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Spicy Tuscan version of gnocchi soup with hot Italian sausage, red pepper flakes, and lemon garnish

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 495
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Italian sausage casings removed, mild or hot
  • 1 tablespoon olive oil if sausage is lean
  • 1 yellow onion medium, diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1 pinch red pepper flakes optional
  • 1 tablespoon tomato paste
  • 6 cups low sodium chicken stock
  • 1 bay leaf
  • 16-18 ounces potato gnocchi shelf-stable or fresh
  • 2 cups baby spinach or chopped kale
  • 1 cup heavy cream
  • 1 teaspoon cornstarch optional, for stability
  • Kosher salt and black pepper to taste
  • Parmesan for serving, optional

Equipment

  • Dutch Oven

Method
 

  1. 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.
  2. 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.
  3. Stir in tomato paste and cook until brick red and sticky for concentrated flavor. 1 minute.
  4. 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.
  5. 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.
  6. 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.
  7. 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.