Creamy sausage gnocchi soup is the kind of dish that turns an ordinary evening into something special.
Rich, velvety, and perfectly comforting, it combines hearty Italian sausage, tender gnocchi, and fresh greens in a creamy broth so good, it’ll make you want to lick the bowl clean.
It’s indulgent and nourishing, and every spoonful satisfies from start to finish.
I seriously can’t get enough of this one. Luckily, my family feels the same!
Why You’ll Love This Creamy Sausage Gnocchi Soup
Time-Saver: This one-pot wonder goes from stovetop to table in just over 30 minutes. It’s also a fantastic make-ahead recipe, as the flavors enhance over time. So, you only need to warm it up when you need it.
Creamy & Meaty Taste: The rich broth melds with perfectly seasoned Italian sausage, tender gnocchi, and spinach. It creates a harmonious blend of textures and deep, satisfying flavors that dance on your palate.
Crowd-Pleaser: This versatile recipe appeals to picky eaters and food enthusiasts alike. It’s ideal for family dinners or casual entertaining with friends.
Customizable: Swap spinach for kale, experiment with spicy or mild sausage, or add garnishes like fresh basil or Parmesan.
Ingredients
- Italian Sausage: Provides a deep, savory flavor with a mild or spicy kick. Its fat content helps build the taste of the soup.
- Onion & Garlic: These aromatic ingredients are sautéed to release their flavors, creating a flavorful base known as a “soffritto.” They enhance the richness of the soup.
- White Wine & Chicken Broth: Wine deglazes the pan while the broth acts as the liquid foundation of the soup, offering a comforting and mildly savory backdrop for all other ingredients.
- Seasonings: Start with Italian seasoning, black pepper, and red pepper flakes. Add salt to taste at the end.
- Gnocchi: These pillowy, soft dumplings cook quickly in the soup, making the dish hearty and filling. Make them yourself or grab a bag from the store.
- Fresh Spinach: Introduce the spinach at the end to maintain its vibrant color and nutritional value. It adds freshness, color, and vitamins to the creamy soup.
- Heavy Cream: For a creamy consistency. Use half & half if you want it a bit lighter.
- Parmesan Cheese: Adds a savory, umami finish with its nutty flavor.
How to Make Creamy Sausage Gnocchi Soup
What makes this soup truly shine is its balance of textures and flavors.
The chewy gnocchi, the robust sausage, the earthy spinach, and the luxurious cream blend seamlessly into a bowl that’s as cozy as it is flavorful.
It’s the perfect meal to gather around during chilly evenings, whether you’re feeding the family or hosting friends.
But believe it or not, you can have it on the table in just over half an hour! Here are the steps:
1. HEAT the olive oil in a Dutch oven over medium heat.
2. COOK the sausage for 8-10 minutes, breaking it up until browned. Add the onion and cook for 3-4 minutes.
3. STIR in the garlic, Italian seasoning, black pepper, and red pepper flakes.
4. POUR in the white wine and scrape the pan to loosen brown bits. Cook for 3-4 minutes until reduced.
5. ADD the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
6. STIR in the heavy cream and gnocchi. Cook for 2-3 minutes or until the gnocchi float.
7. ADD the spinach and Parmesan. Cook until wilted. Taste and season with salt.
8. SERVE with extra Parmesan. Enjoy!
Tips For the Best Creamy Sausage Gnocchi Soup
When winter blues hit, I turn to this creamy sausage gnocchi soup that makes everything infinitely better.
It’s pure Italian-inspired comfort that comes together in just one pot (because who needs extra dishes?).
Need a few tips before we get started? I’ve got you covered!
- Sausage selection. Use Italian sausage with at least 20% fat content for better flavor development. Remove the casings if using links.
- Brown, don’t burn. Take the time to properly brown the sausage, creating a flavorful fond on the pot bottom. Keep it moving and watch closely so it doesn’t burn.
- Working with cream. If you add cold cream, it will split. Instead, get it out early to warm, warm it over low heat on the stove, or slowly stir in a ladle of hot broth to temper it. Always add cream at the end over low heat.
- Temperature management. Never let the soup boil after adding cream. Keep it at a gentle simmer to maintain the creamy consistency and prevent separation.
- Add the spinach in batches. Stir it well to prevent clumping. Fresh spinach is better than frozen, but if frozen is all you have, be sure to thaw it and squeeze out the excess water before using it.
- Thickness control. If the soup is too thick, thin it with additional warm chicken broth. Do not use water. If it’s too thin, make a slurry with 1/4 cup flour and 1/2 cup hot broth. Stir into the soup until thickened.
- Tasty variations. Try kale instead of spinach and tortellini instead of gnocchi. Add mushrooms for earthiness or incorporate sun-dried tomatoes for tanginess.
How to Store
This soup has become my go-to for cozy nights in, casual dinner parties, or honestly, just because I’m craving something indulgent yet surprisingly simple.
It won’t freeze well, but it will hold in the fridge for a few days.
To Store: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for 3–4 days.
To Reheat: Warm the soup gently on the stovetop over medium-low heat or in the microwave. Add a splash of broth or cream if the soup has thickened during storage.
More Hearty Soups and Stews You Have to Try
Ham and Lentil Soup
Hungarian Mushroom Soup
Potsticker Soup
Vegetable Dumpling Stew
Creamy Sausage Gnocchi Soup
6
servings10
minutes25
minutes450
kcal
This creamy sausage gnocchi soup combines the rich flavors of Italian sausage with soft, pillowy potato gnocchi in a velvety, spinach-infused broth.
Ingredients
1 tablespoon olive oil
1 pound Italian sausage
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional
1/4 cup dry white wine
4 cups chicken broth
1 cup heavy cream, room temperature
1 (16-ounce) package potato gnocchi
3 cups coarsely chopped fresh spinach or kale
1/4 cup freshly grated Parmesan cheese, plus more for serving
salt, to taste
Instructions
- In a Dutch oven or heavy-bottomed pot, warm the olive oil over medium heat.
- Add the Italian sausage and cook, breaking it up with a wooden spoon, for 8-10 minutes until crumbled and slightly brown.
- Add the onion and continue cooking and stirring for 3-4 minutes. Stir in the garlic, Italian seasoning, black pepper, and red pepper flakes.
- Pour in the white wine and stir well, scraping up any brown bits from the bottom of the pan. Cook for 3-4 minutes until most of the liquid has reduced.
- Pour in the chicken broth and stir to combine. Increase the heat to bring the soup to a gentle boil, then lower it again and let simmer for about 10 minutes.
- Stir in the heavy cream and gnocchi and cook for 2-3 minutes or per the package instructions (they will float to the surface when done).
- Finally, stir in the spinach and Parmesan cheese and cook until wilted. Stir well, then taste and season with salt as needed.
- Serve immediately with extra Parmesan cheese, and enjoy!
Notes
- If using sausage links, remember to remove the casings.
- Ensure the cream is warmed to room temp so it doesn’t curdle in the hot soup.
