This easy Sausage Gnocchi Soup is the perfect bowl of comfort. Pillowy gnocchi and hearty Italian sausage simmer in a delightfully seasoned tomato broth, along with the goodness of spinach.
Yeah, you’re going to come back to this one…
There’s nothing like a bowl of cozy soup, especially on a chilly night. We’ve been cooking plenty lately, from rich and creamy Hungarian Mushroom Soup to the boldly flavored Birria Ramen.
Why You’ll Love This Recipe
You’re going to get hooked on this Sausage Gnocchi Soup for its incredible flavor combination. The savory Italian sausage gives a perfect flavor base to get things started.
The addition of pillowy gnocchi adds a wonderful textural contrast. They match really well with the rich taste of the sausage, and fresh spinach adds a bright color and a healthy touch.
What’s really great about this soup is its ease of preparation. It’s ideal for those cozy evenings when comfort food is a must.
Ingredient Notes
For a complete list, along with exact measurements, see the recipe card at the end of the post. Here are the main things you’re going to need to make sausage and gnocchi soup:
- Italian Sausage – The star ingredient. We use chicken Italian sausage to keep things on the healthier side, but feel free to use pork.
- Onion – Shallots or leeks can be used as a milder alternative.
- Diced Tomatoes – Fresh tomatoes can be used for a lighter tomato flavor, or crushed tomatoes for a smoother texture.
- Chicken Broth – Forms the flavorful base of the soup.
- Italian Seasoning – You can mix individual herbs like basil, oregano, and thyme if Italian seasoning isn’t available. If using fresh herbs, remember to use three times as much as you would dried.
- Gnocchi – We use dried gnocchi. You can use refrigerated gnocchi, but be sure to adjust the cooking time to avoid overcooking.
- Fresh Spinach – Kale or Swiss chard are great alternatives for a different texture and flavor.
- Parmesan Cheese – Freshly shredded for garnish.
How to Make Sausage Gnocchi Soup
1. Brown the Sausage: Heat olive oil in a soup pot or Dutch oven over medium high heat. Add sausage, break it up with a wooden spoon, and cook until browned.
2. Sauté Aromatics: Add in onion and crushed red pepper. Sauté until the onion begins to soften up, about 5 minutes. Add garlic and cook for another minute.
3. Create the Broth: Add diced tomatoes along with their juices, chicken broth, and Italian seasoning. Stir to scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for at least 10 minutes.
4. Cook Gnocchi: Stir in gnocchi. Cook until they are soft, about 5 minutes.
5. Finishing Touches: Stir in spinach. Taste and adjust for salt and pepper. Serve in bowls and garnish with freshly shredded parmesan cheese.
Serving Suggestions
We love this soup with a side of crusty bread. If you want to make your own, try our No Knead Bread, it’s so easy.
Any of your favorite green salads can go well on the side. A Wedge Salad with homemade Blue Cheese Dressing is a perfect accompaniment.
Variations
- Add Different Proteins: Swap out Italian sausage with other types like kielbasa or bratwurst. Or try the same recipe with ground turkey or ground pork.
- Gnocchi Substitutes: Replace gnocchi with potato dumplings, small pasta shapes like penne or shells, or tortellini.
- Add More Veggies: Bulk up the soup with carrots, celery, bell peppers, mushrooms, or zucchini.
- Creamy Version: Add ½ to 1 cup of heavy cream in the last few minutes of cooking.
Storage and Reheating
This soup refrigerates well for 4-5 days. First, allow it to cool completely, then transfer to an airtight container for refrigeration.
It can also be frozen for up to 3 months in a freezer-safe container. Just thaw overnight in the fridge before using.
Reheat the soup in a pan on stovetop over medium heat until heated through. Note that the gnocchi will have absorbed some of the liquid, so you may wish to add some water or broth to regain the soupy consistency.
A Few Tips
- Brown the Sausage Well: Take your time browning the sausage. This step is important for developing depth of flavor.
- Don’t Overcook the Gnocchi: Gnocchi should be tender but not mushy. Add them towards the end of cooking and keep an eye on them, they cook quickly!
- Adjust Seasonings at the End: Taste your soup before serving and adjust the salt, pepper, and spices as needed.
- Simmer Longer, if You Can: If you’re not in a rush, go ahead and simmer for longer than 10 minutes before adding the gnocchi. The flavors will build the longer it cooks.
So there you go, one more easy, yet super tasty soup for you. I hope you love it as much as we do!
For more easy and delicious meals, check out our hand picked collection of Dinner Ideas for Tonight. Until next time…
Sausage Gnocchi Soup, on our Gypsy Plate… enjoy!
Try these other great soups!
Portuguese Bean Soup
Chicken and Stars
Finnish Salmon Soup
Caldo de Res
Sopa de Fideo
Pasta Fazool
Yakamein
Sancocho
Sausage Gnocchi Soup
This easy Sausage Gnocchi Soup is the perfect bowl of comfort. Pillowy gnocchi and hearty Italian sausage simmer in a delightfully seasoned tomato broth, along with the goodness of spinach.
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 pound Italian sausage (see note 1)
- 1 small onion, diced
- ½ tsp crushed red pepper
- 4 cloves garlic, finely chopped
- 1 15oz can diced tomatoes
- 4 cups chicken broth
- 2 tsp Italian seasoning
- 16oz gnocchi (see note 2)
- 2 cups fresh spinach
- salt, to taste
- pepper, to taste
- parmesan cheese, for garnish
Instructions
- Heat olive oil in a soup pot or Dutch oven over medium high heat. Add sausage, break it up with a wooden spoon, and cook until browned.
- Add in onion and crushed red pepper. Sauté until the onion begins to soften up, about 5 minutes. Add garlic and cook for another minute.
- Add diced tomatoes along with their juices, chicken broth, and Italian seasoning. Stir to scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for at least 10 minutes.
- Stir in gnocchi. Cook until the gnocchi are soft, about 5 minutes.
- Stir in spinach. Taste and adjust for salt and pepper. Serve in bowls and garnish with freshly shredded parmesan cheese.
Notes
- You can use bulk Italian sausage or links with the casings removed. We use chicken Italian sausage for a healthier soup, but you can use pork if you prefer.
- Cooking times are based on dried gnocchi, which is what we use. If using refrigerated, cooking time may be faster. Refer to the package and monitor the gnocchi to avoid overcooking.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 376Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 96mgSodium 1332mgCarbohydrates 37gFiber 4gSugar 4gProtein 25g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
Get griddling! Try these Blackstone Recipes!
Never miss a recipe!
Join the GypsyPlate mailing list and get easy dinner recipes right in your mailbox. From homestyle comfort food to exotic dishes from around the world.
