezing

I don’t usually freeze this soup because the gnocchi can change texture and get mushy when thawed. But if you want to, freeze the broth and sausage base separately from the gnocchi, then add fresh gnocchi when reheating.

Reheating

Reheat gently on the stovetop over medium heat, stirring often. If the soup feels too thick after refrigeration, add a splash of water or stock to loosen it back up. Add a handful of fresh spinach again to bring it back to life before serving.

FAQs

Can I use turkey sausage instead of pork sausage in this recipe?

Absolutely! Turkey sausage will work fine and make the soup a bit leaner. Just note that turkey sausage tends to be less fatty, so you might want to add a touch more olive oil during the browning step to keep things juicy.
What can I substitute for gnocchi if I can’t find it?

If gnocchi isn’t available, small pasta shapes like orecchiette, ditalini, or even mini shells will work well. Just adjust the cooking time since pasta varieties cook at different speeds.
Can I make this soup vegetarian?

Yes! Swap the pork sausage for plant-based sausage or sautéd mushrooms and use vegetable stock instead of chicken stock. You can keep all the other ingredients to preserve the rich flavor.
How spicy is this soup with the given amount of red pepper flakes?

The recipe calls for a modest amount of red pepper flakes, giving the soup just a gentle warmth—it’s definitely not overwhelming. You can always add more if you like it spicier or reduce it for a milder version.
Can I prepare parts of this soup ahead of time?

You can brown the sausage and sauté the onion and garlic ahead of time and refrigerate these parts separately. When ready to eat, just add liquids, simmer, and finish with the gnocchi and spinach for maximum freshness.

Final Thoughts

This Sausage and Gnocchi Soup Recipe is like a warm hug in a bowl—simple ingredients that come together to create a dish that feels both cozy and sophisticated. I love how quick it is to make, yet it tastes like you spent hours in the kitchen. I truly hope you give it a try and make it a staple in your meal rotation like I have. There’s nothing better than sharing a bowl of this with good company and leftovers that taste just as amazing the next day. Happy cooking, friend!