Sausage Gnocchi Soup is flavor packed, creamy and hearty to warm the soul during soup season! This soup comes together in one pot and makes a great weeknight dinner.
Sausage Gnocchi Soup:
This one is for the Italian sausage lovers! Another great version of our copycat Chicken Gnocchi Soup this one is so delicious! I love this one pot, super low effort soup! It's made with simple yet homey ingredients that are comforting and a great way to bring your family together after a busy day. This is a great pantry staple recipe, and you can of course change up the veggies to you and your families own taste!
- Gnocchi: I use shelf stable gnocchi. You can easily find this in pretty much any grocery store (especially large chains) with all off the other pastas. It lasts a long time so it's great to keep a box or two on hand.
- Italian Sausage: I tend to just use regular mild sausage here. You can use sweet or hot depending on your preference! You can buy ground Italian sausage, or the Italian sausage links and just remove them from the casing to brown.
- Veggies: I like to use carrots, celery and onion. These veggies really bring great flavor! I slice them pretty thick, that way if someone say doesn't want as many carrots it's easy to avoid them. You can also just leave them out if you prefer.
- Seasoning: Garlic, thyme, basil, salt and pepper. I keep it simple to let the veggie flavor really shine, the broth is so good! You can however add some other seasonings like oregano, red pepper flakes, or Cajun seasoning.
- Broth: Chicken broth is my preference, but vegetable broth is great too. I haven't tried with beef broth but do think it would be just as good!
- Canned diced tomatoes: Leave these out and add a can of tomato sauce if you don't like tomato chunks in your soup, but we love it.
- Spinach: I use fresh baby spinach, but frozen will work too! You can also sub with kale if you have some.
- Heavy Cream: You can use half & half or even milk. Keep in mind it won't be quite as rich if you use milk.
Sausage Gnocchi Soup Recipe Notes:
- This soup is not one that I recommend freezing. However, it does last in the fridge in an airtight container for up to 3 days. Keep in mind that your gnocchi will become softer when reheating this soup.
- If you don't like Italian sausage you could use ground beef or even just regular ground pork sausage instead! You can also leave the met out to make this a vegetarian style soup.
- If you don't like celery and carrots, leave them out! The soup is best with the veggies in my opinion but if you don't like them just skip them. Just make sure you still use the onion and garlic. You an also very finely dice your onion so that it disappears into the soup.
- If you want to use frozen spinach I recommend thawing it out first. You don't have to cook it but at least thaw to room temp until it all comes apart easily. Then, it will cook down perfectly one it hits the hot soup!
- This soup is basically a whole meal in a pot with the gnocchi, meat, and veggies! I do love serving it with a side of homemade Garlic Bread for soaking up the delicious broth!
Sausage Gnocchi Soup
- 1 Pound Ground Italian sausage as spicy as you like
- 2 Tablespoons of olive oil
- ½ White Onion diced
- 2 Large carrots peeled and sliced into ½-inch thick slices
- 2 Stalks Celery sliced into ½-inch thick sliced
- 3 Cloves Garlic finely minced
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Basil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 6 ups Low-Sodium Chicken Broth
- 1 15-oz can Diced Tomatoes
- 1 17.6-oz Package Gnocchi
- 2 Cups Baby Spinach washed and dried
- 1 Cup Heavy Cream
- Crumble and cook the sausage in a large soup pot or Dutch oven over medium heat until completely browned then drain and set aside and wipe out the pan.
- Pour in the olive oil then add the onion and cook until it becomes translucent.
- Add the carrots, celery, garlic, thyme, basil, salt and pepper and cook until the vegetables become soft, about 5 minutes.
- Pour in the chicken broth and diced tomatoes and bring it to a boil over high heat then reduce the heat to medium and let it simmer for 15 minutes.
- Stir in the gnocchi and spinach and cook for 2 minutes then pour in the heavy cream and let it simmer for another 5 minutes.
- Serve with freshly minced parsley for garnish and toasted bread slices if desired.