Creamy Sausage Gnocchi Soup

Every time I make this creamy sausage gnocchi soup, it turns an ordinary evening into something special!

The recipe combines hearty Italian sausage, pillowy gnocchi, and fresh greens in a broth so good, it'll make you want to lick the bowl clean. And the creamy texture is out of this world! It reminds me of Olive Garden Zuppa Toscana.

I seriously can't get enough of this dish, and it's the epitome of comfort food. Luckily, my family feels the same!

And I love how you make it all in one pot. With 10 minutes of prep time and 25 minutes of cooking time, you can have it on the table in just over a half an hour. It's also a fantastic make-ahead recipe, as the flavors enhance over time. I use it for meal prep all the time!

As a bonus, the recipe is totally customizable. Sometimes, I swap spinach for kale or use spicy sausage, or I add garnishes like fresh basil or Parmesan. Trust me, you won't be able to get enough of this incredible creamy Italian sausage gnocchi soup!

Ingredients You'll Need

• 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. I use 3-4 cloves of garlic and a yellow onion.

• White Wine & Chicken Broth: Wine deglazes the pan while the chicken stock acts as the liquid foundation of the soup. These ingredients bring so much savory flavor. I use about 4 cups chicken broth. Feel free to use vegetable broth as a substitute if you prefer.

• Seasonings: I tart with Italian seasoning, black pepper, and red pepper flakes. Then, I add salt to taste at the end.

• Potato Gnocchi: These pillowy, soft dumplings cook quickly in the soup, making the dish hearty and filling. You can make homemade gnocchi, but I usually just grab a bag of refrigerated gnocchi from the store.

• Fresh Baby Spinach: Introduce the spinach at the end to maintain its vibrant color and nutritional value. It adds a pop of freshness, color, and vitamins to the creamy soup.

• Heavy Cream: For a creamy consistency. Sometimes, I use half & half to make it a little lighter.

• Parmesan Cheese: Adds a savory, umami finish with its nutty flavor.

How to Make Creamy Sausage Gnocchi Soup

This hearty sausage gnocchi soup recipe is the perfect meal for 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 OIL. Heat the olive oil in a Dutch oven over medium-high heat.

2. COOK SAUSAGE. Cook the sausage for 8-10 minutes, breaking it up with a wooden spoon or spatula until browned. Add the onion and cook for 3-4 minutes.

3. ADD SEASONINGS. Stir in the garlic, Italian seasoning, black pepper, and red pepper flakes.

4. ADD WINE. Pour in the white wine and scrape the pan to loosen the brown bits. Cook for 3-4 minutes until reduced.

5. ADD BROTH. Add the chicken broth and bring to a boil. Reduce heat to medium and simmer for 10 minutes.

6. ADD GNOCCHI. Stir in the heavy cream and gnocchi. Cook for 2-3 minutes or until the gnocchi float.

7. ADD SPINACH. Add the spinach and Parmesan. Cook until wilted. Taste and season with salt.

8. SERVE & ENJOY. Transfer the soup into bowls, and enjoy! I always serve it with extra Parmesan, and you can add extra salt & pepper if needed.

Tips for the Best Creamy Sausage Gnocchi Soup

This sausage and gnocchi soup is 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!

• Select the best sausage. Use Italian sausage with at least 20% fat content for better flavor development. Remove the casings if using links. I often use ground sausage to save time.

• Be careful with the 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.

• Put in some elbow grease. Always grate your own Parmesan cheese from the block instead of using the bagged stuff! The flavor is so much better.

• Go easy on the spinach. 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.

• Thin it out. 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.

• Try tasty variations. Try kale instead of spinach and tortellini instead of gnocchi. Add mushrooms for earthiness, fresh vegetables like celery ribs for texture, or incorporate tomato paste or sun-dried tomatoes for tanginess. I also sometimes use Italian chicken sausage. instead of pork.

What to Serve with This Soup

I like to serve this creamy one-pot sausage gnocchi soup with a side of crusty bread or breadsticks for dipping. Trust me, you'll want to soak up all that goodness!

It also pairs beautifully with garlic bread or a fresh green salad.

How to Store

This soup doesn't freeze well, but it stores just fine in the fridge, so you can enjoy it for a few days! Nothing beats a hot bowl of soup for lunch. Follow my steps for keeping it fresh.

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 heat for 5-10 minutes or in the microwave. I always add a splash of broth or cream if the soup has thickened during storage.

More Creamy Soups You'll Love

Creamy Cajun Potato Soup

Creamy Ravioli Soup

Creamy Sausage Tortellini Soup

Creamy Chicken and Rice Soup

Creamy Chicken Noodle Soup