This soup is rich and velvety with browned Italian sausage, pillowy gnocchi, sweet onions, and a hint of garlic and tomato for depth. It cooks fast on the stove, and finishes with cream and spinach for a lush spoonful that still feels light. The twist is tempering the cream and simmer‑timing the gnocchi so the broth stays smooth and the dumplings stay tender.
Ingredients
- 1 pound Italian sausage, casings removed, mild or hot for heat control; turkey or chicken sausage works
- 1 tablespoon olive oil to help browning if sausage is lean
- 1 medium yellow onion, diced for sweetness and body
- 2 carrots, diced for color and natural sweetness
- 2 celery stalks, diced for aromatic base
- 4 cloves garlic, minced for savory depth
- 1 teaspoon Italian seasoning or 1:1 dried oregano and basil for a clean herbal note
- 1 pinch red pepper flakes optional heat
- 1 tablespoon tomato paste for umami and color
- 6 cups low sodium chicken stock for a balanced base
- 1 bay leaf gentle background aroma
- 16 to 18 ounces shelf‑stable or fresh potato gnocchi choose firm gnocchi that holds shape
- 2 cups baby spinach or chopped kale for a fresh finish
- 1 cup heavy cream tempered for a stable, silky broth
- 1 teaspoon cornstarch whisked into the cream optional, insurance against splitting
- Kosher salt and black pepper to taste season in layers
- Parmesan for serving nutty finish, optional
How to Prepare Creamy Italian Sausage Gnocchi Soup
- Brown the sausage 6 to 8 minutes: Heat a Dutch oven over medium high, add oil if needed, then cook sausage until well browned with crisp bits forming on the bottom; break into small pieces for even bites and flavor extraction. If excess fat pools more than 2 tablespoons, spoon it off to keep the soup from feeling greasy. Watch‑out If the pot smokes, lower heat to prevent burnt fond.
- Build the aromatics 5 minutes: Add onion, carrots, and celery with a pinch of salt and cook until edges turn translucent and fond loosens; stir in garlic, Italian seasoning, and red pepper flakes for 30 seconds until fragrant. If the bottom threatens to scorch, splash a few tablespoons of stock to deglaze early.
- Add depth 1 minute: Stir in tomato paste and cook until brick red and sticky for concentrated flavor that won’t taste raw. The paste should darken slightly before adding liquid.
- Simmer the base 10 minutes: Pour in stock and add bay leaf; bring to a gentle boil, then reduce to a lively simmer until vegetables are tender and flavors meld. Sensory cue Broth should taste balanced and savory before gnocchi goes in.
- Cook the gnocchi 2 to 4 minutes: Add gnocchi and simmer until they float and feel springy with a tender center when pressed between spoon and pot side. Watch‑out Do not overcook or they go mushy and thicken the soup too much. Fix If they overcook, thin with a splash of warm stock.
- Finish creamy and green 2 minutes: Reduce heat to low. Whisk cornstarch into cream if using, then ladle a cup of hot broth into the cream to temper, whisking smooth; stir back into the pot and add spinach until just wilted. Do not boil after cream goes in to prevent splitting and keep the mouthfeel lush.
- Season and serve: Remove bay leaf, taste, and adjust salt and pepper; ladle into warm bowls and top with grated Parmesan and a few black pepper grinds. Leftovers thicken slightly as gnocchi releases starch, which makes tomorrow’s bowl extra cozy.
Storage and reheating
- Store: Cool quickly and refrigerate in airtight containers up to 3 days; gnocchi will continue to absorb liquid and thicken the soup.
- Reheat: Warm gently on the stove over medium low, adding stock or water to loosen to desired consistency; avoid boiling to keep the cream stable.
- Freeze: Not ideal due to dairy and gnocchi texture which can turn grainy and soft after thawing; if you must, freeze the base without cream and gnocchi up to 2 months, then add them fresh when reheating.
Most asked FAQs
- Can this be made ahead
Yes, cook through step 4, cool, and refrigerate up to 2 days; reheat to a simmer, then add gnocchi and finish with cream and greens for best texture. - Why did my soup split
Cream boiled or added to a rolling simmer can separate; keep heat low and temper the cream with hot broth first, or add 1 teaspoon cornstarch to stabilize. - Do I need to pre cook gnocchi
No, simmer directly in the soup so it seasons the dumplings and lightly thickens the broth; pull as soon as they float and feel springy. - Can I use frozen gnocchi
Yes, add straight from the freezer and increase simmer time by 1 to 2 minutes, tasting for a tender center. - How do I reduce fat
Use turkey sausage, skim visible fat after browning, and swap half the cream for evaporated milk while keeping the no boil finish. - What if my soup is too thick
Stir in warm stock in small splashes until it flows like light cream; recheck salt after thinning. - What goes well on the side
Garlic bread, a simple arugula salad with lemon, or roasted broccoli balance the rich bowl without stealing the show.
Creamy Italian Sausage Gnocchi Soup with 35-Minute Comfort
This soup is rich and velvety with browned Italian sausage, pillowy gnocchi, sweet onions, and a hint of garlic and tomato for depth. It cooks fast on the stove, and finishes with cream and spinach for a lush spoonful that still feels light.
Ingredients
Equipment
Method
- Heat a Dutch oven over medium high, add oil if needed, then cook sausage until well browned with crisp bits forming on the bottom; break into small pieces for even bites. If excess fat pools more than 2 tablespoons, spoon it off. 6 to 8 minutes.
- Add onion, carrots, and celery with a pinch of salt and cook until edges turn translucent and fond loosens; stir in garlic, Italian seasoning, and red pepper flakes for 30 seconds until fragrant. 5 minutes.
- Stir in tomato paste and cook until brick red and sticky for concentrated flavor. 1 minute.
- Pour in stock and add bay leaf; bring to a gentle boil, then reduce to a lively simmer until vegetables are tender and flavors meld. 10 minutes.
- Add gnocchi and simmer until they float and feel springy with a tender center when pressed between spoon and pot side. 2 to 4 minutes.
- Reduce heat to low. Whisk cornstarch into cream if using, then ladle a cup of hot broth into the cream to temper, whisking smooth; stir back into the pot and add spinach until just wilted. Do not boil after cream goes in. 2 minutes.
- Remove bay leaf, taste, and adjust salt and pepper; ladle into warm bowls and top with grated Parmesan and a few black pepper grinds.
Notes
Substitutions: Use turkey or chicken sausage, smoked beef, or sucuk for different flavor profiles. Swap spinach for kale or Swiss chard. Half and half works with cornstarch tempering. Skip tomato paste for a paler broth or add diced tomatoes for more tomato flavor.
Storage: Refrigerate up to 3 days; gnocchi will thicken the soup. Reheat gently, adding stock to loosen. Freezing not recommended due to dairy and gnocchi texture changes.
Tips: Do not overcook gnocchi or they will become mushy. Keep heat low after adding cream to prevent splitting. Leftovers thicken as gnocchi releases starch.
