Hearty Sausage Gnocchi Soup is creamy and rich. It is a comfort food that will fill up and warm your belly on a cold weeknight day.
Easy Gnocchi Soup With Sausage
Soup is my favorite food during the fall and winter. You can use so many different ingredients to make it your own and it’s easy to make. I enjoy cooking soup on the stove. It makes your whole kitchen smell amazing. If I am short on time, I like the Instant Pot or slow cooker (to prep ahead) and I still get tasty soup that I can store for leftovers for several days. This sausage gnocchi soup recipe is thick and decadent. The Italian sausage adds so much flavor and the gnocchi is soft and creamy on the inside. The result tastes like it’s been cooking for hours.
The rest of our family were not fans of soup for a while. I think it is because they were too used to soup from a can, and homemade soup is completely different. My kids love gnocchi. It is a wonderful pasta alternative that works great in a lot of soups. Besides this sausage and gnocchi soup, they will also devour Zuppa Toscana and Chicken Gnocchi Soup – both happen to be Olive Garden copycats.
What You’ll Need
These ingredients are easily found at the grocery store and since I cook often, I typically have the basics like seasoning and veggies in my kitchen.
- Italian Sausage: Ground sausage works best. I like to use mild.
- Celery: Cut into thin slices.
- Carrots: These will be sliced into ¼ inch discs.
- Onion: I use yellow or white onion for this soup recipe.
- Tomato Paste
- Chicken Broth
- Diced Tomatoes: Do not drain the can.
- Italian Seasoning
- Black Pepper
- Chili Flakes: These are optional for a little kick.
- Potato Gnocchi
- Baby Spinach
How to Make Sausage Gnocchi Soup
This is an easy soup recipe to put together and cook in just 25 minutes! Sausage gnocchi soup is a great meal any night of the week.
- Cook the Sausage. Heat a large Dutch oven or stock pot over medium-high heat. Add the Italian sausage and cook for 5-7 minutes until no longer pink. Crumble it with a wooden spoon as it cooks.
- Remove the Sausage. Transfer the cooked sausage to a paper towel-lined plate. Use a slotted spoon and reserve about 1 tablespoon of grease.
- Cook the Vegetables. Add celery, carrots, and onions. Cook in the sausage grease for 4-6 minutes or until the veggies begin to soften.
- Cook Garlic. Next, add garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, until fragrant.
- Boil the Soup. Return the cooked sausage to the pan. Add chicken broth, diced tomatoes, Italian seasoning, salt, pepper, and chili flakes. Bring to a boil.
- Simmer. Reduce to a medium simmer and cook for 10 minutes to allow the flavors to develop.
- Add Gnocchi. Stir in the gnocchi and cook for 4-5 minutes. The gnocchi should be fork-tender.
- Add Spinach. Remove the pot from the heat and stir in the baby spinach. Allow it to sit 2-3 minutes for the spinach to wilt.
- Serve. Garnish with grated parmesan and enjoy!
Tips and Tricks
- Store leftovers in an airtight storage container in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stovetop over medium heat until warm.
- Add a splash of broth when reheating, as the gnocchi soaks up the liquid as it sits.
- You can freeze this soup in a freezer bag or airtight container for up to 3 months. Allow it to cool to room temperature before freezing. Thaw in the refrigerator before reheating.
- If you use regular spinach, chop it before adding it to the soup.
- Instead of mild Italian sausage, you can use hot or sweet.
- Substitute the Italian seasoning with ½ teaspoon each of dried oregano, basil, and thyme.
More Soup Recipes
- Vegetable Soup
- Broccoli Cheddar Soup
- Butternut Squash Soup
- Homemade Chicken Noodle Soup
- Italian Wedding Soup
Sausage Gnocchi Soup
- 1 pound Italian sausage
- 3 celery stalks sliced
- 2 medium carrots cut into 1/4 inch thick disks
- 1 large yellow onion diced
- 4 garlic cloves minced
- 1 tablespoon tomato paste
- 3 1/2 cups chicken broth
- 1 14.5 oz can diced tomatoes do not drain
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- pinch red chili flakes optional
- 16 ounces potato gnocchi
- 2 cups baby spinach packed
- Cook the Italian sausage in a large dutch oven or stock pot over medium-high heat for 5-7 minutes or until no longer pink, crumble the sausage with a wooden spoon as it cooks. Transfer the cooked sausage to a paper towel-lined plate using a slotted spoon and drain all but 1 tablespoon of the excess grease.
- Add the celery, carrots, and onion to the pan and cook for 4-6 minutes or until the vegetables soften.
- Add the garlic and tomato paste and cook, stirring continuously, for 1-2 minutes or until fragrant.
- Add the cooked sausage, broth, canned tomatoes, Italian seasoning, salt, pepper, and chili flakes to the pan and bring to a gentle boil. Reduce the heat to medium and simmer for 10 minutes to allow the flavors to develop.
- Stir in the gnocchi and cook for 4-5 minutes or until the gnocchi floats to the surface and is fork-tender.
- Remove from the heat and stir in the baby spinach. Allow the soup to sit for 2-3 minutes to let the spinach wilt.
- Serve hot with freshly grated parmesan if desired.
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- Store leftovers in the refrigerator for up to three days. Reheat the soup in the microwave or a saucepan over medium heat.
- The soup can be frozen in an airtight container or freezer bag for up to three months. Allow the soup to cool to room temperature before freezing. Thaw the soup in the refrigerator before reheating.
- The gnocchi will absorb some of the liquid the longer the soup sits. I like to add a splash more chicken broth or water to the soup when reheating it to replace the liquid that has been absorbed.
- I used mild Italian sausage in the soup; however, you can use hot Italian sausage instead if you prefer your soup with more of a kick. Turkey sausage can also be used in the soup; however, you will need to add a tablespoon of oil to the pan before sautéing the vegetables, as it is a lot leaner than traditional pork sausage.
- You can use full-size spinach instead of baby spinach, just roughly chop it before adding it to the soup.
- Roughly chopped kale can be used instead of spinach in this soup. If using kale, I recommend adding it at the same time as the gnocchi, as it takes longer to break down than spinach does.
- If you do not have Italian seasoning, you can add ½ a teaspoon each of dried oregano, basil, and thyme.
- Gnocchi can be found in the dried pasta aisle at the grocery store.