If you’re looking for a meal that feels like a warm hug in a bowl, this Easy Italian Sausage Gnocchi Soup may become your new go-to. With savory Italian sausage, pillowy potato gnocchi, and a luscious creamy tomato-broth base, this Creamy Italian Gnocchi Soup offers rich flavor and comforting texture in one pot. Whether you’re craving a spicy kick, a lighter chicken-sausage version, or simply something that reheats beautifully for leftovers, this recipe delivers.
As the weather cools or you simply want something cozy for dinner, this Italian Sausage Gnocchi Soup ticks all the boxes: hearty yet approachable, flavorful yet straightforward. The combination of gnocchi and sausage brings both substance and comfort, while the creamy broth ties everything together.
Table of Contents
Easy Italian Sausage Gnocchi Soup – a Creamy Comfort Meal
- Yield: 6 servings
Description
This Easy Italian Sausage Gnocchi Soup blends savory Italian sausage with pillowy gnocchi and a creamy tomato broth for a warm, satisfying meal.
Ingredients
1 lb Italian sausage (sweet or spicy), casings removed
1 Tbsp olive oil
1 medium yellow onion, diced
2 carrots, peeled & diced
2 celery stalks, chopped
4–5 garlic cloves, minced
2 Tbsp all-purpose flour
6 cups chicken broth
28 oz crushed tomatoes
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes (optional)
1 lb potato gnocchi
1 cup heavy cream or half-and-half
2 cups fresh baby spinach
Salt & freshly ground black pepper, to taste
Instructions
1. Heat olive oil in a large pot over medium-high heat and brown the sausage. Remove sausage; set aside.
2. Add onion, carrots and celery to the pot and sauté until softened, about 5-8 minutes. Add garlic and cook 30 seconds.
3. Sprinkle flour over vegetables and stir for 1 minute to coat.
4. Pour in chicken broth and crushed tomatoes. Add oregano and red pepper flakes if using. Bring to a simmer.
5. Return browned sausage to the pot. Stir in gnocchi, cover loosely and cook until gnocchi float and are tender.
6. Stir in heavy cream and baby spinach; cook until spinach wilts. Season with salt and pepper. Serve with grated Parmesan and crusty bread.
Notes
For a spicy variation, use hot Italian sausage or increase red pepper flakes.
For a lighter version, substitute chicken Italian sausage or turkey sausage and use half-and-half instead of heavy cream.
This soup is great for leftovers store in fridge for 3-4 days. If freezing, omit cream and spinach and add them when reheating.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired
Ingredients
Here’s what you’ll need for this recipe.
| Ingredient | Amount |
|---|---|
| Italian sausage (sweet or spicy), removed from casing | 1 lb (about 450 g) |
| Olive oil | 1 Tbsp |
| Medium yellow onion, diced | 1 |
| Carrots, peeled & diced | 2 |
| Celery stalks, chopped | 2 |
| Garlic cloves, minced | 4 – 5 |
| All-purpose flour (for thickening) | 2 Tbsp |
| Chicken broth | 6 cups (≈1.4 L) |
| Crushed tomatoes (canned) | 28 oz (≈800 g) |
| Dried oregano (or Italian seasoning) | ½ tsp |
| Crushed red pepper flakes (optional, for Spicy version) | ¼ tsp or to taste |
| Potato gnocchi (fresh or shelf-stable) | 1 lb (≈450 g) |
| Heavy cream or half‐and‐half | 1 cup |
| Fresh baby spinach (packed) | 2 cups |
| Salt & freshly ground black pepper | To taste |
Step-by-Step Instructions
- In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage (remove from casing if using links) and brown until cooked through and slightly crisped on the edges. Drain and set aside, leaving a little fat in the pot.
- Add the diced onion, carrot and celery to the pot. Sauté for about 5-8 minutes, until the onion is translucent and the vegetables have softened. Add the garlic and stir for another 30 seconds until fragrant.
- Sprinkle in the flour and stir to coat the vegetables, cooking for about a minute this will help thicken the soup.
- Pour in the chicken broth and the crushed tomatoes, and add the oregano (and red pepper flakes if you want the Spicy Sausage Gnocchi version). Stir to combine. Bring the mixture to a gentle boil, then reduce heat to a simmer.
- Return the browned sausage to the pot, stir in the gnocchi, cover loosely, and cook according to the gnocchi package instructions (usually 2-5 minutes) until they float and are tender.
- Once the gnocchi are cooked, stir in the heavy cream (or half-and-half) and the baby spinach. Let the spinach wilt it should take just a minute or two. Season with salt and pepper, taste and adjust.
- Ladle into bowls, garnish with freshly grated Parmesan if desired, and serve right away with crusty bread for dipping.
Helpful Tips & Variations
- Spicy Sausage Gnocchi Soup: Use hot Italian sausage or add extra red pepper flakes for a kick.
- Chicken Sausage Gnocchi Soup: Swap in chicken Italian sausage for a slightly lighter version.
- Ground Sausage Recipes Soup: If you only have bulk sausage, that works too you could even substitute ground turkey sausage for a leaner option.
- Meals That Will Last A Few Days: This soup stores well in the fridge for 3-4 days in an airtight container. Add a splash of broth when reheating if the gnocchi have absorbed too much liquid.
- Crock Pot Gnocchi version: If you prefer slow-cooking, brown the sausage first, then combine all ingredients (except gnocchi and cream) in your crock pot, cook on low 4-6 hours, then stir in gnocchi and cream for the last 20 minutes. (Freezer ice more storage here too.)
- Nochi Soup Recipes / Tuscan Gnocchi Soup: The name “Tuscan” simply evokes the Italian-style ingredients; this soup makes you feel like you’re dining in Italy without leaving home.
- Soup Recipes With Gnocchi: The gnocchi provide a warm, pillowy alternative to usual pasta in soups quick to cook and very satisfying.
- Storage & Freezing: Leftovers keep for 3-4 days in the fridge. If freezing, omit the cream and spinach before freezing, then add them fresh when reheating, as the gnocchi and dairy may change texture.
Conclusion
This Easy Italian Sausage Gnocchi Soup is one of those recipes you’ll reach for when you want something rich, comforting, and kitchen-friendly. With minimal fuss and maximum flavor, it delivers warmth and satisfaction in every spoonful. Whether you’re making the classic version, a spicy variation, or trying the crock-pot approach, it’s a solid choice for a weeknight dinner or a make-ahead meal that’ll keep well. Give it a try and I think you’ll find it becomes a favorite.
FAQ – Italian Sausage Gnocchi Soup
Can I make this soup ahead of time / freeze it?
Yes. Prepare the soup up through step 5, then cool and refrigerate for up to 3-4 days. For freezing, omit the cream and spinach, freeze the rest, then add them when warming. The gnocchi may absorb liquid and become a bit softer, so add extra broth when reheating.
Can I use different types of sausage?
Absolutely. You can use spicy Italian sausage, mild Italian sausage, chicken sausage, or even turkey sausage. Just adjust seasoning and fat content accordingly.
Do I need to pre-cook the gnocchi?
No. With many store-bought potato gnocchi, you can cook it directly in the soup for convenience. Just follow the package timing.
Can I make a vegetarian version of this soup?
Yes. Substitute the sausage with plant-based sausage, or sauté mushrooms or beans for protein, and use vegetable broth instead of chicken broth.