I love a bowl of warm, creamy soup that fills the kitchen with savory smells and settles you in for the evening. This Comforting Creamy Italian Sausage Gnocchi Soup does exactly that — rich broth, tender gnocchi, and browned sausage make it a cozy, weeknight favorite I’ve cooked dozens of times. I’ll share what worked for me, the small technique tweaks that make it better, and how to avoid the usual pitfalls.
Why Make This Recipe
- Big, comforting flavor: Browned Italian sausage brings deep savory notes while garlic, herbs, and a touch of red pepper flakes add layered warmth.
- Fast and filling: From start to finish in about 35–40 minutes, it’s a great option for busy weeknights when you want something hearty without fuss.
- Family-friendly and adaptable: Kids love the pillowy gnocchi; adults can dial heat up or down with spicy sausage or extra flakes.
- Leftovers reheat well: The flavors deepen after a day in the fridge, making it a solid make-ahead meal.
- Personal insight: I often make a roasted-vegetable side or a bright tomato soup alongside; if you like roasted tomato soups, try this roasted tomato and red pepper soup for a lighter companion: Roasted Tomato and Red Pepper Soup.
Recipe Overview
- Prep time: 10 minutes (chopping and measuring).
- Cook time: 25–30 minutes.
- Total time: 35–40 minutes.
- Servings: 4–6 bowls.
- Difficulty: Easy.
- Method: Brown sausage in a heavy pot, sauté aromatics, simmer in chicken broth, add gnocchi and greens, finish with cream.
My Experience Making This Recipe
I tested this recipe multiple times with both mild and hot Italian sausage and found browning the meat well gives the best depth. Early tests produced a watery finish until I learned to reduce the broth a bit before adding cream — that made the texture silky and satisfying.
How to Make Comforting Creamy Italian Sausage Gnocchi Soup
Start by browning 1 lb (450 g) Italian sausage over medium-high heat in a 5–6 quart Dutch oven for 6–8 minutes until caramelized. Drain excess fat, then sauté 1 medium onion, 2 carrots, and 2 celery stalks (all finely chopped) for 4–5 minutes with 3 cloves minced garlic until tender. Add 4 cups (1 L) chicken broth, 1 tsp dried oregano, and a pinch of red pepper flakes, bring to a simmer for 10–12 minutes to meld flavors. Stir in 1 lb (450 g) packaged potato gnocchi and cook 3–5 minutes until they float and are tender, then reduce heat and stir in 1 cup (240 ml) heavy cream and 2 cups packed baby spinach until wilted. Season to taste with salt and freshly ground black pepper and serve immediately.
Expert Tips for Success
- Brown the sausage properly: Use medium-high heat and let the meat sit undisturbed for 2–3 minutes per side to get good color and flavor. Don’t skip this step.
- Control the liquid: If the soup feels thin after simmering, boil uncovered for 3–5 minutes to reduce by about 10–15% before adding cream.
- Use high-quality gnocchi: Fresh or refrigerated gnocchi cook best — dried gnocchi can be denser. Add them near the end to avoid overcooking.
- Finish off-heat for cream: Stir cream in off the heat and warm gently to 165°F (74°C) to prevent curdling.
- Equipment: A 5–6 quart Dutch oven or heavy-bottomed pot gives even heat. An immersion blender is useful if you want a slightly thicker, blended base.
How to Serve Comforting Creamy Italian Sausage Gnocchi Soup
- Garnish with freshly grated Parmesan and chopped flat-leaf parsley for brightness.
- Serve with toasted garlic bread or a crisp green salad to cut through the richness.
- For a dinner party, ladle into warmed bowls and top each bowl with a drizzle of good olive oil and a few red pepper flakes.
- This soup pairs well with a light-bodied red wine (Pinot Noir) or a citrusy sparkling water.
Storage and Reheating Guide
- Refrigerator: Store cooled soup in airtight containers for up to 3–4 days. Use shallow containers to cool quickly.
- Freezing: Freeze without cream for best results — keep the soup base in freezer-safe containers up to 3 months. Freeze in single-portion or family-size containers.
- Reheating from fridge: Rewarm over low-medium heat on the stovetop until steaming, then stir in 1/4–1/2 cup cream per quart (liter) if you removed it before storing. Heat to 165°F (74°C).
- Reheating from frozen: Thaw in the refrigerator overnight. Reheat gently on the stovetop; add cream near the end. If gnocchi absorb too much liquid, stir in 1/4 cup hot chicken broth while reheating.
Recipe Variations
- Gluten-free: Use gluten-free gnocchi and verify sausage has no wheat-based binders; cook the same way.
