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Creamy Italian Sausage and Gnocchi Soup Recipe

ByJulia
Jump to Recipe· 4.8 from 4 reviews

Oh, do I have a delicious treat for you! This Creamy Italian Sausage and Gnocchi Soup Recipe has quickly become one of my favorite cozy meal go-tos. It’s warm, hearty, and packed with layers of flavor that come together in the most wonderful way — perfect for cooler evenings when you want something comforting but not complicated.

What’s special about this soup is how effortlessly the creamy broth meets tender gnocchi and savory Italian sausage. The sun-dried tomatoes add just the right tangy touch, and the spinach keeps it fresh and vibrant. I promise, once you try this Creamy Italian Sausage and Gnocchi Soup Recipe, you’ll find yourself craving it again and again.

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Why This Recipe Works

  • Perfect Balance of Flavors: Savory sausage, tangy sun-dried tomatoes, and creamy broth blend beautifully without overpowering each other.
  • Quick & Easy Comfort Food: Despite its rich taste, it’s a straightforward recipe that comes together in under an hour.
  • Versatile Ingredients: You can customize it easily with what you have, from spinach to different greens or gnocchi variations.
  • Satisfying and Filling: This cozy soup serves a crowd and makes fantastic leftovers.
A white bowl filled with creamy sausage and spinach soup, showing visible small sausage pieces, green spinach leaves, orange carrot slices, and soft gnocchi, all mixed in a thick pale yellow creamy broth, topped with a light pile of finely grated Parmesan cheese at the center; next to the bowl on a wooden board are two pieces of toasted bread with a golden-brown crust; the top right corner shows a metal grater with a block of cheese resting on it, all set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

I love how the ingredients in this Creamy Italian Sausage and Gnocchi Soup Recipe come together for a flavor-packed and filling meal that’s easy to shop for and assemble. Each component brings something unique to the table — here’s a quick breakdown so you know why they work so well together.

  • Ground Italian Sausage: It adds a hearty, spiced base that infuses the soup with rich flavor right from the start.
  • Carrots and Celery: These classic soup veggies bring sweetness and crunch, balancing the richness of the sausage.
  • Yellow Onion: Adds a mild sweetness and depth once sautéed with the sausage and veggies.
  • Garlic Cloves: Fresh garlic gives that irresistible aromatic boost we all love in Italian-style soups.
  • Sun Dried Tomatoes: Their concentrated, tangy flavor takes the soup to the next level — just be sure to drain off excess oil.
  • Herbs de Provence or Italian Seasoning: Adds a herby, fragrant backdrop that pulls it all together.
  • Chicken Broth: The flavorful, savory base that ensures the soup isn’t just creamy but also bright and tasty.
  • Shelf Stable Potato Gnocchi: These little soft dumplings soak up the soup’s flavor and give a lovely tender bite.
  • Fresh Baby Spinach: Brings a pop of color and freshness, plus a hit of nutrients.
  • Heavy Cream or Half and Half: Creates the luscious, creamy texture that makes this soup SO comforting.
  • Fresh Parmesan: Melts into the soup for a salty, cheesy finish you’ll want to savor.
  • Salt and Pepper: Essential for seasoning and balancing flavors at the end.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Creamy Italian Sausage and Gnocchi Soup Recipe is how easy it is to customize. Whether you want to adjust the richness, swap veggies, or bump up the spice, the recipe is super forgiving and versatile.

  • Variation: I sometimes swap fresh baby spinach for kale or swiss chard for a more rustic texture and earthier flavor — it’s just as delicious!
  • Lower Fat: Using half and half instead of heavy cream keeps things a little lighter without losing creaminess.
  • Added Veggies: Mushrooms or bell peppers add extra texture and flavor if you want to bulk it up more.
  • Spice Level: For a bit more kick, sprinkle in some crushed red pepper flakes when you add the garlic.

