Creamy, cozy, and full of personality, this creamy sausage gnocchi soup brings together savory sausage, pillowy gnocchi, baby greens, and a rich swirl of cream. There’s garlic in the air and Parmesan ready to melt at first ladle—come hungry.
When life’s feeling a tad hectic and dinner needs to happen fast (but still taste like you know what you’re doing), this soup is a dream. It’s hearty enough for a chilly night but mellow and easygoing enough to make for lunch the next day—if there’s any left, that is.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Creamy Sausage Gnocchi Soup
No complicated prep. No fancy ingredients you have to hunt for. Just a pot of comforting soup with lots of flavor and one-pan ease.
- Ridiculously simple to make: You brown, simmer, stir, and boom—there’s dinner. Plus, minimal dishes? Yes, please.
- Packed with texture: The soft gnocchi floats in silky broth with crumbled sausage and bites of wilted greens—every spoonful’s got a little curveball.
- Cozy but not too heavy: The broth’s creamy, but not thick or gloopy. It’s the comfy sweater of soups.
- Customizable to your mood: Don’t love kale? Toss in spinach. Need more heat? Crank the pepper flakes.
- Perfect for any dinner emergency: It comes together shockingly fast but still feels like you tried way harder.
- Leftovers might be better than day one: The gnocchi soaks in that broth, and oh man… you’ll see.
Ingredient Notes
There’s nothing here that plays hard to get—just everyday heroes that come together like old friends at a Sunday dinner.
- Olive oil: A quick slick to get the sausage going. You could use butter, but the olive oil keeps it savory and balanced.
- Italian sausage: Mild or spicy, it brings all the flavor. Ground sausage works best; no need to mess with casings.
- Onion: Builds the base flavor. Dice it small so it really melts into the broth.
- Garlic: Don’t skimp. Three cloves give it backbone. Four cloves wouldn’t hurt if we’re being honest.
- Italian seasoning: An easy flavor boost. Go for a blend with oregano, basil, and maybe a little thyme.
- Black pepper and red pepper flakes: A combo that adds both low-key warmth and a subtle kick. Adjust to taste!
- Dry white wine: Totally optional, but it adds this quiet background acidity that elevates the richness of the broth.
- Chicken broth: The main liquid here. Use low-sodium so you’re in control of the salt.
- Heavy cream: This is what gives it that soft richness. Make sure it’s at room temp so it doesn’t curdle when added.
- Potato gnocchi: Shelf-stable gnocchi is what most of us have. Fresh works too—just keep an eye on the boiling time.
- Spinach or kale: I love the slightly bitter green note this adds. Spinach melts in faster; kale holds its shape longer.
- Parmesan cheese: This is your umami kicker. Grate it fresh if you can. And then sprinkle a little extra on top, always.
- Salt: Add it at the end after tasting it. The broth, sausage, and cheese bring their own, so be mindful.
How To Make This Creamy Sausage Gnocchi Soup
Grab a Dutch oven or any large, heavy-bottomed pot you trust. Once you get your ingredients lined up, it’s just a dance of browning, simmering, and stirring. No twisting, flipping, or pyrotechnics involved.
- Brown the sausage: Heat your olive oil in the pot over medium, then add the sausage and break it apart as it cooks. Give it time to get golden and a little crispy in places—it adds so much flavor.
- Add the aromatics: Toss in the onion and let it get soft and fragrant, 3 to 4 minutes should do. Then stir in the garlic, seasoning, and red pepper flakes (if you’re feeling it) and cook just until fragrant—about a minute.
- Deglaze with the wine: Pour in that dry white wine, then scrape up all the tasty brown bits stuck to the bottom. They belong in your soup, not welded to the pot.
- Pour in the broth: Add the chicken broth and give it a stir. Kick the heat up briefly until it comes to a gentle boil, then reduce and let it quietly simmer for 10 minutes. It’s just doing its thing.
- Add cream and gnocchi: Stir in the room-temperature cream and gnocchi. Cook a few minutes until they float and look a touch swollen and fluffy—like tiny buoyant dumplings.
- Toss in the greens and cheese: Add your chopped spinach or kale (it’ll look like a lot, but it wilts fast) and Parmesan. Stir everything around until smooth and creamy.
- Final seasoning check: Give it a taste. Probably needs salt. Maybe more pepper. Maybe a cheeky sprinkle of extra cheese?
Storage Options
Soup leftovers are a blessing, but yes—this one’s got some quirks once it sits.
In the fridge, it holds up well for 3 to 4 days. Store it in an airtight container, and the gnocchi will absorb more broth, thickening things up a bit. Some people love this gloopy stage. If you’re not one of them, just stir in a splash of broth or water as you reheat it.
Now, about freezing. Technically, yes, you can freeze it. But… creamy soups with gnocchi can turn a little weird. The texture of frozen then reheated gnocchi becomes softer (sometimes mushy), and the cream may separate unless you reheat it slowly over low heat. If you do freeze it, try to undercook the gnocchi slightly, then portion and freeze in airtight containers for up to 2 months.
Reheating? Microwave or stovetop both work, just go low and slow. Add a splash of broth or cream if it looks too thick and give it a gentle stir while heating through.
Variations and Substitutions
Sometimes you don’t have exactly what the recipe calls for—or maybe you just want to mess around a little. This soup is forgiving like that.
