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A bowl of comforting Italian Sausage Gnocchi Soup is presented as the featured image.

Easy Italian Sausage Gnocchi Soup

This Italian Sausage Gnocchi Soup recipe delivers a creamy, flavorful, and comforting bowl without the watery disappointment. By focusing on flavor development through browning, texture control with the right gnocchi, and careful liquid management, this soup achieves a rich and deeply savory taste.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Italian sausage, casings removed sweet, hot, or a mix
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 cup tomato paste
  • 6 cups chicken broth low sodium is preferred
  • 1 pound gnocchi shelf-stable or refrigerated
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 cups chopped fresh spinach
  • Salt to taste
  • Freshly ground black pepper to taste

Equipment

  • Large pot or Dutch oven
  • Spoon
  • knife
  • cutting board
  • measuring cups and spoons
  • Ladle
  • Bowls

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the pot and set aside.
  3. Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
  4. Add the garlic, oregano, thyme, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
  5. Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly.
  6. Pour in the chicken broth and add the diced tomatoes (undrained). Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  7. Return the cooked sausage to the pot. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld.
  8. Increase the heat to medium. Gently stir in the gnocchi and cook according to package directions, usually about 2-3 minutes, or until they float to the surface. Be careful not to overcook them!
  9. Stir in the heavy cream, Parmesan cheese, and spinach. Cook until the spinach is wilted and the cheese is melted, about 1-2 minutes.
  10. Season with salt and pepper to taste.
  11. Ladle into bowls and garnish with additional Parmesan cheese.

Notes

Shelf-stable gnocchi tends to hold its shape better than fresh gnocchi. Feel free to experiment with different types of Italian sausage. For a vegetarian option, omit the sausage and use vegetable broth. You can also add a can of drained and rinsed cannellini beans for added protein and texture.