Creamy Sausage Gnocchi Soup
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I’m such a soup girl—there’s just something about a cozy, one-pot meal that makes dinner feel effortless and comforting. This Creamy Sausage Gnocchi Soup checks all the boxes: it’s hearty, flavorful, and comes together in a single pot with minimal fuss. If you love Olive Garden’s Chicken & Gnocchi Soup and Zuppa Toscana, this recipe feels like a delicious mash-up of both—creamy, savory, and packed with satisfying ingredients. And yes, those happen to be my favorite soups on their menu!
One of the things I love most about this recipe is how easy it is to customize. It’s naturally rich and filling, but if you prefer a lighter version, you can use ½ pound of sausage instead of a full pound, or reduce the gnocchi to 8 ounces. My husband isn’t as gnocchi-obsessed as my daughter and I, so we often scale it back a bit for him—and it’s still absolutely delicious.
Between the browned sausage, fragrant garlic, and blend of Italian herbs, this soup is bursting with flavor. The creamy broth wraps around every bite of gnocchi and spinach, making it anything but bland. Whether you’re serving it for a weeknight dinner or ladling it into bowls for a cozy weekend lunch, this soup is guaranteed to warm you up from the inside out.
Ingredients for Sausage Gnocchi Soup
- MILD ITALIAN SAUSAGE (I USE SWEET)
- ONION
- GARLIC
- SALT
- PEPPER
- OREGANO
- PARSLEY
- GARLIC POWDER
- ONION POWDER
- TOMATO PASTE
- CHICKEN BROTH
- POTATO GNOCCHI
- HEAVY CREAM
- PARMESAN CHEESE
- SPINACH
Instructions for Sausage Gnocchi Soup
Start by heating a large stock pot over medium heat. Add the sausage and chopped onion, cooking until the sausage is browned and fully cooked and the onion is soft and fragrant. Drain off any excess grease, then stir in the minced garlic and cook for about 1 minute, just until it’s golden and aromatic. Then add in the flour and cook for 1 minute.
Next, sprinkle in your seasonings: salt, pepper, Italian seasoning, oregano, parsley, garlic powder, onion powder, and a generous spoonful of tomato paste. Stir everything together until the sausage is well coated and the tomato paste is fully blended.
Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, add the gnocchi and cook for 2–3 minutes, or until they float to the top—this means they’re perfectly tender and ready.
Lower the heat to a simmer and stir in the cream, followed by the Parmesan cheese. Keep stirring until the cheese is melted and the soup is creamy and smooth. Let it simmer for 10 more minutes to thicken slightly and deepen the flavor.
Finally, stir in the fresh spinach until wilted and vibrant. Ladle into bowls and top with additional Parmesan, if desired. It’s cozy, comforting, and perfect for a chilly evening!
Frequently Asked Questions
Do I need to drain the sausage after cooking?
If there’s excess grease in the pot after browning the sausage, it’s best to drain it off before adding the garlic and seasonings. This keeps the soup from feeling too heavy.
Can I use fresh or frozen gnocchi instead of shelf-stable?
Absolutely. Shelf-stable gnocchi works great and cooks quickly—just 2–3 minutes once the broth is boiling. Fresh or frozen gnocchi can also be used with similar timing.
What kind of cream should I use?
Heavy cream gives the richest texture, but half and half or whole milk can work if you prefer a lighter soup. Avoid low-fat milk—it may curdle or thin the broth too much.
Can I make this ahead of time?
Yes! The soup reheats well and can be stored in the fridge for up to 3 days. The gnocchi may absorb some liquid, so add a splash of broth or cream when reheating.
Can I freeze this soup?
It’s best enjoyed fresh, but you can freeze it if needed. Just note that the cream and gnocchi may change texture slightly after thawing. Reheat gently and stir well.
Is this soup spicy?
No, this soup is not spicy. However, feel free to use spicy sausage and add some red pepper flakes for an extra kick of spice.
FOR MORE RECIPES LIKE THIS, TRY:
- Ground Beef Gnocchi
- Loaded Potato Gnocchi Soup
- Creamy Sun-Dried Tomato and Basil Gnocchi
- Crock Pot Chicken and Gnocchi Soup
Creamy Sausage Gnocchi Soup
Real Mom Kitchen
Ingredients
- 1 lb mild Italian sausage I use sweet
- 1 onion diced
- 1 Tbsp garlic minced
- 1 Tbsp flour
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp Italian seasoning
- 1 tsp oregano
- 1 tsp parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 Tbsp tomato paste
- 2 cups chicken broth
- 2 cups heavy cream
- ⅓ cup Parmesan cheese grated
- 2 cups baby spinach chopped
Instructions
- In a stock pot, cook the sausage and onion together until the sausage is fully cooked and the onion is tender. Drain off any excess grease. Add in the garlic and cook for 1 minute. Add in the flour and cook for 1 minute.
- Add in the salt, pepper, Italian seasoning, oregano, parsley, garlic powder, onion powder, and tomato paste. Stir to combine.
- Add in the chicken broth and bring to a boil. Once boiling, add in the gnocchi and cook for 2-3 minutes until they all float to the top.
- Reduce the heat to low and add the cream. Then stir in the parmesan cheese. Continue stirring until the cheese is fully melted and combined. Simmer for 10 more minutes to thicken.
- Add in the spinach and stir to combine. Serve and top with additional Parmesan cheese if desired.
Nutrition
This recipe is adapted from Meghan Kay.
