Sausage Gnocchi Soup Recipe
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Sausage Gnocchi Soup Recipe

ByLily Carter
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I’m so excited to share this Sausage Gnocchi Soup Recipe with you because it’s truly one of those cozy, stick-to-your-ribs meals that feels like a warm hug in a bowl. Whether you’re craving something hearty on a chilly evening or need a satisfying dinner that’s pretty straightforward to cook, this soup fits the bill perfectly. The combination of savory Italian sausage with pillowy gnocchi swimming in a creamy, herby broth is just irresistible.

What I love most about this Sausage Gnocchi Soup Recipe is how versatile and forgiving it is. You can customize it easily — add more greens if you’re feeling health-conscious, swap mild sausage for spicy if you want a bit of a kick, or even omit the wine for a simpler prep without losing that rich depth of flavor. It’s a recipe that’s truly worth trying for anyone who enjoys a comforting soup that comes together without too much fuss.

Ingredients You’ll Need

These ingredients come together beautifully to create layers of flavor — the sausage provides a savory backbone, while fresh vegetables and herbs build out complexity. I always recommend using quality broth and fresh produce; it really makes a difference when you’re aiming for a comforting, flavorful bowl.

  • Ground Italian sausage: Choose mild or hot depending on your spice preference—I love a mix of both for extra flavor depth.
  • Salted butter: Adds richness and helps soften the veggies perfectly.
  • Heavy cream: For that silky, luscious texture that makes this soup feel indulgent yet comforting.
  • Onion: Diced finely to melt into the broth and add sweetness.
  • Celery: Adds subtle crunch and aromatic flavor to balance the richness.
  • Carrots: Slice lengthwise for a nice texture and mild sweetness.
  • Garlic: Minced fresh to boost the savory notes beautifully.
  • Roma tomatoes: Quartered and chopped to bring freshness and a touch of acidity.
  • Baby spinach: You can pack in more for extra greens or swap for kale if preferred.
  • Dry white wine (optional): Pinot Grigio, Sauvignon Blanc, or Chardonnay work great to deglaze and add complexity without overpowering.
  • Low-sodium chicken broth: Look for one without added MSG or excessive salt so you can control seasoning better.
  • Dried basil, thyme, fennel: Essential herbs that give this soup its classic Italian flavor vibe.
  • Salt and black pepper: Adjust to taste—but a good pinch elevates everything.
  • Potato gnocchi: Use fresh or frozen; just watch cooking times carefully so they don’t get mushy.

Variations

I like to tweak this Sausage Gnocchi Soup Recipe depending on what I have in the fridge or my mood. The beauty of this recipe is its flexibility, so feel free to make it your own.

  • Spicy Kick: I sometimes swap mild sausage for spicy Italian sausage or add red pepper flakes. It gives the soup a nice warming heat without overwhelming the creamy base.
  • Vegetarian Swap: Use a plant-based sausage and vegetable broth instead of chicken broth to keep it veggie-friendly. I’ve tried this for guests and it still delights.
  • Greens Variation: Swapping baby spinach with kale or Swiss chard adds great texture and earthiness—especially in fall and winter.
  • Wine-Free: Skip the white wine altogether if preferred; just add a splash of extra broth and a teaspoon of lemon juice to mimic acidity.

How to Make Sausage Gnocchi Soup Recipe

Step 1: Brown the Sausage and Sauté the Veggies

Start by crumbling the Italian sausage into a large soup pot over medium heat. Cook it until browned and no longer pink—this usually takes about 7-8 minutes. Don’t forget to drain excess grease carefully, but leave about a tablespoon so the vegetables have some fat to absorb for better flavor.

Next, toss in your diced onions, chopped celery, and the sliced carrots. Let them soften nicely—stir occasionally for about 10 minutes. This slow sauté lets their sweetness develop, which is key for building a rich, balanced broth later.

Step 2: Add Garlic, Herbs, Tomatoes, and Wine

Once the veggies are tender, stir in the minced garlic and your dried herbs—thyme, basil, fennel—plus salt and pepper. Cook just until the garlic gets fragrant, about 30 seconds, so it doesn’t burn and become bitter.

