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Cozy up with this low-effort creamy Italian sausage gnocchi soup recipe! It’s on the table in 40 minutes, and the tomato broth is bursting with oregano and fresh spinach.
Try my One Pot Italian Sausage Pasta or Pesto Chicken Gnocchi Bake next.
Why you’ll love it
It’s a wonder that I didn’t already put this comforting soup recipe up on the website. It has many of my favorite things: pillowy gnocchi, Italian sausage, and a creamy tomato broth. The gnocchi cook right in the soup for fewer dishes and maximum comfort!
We’ve got a few pantry staples like oregano paired with the robust flavors from the crumbled Italian sausage, and everything goes perfectly with the creamy tomato base. It’s a favorite in my home for chilly weather, and I hope it will be in yours as well!
What you’ll need
- Italian sausage – I like the seasoning blend in Johnsonville’s. You can use mild or hot, or just purchase bulk sausage meat.
- Onion, celery, and garlic – I like sweet onions like Vidalia, Walla Walla, etc.
- Flour – to thicken it up
- Chicken broth – a carton of this is a convenient way to easily add more flavor
- Crushed tomatoes – they’re the perfect consistency and ripe when canned
- Oregano – this dried herb has bright, woody notes that are perfect with tomatoes
- Red pepper flakes – an optional way to infuse extra warmth into this soup
- Gnocchi – grab a box of the shelf-stable kind in the pasta aisle
- Heavy cream – a little bit infused into every bite makes it extra silky and cozy!
- Spinach – that final pop of freshness
Pro tip
No need to precook the gnocchi or cook it separately — it cooks right in the soup, and the starch gives it some extra body.
How to make creamy sausage gnocchi soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Sauté the sausage meat in a large pot. Once browned, transfer to a plate. Drain the fat, leaving some behind for sautéing. Add the onions and celery and cook until softened, followed by stirring in the flour and garlic.
Cook until fragrant, then pour in the broth slowly while stirring. Add in the crushed tomatoes, oregano, and red pepper flakes. Return the sausage to the pot, and bring to a boil.
Add in the gnocchi and heavy cream, then reduce the heat. Simmer, stirring occasionally. Stir in the spinach until it wilts, and season with salt & pepper as needed.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I always recommend a quality cast iron Dutch oven. It’ll last you forever.
- Mince the garlic with a Zyliss garlic press, and open up your can of tomatoes with this good can opener.
- Pictured is my go-to ladle.
Substitutions and variations
- If you prefer a non-creamy version, try my Sausage Gnocchi Soup instead.
- I don’t recommend subbing the cream for a lower fat alternative since the high heat the soup is cooked at and the acidity of the tomatoes may curdle it.
- You can swap the crushed tomatoes for diced ones (with juices) if that’s all you have on hand. It’ll make the broth less thick, though.
What to serve with this gnocchi soup
- Some fresh parmesan grated/shaved on top is delicious for serving!
- I like it with sourdough bread or a slice of my decadent Easy Cheesy Garlic Bread.
- Lighten up the meal with my Parmesan Arugula Salad or a zesty Olive Garden style salad with my Olive Garden Salad Dressing.
Leftovers and storage
- It’ll keep for 3-4 days in the fridge, but the gnocchi may become a bit gloopy and the spinach will wilt even more.
- If you want to freeze the entire batch, it’s best to leave out the cream, spinach, and gnocchi and then add them when you’re reheating.
- You can freeze leftovers for 3 months, but keep in mind that both the broth (due to the dairy) and gnocchi may change texture a bit.
If you made this creamy gnocchi soup with Italian sausage, talk to me in the comments below! I love hearing from readers. Or tag me on Instagram!
Creamy Italian Sausage Gnocchi Soup
Ingredients
- 16 ounces Italian sausage see note
- 1 medium onion chopped finely
- 2 sticks celery chopped finely
- 2 tablespoons flour
- 3-4 cloves garlic minced
- 4 cups chicken broth
- 1 (28 ounce) can crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes optional
- 1 pound uncooked potato gnocchi
- 1 cup heavy/whipping cream
- 2 cups (packed) fresh baby spinach optional
- Salt & pepper to taste
Instructions
- Add the sausage meat to a Dutch oven/large soup pot. Sauté over medium-high heat, stirring occasionally, until the sausage is browned all over (about 7-8 mins.).
- Remove the sausage from the pot and transfer to a paper towel lined plate. Leave about a tablespoon of the fat in the pot (drain any excess).
- Add the onion and celery to the pot and cook for about 5 minutes.
- Add the flour and garlic and cook for about one minute, stirring constantly.
- Slowly add the chicken broth and stir until the flour has been incorporated.
- Add the canned tomatoes, oregano, and crushed red pepper flakes to the pot. Also add the sausage back in. Increase the heat to high and bring the soup to a gentle boil.
- Once it's boiling, add the gnocchi and cream. Reduce the heat so it's gently simmering. Cook for 10 minutes, stirring occasionally to ensure the gnocchi isn't sticking to the bottom of the pot.
- Stir in the spinach (if using) and season with salt & pepper to taste.
Notes
- For the sausages, anything around 16 ounces/1 pound ballpark will work – it doesn’t need to be exact. You can either buy ground sausage meat or, if using whole sausages, take the meat out of the casings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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