Creamy Italian Sausage Gnocchi Soup – Easy 30-Minute Comfort Meal

Steam curling up from a simmering pot, the rich scent of Italian sausage mingling with garlic and herbs—honestly, there’s nothing like the first ladleful of creamy Italian sausage gnocchi soup on a chilly evening. I still remember the first time I tossed pillowy gnocchi into a pot of bubbling broth, watching them puff up and soak in all that flavor. It was one of those kitchen moments where you think, “Yep, this is going to be a favorite.”

Let’s face it, soup season hits and suddenly all you want is something hearty that comes together fast but tastes like you’ve been cooking for hours. This creamy Italian sausage gnocchi soup checks every box. It’s got savory sausage, tender gnocchi, bright greens, and a luxuriously creamy broth—all in just 30 minutes. My kids beg for seconds, my husband requests leftovers for lunch, and I always find myself sneaking a spoonful straight from the pot.

I first crafted this recipe as a twist on classic Zuppa Toscana (but with gnocchi instead of potatoes and a splash more creaminess). It’s evolved with every fall, sometimes with spinach, sometimes kale, sometimes a little extra garlic (oops, can’t help myself). Whether you’re cooking for a busy family, hosting friends on a crisp evening, or just need a bowl of comfort, creamy Italian sausage gnocchi soup is your answer.

And honestly, after making this soup at least a dozen times, tweaking the balance of herbs and cream, I can say it’s foolproof. The flavors are bold, the texture is dreamy, and you don’t need anything fancy (just one pot and a handful of simple ingredients). If you’re searching for a cozy fall dinner, a quick weeknight meal, or that perfect comfort food to pin and share, you’re in the right place.

Why You’ll Love This Creamy Italian Sausage Gnocchi Soup

• Quick & Easy: Ready in under 30 minutes, so you can enjoy homemade comfort even on the busiest nights.
• One-Pot Wonder: Minimal cleanup—just toss everything into a single pot and let the magic happen.
• Simple Ingredients: Most are pantry staples or easy grocery finds. No need for special trips or complicated prep!
• Perfect for Any Occasion: Whether it’s a cozy family dinner, a fall gathering, or a lazy Sunday lunch, this soup fits right in.
• Crowd-Pleaser: I’ve served this to picky eaters and foodies alike—everyone asks for seconds. It’s kid-tested and husband-approved!
• Unbelievably Delicious: Creamy, savory, and loaded with flavor, this soup is serious comfort in a bowl. The gnocchi soak up the broth, the sausage adds a spicy kick, and the veggies make you feel just a little virtuous.
• Customizable: Swap the greens, try turkey sausage, or go lighter on the cream. This recipe adapts to what you have and what you love.

What sets this creamy Italian sausage gnocchi soup apart? For starters, blending the sausage with garlic and Italian herbs first lets all those flavors infuse the soup from the ground up. The gnocchi are lightly browned before simmering, giving them a subtle toasted edge (trust me, it’s worth the extra two minutes). And a splash of cream right at the end pulls the whole thing together—rich, but not heavy.

It’s not just soup—it’s a hug in a bowl, something you’ll crave every time the weather dips or you need a little comfort. After making this over a dozen times through fall and winter, I can vouch for its reliability and total soul-soothing power. The best part? You get that restaurant-level flavor with zero stress, and plenty of leftovers that taste even better the next day.

Ingredients Needed

This creamy Italian sausage gnocchi soup comes together with simple, flavorful ingredients you probably already have (or can easily grab at the store). Here’s what you’ll need:

• For the Soup Base:
  • 1 lb (450g) Italian sausage (mild or hot—your choice, casings removed)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 tsp dried Italian seasoning (or a pinch each of oregano, basil, and thyme)
  • 1/4 tsp crushed red pepper flakes (optional, for a touch of heat)
  • 4 cups (960ml) low-sodium chicken broth (I like to use homemade or organic for best flavor)
• For Creaminess & Vegetables:
  • 1 cup (240ml) heavy cream (half-and-half or evaporated milk works too for lighter version)
  • 2 cups (60g) baby spinach or chopped kale (spinach wilts faster, kale adds texture)
  • 2 medium carrots, peeled and diced (adds a little natural sweetness and color)
  • 1 stalk celery, diced (optional, for a subtle earthy flavor)
• For the Gnocchi:
  • 16 oz (450g) potato gnocchi (store-bought or homemade; shelf-stable packs work great)
• For Garnish & Finish:
  • Salt and pepper to taste (I recommend starting with 1/2 teaspoon salt and adjusting at the end)
  • 1/2 cup (50g) grated Parmesan cheese (plus extra for serving)
  • Fresh parsley or basil, chopped (optional, for a pop of color and freshness)

Ingredient Tips: For sausage, I always go with Johnsonville or my local Italian butcher—quality matters! If you’re gluten-free, look for potato gnocchi labeled “gluten-free” (DeLallo is my go-to). For dairy-free, swap the cream with full-fat coconut milk (it’s surprisingly delicious and doesn’t overpower the flavor).