Then add your chopped Roma tomatoes and let them cook down until soft, about 3 minutes. A splash of dry white wine (I prefer Pinot Grigio) goes in next to deglaze the pot. Let it simmer until it reduces by half; this step concentrates the flavor, and it’s worth the extra time.

Step 3: Simmer with Broth and Add Gnocchi

Pour in 4-5 cups of low-sodium chicken broth and crank the heat to bring everything to a boil. Once boiling, cover the pot, reduce heat to low, and let the soup gently simmer for about 20 minutes. This melds all those flavors together and makes the broth truly comforting.

After simmering, carefully add the potato gnocchi. They cook quickly—just 2 to 3 minutes until they start floating to the top, which is a great indicator that they’re done. Stir gently so you don’t break them apart.

Step 4: Finish with Cream and Greens

Slowly pour in the heavy cream and give the soup a gentle stir. Let it simmer for another 2-3 minutes so the cream warms through and the soup takes on that luscious texture. Finally, toss in the baby spinach and cook it just until wilted and vibrantly green—about 2-3 minutes more. This keeps the spinach fresh-tasting and adds a burst of color.

How to Serve Sausage Gnocchi Soup Recipe

The image shows a white marbled surface with five raw sausages lined up horizontally in the center. Above the sausages, there are three carrot sticks laid out vertically, a glass with light yellow liquid, a small white bowl holding two rectangular pieces of butter, and a small white bowl with dried herbs. To the right of the sausages, three small white bowls hold olive oil, mixed peppercorns, and more oil respectively. Below the sausages, a white bowl is filled with small gnocchi pieces that are pale yellow with ridges. On the bottom left, there is a small bunch of green spinach leaves and some celery sticks, fresh garlic, and three ripe red tomatoes attached to their vines. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this soup with freshly grated Parmesan cheese—it melts just a bit and adds a lovely salty punch. Fresh basil leaves are a simple but elegant touch, giving an herbal brightness that balances the rich cream. For those who like a little heat, a dash of hot sauce or chili flakes on the side is perfect.

Side Dishes

This soup pairs wonderfully with crusty bread—like a baguette or garlic bread—for sopping up every last drop. I’ve also served it alongside a simple green salad with a light vinaigrette to keep things fresh and balanced.

Creative Ways to Present

For special occasions, I’ve ladled this soup into hollowed-out mini bread bowls for a fun, rustic presentation. It’s a crowd-pleaser and keeps things casual but festive. Another trick is serving it in colorful bowls paired with cloth napkins for an inviting, cozy table setting.

Make Ahead and Storage

Storing Leftovers

After dinner, I usually let any leftover Sausage Gnocchi Soup cool completely before storing it in airtight containers in the fridge. It keeps well for about 3-4 days. I find that the flavors deepen overnight, making the next-day meal even better.

Freezing

I’ve personally found that freezing gnocchi soup can be a bit tricky since the gnocchi may alter texture when thawed. If you want to freeze it, I recommend storing the soup base (without gnocchi or spinach) separately and adding fresh gnocchi and spinach when reheating for best results.

Reheating

When reheating, warm the soup on the stove over low to medium heat, stirring gently to avoid breaking up the gnocchi. Add fresh spinach and, if you froze the soup base separately, toss in fresh gnocchi and let cook a few minutes until tender. This keeps the soup tasting fresh and maintains that creamy texture.

FAQs

  1. Can I use store-bought gnocchi or should I make it from scratch for this Sausage Gnocchi Soup Recipe?

    Absolutely, you can use store-bought gnocchi for convenience—it cooks quickly and works perfectly in this soup. If you like making gnocchi from scratch, that’s wonderful too, but the store-bought kind won’t compromise the final flavor or texture.

  2. What type of sausage works best in this soup?

    Italian sausage, either pork, chicken, mild, or hot, all work well. Choose based on your spice preference. If you want a milder soup, use mild sausage; for a bit more heat, spicy sausage adds an excellent kick.

  3. Can I make this sausage gnocchi soup recipe vegetarian?

    Yes! Swap out the sausage for a plant-based sausage or chunks of firm tofu and use vegetable broth instead of chicken broth. Add extra veggies like mushrooms or zucchini for more body and flavor.

