Creamy Italian Sausage Gnocchi Soup, cozy and easy.

Welcome, soup lovers. This Creamy Italian Sausage Gnocchi Soup is one of those recipes that feels like a warm hug in a bowl. It is hearty, soulful, and surprisingly quick to make. Whether you are cooking for a cozy weeknight, hosting a holiday gathering, or involving the kids as a fun family activity, this soup delivers big on flavor and comfort. It is flexible, forgiving, and perfect for sharing.

Why You’ll Love This Recipe

• It is fast to make, yet tastes like you simmered it for hours.
• The combination of Italian sausage and pillowy gnocchi creates an irresistible texture contrast.
• It is highly customizable: tweak the heat, the cream, or swap proteins to suit diets.
• Great for parties and holidays because it scales easily and stays delicious when reheated.
• Kid-friendly and fun to make together, especially when everyone drops gnocchi into the pot.
• Perfect for meal prep and leftovers that actually improve after a day in the fridge.

how to make Creamy Italian Sausage Gnocchi Soup

A quick overview: brown sausage, sauté aromatics, add broth and tomatoes, simmer with gnocchi, finish with cream and greens. Full details below.

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Ingredients You’ll Need

Each ingredient has a short note so you know why it matters.

• 1 pound Italian sausage, casings removed, spicy or mild to taste, browned and crumbled.
  Note: choose pork or turkey sausage for a lighter option.
• 1 medium yellow onion, finely chopped.
  Note: provides sweet depth.
• 3 cloves garlic, minced.
  Note: adds savory backbone.
• 2 medium carrots, diced.
  Note: for sweetness and texture.
• 2 stalks celery, diced.
  Note: aromatic base with onion and carrot.
• 1 teaspoon dried oregano.
  Note: classic Italian herb note.
• 1 teaspoon dried basil.
  Note: rounds the herb profile.
• 1/2 teaspoon red pepper flakes, optional.
  Note: adds heat when desired.
• 1 can 14 ounces diced tomatoes, undrained.
  Note: provides acidity and color.
• 6 cups low-sodium chicken broth.
  Note: use vegetable broth to make it meat-free with sausage substitute.
• 1 pound potato gnocchi, fresh or frozen.
  Note: soft dumplings that soak up broth.
• 1 cup heavy cream or half-and-half.
  Note: heavy cream gives richest texture.
• 3 cups baby spinach or chopped kale.
  Note: stir in at the end for color and nutrition.
• Salt and freshly ground black pepper to taste.
• 2 tablespoons olive oil, if needed for sautéing.
• Freshly grated Parmesan cheese for serving.
• Fresh parsley, chopped, for garnish.

Step-by-Step Instructions

1. Brown the sausage in a large pot over medium heat until no longer pink, breaking it into small pieces, then transfer to a plate.
2. Add olive oil to the same pot if needed, then sauté the chopped onion, carrots, and celery over medium heat until softened, about 5 to 7 minutes.
3. Stir in the minced garlic, oregano, basil, and red pepper flakes, and cook for 30 seconds until fragrant.
4. Add the diced tomatoes with their juices and deglaze the pot, scraping up any browned bits from the bottom.
5. Return the sausage to the pot, pour in the chicken broth, and bring to a simmer. Reduce heat and simmer gently for 10 minutes to let flavors meld.
6. Add the gnocchi and cook according to package directions, usually 2 to 4 minutes for fresh or frozen gnocchi; they are done when they float and are tender.
7. Stir in the heavy cream and baby spinach, simmer for 1 to 2 minutes until the greens are wilted and the soup is heated through. Season with salt and pepper to taste.
8. Serve hot topped with grated Parmesan and chopped parsley, with crusty bread on the side.

Pro Tips for Perfect Gnocchi Soup

1. Use good quality broth, low-sodium so you control the seasoning.
2. Brown the sausage well for extra flavor, but avoid burning it.
3. If using frozen gnocchi, add it directly from the freezer; do not thaw.
4. Finish with cream off heat if you want a more velvety, less boiled cream texture.
5. Keep gnocchi cooking time short to avoid them becoming gummy.
6. Add a squeeze of lemon or a splash of vinegar at the end if the soup tastes flat.
7. For a richer soup, replace some broth with half the amount of dry white wine when deglazing.
8. If making ahead, undercook the gnocchi slightly and finish cooking when reheating.

Common Mistakes and Troubleshooting

• Problem: Soup tastes flat. Fix: Add a pinch of salt and a small splash of vinegar or lemon juice to brighten flavors.
• Problem: Gnocchi are mushy. Fix: Do not overcook; remove from heat as soon as they float and are tender.
• Problem: Cream curdles when reheating. Fix: Reheat gently over low heat and avoid boiling after cream is added.
• Problem: Too spicy. Fix: Swirl in a little extra cream or add a dollop of plain yogurt to mellow heat.
• Problem: Broth too thin. Fix: Simmer uncovered to reduce, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water.

Variations to Try

• Gluten-free: use gluten-free gnocchi and verify sausage is gluten-free.
• Vegetarian: swap sausage for smoked tempeh or plant-based sausage and use vegetable broth.
• Low-fat: use turkey sausage and half-and-half or a light cream alternative.
• Cheesy: stir in a cup of shredded mozzarella or fontina before serving.
• Tomato-light: omit tomatoes and use a clear broth base with more cream for a white soup.
• Spicy sausage and peppers: add sliced bell peppers and use spicy sausage for heat.

Storage and Make-Ahead Instructions

• Short-term: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove over low heat.
• Long-term: Freeze without gnocchi for up to 3 months, then thaw and add fresh or frozen gnocchi when reheating.
• Make-ahead tip: Prepare the base through step 5, cool, and refrigerate; add gnocchi and cream when ready to serve.

Frequently Asked Questions (FAQs)

Q: Can I use store-bought cooked gnocchi?
A: Yes, but reduce cooking time and add them at the very end so they do not over-soften.

Q: Can I make this dairy-free?
A: Substitute heavy cream with coconut cream or a neutral plant cream and use dairy-free Parmesan alternatives.

Q: How do I reduce sodium?
A: Use low-sodium broth and unsalted sausage, and adjust salt at the end.

Q: Can I substitute meat?
A: Yes, Italian chicken sausage or crumbled tempeh work well.

Nutrition or Dietary Adaptations

• Low-calorie: use turkey sausage, reduce cream, and use more vegetables.
• Vegan: replace sausage with plant-based sausage, use vegetable broth, and use coconut cream or cashew cream.
• Nut-free: use dairy or soy-based creams, avoid cashew creams.
• Low-carb: replace gnocchi with diced cauliflower or shirataki gnocchi.

Equipment Recommendations

• Large heavy-bottomed pot or Dutch oven.
• Wooden spoon or heatproof spatula.
• Chef knife and cutting board.
• Measuring cups and spoons.
• Ladle and soup bowls.

Serving Suggestions

• Garnish with grated Parmesan, cracked black pepper, and chopped parsley.
• Serve with crusty bread or garlic bread for dipping.
• Pair with a crisp green salad and a light white wine or sparkling water.
• Pack in wide-mouth jars for a thoughtful homemade gift, chilled with reheating instructions