Creamy Sausage Gnocchi Soup
This is my all-time favorite Sausage Gnocchi Soup recipe. It's actually pretty easy to make and has so much depth of flavor and different textures in every bite. The best part is that it only takes about 30 minutes to cook, saving you time in the kitchen and giving you more time to relax around the dining table.
I love the combination of savory sausage and fluffy gnocchi. Even though this is a quick recipe, you still get layers of flavor in this sausage and gnocchi soup. It's perfect for meal prep as well, so I enjoy making it at the beginning of the week and reheating it for a filling, yet nutritious lunch.
If you're searching for more soups where you can feature Italian sausage, try my lasagna soup recipe and Italian sausage pasta soup next.
My Cozy Take on Sausage Gnocchi Soup
The secret to making an amazing Italian sausage and gnocchi soup is the cream cheese and white wine. The cream cheese adds a lovely richness and a creamy consistency that thickens the soup. Even though the alcohol cooks out of the wine, it leaves behind a sweet and acidic taste to brighten up the recipe. This is one of my go-to soups during fall and winter, but it's so good any time of year. Top your portion with cornbread croutons to add some crunch. It's truly like a hug in a bowl!
Ingredients + Substitutions
- Mirepoix: This consists of celery, onions, and carrots. It's used in a variety of dishes to add depth of flavor, so it works perfectly in this gnocchi and sausage soup. Just remember to dice them finely and to a similar size.
- Italian sausage: Feel free to use ground Italian sausage or the links. If using the links, be sure to remove the casings.
- Gnocchi: You can find potato gnocchi easily in the pasta section at the grocery store. I like to grab that in a pinch because I know they cook well in this soup recipe.
- Chicken broth: Grab some chicken broth or stock from the grocery store, as either will work. However, I highly recommend you try this rotisserie chicken stock at least once because it packed with plenty of flavor.
- Cream cheese: This adds a lovely tangy flavor and velvet texture. Feel free to leave it out if you like, but it will change the overall consistency of the broth.
Check the recipe card below for the full ingredient list and quantities of each one.
Recipe Variations
- Dairy-free: Skip the cream cheese (or use a dairy-free alternative) and thicken it with a cornstarch slurry instead. You will also need to omit the Parmesan or use a plant-based cheese instead, and replace the half-and-half with canned coconut milk.
- Vegetarian: Omit the sausage and replace it with cannellini beans as a protein substitute instead. It will still be just as hearty and delicious. Also, use this homemade vegetable broth in place of the chicken broth.
- Gluten-free: Make this gnocchi sausage soup using gluten-free gnocchi and a gluten-free flour blend as a thickener. Even a cornstarch slurry will work to thicken the soup.
- Use ground beef: Give this recipe a try with lean ground beef instead of ground sausage for a different flavor profile.
- Leaner option: Use ground chicken with Italian sausage seasoning or a turkey Italian sausage instead of the pork.
How to Make Sausage Gnocchi Soup
You can easily prepare this delicious gnocchi soup with sausage in your kitchen with the steps below!
Step 1: Soften the veggies. Heat your large pot over medium heat and cook down the celery, onions, and carrots. Then, add the garlic and cook for an additional minute. Transfer the mixture to a separate bowl.
Step 2: Brown the sausage. Next, add the Italian sausage. Cook until it's browned and no longer pink, breaking it up as you go.
Step 3: Prepare the flour mixture. While the wine is reducing, prepare the flour and half-and-half mixture.
Step 4: Add the broth and gnocchi. Pour in the stock, add the gnocchi, and return the vegetable mixture to the pot. Bring it to a low boil over high heat and reduce to medium once the gnocchi float to the top.
Step 5: Add spinach and half-and-half. Stir in the flour/cream mixture and the chopped spinach. (This is when you would add the cream cheese and parmesan, if desired)
Step 6: Season and serve. Allow it to simmer and thicken for about 5 minutes. Add salt and pepper to suit your tastes and enjoy!
Lyn's Top Tips
- Brown the sausage well: Don't rush this step! Letting the sausage get a little caramelized on the bottom of the pot adds tons of flavor to the broth.
- Deglaze the pot: After cooking the sausage and veggies, add the wine and scrape up the browned bits-this is where the magic flavor hides.
- Homemade vs store-bought gnocchi: You can use homemade gnocchi instead of store-bought, if you like. However, it's much more delicate, making it likely to fall apart in this soup. Shelf-stable gnocchi (my go-to) is firmer and holds up better. If you use homemade or fresh gnocchi, add it towards the end of cooking.