  4. Is it okay to omit the white wine in the recipe?

    Definitely. The wine adds a nice depth of flavor, but if you prefer not to use alcohol, simply skip it and add a bit more broth and a splash of lemon juice or vinegar for acidity.

  5. How do I prevent gnocchi from getting mushy in the soup?

    Do not overcook the gnocchi; add them near the end of cooking and remove from heat as soon as they float to the surface. Stir gently and avoid letting them simmer too long, which causes mushiness.

Final Thoughts

This Sausage Gnocchi Soup Recipe holds a special place in my kitchen rotation because it’s effortless but feels like something truly homemade made with love. It’s perfect for when you want a bowl of comfort without hours of prep. I hope you enjoy cooking and sharing it as much as I do—it’s perfect for cozy dinners with family or friends. Give it a try soon; I promise you’ll come back for seconds!

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Sausage Gnocchi Soup Recipe

Sausage Gnocchi Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 127 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 5 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
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Description

This Sausage Gnocchi Soup is a rich and hearty dish combining savory Italian sausage, tender potato gnocchi, fresh vegetables, and creamy broth. Packed with flavors from fresh garlic, herbs, and a splash of white wine, this comforting soup is perfect for cozy dinners and sure to satisfy your cravings with its creamy texture and wholesome ingredients.

Ingredients

Scale

Meat

  • 1 pound ground Italian sausage, chicken or pork, mild or hot

Vegetables

  • 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)

Liquids

  • 1½ cups heavy cream
  • ½ cup dry white wine, optional (Pinot Grigio, Sauvignon Blanc, or Chardonnay)
  • 4–5 cups low-sodium chicken broth

Fats & Oils

  • 2 tablespoons salted butter

Herbs & Spices

  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ¼ teaspoon dried fennel

Other

  • 1 pound potato gnocchi

Instructions

  1. Cook the sausage: Crumble and cook the Italian sausage in a large soup pot over medium heat until browned and cooked through. Drain all excess grease, leaving about a tablespoon in the pot for sautéing.
  2. Sauté the vegetables: Add the butter to the pot and cook the diced onion, chopped celery, and sliced carrots until softened, approximately 10 minutes, stirring occasionally to develop flavors.
  3. Add garlic and spices: Stir in the minced garlic, dried thyme, dried basil, salt, black pepper, and dried fennel. Cook for about 30 seconds while stirring until the garlic is fragrant. Add the chopped Roma tomatoes and cook until they soften, about 3 minutes.
  4. Deglaze with wine: Pour in a generous splash of dry white wine, such as Pinot Grigio, Sauvignon Blanc, or Chardonnay, then bring to a gentle simmer. Cook until the wine is reduced by half to concentrate flavor.
  5. Add broth and simmer: Stir in the low-sodium chicken broth and raise the heat to high. Once the soup reaches a boil, cover the pot, reduce heat to low, and allow to simmer steadily for 20 minutes to meld the flavors.
  6. Cook gnocchi and add cream: Carefully add the potato gnocchi to the simmering soup and cook for 2-3 minutes until they start floating to the top. Slowly stir in the heavy cream and simmer gently for another 2-3 minutes to combine and heat through.
  7. Add spinach: Stir in the baby spinach and cook for 2-3 minutes, or until the spinach is wilted and bright green, integrating it fully into the soup.
  8. Serve: Serve the soup hot, optionally garnished with grated parmesan cheese, fresh basil leaves, and hot sauce for added flavor.

Notes

  • Use mild or hot Italian sausage according to your spice preference.
  • If you prefer a thicker soup, reduce the amount of chicken broth or let it simmer uncovered to reduce further.
  • The white wine is optional but adds a nice depth of flavor; you can substitute with additional broth if desired.
  • For a vegetarian version, substitute sausage with plant-based sausage and use vegetable broth instead of chicken broth.
  • Gnocchi cooks quickly; do not overcook as they might become mushy.
  • Feel free to add grated Parmesan cheese as garnish for extra richness.
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Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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