- Dairy-free: Replace heavy cream with canned full-fat coconut milk (adds a subtle coconut note) or use unsweetened oat cream; finish off-heat.
- Vegetarian: Swap sausage for crumbled tempeh or smoked tofu and add a 15-oz can of drained cannellini beans for protein; sauté with smoked paprika for depth.
- Tomato-cream version: Add 1/2 cup canned crushed tomatoes with the broth for a rosé-style soup and reduce broth slightly to keep the texture rich.
Nutritional Highlights
- Protein-rich: Italian sausage plus gnocchi supplies substantial protein per serving, helpful for a balanced meal.
- Iron and vitamin K: Adding kale or spinach boosts iron, calcium, and vitamin K content.
- Allergen info: Contains dairy (cream, Parmesan) and gluten unless you use a gluten-free gnocchi. Sausage may contain allergens — check labels.
- Portion guidance: Aim for ~1 to 1 1/2 cups per serving as a main course, paired with a salad for a balanced meal.
Troubleshooting Common Issues
- Watery soup: Reduce the simmer before adding cream, or simmer uncovered for 3–5 minutes to concentrate flavors.
- Gnocchi too soft/mushy: They overcooked. Next time, add gnocchi in the final 3–4 minutes of cooking and taste frequently.
- Cream curdling: Don’t boil cream; temper it by adding a small ladle of hot broth to the cream off-heat before stirring back into the pot.
Frequently Asked Questions
Q1: Can I make this in a slow cooker?
A1: Yes — brown the sausage and sauté the aromatics first for best flavor. Add everything except gnocchi and cream to the slow cooker and cook on low 4–5 hours. Add gnocchi during the last 30 minutes and stir in cream off-heat at the end.
Q2: What type of sausage works best?
A2: Mild or sweet Italian sausage is versatile and family-friendly; spicy Italian sausage adds heat. Choose quality sausage with good fat content for flavor and brown it well to develop caramelized flavors.
Q3: Can I replace heavy cream with milk?
A3: Whole milk will thin the soup and risk separation if boiled. If you want lower fat, use 2% milk with a tablespoon of cornstarch mixed into cold milk as a stabilizer, or use half-and-half. Warm gently to avoid curdling.
Q4: How do I keep gnocchi from sticking together?
A4: Use enough liquid when cooking and stir gently after adding them. Cook gnocchi in simmering soup rather than boiling hard, and avoid overcrowding the pot. A light drizzle of olive oil before serving can help separate any that clump.
Conclusion
If you want a close variant that focuses on pillowy dumplings, check out this Creamy Sausage Gnocchi Soup – Serving Dumplings. For more seasonal comfort-food ideas, browse Cozy Fall Recipes 2025 | Comfort Food for Chilly Nights. If you’re interested in slow-cooker options with similar cozy vibes, see Slow Cooker Lasagna Soup | Greens & Chocolate. For culinary writing and recipe journaling inspiration, visit Yes to Yolks – a food journal. And for a hearty, greens-forward sausage soup idea, try Sausage, White Bean, and Kale Soup Recipe – The Pioneer Woman.
Comforting Creamy Italian Sausage Gnocchi Soup
- Total Time: 40 minutes
- Yield: 4-6 servings
- Diet: Gluten Free (if using gluten-free gnocchi) and Optionally Dairy-Free
Description
A warm, creamy, and savory soup with rich broth, tender gnocchi, and browned Italian sausage — perfect for busy weeknights.
Ingredients
- 1 lb (450 g) Italian sausage
- 1 medium onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 4 cups (1 L) chicken broth
- 1 tsp dried oregano
- Pinch of red pepper flakes
- 1 lb (450 g) packaged potato gnocchi
- 1 cup (240 ml) heavy cream
- 2 cups packed baby spinach
- Salt and freshly ground black pepper to taste
Instructions
- In a 5–6 quart Dutch oven, brown the Italian sausage over medium-high heat for 6–8 minutes until caramelized. Drain excess fat.
- Sauté the onion, carrots, celery, and garlic for 4–5 minutes until tender.
- Add the chicken broth, dried oregano, and red pepper flakes, then bring to a simmer for 10–12 minutes.
- Stir in the gnocchi and cook for 3–5 minutes until they float and are tender.
- Reduce heat, stir in the heavy cream and baby spinach, and cook until spinach is wilted.
- Season to taste with salt and pepper and serve immediately.
Notes
For best flavor, brown the sausage properly. Adjust the thickness by reducing heat or adding more cream as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop cooking
- Cuisine: Italian