Step-by-Step: How I Make Creamy Italian Sausage and Gnocchi Soup Recipe

Step 1: Sauté the Base — Sausage and Veggies

First, heat a Dutch oven or large pot over medium heat and brown the Italian sausage, breaking it apart with a spoon as it cooks. Add the diced onions, carrots, and celery, stirring frequently until the sausage is nicely browned and the vegetables soften—around 8-10 minutes. This step builds your flavor foundation, so don’t rush it. I always take a moment to smell this beautiful aroma filling my kitchen — it’s like comfort in a pot already.

Step 2: Add Garlic and Sun-Dried Tomatoes

Stir in the minced garlic and chopped sun-dried tomatoes. Important tip: drain the oil from those sun-dried tomatoes to keep your soup from being greasy. Cook everything for a minute or two until the garlic releases its fragrant aroma — be careful not to burn it. This quick but crucial step boosts the depth of flavor dramatically.

Step 3: Broth and Gnocchi Go In

Now, sprinkle in the herbs de Provence (or your Italian seasoning) and pour in the chicken broth along with the gnocchi. Bring the pot to a boil, then let it bubble away for about 2 minutes. This allows the gnocchi to cook perfectly in the flavorful broth. Gnocchi cook quickly, so don’t overboil or they’ll get mushy!

Step 4: Spinach and Creamy Goodness

Once the gnocchi are tender, stir in the fresh chopped baby spinach until it wilts down, adding freshness and a pop of color. Then reduce the heat to low and pour in the heavy cream along with freshly grated parmesan cheese. Stir gently until the cheese melts and the soup becomes irresistibly creamy.

Step 5: Simmer and Season

Let the soup simmer gently for about 30 minutes, stirring occasionally so nothing sticks. It thickens beautifully over this time, concentrating all the flavors. Finally, taste and season with salt and pepper as needed. Serve hot and enjoy every comforting spoonful!

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Pro Tips for Making Creamy Italian Sausage and Gnocchi Soup Recipe

  • Drain Sun-Dried Tomatoes Carefully: Removing excess oil stops the soup from feeling greasy yet keeps all that intense flavor.
  • Don’t Overcook Gnocchi: They cook fast; two minutes boiling is perfect to keep them tender but not mushy.
  • Simmer Low and Slow: Giving the soup time to thicken on a gentle simmer really develops its luscious texture.
  • Adjust Thickness When Reheating: This soup thickens as it rests, so add a splash of broth or milk when reheating to loosen it up.

How to Serve Creamy Italian Sausage and Gnocchi Soup Recipe

Creamy Italian Sausage and Gnocchi Soup Recipe - Recipe Image

Garnishes

I usually top my bowl with an extra sprinkle of freshly grated Parmesan and a little cracked black pepper for that final punch. Sometimes I add a handful of chopped fresh parsley or basil to bring brightness and a herbal lift. It’s those small touches that make each bowl feel special and Instagram-worthy!

Side Dishes

Some crusty Italian bread or garlic bread sticks are my go-to sides — perfect for dipping into the creamy broth. You can also serve it alongside a simple green salad with vinaigrette to lighten up the meal a bit. Honestly, the soup is hearty enough on its own, but these sides round it out nicely.

Creative Ways to Present

For a cozy dinner party, I love serving this soup in mini pumpkin bowls during fall — it’s fun and festive. You could also ladle it into rustic bread bowls or elegant soup cups depending on the mood. Even a dusting of chili flakes or a drizzle of good olive oil adds thoughtful flair when serving friends.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in airtight containers in the fridge, and they stay delicious for about 3 days. When storing, I let the soup cool completely before sealing it to maintain freshness and prevent condensation.

Freezing

This soup doesn’t freeze well in my experience — the cream can separate and the gnocchi texture changes and becomes mushy. I recommend making just enough to enjoy within a few days or freezing the components separately if you want to prep in advance.

Reheating

I reheat the soup gently on the stovetop over medium-low heat, stirring frequently. Since the soup thickens in the fridge, I usually add a splash of chicken broth or milk to loosen it up and keep it creamy and smooth like when it was fresh.

