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.
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.
Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Additional Time: 5 minutes
- Total Time: 1 hour
- Yield: About 10 cups
- Servings: 6
- Category: Soup
- Cuisine: Italian-American
- Cooking Method: Stovetop
- Difficulty: Easy
Why You'll Love This Recipe
- 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 You'll Need
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
How to Make Creamy Sausage Gnocchi Soup
Heat the Pot
Heat the olive oil in a 5- to 6-quart Dutch oven over medium-high heat. This initial step is crucial for creating a flavorful base for the soup.
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). Browning the sausage enhances the flavor of the soup and adds depth to the broth.
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. This step helps maintain the right balance of richness without making the soup too greasy.
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. This process builds the aromatic foundation of the soup.
Add the Aromatics
Stir in the garlic, Italian seasoning, and optional red pepper flakes. Cook for 30 seconds, until fragrant. This step infuses the soup with additional flavor and aroma, enhancing the overall taste.
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. This helps thicken the broth without creating lumps.
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. This step ensures a rich, flavorful broth.
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. This allows the flavors to meld and the vegetables to soften.
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. Cooking them in the broth allows them to absorb flavor.
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. This step is essential to maintain a smooth texture in the broth.
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. This adds richness and depth to the soup.
Wilt the Spinach
Add the chopped spinach and stir for 1 to 2 minutes, until wilted and bright green. This step not only adds color but also enhances the nutritional value of the soup.
Season the Soup
Add the salt and black pepper. Taste before adding more salt because the sausage, broth, and Parmesan all contribute sodium. Proper seasoning is key to balancing the flavors.
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. This ensures the soup has the perfect consistency.
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. Allowing the soup to rest helps the flavors develop further.
Tips for Success
- 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.
Creamy Sausage Gnocchi Soup
Ingredients
Method
- Heat the olive oil in a 5- to 6-quart Dutch oven over medium-high heat.
- 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).
- 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.
- 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.
- Stir in the garlic, Italian seasoning, and optional red pepper flakes. Cook for 30 seconds, until fragrant.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the chopped spinach and stir for 1 to 2 minutes, until wilted and bright green.
- Add the salt and black pepper: Taste before adding more salt because the sausage, broth, and Parmesan all contribute sodium.
- 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.
- 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.
