Creamy Italian Sausage Gnocchi Soup Recipe Ready in 30 Minutes

There’s nothing like a steaming bowl of creamy Italian sausage gnocchi soup to make a dreary day feel cozy. This recipe has been my go-to comfort food for years – ever since my neighbor Gina (a real Italian nonna) taught me her secret trick of browning the sausage just right. After twenty years of tweaking, I’ve perfected that magical balance of rich creaminess, savory sausage, and those pillowy gnocchi that soak up all the delicious flavors.

What makes this soup so special? It’s the way the kitchen fills with the smell of garlic and Italian herbs as it simmers. It’s how my kids come running when they hear me stirring the pot. And it’s that first spoonful – creamy, hearty, and packed with flavor – that makes everyone at the table go quiet for a moment. Trust me, once you try this recipe, it’ll become your family’s favorite too!

Why You’ll Love This Creamy Italian Sausage Gnocchi Soup Recipe

This soup has everything you want in a weeknight meal – and then some! Here’s why it’s become my family’s most-requested dish:

• 30 minutes flat – From stove to table faster than pizza delivery (and way more satisfying)
• Rich, restaurant-worthy flavor – That creamy broth with crispy sausage bites tastes like you spent hours cooking
• One pot wonder – Minimal cleanup means more time to actually enjoy your meal
• Totally customizable – Spicy sausage? Extra garlic? Pile on the Parmesan? Do it your way!

Seriously, this soup solves the “what’s for dinner” dilemma with zero fuss and maximum deliciousness.

Ingredients for Creamy Italian Sausage Gnocchi Soup

Here’s everything you’ll need to make this cozy, flavorful soup – and trust me, every ingredient plays an important role! I’ve learned over the years that using exactly these amounts makes all the difference:

• 1 lb Italian sausage (hot or mild – I remove casings for perfect crumbles)
• 1 medium onion, diced nice and small (about 1 cup)
• 3 garlic cloves, minced (fresh is best – no jarred stuff here!)
• 4 cups chicken broth (I use low-sodium to control saltiness)
• 1 cup heavy cream (this is where the magic happens)
• 1 lb potato gnocchi (shelf-stable works great)
• 2 cups fresh spinach, roughly chopped
• 1 tsp Italian seasoning (my secret is 1/2 tsp oregano + 1/2 tsp basil)
• Salt & pepper to taste (go easy – the sausage adds salt too)

See? Nothing fancy – just good, simple ingredients that come together in the most amazing way!

How to Make Creamy Italian Sausage Gnocchi Soup

Now for the fun part – let’s turn these simple ingredients into something spectacular! I’ve made this soup so many times I could do it with my eyes closed (though I don’t recommend that – hot soup splatters hurt!). Follow these steps and you’ll have a pot of pure comfort in no time.

Step 1: Brown the Sausage

First things first – grab your favorite heavy-bottomed pot (I use my Dutch oven) and heat it over medium heat. Add the sausage and break it up with a wooden spoon into little crumbles – this is key for getting those perfect meaty bites throughout the soup. Cook for about 5 minutes until it’s nicely browned but not dried out. Oh, and don’t drain the fat! That golden goodness is packed with flavor we want in our soup.

Step 2: Sauté Aromatics

Now toss in your diced onions and minced garlic. This is when your kitchen will start smelling amazing! Cook them with the sausage for about 3 minutes, stirring often. You want the onions to turn translucent and soft, but don’t let them brown – that would make the soup taste bitter. The garlic should be fragrant but not burnt. This step builds so much flavor!

Step 3: Simmer the Soup

Time for the broth! Pour in your chicken broth and bring everything to a lively simmer. Now add the gnocchi – just dump them right in. Here’s my favorite part: in about 3-5 minutes, the gnocchi will start floating to the top like little pillows. That’s your cue they’re perfectly cooked! Don’t overcook them or they’ll turn mushy.

Step 4: Finish with Cream and Spinach

Turn the heat down to low before adding the heavy cream – this prevents curdling. Stir in the cream gently, then toss in the spinach. Let it wilt for about 2 minutes (it’ll seem like too much spinach at first, but it shrinks down perfectly). No boiling after adding the cream or it might separate! Just a gentle simmer until everything’s heated through. Taste and add salt/pepper if needed – the sausage usually seasons it plenty though!

Tips for the Best Creamy Italian Sausage Gnocchi Soup

After making this soup more times than I can count, I’ve picked up some tricks that take it from good to knock-your-socks-off amazing:

• Deglaze like a pro – After browning the sausage, splash in a little broth and scrape up those crispy bits from the pot bottom. That’s pure flavor gold!
• Gnocchi timing is everything – The second they float, they’re done. One extra minute and they turn to mush (learned that the hard way!).
• Spice it your way – Start with mild sausage, then add red pepper flakes at the end if you want heat. My kids like it mild; my husband adds a whole teaspoon!
• Cream control – For a lighter version, swap half the cream for whole milk – but don’t skip it entirely or you’ll lose that luscious texture.

These little touches make all the difference between “good soup” and “please-can-I-have-the-recipe” soup!

Variations for Creamy Italian Sausage Gnocchi Soup

One of my favorite things about this recipe is how easily you can tweak it to suit different tastes or what’s in your fridge! Here are my go-to swaps when I’m mixing things up:

• Lighter option: Use turkey sausage and swap half the cream for half-and-half – still creamy but a bit healthier
• Veggie boost: Toss in diced carrots or mushrooms when sautéing the onions for extra nutrition
• Cheesy goodness: Stir in a handful of shredded Parmesan at the end – it melts into the most amazing cheesy broth

The beauty is, no matter how you change it up, this soup always comes out delicious!

Serving and Storing Creamy Italian Sausage Gnocchi Soup

This soup practically begs to be served with warm, crusty bread – I always grab a fresh baguette to dunk into that creamy broth! For a complete meal, I’ll add a simple green salad on the side. Leftovers? They’re even better the next day! Just store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove (microwaving can make the gnocchi gummy). Sadly, it doesn’t freeze well – the cream separates, so enjoy it fresh!

Nutritional Information for Creamy Italian Sausage Gnocchi Soup

Now, I’m no nutritionist, but here’s the scoop on what’s in each comforting bowl (based on my exact ingredients):

• 450 calories per serving – it’s hearty comfort food, after all!
• 28g fat (12g saturated) – thank that delicious cream and sausage
• 18g protein – keeps you full for hours
• 35g carbs – mostly from those pillowy gnocchi

Remember, these are just estimates – your numbers might vary depending on your sausage brand or if you tweak the recipe. But hey, some things (like soul-warming soup) are worth every calorie!

FAQs About Creamy Italian Sausage Gnocchi Soup

I get asked these questions all the time – here’s everything you need to know before making this cozy soup!

Can I freeze this soup? Oh honey, don’t do it! The cream separates when frozen and turns grainy. Trust me, I learned this the hard way after ruining a whole batch. It keeps beautifully in the fridge for 3 days though!

Is the gnocchi pre-cooked? Yes! That’s why it cooks so fast. The gnocchi floats when it’s done – like little edible bobbers telling you it’s soup time.

How can I make it spicy? Easy! Use hot Italian sausage instead of mild, or add crushed red pepper flakes when sautéing the onions. My husband likes it when I toss in a diced jalapeño too – but that’s only for brave souls!

Share Your Creamy Italian Sausage Gnocchi Soup Experience

Nothing makes me happier than hearing how this soup turns out in your kitchen! Did your family gobble it up like mine does? Did you try any fun twists? Leave a comment below – I read every one and love swapping soup stories!

Print