There’s nothing more satisfying than a rich, creamy soup that warms you from the inside out, especially when it’s packed with savory flavors and heartwarming ingredients. That’s exactly what you get with this Creamy Italian Sausage Gnocchi Soup. If you’re craving a bowl of comfort that’s quick, easy, and full of delicious textures, this soup is your new best friend. With tender gnocchi, flavorful Italian sausage, creamy broth, and a handful of fresh spinach, this soup is the perfect way to bring some comfort to your day.
Whether it’s a cozy meal for a chilly evening or a hearty option for quick family meals, this soup checks all the boxes. It’s easy to make, takes under 40 minutes, and will have your family coming back for seconds. Plus, you can adjust the flavors and ingredients to your liking, making it versatile enough for everyone to enjoy.
Why You’ll Love This Recipe
- Quick & Easy Weeknight Dinner: Easy weeknight dinners are always a win in my book, and this recipe delivers on that front. With minimal prep time and a short cook time, you’ll have a hearty, comforting meal ready in 35 minutes or less.
- Creamy & Hearty Comfort Food: The combination of creamy heavy cream, savory Italian sausage, and tender gnocchi makes this soup feel like a big, warm hug in a bowl. Perfect for those nights when you need something rich and satisfying.
- Family-Friendly: This soup is guaranteed to be a hit with both kids and adults. The gnocchi provide a pillowy, chewy texture, while the sausage and broth give it a deep, savory flavor that everyone will love. Plus, it’s easy to adjust the seasoning to make it as mild or spicy as you like.
- Meal Prep & Freezer Friendly: Meal prep doesn’t have to be complicated. This soup is great for making ahead of time, and it reheats beautifully. You can make a big batch, store it in the fridge, and have a quick, comforting meal ready to go throughout the week. Plus, it freezes well, making it a fantastic option for busy nights when you just need to heat and eat.
- Customizable: One of the best things about this soup is how adaptable it is. You can swap out the sausage for turkey or chicken for a lighter version, or use plant-based sausage for a vegetarian option. Want to add more veggies? Throw in some mushrooms, zucchini, or even diced tomatoes to make it your own!
What Makes This Recipe Special?
This Creamy Italian Sausage Gnocchi Soup stands out because of its incredible balance of flavors and textures. The gnocchi, a soft and pillowy Italian pasta, perfectly soaks up the creamy broth and combines beautifully with the savory Italian sausage. The garlic, onions, and carrots create a flavorful base, while the spinach adds a touch of freshness and color.
And then there’s the creaminess. The heavy cream and chicken broth form a rich, velvety soup that’s perfectly comforting, without being overly heavy. Whether you’re serving it on a chilly night or prepping it ahead for a busy week, this soup is a reliable, delicious choice that can easily be adjusted to suit your dietary needs.
Ingredients
The image showcases a hearty and comforting bowl of gnocchi soup served in a dark-colored ceramic bowl. The soup has a rich, creamy orange-yellow broth that appears thick and flavorful, likely made with cheese or cream. It is filled with plump, soft gnocchi dumplings that are evenly distributed throughout the dish. Crumbled pieces of sausage or meatballs add texture and savory depth, while fresh green spinach leaves provide a vibrant contrast and freshness. Finely grated Parmesan cheese is sprinkled on top, enhancing the dish’s richness and flavor. The overall presentation is warm and inviting, making it look like a satisfying and indulgent meal perfect for a cozy occasion.
Here’s what you’ll need to make this satisfying, creamy Italian Sausage Gnocchi Soup:
For the Soup:
- 1 lb Italian sausage (mild or spicy)
- 1 tbsp olive oil (if needed)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 cups baby spinach
- 4 cups chicken broth (or vegetable broth for a lighter option)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 package (16 oz) potato gnocchi
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- ¼ cup grated Parmesan cheese (optional)
- Fresh parsley for garnish (optional)
How to Make It Step-by-Step
- Cook the Italian Sausage
Start by heating a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon as it browns. Continue cooking until the sausage is fully cooked through and browned, about 6-8 minutes. If there’s excess grease, drain it off, but leave a little for flavor. - Sauté the Vegetables
Add the diced onion and sliced carrots to the pot with the sausage. Sauté for 4-5 minutes, stirring occasionally, until the onion is softened and the carrots are slightly tender. Add the minced garlic and cook for another 30 seconds until fragrant. - Make the Soup Base
Pour in the chicken broth and bring the mixture to a simmer. Scrape up any browned bits from the bottom of the pot to add extra flavor. Stir in the Italian seasoning, salt, and pepper to taste. - Cook the Gnocchi
Add the gnocchi to the soup and cook for 3-5 minutes, or until they float to the top and are tender. Be careful not to overcook them, as they can become too soft. - Add the Cream and Spinach
Lower the heat to low and stir in the heavy cream and spinach. Continue to simmer the soup for 2-3 minutes until the spinach wilts and the soup is heated through. If you like a creamier texture, you can use an immersion blender to blend part of the soup for a smoother consistency. - Finish with Parmesan
Stir in the Parmesan cheese (if using) and let it melt into the soup for an added creamy, cheesy flavor. Taste and adjust the seasoning with additional salt and pepper if needed. - Serve
Ladle the soup into bowls and garnish with fresh parsley, additional Parmesan cheese, and any extra toppings you prefer. Serve hot and enjoy!
Tips for Best Results
- Use Fresh Ingredients: For the best flavor, use fresh garlic, onions, and carrots. Fresh vegetables make a big difference in the overall taste and texture of the soup.