Don’t have spinach? Try arugula, Swiss chard, or even frozen peas for a quick green boost. No Parmesan? Pecorino Romano works in a pinch. And if you want extra veggies, toss in mushrooms or zucchini—totally fair game.

Everything here is flexible, so use what you have. That’s the beauty of creamy Italian sausage gnocchi soup—it’s forgiving, friendly, and always delicious.

Equipment Needed

• Large Heavy-Bottomed Pot or Dutch Oven: Essential for even heat and preventing sticking. I love my old enameled Dutch oven—it’s survived hundreds of soups!
• Wooden Spoon or Heatproof Spatula: For breaking up sausage and stirring in the gnocchi. Silicone spatulas work well too.
• Sharp Chef’s Knife: For chopping onions, carrots, and celery. A budget-friendly knife will do; just keep it sharp!
• Cutting Board: Preferably one with grooves for catching juices (makes cleanup easier).
• Measuring Cups and Spoons: Both US and metric if you like precision.
• Ladle: For serving big, cozy scoops of soup.
• Optional: Potato Masher (if you want to break up some gnocchi for extra creaminess, but not required).

You don’t need anything fancy—just sturdy basics. If you don’t have a Dutch oven, a heavy stockpot works. And for those of us who’ve cracked a wooden spoon or two, silicone replacements are a lifesaver (easy to clean and don’t warp in hot soup).

Maintenance tip: After cooking sausage, make sure to scrape the browned bits from the bottom of the pot—they’re pure flavor! If you’re looking to upgrade, enameled cast iron pots last forever and add a splash of color to your kitchen (but any large pot will do the trick).

Preparation Method

1. Brown the Sausage:
   • In a large heavy-bottomed pot over medium heat, add 1 lb (450g) Italian sausage.
   • Break it up with a wooden spoon and cook until fully browned, about 5-7 minutes.
   • If there’s extra fat, spoon off most—leave about a tablespoon for flavor.
   • Prep Tip: If sausage sticks, add a splash of broth to loosen up those tasty bits.
2. Saute Aromatics:
   • Add diced onion, carrots, and celery to the pot.
   • Cook, stirring often, until veggies are softened and onions are translucent, about 5 minutes.
   • Sprinkle in garlic, Italian seasoning, and red pepper flakes. Stir for 1 minute, until fragrant (smells amazing!).
3. Add Broth & Simmer:
   • Pour in 4 cups (960ml) chicken broth, scraping up any browned bits from the bottom.
   • Bring to a gentle boil, then reduce heat and let simmer for 5 minutes.
4. Add Gnocchi:
   • Stir in 16 oz (450g) potato gnocchi.
   • Simmer until gnocchi float and become tender, about 3-4 minutes (they’ll puff up and look glossy).
   • Warning: Don’t overcook or gnocchi may get mushy! Keep an eye out—they cook fast.
5. Finish with Cream & Greens:
   • Reduce heat to low and stir in 1 cup (240ml) heavy cream.
   • Add 2 cups (60g) spinach or kale; stir until wilted and vibrant green.
   • Season with salt and pepper to taste (start with 1/2 teaspoon salt, adjust as needed).
6. Add Cheese & Serve:
   • Stir in 1/2 cup (50g) Parmesan until melted and soup is silky.
   • Ladle into bowls, garnish with extra Parmesan and fresh herbs.

Time Estimates: Browning sausage (5-7 min), sauteing veggies (5 min), simmering broth/gnocchi (8-9 min), finishing soup (3 min). Total: About 25-30 minutes.

Troubleshooting: If soup is too thick, add extra broth. If gnocchi seem undercooked, simmer 1-2 more minutes. For creamier texture, mash a few gnocchi into the broth before serving.

Personal tip: Let the soup sit for 5 minutes off the heat before serving—the flavors meld and the texture gets even better! If you’re cooking for a crowd, double the recipe (it scales up beautifully).

