Name: Sausage Gnocchi Soup Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 pound ground Italian sausage, chicken or pork, mild or hot; 2 tablespoon salted butter; 1½ cups heavy cream; 1 large onion, diced; 3 ribs celery, chopped; 3 carrots, sliced in half lengthwise and sliced; 3 cloves garlic, minced; 3 Roma tomatoes, quartered and chopped; 2 cups baby spinach, packed (add more if desired); ½ cup dry white wine, optional (Pinto Grigio, Sauvignon Blanc, or Chardonnay); 4-5 cups low-sodium chicken broth; 1 teaspoon dried basil; 1 teaspoon dried thyme; 1 teaspoon salt; 1 teaspoon black pepper; ¼ teaspoon dried fennel; 1 pound potato gnocchi

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Oh, you’re going to love this Sausage Gnocchi Soup Recipe! It’s one of those meals that feels like a comforting hug on a chilly day—rich, creamy, and packed with flavor. I first made this soup on a slow Sunday afternoon when I wanted something hearty but not too heavy, and it quickly became a family favorite. The combination of Italian sausage and pillowy gnocchi swimming in a savory broth is pure magic.

This soup is perfect for weeknight dinners when you want something satisfying without spending hours in the kitchen. Plus, it’s versatile enough to take for lunches during the week. The best part? It’s easy to personalize with your favorite herbs or veggies. I’m excited to walk you through every step so you can nail this Sausage Gnocchi Soup Recipe in your own kitchen!

Ingredients You’ll Need

Each ingredient in this Sausage Gnocchi Soup Recipe plays a key role in building layers of flavor and texture. When shopping, look for good-quality sausage and fresh veggies to really elevate the dish.

Ground Italian sausage: Whether mild or hot, you’ll want flavorful sausage to create a rich base. I find pork sausage adds depth, but chicken works well if you prefer lighter.
Salted butter: Adds richness and helps soften the veggies; using salted butter here balances flavors nicely.
Heavy cream: Gives the soup that luscious, creamy texture that makes every bite comforting.
Large onion: Adds sweetness and aroma—dicing it evenly ensures it cooks perfectly.
Celery: A classic soup staple that adds crunch and freshness.
Carrots: Halved lengthwise and sliced for texture and a touch of natural sweetness.
Garlic: Minced for that punch of flavor that wakes everything up.
Roma tomatoes: Quartered and chopped, they give a subtle acidity and color contrast.
Baby spinach: Packed into the soup at the end, it adds color and a boost of nutrients without overpowering.
Dry white wine (optional): A splash of a good Pinot Grigio, Sauvignon Blanc, or Chardonnay brightens the soup and adds complexity.
Low-sodium chicken broth: The main liquid that ties everything together; low sodium lets you control seasoning.
Dried basil: Brings a hint of herbal sweetness.
Dried thyme: Adds earthiness and depth.
Salt and black pepper: Essential seasonings to balance and enhance flavors perfectly.
Dried fennel: Just a touch, for that lovely subtle anise note that complements the sausage.
Potato gnocchi: The star starch; soft and pillowy, it soaks up all the savory goodness of the broth.

Variations

I love messing with this Sausage Gnocchi Soup Recipe depending on what’s in my fridge or my mood. Feel free to add your favorite ingredients or swap out the sausage for other proteins to make it your own.

Spicy kick: I’ve added red pepper flakes or swapped mild sausage for hot when I want a little extra heat—it gives the soup a fun, warming punch.
Vegetable boost: Sometimes I toss in mushrooms or kale instead of spinach for more texture and earthiness.
Dairy-free option: If you’re avoiding cream, coconut milk works surprisingly well, just watch for subtle flavor shifts.
Herbal twist: Fresh herbs like rosemary or parsley stirred in at the end bring vibrant freshness.

How to Make Sausage Gnocchi Soup Recipe

Step 1: Brown the Sausage and Sauté the Veggies

Start by crumbling your Italian sausage into a large soup pot over medium heat. Cook it until it’s beautifully browned and no longer pink inside—that’s about 5-7 minutes. Drain off most of the grease but leave about a tablespoon in the pot; it adds flavor without making the soup greasy. Then, toss in your butter along with diced onion, chopped celery, and sliced carrots. Cook for around 10 minutes, stirring occasionally, until the veggies have softened and everything smells irresistible.

Step 2: Build Flavor with Garlic, Herbs, and Tomatoes

Now, stir in minced garlic, dried thyme, basil, salt, black pepper, and a pinch of dried fennel. Let this cook for about 30 seconds until the garlic is fragrant—don’t let it burn! Add your chopped Roma tomatoes next and cook for another 3 minutes until they soften nicely. This step deepens the flavor and adds a lovely brightness to the soup.

