Steam curling up from a big pot of creamy Italian sausage gnocchi soup—just the thought of it makes my kitchen feel warmer. You know those nights when you step inside, cheeks stinging from the wind, and all you want is a bowl of something rich and soul-soothing? This is my answer. Creamy, loaded with pillowy gnocchi, and bursting with savory Italian sausage, this soup has become my family’s favorite comfort food the moment temperatures drop.
I first tried a version of this Italian sausage gnocchi soup at a friend’s house during a snowstorm. Her Nonna’s recipe was the inspiration, but over the years, I’ve tweaked it to fit our tastes—more spinach, extra garlic, and a splash of cream for that luxurious feel. My kids ask for it when they see the first leaves fall, and honestly, I don’t blame them. There’s something magical about how the gnocchi soak up all those flavors, becoming little clouds of joy in every bite.
Why is this creamy Italian sausage gnocchi soup worth making? For starters, it’s comforting but not heavy—just the right balance for chilly evenings. It’s also a crowd-pleaser: picky eaters, soup skeptics, and even my husband (who claims he’s “not a soup guy”) go back for seconds. And if you’re like me and crave a cozy dinner that feels like a hug, you’ll appreciate how easy and forgiving this recipe is. After making it dozens of times (and serving it to hungry friends after sledding adventures), I can confidently say it’s a staple for any cold night.
So grab your favorite soup pot and get ready—this creamy Italian sausage gnocchi soup will make your kitchen the coziest place on the block.
Why You’ll Love This Creamy Italian Sausage Gnocchi Soup
- Quick & Easy: This soup comes together in under 40 minutes, making it perfect for busy weeknights or when you need dinner in a flash. No fancy techniques—just straightforward steps that anyone can handle.
- Simple Ingredients: Most of what you need is probably already in your kitchen—Italian sausage, store-bought gnocchi, broth, and a handful of veggies. No hunting down obscure ingredients!
- Perfect for Cozy Dinners: Whether it’s a quiet night in or you’re hosting friends for a casual dinner, this soup fits the bill. It’s hearty enough to serve as a main course and feels special with little effort.
- Crowd-Pleaser: If you’ve ever worried about picky eaters, this soup is your friend. The creamy base, sausage, and pillowy gnocchi win over kids and adults alike. It’s been a hit at every gathering I’ve brought it to.
- Unbelievably Delicious: The combo of creamy broth, savory sausage, and tender gnocchi is next-level comfort food. The spinach adds a pop of freshness, and a pinch of Italian herbs ties everything together.
What sets this creamy Italian sausage gnocchi soup apart? For me, it’s the way each bite feels like a mini celebration—cozy, rich, but not too heavy. I always blend the sausage just enough for a rustic texture, and stirring in the cream at the end gives it that classic, velvety finish. If you’ve tried other gnocchi soups, you’ll notice this one stands out: it’s got that restaurant-quality depth, but you can pull it off in your own kitchen, even if you’re juggling homework, emails, or a toddler on your hip.
This isn’t just another soup recipe. It’s the kind of meal that makes you close your eyes and savor that first spoonful. It’s what I make when I want my family to feel cared for, when I need to thaw out after a long day, or when I want to impress guests without any stress. Trust me—once you try it, you’ll be hooked too.
What Ingredients You Will Need
This creamy Italian sausage gnocchi soup uses simple, wholesome ingredients that come together for a satisfying, crave-worthy bowl—no complicated shopping list or hard-to-find items. I love how forgiving and adaptable this recipe is, so feel free to use what you have on hand or swap in your favorites as needed.
- Italian sausage, 1 lb (450g): I like using mild Italian sausage for a classic flavor, but spicy works if you want a kick. Remove casings if using links.
- Yellow onion, 1 medium, diced: Essential for a sweet, mellow base. (Red onion works in a pinch.)
- Carrots, 2 medium, peeled and diced: Adds sweetness and color.
- Celery, 2 stalks, diced: Classic for a hearty soup base.
- Garlic, 4 cloves, minced: Don’t be shy—garlic brings so much flavor! (I’ll sometimes use up to 6 cloves.)
- Chicken broth, 4 cups (950 ml): Homemade or low-sodium store-bought both work. Vegetable broth is fine for a lighter taste.
- Heavy cream, 1 cup (240 ml): For that creamy, dreamy finish. Half-and-half can work if you want it a bit lighter.
- Potato gnocchi, 1 package (16 oz/450g): Shelf-stable or refrigerated—both are great. I sometimes use homemade gnocchi if I’m feeling ambitious.