- Don’t Overcook the Gnocchi: Gnocchi only need a few minutes to cook. If you cook them for too long, they’ll become too soft and fall apart. Keep an eye on them and only cook until they float to the top.
- For Extra Creaminess: Add a bit more heavy cream or even a spoonful of cream cheese to make the soup even richer and creamier.
- Customize the Heat: If you prefer a spicier soup, opt for spicy Italian sausage or add a pinch of cayenne pepper or red pepper flakes. You can always adjust the spice level to suit your taste.
Ingredient Substitutions & Variations
- Vegetarian Version: For a vegetarian option, swap out the Italian sausage for plant-based sausage or lentils for added protein. Use vegetable broth instead of chicken broth for a completely plant-based soup.
- Lower-Carb Version: If you’re looking for a low-carb version, you can replace the gnocchi with cauliflower or white beans to keep the texture hearty without the carbs.
- Turkey or Chicken Sausage: For a lighter soup, use turkey sausage or chicken sausage instead of the traditional pork sausage. You’ll still get that savory flavor but with less fat.
- Add More Veggies: For a more veggie-packed soup, consider adding mushrooms, zucchini, or tomatoes. You can also throw in a handful of peas or green beans for some extra texture.
Serving Suggestions
This creamy Italian sausage gnocchi soup is hearty enough to stand on its own, but it pairs beautifully with a variety of sides:
- Crusty Bread: A slice of garlic bread or crusty French bread is perfect for dipping into the creamy soup. You can also serve it with garlic knots for an extra indulgent touch.
- Salad: A simple green salad with a light vinaigrette would be a great balance to the richness of the soup. I recommend something with a tangy dressing to complement the creamy soup.
- Drinks: Pair the soup with a Sauvignon Blanc or a light white wine to keep the meal fresh and balanced. If you’re looking for a non-alcoholic option, a chilled lemonade or sparkling water with a wedge of lime would be perfect.
How to Store and Reheat Leftovers
- Storage: This soup will stay fresh in the refrigerator for up to 3 days. Allow it to cool completely before transferring it to an airtight container.
- Reheating: When reheating, do so over medium-low heat on the stovetop to avoid curdling the cream. Stir occasionally and add more broth or milk if it’s too thick.
- Freezing: This soup can be frozen for up to 3 months. To prevent the gnocchi from getting too mushy, consider freezing the soup without the gnocchi and adding them in when you reheat. Freeze in individual portions for easy defrosting.
Make-Ahead and Freezer Tips
This soup is ideal for meal prep because it keeps well in the fridge and freezes beautifully. To make ahead, follow the recipe as directed but wait to add the gnocchi and cream until you’re ready to serve. That way, when reheating, everything stays fresh. You can also freeze the soup for up to 3 months, making this an excellent freezer-friendly meal.
Common Mistakes to Avoid
- Overcooking the Gnocchi: Gnocchi cook quickly, so be careful not to overcook them. They should only take about 3-5 minutes to float to the top. If they cook too long, they’ll fall apart and become mushy.
- Not Adjusting the Cream: If you like a creamier soup, don’t be afraid to add more heavy cream or Parmesan cheese. Taste as you go and adjust the creaminess to your preference.
- Not Scraping Up the Bits: Don’t forget to scrape up the browned bits from the bottom of the pot after cooking the sausage. Those bits are packed with flavor and will enhance the depth of your soup.
Frequently Asked Questions (FAQ)
- Can I use frozen gnocchi?
Yes, you can use frozen gnocchi! There’s no need to thaw them. Just add a few extra minutes to the cooking time until they float and are tender. - Can I make this soup ahead of time?
Absolutely! This soup actually tastes better the next day after the flavors have had a chance to meld together. Just store it in the fridge and reheat gently. - Can I make it spicier?
Yes! Add some red pepper flakes or use spicy Italian sausage for a little extra heat. You can also add hot sauce for more spice. - Can I use milk instead of cream?
You can use milk, but the soup will be a bit thinner. For a richer flavor, use whole milk or half-and-half as an alternative to heavy cream. - How do I make this soup vegetarian?
Use vegetable broth, plant-based sausage, and skip the bacon. You can replace the protein with lentils or quinoa for extra substance.
Cooking Tools You’ll Need
- Large Pot or Dutch Oven: Perfect for making the soup base and cooking everything in one pot.
- Potato Masher: To mash some of the gnocchi and create the desired texture.
- Slotted Spoon: To remove the sausage and bacon once they’re cooked.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Creamy Italian Sausage Gnocchi Soup
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 carrots sliced
- 2 cups baby spinach
- 4 cups chicken broth
- 1 cup heavy cream
- 1 package potato gnocchi (16 oz)
- 1 tsp Italian seasoning
- to taste salt and pepper
- ¼ cup grated Parmesan cheese (optional)
- to taste fresh parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and fully cooked, about 6-8 minutes.
- Remove the sausage from the pot and set it aside. If there’s excess grease, drain it off, leaving a bit of flavor in the pot.
- Add the diced onion and sliced carrots to the same pot and cook for 4-5 minutes, until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in the chicken broth and bring to a simmer. Add the gnocchi and cook according to the package instructions, typically 3-5 minutes, until the gnocchi float to the top.
- Return the cooked sausage to the pot and stir in the heavy cream and baby spinach. Let the soup simmer for another 2-3 minutes until the spinach is wilted and the soup is heated through.
- Season the soup with salt, pepper, and Italian seasoning to taste. Stir in the grated Parmesan cheese, if using.
- Serve the soup hot, garnished with fresh parsley and additional Parmesan cheese, if desired.
