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This sausage gnocchi soup recipe has flavorful Italian sausage, pillowy gnocchi, and vegetables enveloped in a comforting tomato broth! It’s so simple to make.
Try my Parmesan, Mushroom, and Spinach Gnocchi Soup or Italian Sausage Soup next.
Why you’ll love it
You all know I’m a big fan of creamy soups like my Italian Sausage Tortellini Soup, but sometimes a dairy-free one like this Italian sausage soup with gnocchi hits the spot! It’s very easy to throw together, and that’s a win when you want a cozy bowl of soup with little effort.
This gnocchi soup is filling and hearty without being heavy, and the fresh flavors from the spinach and basil make it nourishing and delicious. You can grab the handful of everyday ingredients on the way home from work in this cozy, family-friendly soup.
What you’ll need
- Olive oil – for sautéing
- Sausage – I chose Johnsonville Italian pork sausage for this soup
- Onion, celery, and carrots – also known as mirepoix, it’s a classic base for any soup. I like sweet (Vidalia) onions.
- Garlic – we’re using a generous amount for more savory flavor
- Chicken broth – to add another dimension to the broth
- Tomato sauce – for that rich tomato flavor. International readers, it’s similar to passata.
- Gnocchi – the shelf stable potato gnocchi found in the dry pasta aisle
- Italian seasoning – this is my favorite jar on my spice rack! It’s a versatile blend of fragrant dried herbs.
- Spinach and basil – for a pop of freshness
Pro tip
A 32 oz container of chicken broth makes the 4 cups required for this recipe, so there’s no measuring needed!
How to make sausage gnocchi soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Brown the sausage in the olive oil in a soup pot. Transfer to a paper towel lined plate. Add extra oil to the pot if needed, and sauté the onions, carrots, and celery until softened and the onions are lightly browned. Stir in the garlic.
Return the sausage to the pot, and add in the broth, gnocchi, tomato sauce, and Italian seasoning. Bring to a boil, then gently simmer, giving it the occasional stir. Add in the fresh spinach and basil, season with salt & pepper, and serve.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- A sturdy Dutch oven is a great piece to make all your soups in.
- To make mincing garlic much easier, I use this garlic press.
- On the lookout for a great soup ladle? You’ll enjoy this one.
Substitutions and variations
- Some heavy cream (try 1/2 to 1 cup) would go great in here! I’d add it in at the same time as the spinach and basil.
- Want to give this soup a little kick? Add in 1/2 teaspoon of crushed red pepper flakes or use hot Italian sausage.
- You could sub the spinach for kale, but I would add it in a bit earlier in the cooking process as it does take longer to wilt.
What to serve with sausage gnocchi soup
- Garlic Bread is a great pairing to round out this meal. Dinner rolls or a slice of fresh bread like sourdough also works.
- If you’re craving that soup and salad combination, try a creamy dressing like my Homemade Ranch Dressing and spring mix for a tasty complement. My Homemade Italian Dressing is also a favorite.
Leftovers and storage
- Leftovers will keep for 3-4 days in the fridge in an airtight container. The gnocchi will continue to release starch over time, so you may need to add a little more chicken broth to thin the soup.
- Warm it up in a saucepan over a low temperature until heated through.
- Leftovers can be frozen for up to 3 months.
If you made this gnocchi and sausage soup, I’d love it if you left a review below! Questions? Please ask. You can also tag me #saltandlavender on Instagram.
Sausage Gnocchi Soup
Ingredients
- 1 tablespoon olive oil
- 16 ounces Italian sausage see note
- 1/2 medium onion chopped
- 2 sticks celery chopped
- 2 medium carrots peeled & sliced fairly thin
- 4 cloves garlic minced
- 4 cups chicken broth
- 1 (14 ounce) can tomato sauce
- 1 pound uncooked potato gnocchi
- 1/2 teaspoon Italian seasoning
- 2-3 cups (packed) fresh baby spinach
- Handful fresh basil
- Salt & pepper to taste
Instructions
- Add the oil and sausage to a large soup pot. Cook over medium-high heat until browned (about 10 minutes), then transfer to a paper towel lined plate.
- If the pot is looking a bit dry, add a splash of olive oil to it. Add the onion, celery, and carrots to the pot, and sauté for 8-10 minutes, until the onions are lightly browned and the celery and carrots have softened a bit.
- Stir in the garlic and cook for about 30 seconds.
- Add the sausage back to the pot, and then add in the chicken broth, tomato sauce, gnocchi, and Italian seasoning. Bring the soup to a boil, and then reduce the heat to medium-low and simmer for 10 minutes with the lid slightly open. Give it a stir a couple of times so that nothing is sticking to the bottom of the pot.
- Stir in the spinach and basil, season with salt & pepper as needed, and enjoy!
Notes
- Use ground Italian sausage or take the sausage meat out of the casings and crumble it into the soup pot.
- This recipe also can be found in the soup chapter of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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One of my favorite all time recipes!
Thanks, Jen!! 😀
Made this last night using vegetarian sausage and it was divine, will definitely be making it again 🙂
I’m so glad to hear that! Thank you!
Delicious! I made it with homemade gnocchi (waited to add gnocchi b/c homemade cooks really quickly), substituted kale for spinach (cooked a bit longer in soup) and added a parmesan rind.
Thanks, Annie! 😀
Is there a recommended way to adapt this recipe for the slow cooker? Thanks!
Hi Diana! I’d still do the searing steps on the stove. 3-4 hours on high or 6-8 on low should do it. Perhaps add in the gnocchi during the last 30-45 mins (I am just guessing here). Then basil and spinach before serving.
Sooo good! So easy to throw together but the flavor is unreal!
I’m thrilled you enjoyed it, Christina! Thanks for your review!