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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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This was a big hit with our family. Super quick and pretty economical. I buy the shelf stable gnocci – it’s inexpensive and keeps for a good long while in the pantry. I dumped a 2 lb bag of spinach in at the end, so probably at least double what was called for and it was just great.
Great to hear, Jane! Thank you so much for taking the time to leave a review. 🙂
This turned out so good! I used mild pork sausage and was afraid it would be too spicy for us but it was perfect. I used double the Italian seasoning and only 3 cups of broth so it was more like a stew.
I’m so glad you liked it!
Can you make this in an inatapot or slow cooker?
Hi! In theory, yes, but I haven’t tested either. I’m a bit wary of pressure cooking gnocchi, so you may want to add it and the spinach in after you release the pressure. Same with the slow cooker – wait til the last bit of cooking to add the gnocchi as it might go really gloopy.
Great tasting soup and simple to make!
Thank you, Sandy!!
This soup was delicious! My family of four devoured the entire pot-no leftovers! Thanks for this great recipe!
That’s so nice to hear, Jackie!! 😀
Thank you so much for sharing this recipe. I tried this soup on a whim trying to use ingredients I had on hand. I followed the recipe exactly as it is written, and all I can say is OMG. This is a super simple, hearty, flavorful soup that will now become a regular in my house for sure. My whole house smelled amazing for the rest of the day. I shared the picture of what I made with friends and they all wanted the recipe. Absolutely delicious! If you like comfort food – this soup is it!
That makes me so happy!!! 😀
I made this soup this week as our entire household was sick. It was so tasty! I will definitely be making it again.
I substituted with chicken sausage and added larger quantities of the veggies. Also threw in some frozen peas.
My only complaint was that the veggies were not cooked enough. I know everyone’s stove varies. I did increase the veggie amounts but I also increased the cooking time. They did soften up more in the microwave when we had leftovers.
Since we all liked it so much I think next time I will try doing it in the slow cooker where veggies always cook through. Plus that’s easier for me for work days. I’ll wait to put the gnocchi in for the last hour and the last few minutes to wilt the spinach.
So glad your family enjoyed it, Angela! Hope you’re all feeling better. I wonder if cutting the veggies a little smaller would help. Sometimes I have to remind myself to do that when I’m cooking. Thanks as always for your review! XO
Just circling back to say that I made this again last night and this time I did cook it in the slow cooker. Veggies were cooked wonderfully for us and the taste again just so good! Will definitely be making it again in the slow cooker version – plus we get the plus of the house smelling so good as it cooks!
For anyone interested, I cooked it 8 hours on low. One hour before done I added the gnocchi and stirred well. 15 mins before done I added the spinach. Perfecto!
Going to send some to my MIL mid week depending on the driving situation (Nor’easter coming thru).
Thank you for the update!! This will definitely help other readers out who want to try it in a slow cooker. 😀
This recipe is very easy and cozy for a chilly winter evening. Thanks for another tasty recipe!
You’re very welcome, Celeste!! 🙂
Question for you: I HATE carrots! What vegetable would you recommend as a substitute for them in soups and stews?
Hi! I would just leave ’em out. I don’t think there’s really a substitute per se, but if you have another vegetable you prefer, then it should work just fine. Corn can be a nice addition as it has a bit of sweetness that would make up for the carrots. 🙂
How about a bit of sweet potato?
I made the Sausage Gnocchi soup tonight and it was really delicious! I spiced it up with red pepper flakes and I added a cup of heavy whipping cream when I added the spinach. I added at least a cup of extra chicken broth to add more broth. Love the Salt & Lavender recipes—-they are relatively easy to make & sooooo yummy!!!
Awesome!! I’m so glad you’re liking my recipes and gave this one a try. Thanks so much for your 5-star review, Kimberly! 😀