Creamy Sausage Gnocchi Soup
This cozy, creamy sausage gnocchi soup brings together savory sausage, pillowy gnocchi, baby greens, and a swirl of cream for a comforting one-pot meal that comes together fast. Perfect for chilly nights, easy lunches, or whenever you crave a hearty, flavorful bowl with minimal fuss and maximum flavor.
4
bowls
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
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Gnocchi will absorb more broth and thicken the soup; add a splash of broth or water when reheating.
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.
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.
Nutrition
Calories: 540kcal | Carbohydrates: 43g | Protein: 22g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 85mg | Sodium: 1180mg | Potassium: 600mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1900IU | Vitamin C: 15mg | Calcium: 225mg | Iron: 4mg