- Baby spinach, 3 cups (90g), roughly chopped: Adds freshness and color. Kale or Swiss chard are good substitutes, but spinach wilts fastest.
- Parmesan cheese, 1/2 cup (45g), grated: Stirred in at the end for salty, nutty depth. I love a little extra for serving.
- Italian seasoning, 2 tsp: Dried oregano, basil, and thyme bring that classic Italian flavor. I sometimes add a pinch of red pepper flakes for heat.
- Salt and black pepper, to taste: Adjust as you go, especially if your sausage or broth is salty.
- Olive oil, 1 tbsp (15 ml): For sautéing the veggies and sausage.
Ingredient Tips: For the sausage, I usually reach for Johnsonville or the local Italian market’s fresh links—small-batch sausage really shines in soups. If you’re gluten-free, look for gluten-free gnocchi (Trader Joe’s makes a good one). And if you want to make this dairy-free, swap the cream for a plain, unsweetened oat milk creamer and use nutritional yeast instead of Parmesan.
Everything else is pretty standard—no weird specialty items. In the summer, I sometimes stir in a handful of fresh herbs from my garden (basil, parsley, or even a little thyme). If you’re out of spinach, don’t stress—frozen spinach or chopped kale works just fine.
Equipment Needed
- Large soup pot or Dutch oven: I use my trusty enameled Dutch oven (5.5 quarts)—it retains heat and makes cleanup easy. Any heavy-bottomed pot works.
- Wooden spoon or spatula: For breaking up sausage and stirring soup. A good wooden spoon is my go-to—gentle on pots, sturdy, and lasts forever.
- Chef’s knife and cutting board: For chopping veggies. Keep your knife sharp—it seriously makes prep easier and safer.
- Measuring cups and spoons: For accuracy, especially with cream and seasonings.
- Ladle: For serving giant, satisfying scoops.
- Optional: Grater for Parmesan: Fresh-grated cheese melts better, but pre-shredded works if you’re in a rush.
- Storage containers: If you plan on leftovers, sturdy containers with tight lids make storage a breeze.
Equipment Tips: Don’t worry if you don’t have a Dutch oven—a basic large pot is just fine. For the grater, I use a microplane for Parmesan (it’s worth the investment and easy to clean). If you’re on a budget, check thrift stores for solid soup pots—some of my best finds came from there. And always let your pot cool before washing—it’ll last so much longer!
How to Make Creamy Italian Sausage Gnocchi Soup
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Brown the Sausage (5-7 minutes):
Heat 1 tbsp (15 ml) olive oil in your large soup pot over medium-high heat. Add 1 lb (450g) Italian sausage (casings removed if using links). Cook, breaking it up with a wooden spoon, until browned and no pink remains.
Tip: If the sausage releases a lot of fat, spoon off excess, but leave a little for flavor. -
Sauté the Vegetables (4-5 minutes):
Add diced onion, carrots, and celery to the pot. Sauté until veggies begin to soften, stirring often. Toss in minced garlic and cook 1 more minute, until fragrant.
Sensory cue: You’ll smell the garlic blooming and see onions turning translucent. -
Add Broth and Seasonings (2 minutes):
Pour in 4 cups (950 ml) chicken broth. Stir in 2 tsp Italian seasoning, a pinch of red pepper flakes (if using), and season lightly with salt and pepper.
Prep note: Go easy on salt at this stage—sausage and Parmesan add plenty. -
Simmer the Soup (10 minutes):
Bring to a gentle boil. Reduce heat to medium-low and let simmer for about 10 minutes, until vegetables are tender.
Warning: Don’t boil too vigorously or the veggies may get mushy. -
Add Gnocchi (3-5 minutes):
Add 1 package (16 oz/450g) potato gnocchi to the simmering soup. Cook, stirring occasionally, until gnocchi float to the top and are tender (about 3-4 minutes).
Prep note: Gnocchi cook quickly! Overcooking makes them mushy. -
Stir in Cream and Spinach (3-4 minutes):
Lower heat to low. Stir in 1 cup (240 ml) heavy cream and 3 cups (90g) chopped baby spinach. Simmer gently until spinach wilts and soup thickens a bit.
Sensory cue: The soup should look creamy and taste rich—don’t let it boil after adding cream. -
Add Parmesan & Season to Taste (1 minute):
Stir in 1/2 cup (45g) grated Parmesan cheese. Taste and adjust salt and pepper as needed. -
Serve:
Ladle soup into bowls and top with extra Parmesan and a sprinkle of black pepper.
Personal tip: Serve with crusty bread for dunking—best part!
