Creamy Italian Sausage & Gnocchi Soup has a special place in my heart, and my kitchen. The moment I tasted this comforting bowl for the first time, I was transported back to chilly autumn evenings in my grandmother’s home, where the scent of herbs and simmering broth welcomed everyone like a hug. My journey through bistros and street markets across the world taught me that soup isn’t just food, it’s connection. With rich sausage, pillowy gnocchi, and velvety broth, this recipe is now one of our most-loved dishes at Fresh Leaf Rezepte, especially when the leaves start to turn.
This hearty soup delivers flavor and ease, perfect for beginner cooks and seasoned food lovers alike. In this post, we’ll cover everything you need:
- a simple ingredients list
- step-by-step cooking instructions
- expert tips for the perfect texture
- delicious variations (like gluten-free and dairy-free options)
- and easy storage tips to keep leftovers fresh.
Creamy Italian Sausage & Gnocchi Soup
- Total Time: 35 minutes
- Yield: 6 servings
Description
Creamy Italian Sausage & Gnocchi Soup is the ultimate cozy comfort in a bowl. With tender gnocchi, rich sausage, and a velvety broth, it’s perfect for chilly nights or anytime you need a hug in soup form.
Ingredients
- 1 pound Italian sausage (mild or spicy)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups baby spinach
- 1 cup heavy cream
- 1 package (16 oz) potato gnocchi
- 1 teaspoon dried Italian herbs
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or grated Parmesan, for garnish
Instructions
- In a large Dutch oven, heat olive oil over medium heat. Add Italian sausage and cook for 7–9 minutes, breaking it into small pieces until browned and cooked through.
- Add diced onion and sauté for about 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
- Pour in chicken broth, scraping up any brown bits. Stir in Italian herbs and optional red pepper flakes. Bring to a gentle simmer.
- Add gnocchi directly to the broth. Cook per package directions (about 3 minutes) until gnocchi float and become tender.
- Lower heat and stir in heavy cream. Add spinach and cook for 2 minutes until wilted.
- Season with salt and pepper. Let soup rest for 5 minutes to thicken slightly. Serve hot, garnished with parsley or Parmesan.
Notes
For best results, use high-quality gnocchi and avoid boiling after adding cream. To freeze, prepare only the sausage and broth base, adding gnocchi and spinach fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients for Creamy Italian Sausage & Gnocchi Soup
This soup strikes the perfect balance of indulgence and practicality. Here’s what you’ll need to bring it to life:
- 1 pound Italian sausage (mild or spicy)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups baby spinach
- 1 cup heavy cream
- 1 package (16 oz) potato gnocchi
- 1 teaspoon dried Italian herbs
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or grated Parmesan for garnish
Tip: Use high-quality gnocchi for best texture, shelf-stable or fresh from the refrigerated section both work.
Step by Step Instructions
1. Brown the Sausage
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the Italian sausage and cook until browned and cooked through, about 7–9 minutes. Use a spoon to break it into small pieces as it cooks.
Pro tip: If your sausage is too greasy, drain excess fat before proceeding, but keep a little for flavor.
2. Add Aromatics
Stir in the diced onion and cook until softened, about 5 minutes. Add garlic and sauté for 1 minute, until fragrant.
3. Build the Broth
Pour in the chicken broth, scraping up any brown bits at the bottom of the pot. Stir in the Italian herbs and red pepper flakes. Bring the soup to a gentle simmer.
4. Cook the Gnocchi
Add gnocchi directly into the simmering broth. Cook according to package directions (usually about 3 minutes) until gnocchi float to the surface and become tender.
5. Stir in Cream and Spinach
Lower the heat and add heavy cream. Stir well to combine. Fold in the spinach and cook until just wilted, about 2 minutes.
6. Taste and Finish
Season with salt and pepper. Let the soup sit for 5 minutes to thicken slightly. Serve hot, garnished with parsley or Parmesan.
Tips for Success with Gnocchi Soup
To make this Creamy Italian Sausage & Gnocchi Soup even better, follow these quick tips that help both flavor and texture shine.
Use fresh gnocchi when possible
Fresh gnocchi holds its shape better and has a softer bite. If using dry, watch closely to avoid overcooking.
Don’t skip the aromatics
Sautéing onion and garlic with sausage is essential. It deepens the flavor and gives your soup that “slow-cooked” taste.
Avoid boiling after adding cream
High heat can make the cream separate. Simmer gently after adding dairy for a silky, smooth finish.
Meal prep tip
Want to prep ahead? Cook the sausage and chop the aromatics in advance, then store in airtight containers until you’re ready to cook.
For another fall-friendly soup that’s perfect for prepping ahead, check out our Pumpkin Soup served in Mini Pumpkins.
Variations to Try
This soup is endlessly flexible. Whether you’re looking to keep it gluten-free or want a new twist, here are some reader-tested ideas:
Gluten-Free Version
- Use gluten-free gnocchi made from rice or cassava flour.
- Double-check your sausage and broth labels to confirm they’re gluten-free.
Dairy-Free Version
- Swap heavy cream for full-fat coconut milk or unsweetened oat cream.
- Use a dairy-free sausage and skip Parmesan garnish.
Vegetable-Packed
- Add diced carrots or celery when sautéing onions.
- Throw in mushrooms or zucchini for a heartier feel.
Protein Swap
- Substitute turkey or chicken sausage if preferred.
- For a vegetarian version, try plant-based sausage and vegetable broth.
Looking for a brothier alternative? Try our Cheese Broth with Potatoes and Elote for a comforting twist.
Storage & Make Ahead Tips
Soups are meant to be made ahead, and this one stores beautifully. Here’s how to do it right:
Refrigerator
Let soup cool completely, then transfer to an airtight container. Store for up to 4 days. Reheat on low, adding extra broth if needed.
Freezer
To freeze, skip the gnocchi and spinach (they don’t freeze well). Freeze just the sausage and broth base. When reheating, add fresh gnocchi and spinach just before serving.
Meal Prep
Make a double batch and store half for later. This is perfect for busy weekdays when cooking isn’t an option.
If you love meal prep-friendly soups, check out this 5-Ingredient Taco Soup that’s lightning-fast to make and freeze.
FAQs About Creamy Italian Sausage & Gnocchi Soup
Can I use frozen gnocchi?
Yes, frozen gnocchi work well. Add them straight to the pot—no thawing needed.
Is this soup spicy?
Not unless you want it to be! Use mild sausage and skip the red pepper flakes for a milder flavor.
Can I substitute kale for spinach?
Absolutely. Just give kale a few extra minutes to soften, or sauté it separately before adding.
What should I serve with this soup?
It’s hearty on its own, but pairs beautifully with crusty bread or a side like our Cranberry Brie Puff Pastry Bites for entertaining.
Final Thoughts
There’s something magical about a bowl of Creamy Italian Sausage & Gnocchi Soup on a crisp fall day. It’s cozy, satisfying, and surprisingly simple to make. Whether you’re a beginner or seasoned home cook, this recipe will become a go-to in your kitchen too.
For more soul-warming soups, you’ll love these favorites on the blog:
Thanks for cooking with me here at Fresh Leaf Rezepte, see you in the next dish!