Sausage Gnocchi Soup combines savory Italian sausage, pillowy potato gnocchi, tender vegetables, spinach, and Parmesan in a creamy herb-seasoned broth. The soup is rich and comforting without becoming overly thick, and the gnocchi provide a soft, satisfying texture in every spoonful.

Creamy Sausage Gnocchi Soup introduction image

Everything cooks in one pot, with the gnocchi simmering directly in the broth near the end. Adding the cream, Parmesan, and spinach over gentle heat helps the soup stay smooth while preventing the gnocchi from becoming too soft.

Why This Recipe Works

Browning the sausage first creates savory flavor and leaves seasoned drippings for cooking the vegetables.
A small amount of flour thickens the broth enough to coat the gnocchi without turning the soup into a heavy sauce.
Cooking the gnocchi directly in the soup allows them to absorb flavor while releasing a little starch into the broth.
Adding the cream and Parmesan over low heat reduces the risk of curdling or graininess.
Stirring in the spinach at the end preserves its color and prevents it from becoming overly soft.

Equipment Needed

5- to 6-quart Dutch oven or heavy-bottomed soup pot
Wooden spoon or heat-resistant spatula
Whisk
Fine grater
Instant-read meat thermometer
Ladle

Ingredients List

For the Sausage Gnocchi Soup

1 tablespoon (15 ml) olive oil
1 pound (450 g) mild or hot Italian sausage, casings removed if needed
1 medium yellow onion, about 6 ounces (170 g), finely diced
2 medium carrots, about 5 ounces (140 g), peeled and thinly sliced
2 celery ribs, about 3 ounces (85 g), thinly sliced
3 garlic cloves, minced
1 teaspoon dried Italian seasoning
1/4 teaspoon crushed red pepper flakes, optional
1/4 cup (30 g) all-purpose flour
5 cups (1.2 L) low-sodium chicken broth
1 pound (450 g) shelf-stable or refrigerated potato gnocchi
1 cup (240 ml) heavy cream
1/2 cup (45 g) finely grated Parmesan cheese
4 cups packed (120 g) baby spinach, roughly chopped
1/2 teaspoon fine salt, plus more to taste
1/4 teaspoon ground black pepper

Optional Garnishes

2 tablespoons (8 g) chopped fresh parsley, optional
1/4 cup (20 g) finely grated Parmesan cheese, optional, for serving

Ingredient Notes and Substitutions

Italian sausage: Italian sausage gives the soup most of its savory seasoning and richness. Mild or hot sausage can be used depending on the desired heat level. Ground turkey Italian sausage can replace pork sausage in the same quantity, but it is leaner and may need an additional teaspoon of oil.
Potato gnocchi: Shelf-stable or refrigerated potato gnocchi both work. Refrigerated gnocchi may cook slightly faster, so begin checking them early. Frozen gnocchi can be added without thawing, but they may need several extra minutes.
Heavy cream: Heavy cream creates a smooth, rich broth and is less likely to curdle than lower-fat dairy. Half-and-half can be substituted, but the soup will be thinner and should not be boiled after it is added.
Parmesan cheese: Finely grated Parmesan adds saltiness, body, and savory depth. Pecorino Romano can replace it, but it is sharper and saltier, so reduce the added salt. Pre-shredded cheese may not melt as smoothly because of its anti-caking coating.
Baby spinach: Baby spinach wilts quickly and adds color without requiring separate cooking. Chopped kale can be substituted, but it has a firmer texture and should be added 5 to 7 minutes earlier so it has time to soften.

Step-by-Step Instructions

Step 1: Heat the pot

Heat the olive oil in a 5- to 6-quart Dutch oven over medium-high heat.

Step 2: Brown the sausage

Add the Italian sausage and cook for 6 to 8 minutes, breaking it into small crumbles with a wooden spoon. Continue until no pink remains and the sausage reaches 160°F (71°C).

Step 3: Remove excess grease if needed

If more than about 2 tablespoons of fat remain in the pot, carefully spoon out the excess. Leave a light coating behind to flavor the vegetables.

Step 4: Soften the vegetables

Add the onion, carrots, and celery. Cook over medium heat for 6 to 8 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften.

Step 5: Add the aromatics

Stir in the garlic, Italian seasoning, and optional red pepper flakes. Cook for 30 seconds, until fragrant.