Cooking Tips & Techniques

• Choose the Right Sausage: Mild Italian sausage lets the cream and gnocchi shine; hot sausage adds a spicy kick. I’ve tried both, and honestly, it depends on the crowd!
• Brown Well: Don’t rush the sausage browning step. Those caramelized bits stuck to the pot? Pure gold for flavor. Scrape them into the soup for depth.
• Gnocchi Timing: Overcooked gnocchi get mushy. Just simmer until they float—usually 3-4 minutes. Any longer and you’ll lose that pillowy texture.
• Layering Flavors: Add garlic after onions so it doesn’t burn. Sprinkle in herbs and pepper flakes with the veggies for balanced, not overpowering, seasoning.
• Cream at the End: Stir in the cream just before serving to keep it silky and prevent curdling. If using half-and-half, let soup cool slightly before adding.
• Consistency: If soup thickens too much, a splash of broth brings it right back. Prefer extra creamy? Mash a few gnocchi or add an extra tablespoon of cream.
• Multitasking: While sausage browns, chop veggies. While gnocchi simmers, grate cheese. It’s a rhythm—you’ll find your groove.
• Common Mistakes: Don’t under-season. Taste after adding cream and adjust salt. Fresh greens wilt fast; add at the end for best color.

Once, I accidentally left the gnocchi in too long and ended up with a thick stew (not bad, but not the silky soup I wanted). Now I watch them like a hawk! And if you’re new to gnocchi, don’t worry—it’s forgiving. The soup is still delicious even if things aren’t perfect.

Variations & Adaptations

• Gluten-Free: Use gluten-free potato gnocchi (DeLallo or Trader Joe’s are great) and double-check sausage ingredients.
• Dairy-Free: Swap heavy cream for full-fat coconut milk or oat-based cream. Omit the cheese or use vegan Parmesan.
• Vegetarian: Use plant-based sausage or crumbled tempeh, and vegetable broth instead of chicken broth. Add extra veggies like mushrooms or zucchini.
• Spicy Variation: Use hot Italian sausage, double the red pepper flakes, and finish with a dash of chili oil for fiery flavor.
• Seasonal Greens: In spring, try arugula or baby kale. In winter, throw in chopped chard or frozen spinach.
• Herb Swaps: Fresh basil in summer, rosemary in winter—just toss in what’s in season.

Personal twist: I once added roasted garlic and a handful of sun-dried tomatoes for a richer, almost Tuscan vibe. It was a hit! If you love extra veggies, toss in diced bell peppers or sweet corn.

For different cooking methods, try making this soup in a slow cooker (cook sausage and veggies first, then simmer everything for 2 hours on low) or the Instant Pot (use sauté mode, then pressure cook for 3 minutes).

Whatever your dietary needs or flavor cravings, creamy Italian sausage gnocchi soup is easy to tweak—just have fun with it!

Serving & Storage Suggestions

Serving: Ladle the soup into deep bowls, top with extra Parmesan and a sprinkle of fresh parsley or basil. Serve piping hot—honestly, it’s best right off the stove. For a cozy fall dinner, pair with crusty garlic bread or a simple green salad.

This soup is dreamy with a glass of light red wine (Pinot Noir or Chianti) or sparkling water with lemon. For brunch, serve alongside a frittata or cheese board—people go nuts for the combo.

Storage: Let leftovers cool, then transfer to airtight containers. Store in the refrigerator for up to 3 days. The flavors deepen overnight, making it even tastier the next day.

Freezing: If you want to freeze, do so before adding gnocchi and cream (they don’t thaw well). Freeze the soup base up to 2 months, then reheat, add fresh gnocchi and cream, and simmer until done.

Reheating: Warm on the stovetop over low heat, stirring often. If soup thickens, add a splash of broth or water to loosen. Microwave works too, but use 50% power and stir halfway through.

Honestly, this soup is one of those meals that tastes just as good (or better) the next day. Just don’t forget the extra cheese on top—it’s non-negotiable!

Nutritional Information & Benefits

Estimated (per serving, about 2 cups):

• Calories: 420
• Protein: 20g
• Carbs: 35g
• Fat: 22g
• Fiber: 4g

Health Benefits: The sausage provides protein and iron, while the spinach and carrots add antioxidants and vitamins A & C. Gnocchi gives energy from complex carbs, and the creamy broth feels indulgent without being heavy.

This soup can fit gluten-free and dairy-free diets with simple swaps. Just watch out for potential allergens: wheat (gnocchi), dairy (cream, cheese), and pork (sausage). Always check labels if serving guests!

