Creamy Italian Sausage Gnocchi Soup

The cozy one-pot meal that tastes like a hug in a bowl.

You know those days when your soul begs for comfort — not just food, but a moment of peace, warmth, and flavor? That’s where this creamy Italian sausage gnocchi soup steps in. With its rich broth, plump little pillows of gnocchi, and golden-browned sausage, this is the kind of meal that quiets the chaos.

Let’s be honest — we’re not always in the mood to julienne vegetables or fuss with fancy garnishes. Some nights, you just want something hearty and reliable, something you can make in one pot without sacrificing an ounce of flavor. This soup? It’s that kind of recipe.

Made with everyday ingredients (you probably already have most of them), this creamy sausage gnocchi soup comes together in under 40 minutes. Whether you’re battling cold weather, a long week, or just an empty fridge, it’s a flexible, fuss-free recipe that somehow feels indulgent.

Stick around — I’ll show you how to tweak it for the Instant Pot, swap in vegan ingredients, or freeze a batch for a rainy day. You’ll also get pro tips, common questions answered, and the kind of practical advice food blogs usually bury beneath ten scrolls of backstory.

👉 For another expert take on this cozy classic, check out this Italian Sausage Soup recipe from Leite’s Culinaria.

Why You’ll Love This Gnocchi Soup

There’s comfort food, and then there’s creamy Italian sausage gnocchi soup — the kind of comfort that feels earned. Here’s why it deserves a spot in your cold-weather rotation (or frankly, anytime you’re craving something cozy and satisfying):

• It’s genuinely hearty. This isn’t a light broth with floating bits — it’s thick, rich, and filling without being overly heavy.
• One pot, one plan. No juggling multiple burners or roasting pans. Everything cooks together, and cleanup is a breeze.
• Flavor without fuss. Browning the sausage creates instant depth. The gnocchi absorbs the broth. The cream ties it all together. You’ll look like you worked harder than you did.
• Flexible and forgiving. Use fresh, frozen, or shelf-stable gnocchi. Can’t find Italian sausage? Use another kind or go plant-based. Want it spicy? Toss in more chili flakes.
• Leftovers = happiness. It reheats well (more on that later), and honestly? Some say it’s even better the next day.

What does it taste like?

Imagine a cross between a rustic Tuscan stew and a creamy potato chowder — but Italian. The sausage adds a savory kick, the gnocchi brings soft, chewy comfort, and the spinach adds a gentle touch of freshness to balance things out.

Is this soup good for meal prep?

Yes — as long as you don’t mind gnocchi getting a little softer the next day. Store it in the fridge for up to 4 days or freeze it for 2–3 months. It’s one of those soups that reheats beautifully on the stove or in the microwave with a splash of broth or milk.

Ingredients You’ll Need (And Substitutions)

This creamy Italian sausage gnocchi soup keeps things simple — no obscure ingredients, no specialty-store runs. Just honest, hearty components you can tweak based on what’s in your fridge.

🛍 The Basics:

• Italian sausage (400g / 1 lb): Choose mild or spicy, depending on your preference. Remove the casings — they just get in the way.
• Gnocchi (500g / ~1 lb): Fresh is best, but frozen or vacuum-sealed shelf-stable versions work just fine.
• Olive oil (1 tbsp): For browning the sausage and veggies.
• Onion (1 medium): Yellow or white both work — adds the savory backbone.
• Carrot (1 medium): Brings a hint of natural sweetness.
• Celery (2 stalks): For that essential soup base flavor.
• Garlic (2 large cloves): Don’t skimp — it adds warmth and depth.
• Italian seasoning (1 tsp): Dried works fine, but fresh herbs can elevate it.
• Red chili flakes (¼ tsp): Just enough to wake up the flavors — adjust to taste.
• Dry white wine (75ml / ⅓ cup): Optional, but adds a subtle acidity and complexity. Try Pinot Grigio or Sauvignon Blanc.
• Chicken stock (1L / 4 cups): Go for low sodium if you’re using salty sausage or Parmesan.
• Double cream (150ml / ¾ cup): UK version of heavy cream — brings the silky texture.
• Baby spinach (a handful): Toss in at the end to wilt slightly.
• Parmesan (30g / ¼ cup grated): Adds umami and ties everything together.