- Spicy sausage instead of mild: If you want more kick without grabbing extra chili flakes, spicy Italian sausage gets you there instantly.
- Gnocchi swap: Can’t find gnocchi? Small tortellini or even diced baby potatoes could work in a pinch. Just cook them in the soup until soft.
- Greens of choice: Don’t like kale? Baby spinach, Swiss chard, or even arugula can swap in beautifully.
- No white wine on hand?: A splash of lemon juice does the trick, or just skip it and increase the broth slightly.
- Add more veggies: Stir in mushrooms, shredded carrots, or even chopped zucchini for a little veggie boost. Great way to clean out the fridge drawer.
- Lactose-light version: Swap heavy cream for a splash of canned coconut milk or use half-and-half (it won’t be as rich but still tasty).
What to Serve with Creamy Sausage Gnocchi Soup
You could absolutely eat this soup solo with a spoon and feel totally satisfied. But if you want a little extra something on the side, here’s what pairs nicely.
- A hearty hunk of bread: Imagine dunking into this creamy broth with a slice of crusty sourdough or a warm herbed focaccia. I mean, come on—that’s the dream.
- A little crunchy salad: Something tangy and fresh (like a lemony arugula salad) helps cut through the richness. Add nuts, toss in Parmesan… live a little.
- Roasted vegetables: Especially something like crispy Brussels sprouts or roasted carrots. The sweet caramelized bits make a nice contrast to the savory soup.
- A cozy side dish: If you’re already in soup-for-dinner mode, it wouldn’t hurt to tack on something like this cheesy potato casserole. Yes, more carbs. No, I’m not sorry.
- Light dessert to finish it off: If you want to cap the meal with something fun, these peanut butter and banana ice cream sandwiches walk the line between sweet and wholesome.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
What kind of gnocchi should I use for this soup?
Most grocery-store gnocchi work great—shelf-stable or refrigerated both do the trick. Just follow the package instructions because fresh gnocchi cooks faster than dried. And yes, they should float when they’re done. That’s their way of saying, “Hello, I’m pillowy and perfect now.”
Can I use turkey or chicken sausage instead?
Totally! You’ll lose a little richness, but it still works beautifully. Ground turkey sausage (especially seasoned) is a nice lighter option. Just be sure to brown it really well so you build flavor from the start.
How do I keep the cream from curdling?
Two golden rules: let the heavy cream sit out to reach room temperature, and don’t add it to boiling soup. Lower the heat to a simmer or below first, then gently stir it in. Easy does it, and you’ll have dreamy, smooth soup every time.
Can I make this ahead of time?
You sure can, although the texture of the gnocchi might get softer as it sits. If you’re prepping ahead, consider cooking everything up to the broth stage, then wait and add the cream, gnocchi, and greens right before serving. That way, the soup feels freshly made—even if it technically isn’t.
Creamy Sausage Gnocchi Soup
Ingredients
Base
- 1 tbsp (15 ml) olive oil
- 1 lb (450 g) Italian sausage mild or spicy, casings removed
- 1 medium (1) yellow onion diced
- 3 cloves garlic minced (use 4 for extra flavor)
- 1 tsp Italian seasoning
- 1/2 tsp (0.5 tsp) black pepper or to taste
- 1/4 tsp (0.25 tsp) red pepper flakes adjust to taste, optional
Liquids
- 1/2 cup (120 ml) dry white wine optional, see notes for substitute
- 4 cups (950 ml) low-sodium chicken broth
- 3/4 cup (180 ml) heavy cream at room temperature
Soup Elements
- 1 lb (450 g) potato gnocchi shelf-stable or fresh
- 4 cups (120 g) baby spinach or chopped kale
- 1/2 cup (50 g) freshly grated Parmesan cheese plus more for serving
- salt to taste (add at the end)
Equipment
- Dutch oven or large soup pot
- wooden spoon
- Ladle
Instructions
- Heat olive oil in a Dutch oven or large pot over medium heat. Add sausage. Cook, breaking it up with a spoon, until browned and crisp in spots, about 5–7 minutes.
- Add diced onion and cook until soft and translucent, 3–4 minutes. Stir in garlic, Italian seasoning, black pepper, and red pepper flakes; cook for 1 minute until fragrant.
- Pour in dry white wine (if using), scraping up browned bits from the bottom. Let simmer for 1–2 minutes until slightly reduced.
- Add chicken broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
- Stir in heavy cream and gnocchi. Simmer until gnocchi float and are tender, about 3–4 minutes (or according to package instructions).
- Stir in spinach or kale and Parmesan cheese. Cook until greens are wilted and soup is creamy, about 1–2 minutes.
- Taste and adjust salt, pepper, or cheese as desired. Ladle into bowls and serve hot, garnished with more Parmesan.
Notes
Freezing: Freeze in portions for up to 2 months. Gnocchi and cream may change texture when thawed—reheat gently, and add broth if needed.
Gnocchi tips: Shelf-stable or fresh gnocchi both work—just watch the cooking time.
Wine substitute: Use a splash of lemon juice or extra broth instead.
Variations: Substitute turkey or chicken sausage, use another leafy green (chard, arugula), or swap gnocchi for small tortellini.
Make-ahead tip: For best texture, cook up to Step 4, then add cream, gnocchi, and greens just before serving.