Troubleshooting: If the soup gets too thick after sitting, add a splash of broth before reheating. If it’s too thin, let it simmer uncovered for a few minutes. And don’t panic if your gnocchi look a little mushy—they’ll still taste great.
Cooking Tips & Techniques
- Brown sausage well: This step builds flavor. Let the sausage sit in the pan for a minute before stirring so it caramelizes a bit—trust me, it makes a difference.
- Don’t overcook the gnocchi: Gnocchi cook fast—once they float, they’re done. If they simmer too long, they’ll fall apart. Learned this the hard way after a particularly distracted evening.
- Add cream at the end: Stirring in the cream off the heat keeps it from curdling and gives the soup that silky texture. If you boil the cream, the soup might separate.
- Prep ahead: Chop all your veggies and measure ingredients before you start—makes cooking much smoother, especially if you’re wrangling kids or multitasking.
- Consistency control: If you like a thicker soup, mash a few gnocchi against the side of the pot before serving—they’ll dissolve and add body. If you want it thinner, just stir in more broth.
- Personal lessons: I once forgot to remove excess sausage grease and the soup was greasy—not fun. Now, I always drain off some fat for a balanced broth.
Patience is a virtue here—let the flavors meld for a few minutes before serving. And if you’re making this for a crowd, double the batch; leftovers are even better the next day. Seriously, this creamy Italian sausage gnocchi soup is all about comfort and flexibility—don’t stress the details too much!
Variations & Adaptations
- Make it dairy-free: Swap the heavy cream for coconut cream or unsweetened oat creamer, and use nutritional yeast instead of Parmesan. The soup will still be rich and creamy.
- Gluten-free version: Use gluten-free gnocchi (available at many grocery stores). Double-check your sausage and broth for hidden gluten if you’re super sensitive.
- Vegetarian twist: Use plant-based sausage and vegetable broth. I’ve made it with Beyond Sausage and it’s surprisingly hearty and flavorful. You can also add extra veggies—think mushrooms, zucchini, or even a handful of cherry tomatoes.
- Seasonal swaps: In spring, I often add asparagus or peas. In fall, try stirring in a handful of chopped kale or roasted butternut squash.
- Spice it up: Use hot Italian sausage or stir in extra red pepper flakes for a bolder kick. My husband loves it this way on extra cold nights.
One of my favorite adaptations is using sweet potatoes instead of carrots and adding a splash of white wine with the broth—so cozy and slightly sweet! Don’t be afraid to make this creamy Italian sausage gnocchi soup your own. The beauty of this recipe is how easy it is to customize for your family’s tastes and dietary needs.
Serving & Storage Suggestions
This creamy Italian sausage gnocchi soup is best served piping hot. I love ladling it into big, deep bowls and topping each with a little extra grated Parmesan and a twist of black pepper. If you’re feeling fancy, a sprinkle of chopped fresh parsley adds a pop of color.
Pairings: Serve with crusty Italian bread or garlic toast—perfect for soaking up every last bit of broth. A crisp green salad or roasted veggies make a nice, light side. For a cozy dinner, pair with a glass of Pinot Grigio or sparkling water with lemon.
Storage: Leftovers keep well in the fridge for up to 3 days. The gnocchi do absorb some liquid over time, so add a splash of broth when reheating. To reheat, warm gently on the stove over low heat, stirring often. If microwaving, use a lower power setting and stir halfway through—this keeps the cream from separating.
Freezing: I don’t recommend freezing this soup with the gnocchi—they tend to get mushy. If you want to freeze, make the soup base without gnocchi, cool, and freeze for up to 2 months. When ready to serve, thaw, bring to a simmer, add fresh gnocchi, and cook as directed.
Honestly, the flavors deepen after a day in the fridge—so if you can resist eating it all at once, leftovers are a treat!
Nutritional Information & Benefits
This creamy Italian sausage gnocchi soup is hearty and satisfying, so a little goes a long way. Each serving (about 1.5 cups) has an estimated:
- Calories: 425
- Protein: 18g
- Carbs: 38g
- Fat: 24g (mainly from the sausage and cream)
- Fiber: 3g
Health benefits: The spinach adds iron, vitamin K, and fiber, while the carrots and celery offer antioxidants and crunch. Using chicken sausage or turkey sausage lightens things up. For gluten-free or dairy-free diets, simple swaps make this soup accessible. Just watch out for potential allergens: wheat (in gnocchi), dairy (cream, Parmesan), and pork (sausage).
From a wellness perspective, I find soup is the ultimate comfort food for the soul—nourishing, grounding, and easy to digest on chilly nights. Balance it out with plenty of veggies and you’ve got a bowl that feels indulgent but not over-the-top.