🔄 Easy Ingredient Swaps

• No Italian sausage? Use regular sausage (like Cumberland) and add extra herbs and chili flakes.
• Want to make it vegetarian or vegan? Sub in plant-based sausage, dairy-free cream, and nutritional yeast instead of Parmesan.
• No cream? Use half-and-half, evaporated milk, or even cream cheese for richness.
• Low-carb? Try cauliflower gnocchi or cut the amount in half and bulk it up with more veg.

Can I use milk instead of cream?

You can, but expect a thinner broth with less richness. If you’re going the milk route, add a tablespoon of flour after sautéing the veggies to help thicken things up later. Or stir in a spoonful of cream cheese at the end for body.

How to Make Creamy Sausage Gnocchi Soup

This soup is gloriously low-effort for how rich and satisfying it tastes. Everything happens in one pot — no fancy gear, no chef skills required. If you can chop an onion and stir a spoon, you’ve got this.

🔪 Step-by-Step Instructions

1. Brown the sausage.
   Heat olive oil in a heavy-bottomed pot over medium-high heat. Add the sausage (casings removed!) and break it apart with a wooden spoon. Let it get some color — about 4–5 minutes. Browned bits = flavor gold.
2. Add the aromatics.
   Toss in your diced onion, carrot, and celery. Cook for 2–3 minutes until softened. Add garlic, Italian seasoning, and red chili flakes. Cook for another minute until everything smells amazing.
3. Deglaze with wine.
   Pour in the white wine. Stir and scrape up the tasty brown bits stuck to the bottom. Let the alcohol mostly cook off — about a minute.
4. Pour in the broth.
   Add chicken stock. Bring everything to a gentle boil, then reduce to a simmer. Let it bubble away for 10 minutes so the flavors meld.
5. Cream and gnocchi time.
   Stir in the double cream. Add the gnocchi and cook for 2–3 minutes, or until they float (if fresh) or are just tender (if frozen or packaged). Don’t overcook — mushy gnocchi is sadness in soup form.
6. Finish with spinach and cheese.
   Stir in the baby spinach until wilted, then add Parmesan. Taste and adjust seasoning — salt, pepper, maybe an extra pinch of chili flakes if you like heat.
7. Serve and devour.
   Ladle into bowls, maybe top with more Parm or a swirl of cream if you’re feeling fancy. Serve with crusty bread or garlic toast and call it a night.

Can I make this in the Instant Pot?

Yes — and it’s just as good.

• Use the Sauté function to brown the sausage and veggies.
• Add broth, seasoning, and cook on high pressure for 5 minutes.
• Quick release, stir in cream and spinach, let sit 1 minute, then add Parmesan.
  Done. No gnocchi in the pressure phase — cook those separately and stir in at the end for best texture.

Variations and Customizations

Soup recipes are basically invitations to riff — and this creamy Italian sausage gnocchi soup plays well with swaps, shortcuts, and a little creative flair. Whether you’re cooking around dietary needs or just raiding your fridge, here’s how to make it your own.

🥬 Make It Vegan (Or Vegetarian)

Believe it or not, this comfort bomb can go fully plant-based without losing its soul.

• Vegan sausage: Loads of great options now — look for ones with Italian seasoning.
• Cream replacement: Use oat or cashew cream for that lush texture.
• Cheese swap: Nutritional yeast works well, or grab a vegan Parm if available.
• Stock: Just switch to vegetable broth.

👬 Note: Vegan versions may be a little thinner — add a tablespoon of flour or blended white beans for more body.

🌶 Crank Up the Heat

Like a little fire in your bowl?

• Use hot Italian sausage
• Add extra red chili flakes
• Stir in Calabrian chili paste for depth

Bonus: a drizzle of chili oil on top right before serving.

🧀 Cheese Lovers, Rejoice

Want more indulgence? Try:

• A handful of shredded mozzarella stirred in at the end
• Cream cheese instead of (or with) the cream for extra richness
• Gorgonzola crumbles if you’re feeling bold

🕒 Speed It Up (Weeknight Hack)

• Use pre-chopped mirepoix (onion/carrot/celery mix)
• Swap garlic cloves for garlic paste
• Skip the wine if you’re in a rush — or just don’t have any

🥣 Other Fun Twists

• Add kale or chard instead of spinach
• Stir in leftover roasted veg like squash or zucchini
• Use tortellini instead of gnocchi for a heartier twist

Can I use cauliflower gnocchi?

