Creamy Sausage Gnocchi Soup

Sausage gnocchi soup is the bowl you will want on every cold night this season. Pillowy potato gnocchi, rich and savory Italian sausage, and a creamy tomato-kissed broth come together in one pot in about 50 minutes, and the result is the kind of soup that earns a permanent spot in your dinner rotation.

What makes this sausage gnocchi soup so satisfying is the layering of flavor from start to finish. The sausage browns and builds a fond in the pot, the aromatics soften in the drippings, tomato paste deepens and caramelizes, and a splash of dry white wine lifts all those browned bits before the stock and cream turn everything silky. Soft baby spinach wilts in at the end and brightens both the color and the flavor. The whole pot comes together with very little effort and very generous results.

This is the kind of cozy dinner you and your partner can put together on a weeknight without any stress. One Dutch oven, one ladle, a loaf of crusty bread, and dinner is done.

Why You Will Love This Sausage Gnocchi Soup

Everything cooks in a single pot, which means less cleanup and more time at the table. The gnocchi goes straight in from the package and cooks right in the broth, soaking up flavor as it turns plump and tender. The creamy tomato broth is rich without being heavy, and the spinach adds a fresh note that balances the richness of the sausage and cream. If you love this one, the Marry Me Chicken Soup uses a very similar creamy tomato base and is just as crowd-pleasing. You can also check out the fall soup season guide for more cozy bowls worth adding to the rotation.

A Dutch oven is the ideal vessel here. The heavy base holds heat evenly and gives the sausage a great sear. A well-made 5.5-quart enameled Dutch oven handles this recipe easily and will last you years.

Ingredient Notes and Substitutions

Ground mild Italian sausage gives the soup its backbone. Hot Italian sausage works if you prefer more heat. For a lighter version, chicken or turkey Italian sausage can be swapped in, though the richness of the broth will be slightly reduced.

Sun-dried tomatoes packed in oil add concentrated sweetness and depth. Drain them well before chopping. The tomato paste deepens in color as it cooks with the aromatics, which is an important step for flavor, so give it that full 1 to 2 minutes in the pot.

For the white wine, a dry variety like Sauvignon Blanc, Pinot Grigio, or Chardonnay works best. The alcohol cooks off over 2 to 3 minutes and what remains is a gentle acidity that lifts the broth. For an alcohol-free version, substitute 2/3 cup chicken stock plus 1 tablespoon lemon juice. It gives you the same brightness without the wine.

Potato gnocchi from the refrigerated or shelf-stable section both work. Cook just until plump and tender, 4 to 5 minutes, and avoid the temptation to let it go longer. Overcooked gnocchi turns gummy and loses its pillowy texture.

Tips for the Best Sausage Gnocchi Soup

Do not rush the sausage browning step. Cook it over medium-low heat, breaking it into crumbles, until it is completely cooked through. That fond on the bottom of the pot is flavor you will capture when the wine goes in.

Stir the flour continuously for the full minute after adding it. You want no dry streaks before the wine is poured in, or you risk lumps in the finished broth.

Add the gnocchi only once the soup has reached a boil. Stir occasionally during those 4 to 5 minutes to keep the gnocchi from sticking to the bottom. Watch the clock here. Gnocchi can go from tender and pillowy to dense and gummy quickly, so do not walk away from the pot during this step.

Taste for salt at the very end, after everything is in the pot. Italian sausage and even low-sodium stock carry salt, and between the two you may not need any additional seasoning at all.

Storage and Reheating

Let the soup cool completely before transferring to an airtight container. The gnocchi will continue to absorb broth as it sits, so the soup will thicken in the fridge. When reheating, add a splash of chicken stock or water to loosen it back to your preferred consistency and warm over low heat, stirring gently to keep the gnocchi intact. A set of freezer soup molds makes it easy to portion leftovers into single servings.

Print Recipe

Creamy Sausage Gnocchi Soup

Cuisine: Italian Courses: Dinner Recipe Keys: Dinner Soup

Difficulty: Beginner Prep Time 15 mins Cook Time 35 mins Total Time 50 mins

Servings: 6

Description

Creamy sausage gnocchi soup is a rich and comforting one-pot dinner ready in about 50 minutes. Italian sausage, potato gnocchi, and baby spinach cook together in a tomato cream broth that is bold, satisfying, and perfect for a cozy night in.

Ingredients

Servings

• 1 pound Ground mild Italian sausage
• 1 medium Yellow onion (finely diced)
• 4 cloves Garlic (minced)
• 2 teaspoons Italian seasoning
• ¹⁄₂ teaspoon Freshly ground black pepper
• ¹⁄₂ teaspoon Red pepper flakes (more or less to taste)
• 3 tablespoons Tomato paste
• ¹⁄₂ cup Sun-dried tomatoes (oil-packed) (drained and roughly chopped)
• 3 tablespoons All-purpose flour
• ²⁄₃ cup Dry white wine (such as Sauvignon Blanc, Pinot Grigio or Chardonnay)
• 5 cups Low-sodium chicken stock
• 1 ¹⁄₂ cups Heavy cream
• 1 pound Potato gnocchi
• 3 cups Baby spinach
• Salt (to taste)

For Serving

• Freshly grated Parmesan
• Crusty toasted bread or buttery breadsticks

Instructions

1. Add the sausage to a Dutch oven or large stockpot over medium-low heat. Cook, breaking it into crumbles as it browns, until completely cooked through. Transfer the sausage to a paper towel-lined plate. Drain most of the grease from the pot, leaving about 1 tablespoon of drippings behind.

2. Add the onion to the reserved drippings and cook over medium-low heat for about 5 minutes, stirring occasionally, until softened and translucent. Add the garlic and cook for about 1 minute, just until fragrant.

3. Stir in the Italian seasoning, black pepper, and red pepper flakes. Add the tomato paste and stir until evenly incorporated, then add the sun-dried tomatoes. Cook for 1 to 2 minutes, stirring occasionally, until the tomato paste deepens slightly in color.

4. Sprinkle the flour over the mixture. Stir continuously for about 1 minute until no dry streaks remain.

5. Slowly pour in the white wine while stirring, scraping up the browned bits from the bottom of the pot. Cook for 2 to 3 minutes, letting the wine reduce slightly and its sharp alcohol aroma mellow out.

6. Gradually pour in the chicken stock while stirring, then add the heavy cream. Return the cooked sausage to the pot and stir everything together to combine.

7. Bring the soup to a boil, then add the gnocchi. Cook for 4 to 5 minutes, stirring occasionally so the gnocchi does not stick, until plump and tender. Avoid overcooking, which can make the gnocchi gummy.

8. Reduce the heat to a gentle simmer. Add the baby spinach and stir just until wilted.

9. Taste and add salt only if needed. Ladle into bowls and serve warm with extra freshly grated Parmesan and crusty toasted bread or buttery breadsticks for dipping.

Nutrition Facts

Servings 6

---

Amount Per Serving

Calories 626kcal

% Daily Value *

Total Fat 41g64%

Saturated Fat 19g95%

Cholesterol 132mg44%

Sodium 427mg18%

Total Carbohydrate 42g15%

Dietary Fiber 3g12%

Sugars 5g

Protein 21g42%

---

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Fun Fact!

For an alcohol-free version, substitute 2/3 cup chicken stock plus 1 tablespoon lemon juice for the white wine.

Keywords: Dinner, Italian