sausage and gnocchi soup recipe

Written BySheba G Updated On
sausage and gnocchi soup recipe
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The Best sausage and gnocchi soup recipe

I’m so excited to share this sausage and gnocchi soup recipe with you all. I’ve been making it for my family for years, and it’s always a hit.

My kids love it because it’s hearty and filling, and my husband loves it because it’s easy to make and packed with flavor. As for me, I love it because it’s a perfect combination of comfort food and healthy eating.

The sausage adds a nice spice kick, while the gnocchi provides a delicious texture contrast. Plus, this recipe is incredibly versatile – you can serve it as a main course or as a side dish, and it’s perfect for potlucks or casual gatherings.

One of the best things about this recipe is that it’s incredibly easy to customize to your taste. If you’re not a fan of sausage, you can substitute in some chicken or beef instead.

And if you want to add some extra veggies, just toss them in! The key to making this recipe shine is to use high-quality ingredients – don’t skimp on the sausage or the gnocchi, trust me on that one.

The result is a rich, satisfying broth that’s full of flavor and goodness.

Sausage and Gnocchi Soup

Sausage and Gnocchi Soup

4.6 from 1520 votes

A hearty and comforting soup featuring savory Italian sausage, pillowy potato gnocchi, and a rich, creamy broth. This one-pot meal is perfect for a cozy weeknight dinner and comes together in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 pound mild or hot Italian sausage, casings removed
1 medium yellow onion, chopped
3 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
4 cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1 (16-ounce) package potato gnocchi
1 cup heavy cream
3 cups fresh spinach
1/2 cup grated Parmesan cheese, plus more for serving
Salt and freshly ground black pepper to taste

👨‍🍳Directions

1Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2Add the Italian sausage, breaking it up with a wooden spoon, and cook until browned and cooked through, about 5 to 7 minutes.
3Use a slotted spoon to transfer the sausage to a plate and set aside, leaving the rendered fat in the pot.
4Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot.
5Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
6Add the minced garlic, dried oregano, and red pepper flakes, and cook for 1 minute more until fragrant.
7Pour in the chicken broth and the undrained diced tomatoes, scraping up any browned bits from the bottom of the pot.
8Bring the mixture to a boil over high heat, then reduce the heat to medium-low and let it simmer for 10 minutes to allow the flavors to meld.
9Stir in the potato gnocchi and cook according to package directions, typically 3 to 4 minutes, until they float to the surface and are tender.
10Return the cooked sausage to the pot and stir in the heavy cream, letting the soup simmer for 2 minutes until heated through.
11Add the fresh spinach and stir until it has wilted, about 1 to 2 minutes.
12Remove the pot from the heat and stir in the grated Parmesan cheese.
13Season the soup with salt and freshly ground black pepper to taste, then serve immediately with additional Parmesan cheese on top.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 28g💛Saturated Fat: 12g❤️Cholesterol: 80mg🧂Sodium: 980mg🌾Total Carbs: 30g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 18g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream. You can also use turkey sausage to reduce the fat content. The soup thickens as it sits, so add a splash of broth when reheating if needed.

Watch Video Of How Sausage and Gnocchi Soup Works

This sausage and gnocchi soup recipe is always a good idea for any occasion – whether you’re looking for a comforting meal after a long day or want something hearty to serve at your next family gathering.

One of my favorite things about this recipe is that it makes excellent leftovers – just store any remaining soup in an airtight container in the fridge for up to three days or freeze for up to two months.

❓ Frequently Asked Questions About Sausage and Gnocchi Soup

1. What type of sausage is best for this recipe?

For this recipe, I prefer to use sweet Italian sausage – the mild flavor pairs perfectly with the gnocchi and veggies. However, you can also use spicy Italian sausage if you prefer a little heat.

2. Can I use homemade gnocchi instead of store-bought?

Sure thing! If you have some leftover gnocchi from another recipe or want to try your hand at making them from scratch, go for it! Just be sure to adjust the cooking time accordingly.

3. How do I prevent the soup from becoming too thick?

That’s an easy one – just add a little more chicken broth or water if the soup starts to thicken up too much.

4. Can I make this recipe in a slow cooker?

Absolutely! In fact, using a slow cooker is one of my favorite ways to make this recipe – just brown the sausage and cook the veggies before adding everything to the slow cooker and letting it simmer all day.

5. Is this recipe gluten-free?

This recipe does contain gluten due to the presence of traditional gnocchi – however, many modern brands now offer gluten-free options made from rice flour or other alternatives.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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