- Storage tip: Store any extra sausage gnocchi soup in an airtight container in the refrigerator for up to 3 days. Ensure it cools fully before you put it in the fridge.
- Reheating leftovers: For best results, pour it into a saucepan and gently reheat it over low heat until warm for the best result. You can add some milk or broth to restore the consistency if the soup is too thick.
Soup-er Toppings & Serving Suggestions
- This Italian sausage and gnocchi soup makes a wonderful and simple weeknight dinner. Enjoy it alone or with some crusty dinner rolls.
- Get a little fancy and prepare some tomato ricotta toast or cheddar biscuits to dip in this savory soup. I love to do this when I have guests over for dinner.
- Don't sleep on simple oyster crackers for topping. They are light, crispy, and perfectly salty. They add an awesome texture to each bite.
- Reheating leftovers for lunch? Make yourself a cup with a half prosciutto sandwich to fill you up!
Recipe FAQs
You can, though the texture of the dairy may change when the soup thaws out. Sometimes dairy takes on a grainy texture after thawing.
Sure! Follow the first 3 steps, and then transfer the ingredients to your crock pot. Add the broth and cook it on high for 2-3 hours. During the last 30 minutes, add the gnocchi, cream cheese, spinach, cheese, and flour mixture. Then, you'll have a yummy gnocchi soup with sausage ready for the dinner table.
Absolutely! Use the saute function for the veggies and sausage. Then, after you add the broth and wine, cook it at high pressure for 10 minutes. Add the remaining ingredients and cook using the saute setting until the gnocchi float to the top. It's pretty simple!
Overcooking potato gnocchi can make it very soft and mushy. They're ready as soon as they float to the top of the pot. Do not rush the process, and they will be perfectly soft and tender.
Sure! It stores in the refrigerator and reheats really well. I find it even tastes better the next day.
Sausage Gnocchi Soup
Equipment
Ingredients
- 2 tablespoons olive oil divided
- 1 tablespoons butter
- 1 medium yellow or white onion diced
- 1 cup carrots cut into thin coins or diced
- ¾ cup diced celery
- 3 minced garlic cloves
- 1 lb ground Italian sausage pork or chicken
- ⅛ teaspoon red pepper flakes
- ½ cup dry white wine
- 7 cups low-sodium chicken broth
- 1 lb potato gnocchi
- ⅔ cup half-and-half
- 4 ½ tablespoons all-purpose flour
- 1 teaspoon salt plus more to to taste
- ½ teaspoon freshly cracked pepper plus more to taste
- ¼ cup cream cheese cut into cubes
- 3 cups baby spinach
- ¼ cup grated parmesan cheese plus more to serve
- Chopped flat-leaf parsley to serve
Instructions
- Heat 1 tablespoon each of oil and butter in a large pot or Dutch oven over medium heat. Once the butter is melted, add the onions, carrots, and celery, and cook for 5-6 minutes, stirring regularly, until the onions are translucent.
- Add the garlic and cook for 1-2 minutes until fragrant.
- Transfer the vegetables to a bowl and set aside. Return the pot to the heat and add the remaining 1 tablespoon of olive oil.
- Add the sausage and red pepper flakes and cook for and crumble the sausage for 5-6 minutes until it is cooked through.
- Increase the heat to medium-high. Add the white wine and bring to a simmer. Cook for 2-3 minutes, scraping up the browned bits from the bottom of the pan, or until reduced by half.
- Return the cooked vegetables to the pot. Add the chicken broth, and potato gnocchi. Increase the heat to high and bring the soup to low boil. Once the gnocchi floats to the surface, cook for 2 minutes or until the gnocchi is tender. Reduce the heat to medium.
- Whisk the half-and-half and flour in a small mixing bowl or cup until smooth. Add the flour mixture, salt, pepper, cubed cream cheese, baby spinach, and grated parmesan cheese to the pot. Stir well and cook for 4-5 minutes until the soup has thickened and the cream cheese has melted.
- Season the soup to taste with salt and pepper, and serve hot, garnished with additional parmesan cheese and chopped flat-leaf parsley.
Recipe Tips
- Brown the sausage: Let it caramelize for deeper flavor in the broth.
- Deglaze the pot: Add wine and scrape up the browned bits for extra richness.
- Choose your gnocchi: Shelf-stable holds up best. Fresh or homemade gnocchi are more delicate-add them at the very end.