Step 3: Deglaze with White Wine and Simmer

Pour in your optional splash of dry white wine and bring everything to a gentle simmer. Let the wine reduce by about half, which concentrates the flavor and adds complexity. If you’re skipping wine, just move on to the next step with broth. Once the wine is ready, add the chicken broth, turn the heat up to high, and bring everything to a boil. Cover the pot, then lower heat to a simmer for 20 minutes to let the flavors really meld.

Step 4: Add the Gnocchi and Cream

Time for the fluffy gnocchi! Carefully stir in the potato gnocchi and cook for 2-3 minutes. You’ll know they’re done when they float to the surface—easy and quick. Then, slowly pour in your heavy cream and let it simmer gently for another 2-3 minutes, just enough to heat through and combine everything into a silky soup.

Step 5: Finish with Fresh Spinach

Finally, stir in the packed baby spinach and cook for another 2-3 minutes until it’s wilted and bright green. This fresh touch adds a pop of color and a subtle earthiness that balances all those rich, creamy flavors.

How to Serve Sausage Gnocchi Soup Recipe

The image shows four raw sausage links lined up horizontally in the center on a white marbled surface. Above are small white bowls holding two sticks of butter, dried herbs, olive oil, and mixed peppercorns. To the left of the sausages, there are fresh green spinach leaves, celery sticks, and thin carrot strips next to a glass of clear liquid. Below the sausages is a whole garlic bulb to the left and a white bowl filled with gnocchi in the center. To the right of the sausages are three ripe, red tomatoes still attached to their green stems. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle freshly grated Parmesan cheese on top—it melts perfectly and adds a salty, nutty layer that takes the soup over the top. Sometimes, if I’m feeling adventurous, I add a few fresh basil leaves or a dash of hot sauce to wake up the flavors even more.

Side Dishes

Crusty bread is my go-to side, especially something like a garlic baguette or a warm sourdough. It’s perfect for dipping into that creamy broth. A simple green salad with a light vinaigrette also pairs beautifully to balance the richness of the soup.

Creative Ways to Present

For a cozy dinner party, I like serving the soup in little bread bowls—that always impresses guests and feels super comforting. You can also garnish with a drizzle of good olive oil or chili oil and some cracked black pepper for an elegant finish.

Make Ahead and Storage

Storing Leftovers

When I store leftover Sausage Gnocchi Soup Recipe, I let it cool completely before transferring it to an airtight container. It keeps well in the fridge for up to 3 days. The gnocchi tends to soak up the broth, so I sometimes add a splash of broth or water when reheating to loosen it back up.

Freezing

Freezing this soup is doable but with a small caveat: the gnocchi can get a bit mushy after thawing. I recommend freezing it without the cream and adding that fresh when reheating. Freeze in portion-sized containers for easy weekday meals.

Reheating

To reheat, warm the soup gently on the stove over medium-low heat, stirring occasionally. Add extra broth or cream if the soup seems too thick or the gnocchi absorbed too much liquid. Avoid boiling once the cream is added to keep it from breaking.

FAQs

Can I use store-bought gnocchi for the Sausage Gnocchi Soup Recipe?

Absolutely! Store-bought potato gnocchi works perfectly for this soup, making it a quick and easy meal to prepare. Just be sure to add them towards the end of cooking since they only take a few minutes to cook until they float.
Is it okay to skip the white wine in the recipe?

Yes, the white wine is optional and mainly used to add depth of flavor. If you prefer not to use it, simply skip it and add a little more chicken broth. The soup will still be delicious and comforting.
Can I make this soup vegetarian?

This particular Sausage Gnocchi Soup Recipe relies on sausage for its signature flavor, but you can swap the sausage for plant-based crumbles and use vegetable broth instead of chicken broth to make a tasty vegetarian version.
How spicy is the soup if I use hot Italian sausage?

Using hot Italian sausage will add a mild to moderate level of spice, depending on the brand. It gives the soup a warming heat without overpowering the other flavors—perfect if you like a little kick!
How do I prevent the cream from curdling?

To keep the cream silky, add it slowly with the heat on low and avoid letting the soup boil after adding it. Gentle simmering is key to maintaining that rich, smooth texture.

Final Thoughts

This Sausage Gnocchi Soup Recipe is a go-to comfort dish that never fails to impress. I love how it comes together with simple ingredients but delivers big on flavor and warmth. Give it a try next time you want something cozy, satisfying, and a little special—you might find it becoming your favorite too! And if you do, don’t forget to add your own twist and make it totally yours. Happy cooking, friend!