Sausage Gnocchi Soup Recipe

If you’re on the hunt for a cozy, flavorful, and downright comforting meal, then you’re going to want to stick around for this one. I’m thrilled to share my take on a Sausage Gnocchi Soup Recipe that’s become a family favorite and kitchen staple. It’s one of those recipes that feels special yet comes together with surprisingly simple ingredients, making it perfect whether you’re cooking for your crew or whipping up something comforting just for yourself.

Ingredients You’ll Need

Let’s chat ingredients, because they’re what make this Sausage Gnocchi Soup Recipe work so beautifully together. Each one plays a part in building layers of flavor, from the aromatic veggies to the herbs and, of course, that creamy finish.

• Ground Italian Sausage: Choose mild or hot based on your spice preference; I love the depth pork sausage adds, but chicken sausage works great for a lighter option.
• Salted Butter: Adds richness and helps soften your veggies to sweet perfection.
• Onion: Diced finely so it melts into the soup and adds natural sweetness.
• Celery: Gives a nice subtle earthiness and crunch when softened just right.
• Carrots: Slice lengthwise first—that’s my trick to help them cook evenly and keep a little bite.
• Garlic: Minced fresh garlic brings aromatic warmth that’s essential here.
• Dried Basil & Thyme: Classic Italian herbs that brighten the broth with herbaceous notes.
• Salt & Black Pepper: Season carefully and taste as you go—you want balance, not overpowering saltiness.
• Dried Fennel: Adds a subtle anise-like flavor that really elevates the sausage taste.
• Roma Tomatoes: Quartered and chopped, they break down gently for natural acidity and color.
• Dry White Wine (Optional): A splash of wine like Pinot Grigio deepens flavor; skip if you prefer, the soup’s still fantastic.
• Low-Sodium Chicken Broth: The heart of your soup base—you control the salt level this way.
• Potato Gnocchi: Fresh or store-bought, they add that irresistible pillowy texture we all love.
• Heavy Cream: For that creamy, luscious finish that makes the soup feel indulgent.
• Baby Spinach: Stirred in at the end for a pop of green and a touch of freshness.

Variations

I love how flexible this Sausage Gnocchi Soup Recipe is — it invites you to make it yours. Whether you want it spicier, more veggie-packed, or lighter, it responds well to your tweaks.

• Swap the sausage: I once used spicy chorizo instead of Italian sausage—gave the soup a smoky kick that blew my mind.
• Add more greens: Kale or swiss chard work beautifully in place of or alongside the spinach for extra texture and nutrition.
• Make it dairy-free: You can replace the heavy cream with coconut milk or cream for a creamy soup that’s also vegan-friendly.
• Wine-free option: Skip the white wine and add an extra splash of broth or a little squeeze of lemon juice for brightness.

How to Make Sausage Gnocchi Soup Recipe

Step 1: Brown the Sausage and Build Your Base

Start by crumbling your Italian sausage into a large pot over medium heat. As it cooks, it releases all those meaty, savory flavors. I always make sure to break it apart well so each bite is perfect. Once browned—don’t rush this part!—drain most of the fat, leaving about a tablespoon. That little bit of fat is your flavor foundation.

Step 2: Soften the Veggies

Throw in the butter, then gently sauté the onion, celery, and carrots until tender—about 10 minutes. This is where patience pays off. You want your veggies soft but not mushy. They’ll become your soup’s subtle sweetness and texture backbone.

Step 3: Add Aromatics & Tomatoes

Next, stir in the garlic and herbs—thyme, basil, dried fennel, salt, and pepper. Garlic cooks quickly, so keep stirring for just about 30 seconds until fragrant. Then toss in the chopped Roma tomatoes and cook until they soften, roughly 3 minutes. This step brings fresh brightness and complexity.

Step 4: Simmer with Wine and Broth

If you’re using the white wine (and I highly recommend it for depth), pour in that splash now. Let it simmer gently until the liquid reduces by half, concentrating those flavors. Then stir in your chicken broth and crank the heat to high. When it boils, cover and lower heat to maintain a steady simmer for about 20 minutes, letting everything meld.

Step 5: Cook Gnocchi and Finish with Cream and Spinach

Carefully add your gnocchi to the pot. They’ll cook quickly—about 2 to 3 minutes until they float, which is how you know they’re done. Slowly pour in the heavy cream and give everything a gentle simmer for another 2 to 3 minutes. Finally, stir in the spinach and let it wilt away for a fresh, bright finish.

How to Serve Sausage Gnocchi Soup Recipe

Garnishes

I’m all about topping this soup with freshly grated Parmesan cheese and a sprinkle of cracked black pepper—the salty cheese melts into the hot broth so nicely. Sometimes I’ll add a few fresh basil leaves for a fragrant hit, and a little dash of hot sauce if I want to kick the heat up a notch.

Side Dishes

This soup pairs perfectly with crusty bread or a warm baguette for dunking. When I want something lighter, I serve it with a crisp green salad dressed simply with olive oil and lemon. A side of garlic knots also makes for a fun treat that everyone loves.

Creative Ways to Present

For special dinners, I like to ladle the soup into rustic bowls, topping each with a sprig of fresh herb and a small drizzle of good-quality olive oil. Serving it with mini Parmesan croutons on the side adds a little texture surprise. It’s simple but makes the meal feel festive and extra cozy.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in an airtight container in the fridge, and honestly, the flavors deepen overnight. Avoid adding delicate greens until reheating, or they might wilt too much—better to stir in fresh spinach when reheating if you want that pop of color and texture.

Freezing

Freezing works well if you leave out the heavy cream and spinach initially. Freeze the soup base and gnocchi separately if you can. When thawing, add cream and spinach fresh to keep the texture just right. This little trick came after a few mushy frozen attempts—I’ve learned that cream separates upon freezing, so add it later!

Reheating

Reheat gently on the stove over medium-low heat, stirring frequently to prevent sticking or breaking the gnocchi. If it gets too thick, splash in a little broth or water. Add any fresh greens or cream toward the end to keep everything vibrant and creamy.

FAQs

Final Thoughts

I absolutely love how this Sausage Gnocchi Soup Recipe turns out—warm, hearty, and rich, yet still fresh with that beautiful spinach and tomato combo. When I first made it, I was amazed at how accessible and homey it felt, but fancy enough to impress friends when I served it. If you’re looking to add a new go-to soup to your rotation, truly, you can’t go wrong with this one. Give it a try, adjust the spices to your liking, and trust me, your kitchen will smell amazing and your family will be asking for seconds!

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