Go Back
Creamy Italian sausage gnocchi soup with spinach and herbs in a black bowl, garnished with fresh basil and cracked pepper.
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
Cook Time 25 minutes
Total Time 35 minutes
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.