Welcome to Fresh Leaf Rezepte! Sam here. My love for food has always come from the comfort and joy I found in kitchens around the world. But today, I’m taking you back to my grandma’s kitchen. She used to make hearty soups every fall, filled with rich, layered flavors and enough warmth to make a grey day feel golden. This Sausage & Potato Gnocchi Soup reminds me of those days. Creamy, filling, and soul-soothing, it quickly became a reader favorite, and for good reason.
It’s the kind of meal that feels like a big warm hug, perfect for those chilly evenings when you’re craving something satisfying but still easy enough to throw together after a long day. The tender gnocchi, juicy sausage, and chunks of creamy potatoes all swim in a flavorful broth that’s both rustic and refined.
Whether you’re here to try something new or bring comfort to your table, this soup delivers every single time.
Print
Sausage & Potato Gnocchi Soup
- Total Time: 40 minutes
- Yield: 6 servings
Description
A creamy, hearty, and comforting soup filled with sausage, gnocchi, and tender potatoes, just like grandma used to make on cozy fall days.
Ingredients
- 1 tablespoon olive oil
- 1 lb ground sausage (Italian-style or spicy)
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 2 medium russet potatoes, peeled and diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 4 cups low-sodium chicken broth
- 1 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 (16 oz) package potato gnocchi
- 1 cup heavy cream
- 2 cups baby spinach (optional)
- Grated Parmesan cheese, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add sausage and cook for 6–8 minutes, breaking it up as it browns. Remove with a slotted spoon and set aside.
- In the same pot, sauté diced onion until translucent, about 4 minutes. Stir in garlic, smoked paprika, and thyme; cook for 30 seconds.
- Add potatoes, broth, water, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes or until potatoes are tender.
- Stir in gnocchi and simmer for 3–5 minutes until they float.
- Pour in heavy cream and return sausage to the pot. Simmer for 3 minutes.
- If using spinach, stir it in and let wilt for 2–3 minutes.
- Taste and adjust seasoning. Serve hot with grated Parmesan.
Notes
Use gluten-free gnocchi and certified sausage for a GF version. Substitute coconut or cashew cream and plant-based sausage for a vegan twist. Add mushrooms, corn, or kale for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients You’ll Need for Sausage & Potato Gnocchi Soup
Let’s start with the basics. This recipe is wonderfully forgiving and flexible, making it perfect for busy weeknights or a weekend treat.
Here’s what you’ll need:
- 1 tablespoon olive oil
- 1 lb ground sausage (Italian-style or spicy, your choice)
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 2 medium russet potatoes, peeled and diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 4 cups low-sodium chicken broth
- 1 cup water
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper
- 1 (16 oz) package potato gnocchi
- 1 cup heavy cream
- 2 cups baby spinach (optional)
- Grated Parmesan cheese, for serving
Ingredient Note: If you’re cooking halal, make sure your sausage is sourced accordingly, beef or chicken sausage works beautifully here too without compromising flavor.
Want to serve this soup inside a mini pumpkin or with seasonal bread on the side? Try it like in this pumpkin soup served in mini pumpkins for a fun twist!
Step by Step Instructions for Success
Let’s break it down. You’ll be surprised how effortlessly this comfort meal comes together.
1. Brown the Sausage
Heat the olive oil in a large pot over medium heat. Add the sausage and cook until browned, about 6–8 minutes. Break it up as it cooks to get delicious crispy edges. Once cooked, remove sausage with a slotted spoon and set aside.
2. Build the Flavor Base
In the same pot (don’t clean it, you want all that flavor!), add diced onion. Sauté until translucent, about 4 minutes. Stir in the garlic, paprika, and thyme and cook another 30 seconds.
3. Simmer the Soup Base
Add potatoes, broth, water, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for about 15 minutes or until the potatoes are fork-tender.
4. Add the Gnocchi
Once the potatoes are ready, stir in your gnocchi. Simmer for 3–5 minutes, or until gnocchi floats and softens. They cook fast!
5. Make It Creamy
Pour in the heavy cream, then add your cooked sausage back into the pot. Let everything heat through for about 3 minutes. If using spinach, stir it in now and let it wilt for another 2–3 minutes.
6. Taste and Adjust
Always taste at the end. Add more salt, pepper, or a pinch of red pepper flakes for some heat.
7. Serve Hot
Ladle the soup into bowls and top with grated Parmesan. Serve with crusty bread or cheese broth with potatoes and elote for an indulgent pairing.
Tips for Perfect Sausage & Potato Gnocchi Soup
A few tips from years of experience and feedback from home cooks in the Fresh Leaf community:
- Don’t overcook the gnocchi. Once they float, they’re done. Letting them sit too long will make them mushy.
- Use a mix of broth and water. This keeps the soup flavorful but not too salty.
- Brown the sausage well. The caramelized bits add so much depth.
- Stir in spinach at the end. If you’re adding greens, add them right before serving to keep them vibrant.
- Reheat gently. This soup thickens beautifully in the fridge. Add a splash of broth or water when reheating to loosen it back up.
Want more seasonal ideas? Check out this autumn squash soup recipe to keep cozy all season long.
Easy Variations to Try
The beauty of this recipe is its flexibility. You can make it suit your dietary needs or just switch things up depending on what’s in your fridge.
Gluten-Free Version
Use gluten-free gnocchi (widely available in most grocery stores) and double-check your sausage label.
Vegan or Dairy-Free
Skip the sausage and cream, and use plant-based sausage and coconut cream or cashew cream for a dairy-free take. Add extra spinach or kale for texture.
Add-Ins
- Sautéed mushrooms
- Corn kernels (fresh or frozen)
- Roasted red peppers
- Kale instead of spinach
Want a vegetarian creamy alternative? Try this chicken broccoli cheese soup with veggie broth and swap-ins.
Storing & Reheating Leftovers
This soup stores like a dream. Here’s how to keep it fresh and flavorful.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Not recommended with gnocchi, as they can get too soft after thawing. Freeze without the gnocchi and add fresh ones when reheating.
- Reheating: Warm gently on the stove over low heat. Add a splash of broth or water to thin it out if needed.
Planning meals ahead? Check out our weight watchers soup recipes for more make-ahead comfort foods.
FAQs About Sausage & Potato Gnocchi Soup
1. Can I use store-bought gnocchi?
Absolutely. Shelf-stable gnocchi works great in this soup, but you can also use homemade if you have some on hand.
2. What’s the best type of sausage for this recipe?
Spicy Italian sausage adds a wonderful kick, but sweet Italian, chicken, or even turkey sausage all work well.
3. Can I make this soup in a slow cooker?
Yes, you can! Cook the sausage first, then add everything (except cream, gnocchi, and spinach) to your slow cooker. Cook on LOW for 6 hours or HIGH for 3. Add cream, gnocchi, and spinach in the last 20–30 minutes.
4. How can I make this soup thicker?
Mash a few potatoes once they’re soft, or add a tablespoon of flour to the onion and garlic before adding broth. You can also use less liquid for a stew-like version.
Final Thoughts
There’s something special about a soup that combines simplicity, comfort, and big flavor. This Sausage & Potato Gnocchi Soup brings it all to the table, literally. Whether you’re chasing away a chill, feeding your family, or meal prepping for the week, it’s the kind of recipe that checks all the boxes.
Try pairing it with hash brown soup or chicken potato soup recipes for a full-on soup night spread.