From my experience as a nutrition nerd (and food lover), this soup feels balanced—there’s enough veggies to justify seconds, and it’s satisfying without being too rich. Perfect for cozy nights and fueling busy days.

Conclusion

So, why make creamy Italian sausage gnocchi soup? It’s quick, comforting, and totally customizable. You get big flavor and silky texture with minimal effort. It’s become my go-to for fall dinners, lazy Sundays, and anytime I want something that feels like a hug in a bowl.

If you’re craving homemade comfort, looking for a crowd-pleaser, or just want a soup that’s as tasty as it is easy, give this a try. Play with the ingredients, make it your own, and let me know how it turns out!

I genuinely love this recipe—it’s a staple in my kitchen, and I hope it becomes one in yours too. Drop a comment with your tweaks, pin it for later, or share your own photos—let’s swap soup stories! Happy cooking, and stay cozy out there!

FAQs

Can I use store-bought gnocchi for this soup?

Absolutely! Shelf-stable or refrigerated gnocchi both work great—no need to make it from scratch.

What kind of sausage works best?

Italian sausage (mild or hot) is best for classic flavor. Chicken or turkey sausage works if you prefer lighter options.

How do I make this soup gluten-free?

Just swap in gluten-free potato gnocchi and make sure your sausage doesn’t contain hidden wheat ingredients.

Can I freeze creamy Italian sausage gnocchi soup?

Freeze the soup base before adding gnocchi and cream. Add those fresh when reheating for best texture.

Is this soup spicy?

It’s mild as written, but you can add extra red pepper flakes or use hot sausage for more heat.

Creamy Italian Sausage Gnocchi Soup

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• Author: Isabella Russo
• Total Time: 30 minutes
• Yield: 6 servings 1x

Print Recipe

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Description

A rich and comforting Italian-inspired soup featuring savory sausage, pillowy gnocchi, fresh greens, and a luxuriously creamy broth. Ready in just 30 minutes, it’s the perfect cozy meal for chilly evenings or busy weeknights.

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Ingredients

Scale 1x2x3x

• 1 lb Italian sausage (mild or hot, casings removed)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1/2 tsp dried Italian seasoning (or a pinch each of oregano, basil, and thyme)
• 1/4 tsp crushed red pepper flakes (optional)
• 4 cups low-sodium chicken broth
• 1 cup heavy cream (or half-and-half/evaporated milk for lighter version)
• 2 cups baby spinach or chopped kale
• 2 medium carrots, peeled and diced
• 1 stalk celery, diced (optional)
• 16 oz potato gnocchi (store-bought or homemade)
• Salt and pepper to taste (start with 1/2 tsp salt)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Fresh parsley or basil, chopped (optional, for garnish)

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Instructions

1. In a large heavy-bottomed pot over medium heat, add Italian sausage. Break up with a wooden spoon and cook until fully browned, about 5-7 minutes. Spoon off excess fat, leaving about 1 tablespoon.
2. Add diced onion, carrots, and celery. Cook, stirring often, until veggies are softened and onions are translucent, about 5 minutes.
3. Sprinkle in garlic, Italian seasoning, and red pepper flakes. Stir for 1 minute until fragrant.
4. Pour in chicken broth, scraping up any browned bits from the bottom. Bring to a gentle boil, then reduce heat and simmer for 5 minutes.
5. Stir in potato gnocchi. Simmer until gnocchi float and become tender, about 3-4 minutes.
6. Reduce heat to low and stir in heavy cream. Add spinach or kale; stir until wilted and vibrant green.
7. Season with salt and pepper to taste.
8. Stir in Parmesan until melted and soup is silky.
9. Ladle into bowls, garnish with extra Parmesan and fresh herbs. Serve hot.

Notes

For gluten-free, use gluten-free potato gnocchi and check sausage ingredients. For dairy-free, swap cream for coconut milk and use vegan Parmesan. Don’t overcook gnocchi—they cook fast and can get mushy. Let soup sit for 5 minutes off heat before serving for best flavor. Add extra broth if soup thickens too much. Customize with your favorite greens or veggies.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Cuisine: Italian

Nutrition

• Serving Size: About 2 cups per serving
• Calories: 420
• Sugar: 4
• Sodium: 900
• Fat: 22
• Saturated Fat: 10
• Carbohydrates: 35
• Fiber: 4
• Protein: 20

Keywords: gnocchi soup, Italian sausage soup, creamy soup, comfort food, easy dinner, one-pot meal, fall recipes, winter soup, quick soup, weeknight dinner