Conclusion
If you’re looking for the coziest, most satisfying dinner to warm you up on a cold night, this creamy Italian sausage gnocchi soup delivers every single time. It’s easy, flexible, and honestly just what you need when comfort is on the menu. Whether you stick to the classic recipe or try your own spin, you’re in for a treat.
This soup has become a staple in my home, and I hope it will in yours, too. Don’t be shy about customizing it—switch up the veggies, try a different sausage, or play with the seasonings. Cooking should feel fun, not fussy!
If you make this recipe, I’d love to hear how it turns out. Leave a comment, share your own tweaks, or tag me if you post a photo. There’s nothing better than seeing comfort food bring joy to someone else’s table. Stay warm, eat well, and happy cooking!
Frequently Asked Questions
Can I use store-bought gnocchi for creamy Italian sausage gnocchi soup?
Absolutely! Store-bought gnocchi (shelf-stable or refrigerated) works perfectly and saves a ton of time. If you’re feeling ambitious, homemade gnocchi is a fun project, but not necessary for great results.
What’s the best sausage to use in this soup?
I love mild Italian sausage for a classic flavor, but spicy Italian sausage adds extra warmth. Pork, chicken, or turkey sausage all work—just pick your favorite.
How do I prevent the gnocchi from getting mushy?
Only add the gnocchi towards the end of cooking and simmer until they float—usually 3-4 minutes. Overcooking is the main culprit for mushy gnocchi, so keep an eye on them!
Can I make creamy Italian sausage gnocchi soup ahead of time?
Yes! Make the soup base (without gnocchi), cool, and store in the fridge. When ready to serve, bring it to a simmer and add fresh gnocchi. This keeps the texture perfect.
What’s a good dairy-free substitute for cream in this recipe?
Unsweetened coconut cream or oat milk creamer work well. For a cheesy flavor, sprinkle in nutritional yeast instead of Parmesan. The soup stays creamy and delicious!
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Creamy Italian Sausage Gnocchi Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A cozy, creamy soup loaded with pillowy gnocchi, savory Italian sausage, and fresh spinach. This comforting one-pot meal is perfect for chilly nights and comes together in under 40 minutes.
Ingredients
- 1 lb (450g) Italian sausage, casings removed if using links
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 4 cups (950 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 1 package (16 oz/450g) potato gnocchi
- 3 cups (90g) baby spinach, roughly chopped
- 1/2 cup (45g) Parmesan cheese, grated
- 2 tsp Italian seasoning
- Salt and black pepper, to taste
- 1 tbsp (15 ml) olive oil
- Optional: pinch of red pepper flakes
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Add Italian sausage and cook, breaking it up with a wooden spoon, until browned and no pink remains (5-7 minutes). Spoon off excess fat if needed, leaving a little for flavor.
- Add diced onion, carrots, and celery. Sauté until vegetables begin to soften, about 4-5 minutes. Add minced garlic and cook for 1 more minute until fragrant.
- Pour in chicken broth. Stir in Italian seasoning, red pepper flakes (if using), and season lightly with salt and pepper.
- Bring to a gentle boil, then reduce heat to medium-low and simmer for about 10 minutes, until vegetables are tender.
- Add potato gnocchi to the simmering soup. Cook, stirring occasionally, until gnocchi float to the top and are tender, about 3-4 minutes.
- Lower heat to low. Stir in heavy cream and chopped baby spinach. Simmer gently until spinach wilts and soup thickens slightly, about 3-4 minutes. Do not let it boil after adding cream.
- Stir in grated Parmesan cheese. Taste and adjust salt and pepper as needed.
- Ladle soup into bowls and top with extra Parmesan and a sprinkle of black pepper. Serve hot, ideally with crusty bread.
Notes
Brown the sausage well for extra flavor. Don’t overcook the gnocchi—add them at the end and cook just until they float. Add cream off the heat to prevent curdling. For a thicker soup, mash a few gnocchi before serving. Leftovers thicken as they sit; add broth when reheating. For gluten-free, use gluten-free gnocchi. For dairy-free, use coconut cream or oat creamer and nutritional yeast instead of Parmesan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 1.5 cups
- Calories: 425
- Sugar: 4
- Sodium: 1100
- Fat: 24
- Saturated Fat: 11
- Carbohydrates: 38
- Fiber: 3
- Protein: 18
Keywords: gnocchi soup, creamy sausage soup, Italian soup, comfort food, easy dinner, one pot meal, cozy soup, spinach gnocchi soup
