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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 made this for the second time tonight – we love it! Question: about how much would you say is in a ‘bunch’ of kale? I’m lazy, so I used a bag of already-rinsed kale (but I wasn’t sure how much of it to use). I used cauliflower gnocchi and it was so good! We also like potato, so tonight I diced up a potato and cooked it in the broth so it was like the best of both worlds. I’m definitely adding this to our rotation – thanks for another awesome recipe 🙂
I’m so glad you like it, Susan! A “bunch” definitely varies. I don’t use an exact measurement here since it won’t make or break the recipe, and some will buy bagged, others will buy bunches, etc., and it can vary. I would say a bunch is around 5 oz or so once you remove the stems, but the important thing is that you find it a good amount. If it wasn’t enough, just add a little more next time.
I warmed up a bag of cauliflower rice and pureed that into the heavy cream and added some chicken broth. That’s how I Incorporated more veggies. Delicious.
Very heavy with the whipping cream. Would love to make again with milk / more veggies. Delicious though.
Hi Natasha,
I made the soup tonight for dinner and it was delicious. I follow you on Instagram and love your postings. Also learning and getting lots of ideas from you…..thanks a million!
All the best,
Andy
Hi Andy! I’m so happy it was a hit! 🙂 Thanks for following along, and you’re welcome!
Delicious! It’s a keeper! How long can the leftovers be kept in the fridge?
Hi Bonnie!! I’d keep it for 3-4 days. So glad you enjoyed it! 🙂
Wonderful, tasty recipe!
The first time I made it, I forgot the heavy cream…and honestly didn’t miss it at all. I’ve made this several times since, usually using chicken Italian sausage, and just don’t add the cream…I do add a more broth, the gnocchi adds just enough starch to thicken the soup perfectly.
I’m so glad you like it, Karen! 🙂
I just made the soup tonight, so yummy! I used dairy free heavy whipping cream! I look forward to making more of your recipes!
Wonderful! I’m so pleased you enjoyed it. Thank you for your review, and let me know if you try anything else, Ashlee! 🙂
I made this soup recently and the entire family loved it. That’s a huge win for me! I’m really enjoying your posts and look forward to trying more of you recipes.
Aww thank you!! So happy you liked it! 🙂
Easy and delicious! I used a mix of baby spinach and baby kale…
Wonderful!! 🙂
This recipe was super easy and so tasty! My whole family loved it! Pretty quick to throw together as well!
Excellent!! I’m so pleased to hear that, Aubrei!