FAQs

  1. Can I use fresh gnocchi instead of shelf stable?

    Absolutely! Fresh gnocchi can make the soup even more tender and pillowy. Just adjust cooking time slightly, as fresh gnocchi cooks very quickly—usually under 2 minutes when simmered in the broth.

  2. What if I don’t have sun-dried tomatoes?

    If you don’t have sun-dried tomatoes, you can substitute with a handful of diced fresh tomatoes or omit them entirely. The soup will still be tasty but just a little less tangy and sweet.

  3. Is there a vegetarian version of this soup?

    Yes! Replace the Italian sausage with plant-based sausage or sautéed mushrooms and use vegetable broth instead of chicken broth. The cream and cheese still lend richness, making it satisfying and flavorful.

  4. Can I make this soup ahead of time?

    Definitely! You can make the soup a day before and store it in the fridge. Just be sure to add a little broth or milk when reheating to retain that perfect creamy texture.

Final Thoughts

This Creamy Italian Sausage and Gnocchi Soup Recipe has become a bit of a comfort staple for me. It’s that perfect mix of easy prep and impressive flavor that feels like a warm hug in a bowl. If you try it, I hope you find it as satisfying and cozy as I do — trust me, you’re going to want to make this one again soon.

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Creamy Italian Sausage and Gnocchi Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
Print Recipe

Description

A rich and comforting Creamy Italian Sausage and Gnocchi Soup made with browned Italian sausage, tender vegetables, flavorful sun-dried tomatoes, fresh spinach, and cheesy Parmesan in a creamy broth. Perfect for a hearty meal any day of the week.

Ingredients

Units Scale

Main Ingredients

  • 1 lb Ground Italian Sausage
  • 2 Carrots, diced
  • 2 Ribs of Celery, diced
  • 1 Yellow Onion, diced
  • 6-7 Garlic Cloves, minced
  • 1/4 cup Sun Dried Tomatoes, chopped and drained
  • 1 tsp Herbs De Provence or Italian Seasoning
  • 2 cups Chicken Broth
  • 1 lb Shelf Stable Potato Gnocchi
  • 2 cups Fresh Baby Spinach, chopped (frozen will also work)
  • 2 cups Heavy Cream or Half and Half
  • 3 oz Fresh Parmesan, grated
  • Salt and Pepper to taste

Instructions

  1. Cook Sausage and Vegetables: In a Dutch oven or large pot, cook the ground Italian sausage with diced onions, carrots, and celery over medium heat, stirring frequently until the sausage is browned and the vegetables are tender.
  2. Add Garlic and Sun-Dried Tomatoes: Stir in the minced garlic and chopped sun-dried tomatoes (be sure to drain the oil first). Cook for another minute to release the garlic’s aroma and deepen the flavors.
  3. Add Seasoning, Broth, and Gnocchi: Sprinkle in the herbs de Provence or Italian seasoning. Pour in the chicken broth and add the potato gnocchi, then bring everything to a boil. Let it boil for about 2 minutes to cook the gnocchi.
  4. Add Spinach: Stir in the fresh chopped baby spinach until it wilts down into the soup.
  5. Add Cream and Parmesan: Reduce the heat to low, then stir in the heavy cream (or half and half) and grated fresh Parmesan cheese until the cheese is completely melted.
  6. Simmer and Thicken: Let the soup simmer on low heat for about 30 minutes, stirring occasionally until the soup thickens to your desired consistency.
  7. Season and Serve: Taste and season with salt and pepper as needed. Serve hot and enjoy!

Notes

  • For extra flavor, use sun-dried tomatoes packed in oil but be sure to drain the oil to avoid greasiness.
  • Make it heartier by adding sliced mushrooms or other favorite vegetables.
  • Use half and half instead of heavy cream for a lighter version of the soup.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat.
  • Freezing the soup is not recommended as it may alter the texture.
  • The soup thickens as it cools; to reheat, add extra chicken broth or milk to adjust the consistency.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 700 mg
  • Fat: 25 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 20 g
  • Fiber: 2 g
  • Protein: 15 g
  • Cholesterol: 65 mg

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