This sausage gnocchi soup is quick, easy, and perfect for weeknights. Instead of starting from scratch, it uses a mix of convenience ingredients like store-bought gnocchi, combined with fresh vegetables for a delicious, hearty meal without any fuss.
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What's great about this recipe
- Store-bought gnocchi and canned broth keep things quick and easy, while fresh vegetables and cream give the soup a homemade taste and feel.
- It's ready in about 30 minutes. The steps are straightforward and easy to follow, making this a good option for busy weeknights.
- Using gnocchi is a nice change from pasta or rice, giving you a comforting soup that's a little different but still simple.
Ingredients you'll need
Oil - Olive oil is used to brown the sausage. You can use your favorite oil as long as it's suitable for sautéing.
Sausage - We like mild or hot Italian sausage for a little kick. Sweet Italian sausage will also work.
Produce - Onion, carrot, celery, and garlic build the base of the soup. Fresh greens like baby spinach, baby kale, Swiss chard, or a combination, add texture and color.
Seasoning - Italian seasoning and black pepper keep the flavors simple and balanced. Salt may be needed at the end.
Pantry and fridge - All-purpose flour gives the broth a little body. Low-sodium chicken broth makes up the soup. Store-bought potato gnocchi keep things easy; look for it in the refrigerated pasta section or pasta aisle at most grocery stores, or online. half-and-half or heavy cream is added at the end for a creamy finish.
📖 See the recipe card for quantities and preparation.
How to make sausage gnocchi soup
- Heat the olive oil in a large pot over medium heat. Add the sausage and cook for 3-4 minutes, until browned, breaking up any large pieces.
- Add the onions, carrots, and celery. Cook for 3-4 minutes, until the onions are translucent, stirring and gently scraping any bits from the bottom of the pot.
- Add the garlic, Italian seasoning, and black pepper. Cook for 1 minute, stirring frequently.
- Sprinkle the flour over the mixture and stir well. Cook for 1 minute.
- Add the chicken broth, gently scraping any bits from the bottom of the pot. Raise the heat and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally.
- Add the gnocchi and bring the soup back to a simmer. Lower the heat to medium-low and cook uncovered for 4-5 minutes, until the gnocchi begin to float.
- Add the greens and stir gently until wilted. Cook for 2-3 minutes, depending on the greens used.
- Remove the pot from the heat and let the soup stop simmering. Stir in the half-and-half, then return to low heat to warm through without boiling.
Taste and add salt if needed. As a reference, we did not add extra to ours. Serve with a generous piece of bread, if desired.
Storing and reheating
Refrigerator: Store leftovers in an airtight container and refrigerate for 3-4 days.
Freezer: Let the soup cool completely, then transfer it to an airtight, freezer-safe container. Leave room at the top for expansion, label, and freeze for up to 2 months.
Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop over medium to medium-low heat, stirring occasionally, or microwave in a microwave-safe bowl, stirring every 30 seconds until hot.
Note: This soup tends to thicken as it sits since the gnocchi absorbs liquid. Add a splash of chicken broth or water as needed to loosen it.
Food safety: Reheat leftovers to 165°F. Do not leave cooked food out for more than 2 hours, or more than 1 hour if the temperature is over 90°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.
If you like this gnocchi soup, try one of our other creamy soup recipes, like chicken and dumplings soup or our popular Tuscan soup with cannellini beans. And for a simple, delicious, stick-to-your-ribs option, check out this sausage tortellini soup.
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📖 Recipe
Sausage Gnocchi Soup
Ingredients
- 1 tablespoon olive oil
- 1-1¼ pounds mild or hot Italian sausage casing removed and torn into pieces (or use bulk sausage); sweet Italian sausage can also be used
- 1 medium onion finely diced
- 1 large carrot peeled and diced (or 2 medium carrots)
- 1 celery rib diced
- 4-5 garlic cloves minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 6 cups low-sodium chicken broth
- 16 ounce package potato gnocchi
- ½ cup half-and-half or heavy cream
- 3 ounces fresh greens such as spinach, kale, Swiss chard, or a combination
- Salt if needed at the end
Instructions
- Heat the olive oil in a large pot over medium heat. When the oil is hot but not smoking, add the sausage. Cook for 3-4 minutes until browned, stirring frequently and breaking up large pieces with a wooden spoon or spatula.
- Add the onions, carrots, and celery. Cook for 3-4 minutes, until the onions are translucent, stirring frequently and gently scraping any bits from the bottom of the pot.
- Add the garlic, Italian seasoning, and black pepper. Cook for 1 minute, stirring often.
- Sprinkle the flour over the ingredients and stir well. Cook for 1 minute, stirring almost constantly.
- Add the chicken broth while gently scraping any bits off the bottom of the pot. Raise the heat to medium-high and bring the soup to a boil, about 3-4 minutes.
- Once the soup comes to a boil, lower the heat to medium-low, cover, and cook for 15 minutes. Stir occasionally and keep the broth at a steady simmer, adjusting the heat as needed.
- Add the gnocchi and raise the heat slightly to bring the soup back to a simmer. Lower the heat to medium-low and cook uncovered for 4-5 minutes, or until the gnocchi begin to float. Stir occasionally.
- Add the greens and stir gently until wilted. Cook for 2-3 minutes, or until tender, depending on the type of greens used.
- Remove the pot from the heat and allow the liquid to stop simmering. Add the half-and-half, stirring until incorporated. Return the pot to low heat to warm through, but do not let it come to a boil.
- Taste and add salt if needed. As a reference, we did not add extra salt to ours. Serve with a generous piece of bread, if desired.
Notes
- Sausage can release a fair amount of oil. If needed, skim excess grease from the surface with a spoon, or gently lay a clean paper towel on top of the soup to absorb it, then the paper towel. Repeat as needed.
- For best results, use low-sodium or reduced-sodium broth. The sausage, broth, and gnocchi already contain salt, so it's best to adjust at the end, if needed. If you are sensitive to salt substitute some of the liquid with unsalted broth.
- The flour adds a little body to the broth. You can omit it if you prefer a lighter, brothier soup.
- If the gnocchi comes vacuum packed, gently separate the pieces before adding them to the pot. This makes them easier to work with and helps prevent sticking.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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