Creamy Italian Sausage Gnocchi Soup (30-Minute Recipe)

This creamy, hearty Italian Sausage Gnocchi Soup is made with ground Italian sausage, potato gnocchi, and fresh spinach, and ready in 30 minutes. Watching the soft gnocchi float to the surface of the rich, bubbling broth is deeply satisfying. I love making this on chilly evenings when I need something fast and comforting.

Restaurant-Quality At Home

I used to order a very similar soup at a popular Italian chain restaurant. Figuring out how to recreate it in my own kitchen saved me time and money.

My biggest mistake early on was boiling the gnocchi too long, which turned them to mush. Now I add them right at the end for the ideal pillowy texture.

Italian Sausage Gnocchi Soup Ingredients

• 1 lb mild Italian sausage (casings removed)
• 1 medium yellow onion (diced)
• 3 cloves garlic (minced)
• 4 cups chicken broth
• 1 cup heavy cream
• 1 (16 oz) package potato gnocchi
• 2 cups fresh baby spinach
• 1/2 cup grated Parmesan cheese
• 1/2 tsp crushed red pepper flakes (optional)

How To Make Italian Sausage Gnocchi Soup

1. Brown The Sausage: Heat a large pot over medium-high heat, add the sausage, and cook until browned, breaking it apart for about 5 minutes.
2. Sauté The Aromatics: Add the diced onion and cook for 3 minutes until soft, then stir in the minced garlic for 1 minute until fragrant.
3. Simmer The Broth: Pour in the chicken broth and heavy cream, scraping the bottom of the pot, and bring the mixture to a gentle simmer.
4. Cook The Gnocchi: Stir in the potato gnocchi and cook for 3 to 4 minutes until they float to the top of the soup.
5. Wilt The Spinach: Remove the pot from the heat, stir in the fresh spinach and Parmesan cheese, and let it sit for 2 minutes before serving.

Recipe Tips

• Drain excess fat: If your sausage is particularly greasy, drain most of the fat before adding the onions to prevent an oily soup.
• Do not overcook the gnocchi: Potato gnocchi cook incredibly fast and will turn to mush if left boiling in the broth for too long.
• Adjust the heat: Use hot Italian sausage or add extra crushed red pepper flakes if you prefer a spicier kick.

What To Serve With Italian Sausage Gnocchi Soup

A bowl of this rich soup begs for a side of crusty garlic bread to soak up the creamy broth. You can also pair it with a crisp green salad tossed in a sharp vinaigrette to cut through the richness.

How To Store

Keep leftover soup in an airtight container in the fridge for up to 3 days. I do not recommend freezing this soup, as the cream can separate and the gnocchi will become mushy upon thawing.

FAQs

Can I use cauliflower gnocchi instead?

Yes, cauliflower gnocchi works well as a lower-carb alternative. Cook them directly in the broth according to the package directions.

Can I use milk instead of heavy cream?

You can use whole milk or half-and-half to lighten the soup. Just note that the broth will be thinner and less rich.

Do I need to boil the gnocchi separately?

No, cooking the gnocchi right in the soup broth saves a pot and helps thicken the soup slightly.

Nutrition

• Calories: 480 kcal
• Total Fat: 32 g
• Saturated Fat: 16 g
• Cholesterol: 95 mg
• Sodium: 1100 mg
• Total Carbohydrate: 34 g
• Protein: 18 g

Italian Sausage Gnocchi Soup

Recipe by Paula

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Creamy, pillowy Italian Sausage Gnocchi Soup features rich heavy cream, browned ground sausage, soft potato gnocchi, and fresh baby spinach. Ready in just 30 minutes, this comforting one-pot bowl is incredibly easy to make for busy weeknight dinners.

Ingredients

• 1 lb mild Italian sausage (casings removed)

• 1 medium yellow onion (diced)

• 3 cloves garlic (minced)

• 4 cups chicken broth

• 1 cup heavy cream

• 1 (16 oz) package potato gnocchi

• 2 cups fresh baby spinach

• 1/2 cup grated Parmesan cheese

• 1/2 tsp crushed red pepper flakes (optional)

Directions

• 1. Brown The Sausage: Heat a large pot over medium-high heat, add the sausage, and cook until browned, breaking it apart for about 5 minutes.
• 2. Sauté The Aromatics: Add the diced onion and cook for 3 minutes until soft, then stir in the minced garlic for 1 minute until fragrant.
• 3. Simmer The Broth: Pour in the chicken broth and heavy cream, scraping the bottom of the pot, and bring the mixture to a gentle simmer.
• 4. Cook The Gnocchi: Stir in the potato gnocchi and cook for 3 to 4 minutes until they float to the top of the soup.
• 5. Wilt The Spinach: Remove the pot from the heat, stir in the fresh spinach and Parmesan cheese, and let it sit for 2 minutes before serving.