Sausage Gnocchi Soup is pure comfort in a bowl! It’s creamy, hearty, and packed with flavor from savory sausage and soft, pillowy gnocchi.
Author’s Notes
Gnocchi, But Make It Soup!
It’s about time gnocchi showed up in another recipe! It’s been a while since I’ve shared one, and since my One Skillet Sausage Gnocchi and Chicken Gnocchi recipes have been reader favorites for years, I figured it was time for more. So I took my popular sausage potato soup and gave it a “gnocchi makeover”.
I went with a creamy white base and added kale for that Zuppa Toscana vibe, but the gnocchi (even though it’s made from potatoes) somehow completely changes it. It’s rich, hearty, and so satisfying in the best way.
I can’t wait to hear what you think!
Sausage Gnocchi Soup Ingredients
| Ingredients | Helpful Tips |
|---|---|
| Sausage | Use Italian sausage for the best flavor. Use mild or hot depending on your spice preference. |
| Vegetables (onion, celery, carrot, garlic) | Dice everything really small and evenly so it cooks at the same rate and softens nicely in the broth. |
| Broth, Milk, & Cream | Use reduced-sodium broth so you can control the salt. Whole milk and cream make the soup rich and smooth. |
| Gnocchi | Cook it right in the soup for extra flavor. I love using fresh (refrigerated) gnocchi best. |
| Kale | Chop small so it blends nicely into the sausage gnocchi soup without overpowering it. Spinach works great, too. |
How To Make Sausage Gnocchi Soup
- Cook sausage: Brown it well to build depth in the soup.
- Sauté veggies: Cook onion, celery, carrot, then add garlic.
- Add seasonings: Stir in herbs, salt, pepper, and butter.
- Make the base: Whisk in flour, broth, milk, and cream until smooth.
- Cook the gnocchi: Boil, add gnocchi, and cook until tender.
- Finish and serve: Stir in sausage and greens, then serve warm.
Storage
Leftover Sausage Gnocchi Soup?
Fridge: Store in an airtight container for up to 3 days. The gnocchi will continue to absorb liquid, so add a splash of broth or milk when reheating. Alternatively, remove the gnocchi with a wire skimmer and store it separately.
Freezer: Not recommended, as the dairy and gnocchi don’t freeze well and can turn grainy or mushy once thawed.
More Amazing Soup Recipes:
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Sausage Gnocchi Soup
Video
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage
- 1 cup diced yellow onion
- 3/4 cup diced celery
- 3/4 cup diced carrot
- 1 tablespoon minced garlic
- 5 tablespoons unsalted butter
- 1/8 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 6 tablespoons all-purpose flour
- 1 (32-ounce) carton reduced-sodium chicken broth
- 2 cups whole milk
- 1/3 cup heavy cream
- 1 (12-ounce) package gnocchi refrigerated if possible, see note 1
- 2 cups kale or baby spinach, coarsely chopped
- Fresh thyme optional, for garnish
- Hearty buttered bread optional, for serving
Instructions
- Heat olive oil in a large pot over high heat. Once hot, add the sausage and sear for about a minute per side. Crumble and cook until deeply browned. (More color on the meat=more flavor). Remove with a slotted spoon to a paper towel-lined plate, leaving 2–3 tablespoons of grease in the pot. Drain off excess if there is more than that.
- Add onion, celery, and carrot to the pot. Cook, stirring occasionally, for 7–9 minutes, or until tender. Take your time here; the veggies won’t soften much more later. Add garlic and cook for 30 seconds, stirring constantly.
- Stir in salt, pepper, Italian seasoning, parsley, oregano, and thyme. Mix for about 15 seconds, then add butter and stir until melted.
- Sprinkle flour over vegetables and whisk constantly for 1 minute. Slowly pour in the broth, whisking until smooth and slightly thickened. Gradually whisk in the milk and cream, then bring to a gentle boil.
- Once boiling, reduce the heat to medium. Add the gnocchi (see note 1), kale, and cooked sausage. Simmer for 2–4 minutes, or until the gnocchi is tender. Taste and adjust seasoning as needed.
- Ladle into bowls and top with fresh thyme if desired. Serve with hearty buttered bread on the side.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
