Sausage Gnocchi Soup Recipe

If you’re looking for a cozy, comforting dinner that’s quick to pull together but full of flavor, this Sausage Gnocchi Soup Recipe is a total game-changer. I absolutely love how this soup balances hearty sausage, pillowy gnocchi, and fresh spinach in a rich, creamy broth. When I first tried this recipe, it instantly became a family favorite because it feels like a warm hug in a bowl — perfect for chilly nights or anytime you want something satisfying yet simple. Stick around, and I’ll walk you through everything you need to make this fan-freaking-tastic soup right in your own kitchen.

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Ingredients You’ll Need

The magic of this Sausage Gnocchi Soup Recipe really shines through its combination of fresh veggies, herbs, and the rich creaminess that brings it all together. I always recommend grabbing fresh spinach and good-quality sausage — it makes a noticeable difference and helps the flavors pop.

• Ground Italian sausage: Mild or hot works depending on your spice preference. I like to use pork sausage for richer flavor but chicken sausage is a lighter alternative.
• Salted butter: Adds richness and helps soften the veggies perfectly without weighing the soup down.
• Onion: Diced, it forms the savory base that mellows out when cooked with the sausage and butter.
• Celery: Chopped for a subtle aromatic crunch and balances out the richness.
• Carrots: Sliced lengthwise, they add sweetness and texture without overpowering the soup.
• Garlic: Minced, for that essential savory punch — just don’t skip it, trust me.
• Dried basil, thyme, fennel: These herbs bring an Italian flair and complexity to the broth.
• Salt and black pepper: Simple, but crucial for seasoning at every stage.
• Roma tomatoes: Quartered and chopped, they add a nice acidity and freshness that keep the soup bright.
• Dry white wine (optional): I use it to deepen flavor, but you can leave it out if preferred — the broth still shines.
• Low-sodium chicken broth: Forms the heart of the soup base and lets you control the saltiness.
• Potato gnocchi: These soft dumplings cook quickly and soak up all that lovely broth.
• Heavy cream: Adds luxurious texture and balances the spices and acidity beautifully.
• Baby spinach: Packed for nutrition and a pop of green, it wilts quickly into the soup at the end.

Variations

One of the things I love most about this Sausage Gnocchi Soup Recipe is how much it’s open to personalization. Over time, I’ve tried several variations based on what I had on hand or dietary needs, and it always turns out great.

• Use spicy sausage: I’ve swapped in hot sausage for a kick that gets everyone asking for seconds.
• Swap gnocchi for pasta: If you’re not a gnocchi fan or can’t find it, small pasta shapes like shells or ditalini work well too.
• Dairy-free version: Try coconut milk or cashew cream in place of heavy cream — it still gives you that creamy feel without dairy.
• Seasonal veggies: Sometimes I toss in kale instead of spinach or add mushrooms for an earthy twist.

How to Make Sausage Gnocchi Soup Recipe

Step 1: Brown the sausage with love

Start by crumbling your Italian sausage into a large soup pot over medium heat. Cook it until it’s beautifully browned and cooked through — you’ll notice the aroma fill your kitchen and maybe sneak a little taste (no judgment!). Once browned, carefully drain the excess grease but leave about a tablespoon in the pot; this leftover fat locks in flavor and helps cook your veggies to perfection.

Step 2: Soften the veggies in butter

Add the butter to the pot, letting it melt and mingle with those savory leftover sausage juices. Toss in your diced onions, chopped celery, and sliced carrots. Cook them gently for about 10 minutes, stirring occasionally until they’re tender and sweet — this slow softening is what builds a rich flavor base for your soup.

Step 3: Add garlic, herbs, and tomatoes

Minced garlic goes into the pot next, along with dried thyme, basil, salt, pepper, and a pinch of fennel. Stir constantly for about 30 seconds until the garlic releases its amazing fragrance — trust me, this is a step you don’t want to skip. Then dump in the quartered and chopped Roma tomatoes, cooking until they soften up, about 3 minutes, which adds a fresh brightness to the mix.

Step 4: Optional wine magic

This is where I often splash in about half a cup of dry white wine like Pinot Grigio or Sauvignon Blanc. Bring it to a gentle simmer and let it reduce by half — this step deepens the soup’s flavor dramatically. If you’re skipping alcohol, no worries; the broth and herbs carry the flavor beautifully too.

Step 5: Simmer with broth

Add the chicken broth and crank up the heat until it boils. Then cover the pot and reduce the heat so the soup can simmer gently for about 20 minutes. This lets all the flavors marry and the veggies soften completely. I usually peek in once or twice to give it a gentle stir.

Step 6: Cook the gnocchi and add cream

Carefully add the potato gnocchi to the simmering soup — they cook really fast! Within 2-3 minutes, they’ll float to the top, signaling they’re perfectly done. Once they surface, slowly pour in the heavy cream and keep the soup at a gentle simmer for another 2-3 minutes for everything to blend into a creamy, luscious broth.

Step 7: Fold in the spinach

Toss in the baby spinach and let it wilt gently in the residual heat, just 2-3 minutes. The vibrant green color really livens up the soup, and fresh spinach gives a lovely lightness that balances the richness of the cream and sausage.

Step 8: Serve and enjoy!

This Sausage Gnocchi Soup Recipe is best served piping hot with a sprinkle of freshly grated parmesan cheese, a dash of hot sauce for those who like a bit of heat, and some fresh basil leaves for a fragrant finish. I guarantee your family and friends will be asking for seconds — or the recipe!

How to Serve Sausage Gnocchi Soup Recipe

Garnishes

I usually top this soup with grated Parmigiano-Reggiano because its nuttiness pairs perfectly with the creamy broth. Sometimes, I add a few fresh basil leaves for color and a few dashes of hot sauce for that extra zing — just enough to warm you up but not overpower.

Side Dishes

This soup is quite filling but pairs wonderfully with a crunchy side like garlic bread or a crisp green salad. When I want to go all out, I serve it alongside roasted Brussels sprouts or a simple Caesar salad for a big, satisfying meal.

Creative Ways to Present

For entertaining, I like serving this in mini soup crocks or even hollowed-out bread bowls — it looks so inviting! You can also garnish with little herb sprigs and a drizzle of good olive oil to impress your guests with minimal extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and find the soup tastes even better the next day after the flavors meld overnight. Just keep the gnocchi submerged in broth to prevent drying out.

Freezing

Freezing is possible, but I recommend freezing the soup without the cream and adding fresh cream after reheating to keep the texture perfect. The gnocchi can get a bit softer after freezing, so you might want to cook a little extra fresh gnocchi to add in when serving.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring frequently. If the soup thickens too much, add a splash of broth or water to loosen it up. Add fresh spinach at this stage too to keep it vibrant and fresh.

FAQs

Final Thoughts

This Sausage Gnocchi Soup Recipe is one of those dishes that’s as comforting as it is effortless to make. I’ve shared it countless times with friends and family, and it never fails to impress and satisfy. Whether you’re cooking for busy weeknights or a relaxed weekend gathering, this soup delivers warmth, flavor, and a touch of richness that feels like a special occasion. I hope you enjoy making it as much as we do — seriously, once you try it, it becomes your go-to comfort food, guaranteed.

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