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This gnocchi soup with sausage and kale is cozy and comforting! A simple and delicious warming winter soup that the whole family will love.
Try my Parmesan, Mushroom, and Spinach Gnocchi Soup next.
I recently made a chicken gnocchi soup and a lot of people really liked it. I was inspired to make another one, this time with sausage and kale. I used spicy Italian sausages (I bought Johnsonville brand), but you can use mild ones if you prefer. Or even use a different kind of sausage… whatever you have on hand or prefer will be just fine.
I’m on a bit of a sausage cooking kick lately. I recently made this Tuscan sausage pasta and it’s one of the best things I’ve made in a while if I do say so myself haha.
This creamy gnocchi soup is ready in a bit over half an hour, so it’s good for weeknight dinners. It also makes tasty leftovers.
There’s just something about pillowy gnocchi that gets me every time. It cooks right in the soup so it thickens the broth up. I just buy the kind that’s sold in the pasta aisle.
If you like this soup, you may also like my Zuppa Toscana soup (Olive Garden inspired), my tomato gnocchi soup, or my sausage and sweet potato soup.
I kept the ingredients fairly minimal in this soup. There’s plenty of sausage, and the gnocchi makes it filling. Garlic, onion, and Dijon mustard add a lot of flavor.
Kale adds some nice color, texture, and a bit of freshness. You could also use spinach or chard if you prefer.
Pro tip: If you want to use half-and-half or even milk instead of the cream, that’s fine.
Will you give this sausage and kale gnocchi soup a try? Let me know in the comments below.
Love easy gnocchi recipes? You may also like my one pan creamy spinach and mushroom gnocchi or my one pan creamy sausage gnocchi.
Sausage, Kale, and Gnocchi Soup
Ingredients
- 17.6 ounces Italian sausages (I used hot ones) cut up/crumbled
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon Dijon mustard
- 1 dash Italian seasoning
- 4 cups chicken broth
- 1 pound potato gnocchi
- 1 small bunch kale torn into bite-size pieces, stems removed
- 1 cup heavy/whipping cream
- Salt & pepper to taste
Instructions
- Take the sausages out of their casings (or just cut them up) and add them to a soup pot. Sauté them over medium-high heat for 5 minutes, stirring occasionally, until the sausage is browned on all sides. I didn't add oil since the sausages release fat, but feel free to add oil if the sausage is particularly lean.
- Add the onion to the pot and continue to cook for another 4-5 minutes.
- Stir in the garlic, Dijon mustard, and Italian seasoning, and cook for 30 seconds.
- Add the chicken broth and gnocchi to the pot. Increase the heat to high and bring the soup to a boil. Reduce heat so it's simmering and cook for 5 minutes.
- Add the kale and cream and let the soup simmer for another 10 minutes or so (you may need to increase then reduce the heat again). The gnocchi will release some starch so the broth thickens up more the longer it cooks.
- Season with salt & pepper if needed.
Notes
- I used a 5-pack of Johnsonville hot Italian sausages weighing 17.6 ounces. Anything around that mark works. You can also use ground sausage if that's easier for you.
- Serves 4-6.
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I followed your recipe but also added diced roasted red peppers (they come in a jar). They were also part of a recipe that I have at home. At the cabin now and I forgot to bring the recipe with me.
Sounds delish!!
Love this recipe! Made it this afternoon. I used spinach instead of kale and added zucchini, corn, and scallions. Tastes great! Will definitely be making it again in the future.
I am so glad you liked it, Tiffany! 🙂 Thanks for letting me know!
Hi! Greetings from a snowy Sweden 🌨❄️🇸🇪 I made this delicious soup last week, and my husband and kid absolutely loved it and insisted that we made it again this weekend! Very flavourful, warming and filling and at the same time super easy to make. A perfect winter family meal. Thank you for a nice blog!
/Frida
I’m so pleased to hear that, Frida!! 🙂 Thank you!
Do you think you could make this in a slow cooker? Thinking of just browning the ingredients, throw them in the slow cooker on high for a bit, change to medium for the day.
Hi! I think it could work. I’m a little concerned with the gnocchi getting a bit gloopy, but I think it’s worth a try. Let me know how it goes!
I’ve made this exactly as is several times and it’s always a hit! When I know that I’ll be saving a portion of the soup for a later day, I set aside a portion of the soup sans kale, and then add the kale when I reheat the next day.
Good idea! I am so happy you enjoy the soup!
P.S.: And I forgot to rate it, which I will do with this comment. 🙂
Awww thanks, Nicole!
This soup is a winner! Made it last night and it was universally loved. The Dijon in there is fantastic. Thanks for sharing! 🙂
That’s so awesome!! So happy you tried it and it went over well.
This was absolutely delish! Already shared the recipe with all my friends. I used tofurkey Italian sausage as a sausage substitute which was fine (but oh man, I can imagine hot Italian sausage is incredible in this!!). Thanks for sharing!
I am so happy you liked it, Hannah! Thanks so much for sharing it with your friends. 🙂
Just wondering if you used fresh or frozen gnocchi. I would think fresh might turn to mush in a soup
Thank you
Hi Mary! I used the uncooked shelf stable kind that they sell in the pasta aisle. I live in Canada, and in most regular grocery stores here that’s pretty much the only option for gnocchi that I’ve found. If you’re using fresh homemade gnocchi or a fresh one from a refrigerated section in a grocery store, then I would think it might need a bit less time to cook, but play it by ear.
Can you make this for me without sausage? Preferably for lunch today. Ok thanks
No.
Any recommendations for making this soup dairy free? We have dairy allergies, unfortunately. Thanks!
Hi Francesca! I think it would be ok to leave the cream out. As far as dairy-free goes, my usual suggestion is coconut milk, but I’m not sure that flavor would work so well in this soup. Let me know if you do make it!
We make a similar soup with almond milk, unsweetened and unflavored of course. It’s a family favorite.