Yes, but with one big caveat: cook it separately first. Cauliflower gnocchi tends to fall apart if simmered directly in soup. Roast or pan-fry it, then add it in at the end. It holds its shape better and adds a bit of texture contrast.

Storage and Freezing Tips

Made too much? Honestly, that’s kind of the goal with this soup. It’s the kind of meal you’ll want to have waiting in your fridge the next day — or stashed in the freezer for future cozy emergencies.

🧈 How to Store in the Fridge

• Shelf life: 3–4 days in an airtight container.
• Reheating: Warm on the stove over medium heat or microwave in 1-minute bursts, stirring in between.
• Tip: Add a splash of broth, milk, or water when reheating to loosen the consistency — gnocchi tends to soak up liquid overnight.

❄️ Freezing Instructions

• Yes, you can freeze it! Just be aware that the texture of the gnocchi may soften slightly after thawing.
• How to do it:
  • Let the soup cool completely.
  • Portion into freezer-safe containers or bags (leave space for expansion).
  • Label with the date.
• Storage time: Up to 3 months.
• Thawing: Defrost overnight in the fridge before reheating on the stove.

Should I freeze it with or without the gnocchi?

Good question — and it depends.

• If you’re making this specifically for the freezer, consider freezing the base before adding the gnocchi. Then add fresh or cooked gnocchi when reheating for best texture.
• But if you’re freezing leftovers, it’s totally fine to freeze with the gnocchi already in — just expect a softer bite.

Frequently Asked Questions (FAQ)

Final Thoughts: Soup That Hugs You Back

Let’s face it — life doesn’t always slow down when we want it to. But somehow, a bowl of this creamy Italian sausage gnocchi soup feels like it presses pause. It’s comforting, reliable, and just indulgent enough to feel like a little win at the end of a long day.

What makes it special isn’t just the sausage or the gnocchi — it’s how the ingredients work together to create something that tastes like it’s been simmering for hours… even if you threw it together in 35 minutes with frozen spinach and the last cup of cream you had in the fridge.

So whether you’re making it for yourself, someone you love, or just trying to beat back a cold snap, this soup is more than the sum of its parts. It’s a meal that remembers what you need, even when you don’t.

If you make it, let me know how it turns out — and don’t forget the crusty bread. This one’s a dunker.

Linda

Creamy Italian Sausage Gnocchi Soup

A rich and hearty one-pot meal, this Creamy Italian Sausage Gnocchi Soup is made with browned sausage, tender gnocchi, baby spinach, and a silky, Parmesan-infused broth. Ready in under 40 minutes, it’s the ultimate comfort food for busy weeknights or chilly days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 bowls

Course: Main Course, Soup

Cuisine: Italian-American

Calories: 639

Ingredients Equipment Method Notes

Ingredients

  

Soup Base

• 1 tbsp olive oil
• 400 g Italian sausage casings removed
• 1 onion diced
• 1 carrot diced
• 2 celery stalks diced
• 2 cloves garlic minced
• 1 tsp Italian seasoning
• 0.25 tsp red chili flakes adjust to taste
• 75 ml dry white wine optional
• 1 L chicken stock
• 150 ml double cream or heavy cream
• 500 g gnocchi fresh or packaged
• 1 handful baby spinach
• 30 g Parmesan cheese grated

Equipment

• Dutch oven
• Wooden spoon

Method

 

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add sausage and cook until browned, breaking it apart with a wooden spoon, about 4–5 minutes.
2. Add onion, carrot, and celery. Cook for 2–3 minutes until softened. Stir in garlic, Italian seasoning, and chili flakes. Cook 1 more minute.
3. Pour in white wine to deglaze the pot. Scrape the bottom and simmer for 1 minute to cook off the alcohol.
4. Add chicken stock. Bring to a boil, reduce heat, and simmer for 10 minutes.
5. Stir in the cream, then add the gnocchi. Cook 2–3 minutes or until gnocchi is tender and floating.
6. Stir in spinach until wilted. Add Parmesan, season to taste with salt and pepper, and serve hot.

Notes

This soup reheats beautifully. Add a splash of broth or milk when reheating. For a vegan version, use plant-based sausage, oat cream, and nutritional yeast instead of Parmesan.