Step 6: Add the flour

Sprinkle the flour over the sausage and vegetables. Cook for 1 minute, stirring constantly. The mixture should look lightly pasty, with no dry flour remaining.

Step 7: Build the broth

Slowly pour in about 1 cup (240 ml) of the chicken broth while whisking. Once smooth, gradually add the remaining broth, scraping the bottom of the pot to release any browned bits.

Step 8: Simmer the vegetables

Bring the soup to a gentle simmer over medium-high heat, then reduce the heat to medium-low. Cook uncovered for 8 to 10 minutes, until the carrots and celery are nearly tender.

Step 9: Cook the gnocchi

Add the gnocchi and stir gently so they do not stick together. Simmer according to the package timing, usually 3 to 5 minutes, until the gnocchi are tender and begin floating near the surface.

Step 10: Add the cream

Reduce the heat to low and stir in the heavy cream. Heat for 2 to 3 minutes, until the soup is steaming but not boiling.

Step 11: Melt in the Parmesan

Add the 1/2 cup (45 g) Parmesan in two additions, stirring until each portion melts. The broth should look creamy and lightly thickened without visible cheese strands.

Step 12: Wilt the spinach

Add the chopped spinach and stir for 1 to 2 minutes, until wilted and bright green.

Step 13: Season the soup

Add the salt and black pepper. Taste before adding more salt because the sausage, broth, and Parmesan all contribute sodium.

Step 14: Adjust the consistency

If the soup is thicker than desired, add 1/4 to 1/2 cup (60 to 120 ml) of warm broth or water. If it is too thin, simmer gently for another 2 to 3 minutes without allowing it to boil hard.

Step 15: Rest and serve

Remove the pot from the heat and let the soup stand for 5 minutes. Ladle it into bowls and garnish with parsley and additional Parmesan, if using.

Tips for Success

Break the sausage into small, even crumbles so it distributes throughout the soup.
Cook the flour for the full minute to remove its raw taste before adding the broth.
Stir the gnocchi gently and only as needed. Vigorous stirring can damage their soft texture.
Keep the heat low after adding the cream and cheese to prevent the broth from separating.
Serve the soup soon after cooking because gnocchi continue absorbing liquid as they sit.
Use low-sodium broth so the final seasoning can be adjusted after the sausage and Parmesan are added.

Storage, Freezing, and Make-Ahead Instructions

Cool leftover Sausage Gnocchi Soup promptly and transfer it to an airtight container within 2 hours of cooking. Refrigerate for up to 4 days. The gnocchi will continue absorbing broth, so the soup will become thicker during storage.
Reheat the soup in a saucepan over low to medium-low heat, stirring frequently. Add a splash of chicken broth or water to loosen the consistency, and heat until the center reaches 165°F (74°C). Avoid rapid boiling because it can make the cream separate and the gnocchi overly soft.
Freezing the fully assembled soup is not recommended. Gnocchi may become mushy after thawing, and the cream-based broth can separate.
For make-ahead preparation, cook the sausage and vegetables and prepare the broth base up to 2 days ahead. Refrigerate it without the gnocchi, cream, Parmesan, or spinach. Reheat the base, then add the remaining ingredients shortly before serving.

FAQ

Can I make Sausage Gnocchi Soup ahead of time?

Yes. Prepare the sausage, vegetables, and broth base up to 2 days in advance. Add the gnocchi, cream, Parmesan, and spinach while reheating so the gnocchi stay tender rather than becoming overly soft.

Can I use frozen gnocchi?

Yes. Add frozen gnocchi directly to the simmering broth without thawing. They may require 2 to 4 additional minutes to become tender.

Why did my soup become too thick?

The gnocchi continue absorbing liquid as the soup rests. Stir in warm chicken broth or water, a few tablespoons at a time, until the desired consistency is restored.

Can I make the soup without heavy cream?

Yes. Half-and-half can be substituted in the same quantity for a lighter broth. Keep the soup below a boil after adding it to reduce the chance of separation.

Can I add other vegetables?

Yes. Sliced mushrooms, diced zucchini, or chopped kale can be added. Cook mushrooms with the onion, add zucchini during the final few minutes of simmering, and add kale before the gnocchi so it has time to soften.