Name: Creamy Italian Sausage Gnocchi Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb Italian sausage (mild or hot, casings removed); 1 tablespoon olive oil; 1 small yellow onion, diced; 3 cloves garlic, minced; 4 cups chicken broth; 1 (16 oz) package potato gnocchi; 2 cups fresh spinach; 1 cup heavy cream; 1/2 teaspoon dried Italian seasoning; Salt and black pepper, to taste; Grated Parmesan cheese, for serving (optional)

Let Me Tell You About This Cozy Soup

Alright, so picture this: it’s a drizzly Tuesday, I’ve just gotten home, I’m hungry (not quite hangry, but close), and the fridge is doing that thing where it’s full of random stuff but nothing jumps out as dinner. Then I remember I am just a pack of gnocchi and some sausage away from one of my absolute comfort foods. My kids call this “pillow soup” because of the little dumplings, and honestly, that’s cuter than anything I could come up with. Oh, and once, I made this for a friend who’d only ever had canned soup—she literally texted me the next day asking for the recipe. Now, I can’t pretend this is some traditional secret from my Italian great-aunt or anything (she made hers with way more garlic than I could ever get away with), but it really hits the spot. Plus, it smells like you’ve got a nonna hiding in your kitchen.

Why I Keep Making This (Even When I’m Feeling Lazy)

I make this when the weather dips below, well, pretty much anything. My family goes totally bonkers for this soup—my son says it tastes like a hug in a bowl (he’s got a flair for the dramatic). Oh, I used to dread thickening cream soups because I’d always get those weird curdled bits (eww), but here, the method is easy enough that I’ve never messed it up. Plus, you get gnocchi AND sausage, so it’s basically a one-pot dinner party (if a party means pajamas and thick socks, which is my vibe most nights).

Here’s What You’ll Need (And What You Can Swap)

1 lb (about 450g) Italian sausage (mild or spicy up to you – I sometimes use chicken sausage if that’s on sale, or go half regular/half spicy for a little kick)
One medium yellow onion, chopped (red onion works if that’s all you’ve got; shallots are nice too, but who buys them every week?)
3 cloves garlic, minced (Or a hefty squeeze of that jarred stuff—I won’t tell)
4 cups chicken broth (My grandmother swore by homemade, but honestly, boxed or Better Than Bouillon gets you 90% of the way there)
1 can (14 oz) diced tomatoes, with juice (Occasionally I just chop up whatever tomatoes are getting wrinkly)
1 cup heavy cream (Or go half-and-half, which is more forgiving if you’re out of cream. I’ve even tried whole milk but it’s a little thin)
1 package (16 oz) shelf-stable gnocchi (homemade is lovely, but supermarket gnocchi abosolutely works—Trader Joe’s is my backup)
2 packed cups baby spinach (I’ve used chopped kale in a pinch or totally skipped the greens when I was out)
1/2 cup grated Parmesan (the stuff in the green can is fine honestly, but fresh is better if you feel fancy)
Salt, pepper, and a pinch of red pepper flakes (optional but recommended)

Here’s How I Make It (And How You Can Too)

Heat a big heavy pot (like a Dutch oven or just any old pot you’ve got) over medium-high. Take the casing off the sausage, break it up, and cook until browned and crumbly—takes about 5-7 minutes. Sometimes I drain off a little fat but, y’know, flavor.
Add your chopped onion and cook until soft (takes about 4 minutes, but I never really time this—just wait till it looks translucent). Add garlic and stir until fragrant—don’t let it burn, just about a minute.
Now tip in your diced tomatoes and chicken broth. Stir, bring to a simmer. This is usually when I sneak a taste (sometimes I over-salt, so go easy now and fix it later).
Pour in the cream. At this point, it might look like it’s splitting a bit, but it always comes together once you add the gnocchi, trust me.
Stir in the gnocchi and let the whole thing simmer gently for about 5 to 8 minutes. Gnocchi should puff up and start to float. (It’s finished way before it ever gets mushy, so keep an eye out!)
Add the spinach, stir till wilted—like, 30 seconds. If you’re lazy like me, just throw it in by the handful and be done with it.
Sprinkle in the Parmesan right at the end, then taste for salt and pepper. Seriously, don’t skip the extra cheese unless you’ve run out (which happens here more often than it should).

Stuff I’ve Figured Out the Hard Way

If you wait too long to eat, the gnocchi gets kinda bloated the next day. Still tasty, but a little like eating soft marshmallows—so, honestly, better fresh.
Sometimes I start with less cream, then add a splash more at the end if it looks too thick (just don’t forget it’s hot and it’ll thin as it sits).

Silly Experiments and Close Calls

I once tried small tortellini instead of gnocchi. Didn’t love that—the cheese inside leaked out, and it was sort of a gloopy mess. But, I have subbed in frozen peas, switched up the sausage to vegan versions (try Beyond Meat’s sausage if you swing that way), and even tossed in leftover roasted bell peppers. It’s a soup—no rules here!

What If You Don’t Have a Real Dutch Oven?

Just use any big soup pot; if it’s a bit thin, stir more often to keep from scorching the bottom. I’ve made this in a high-sided skillet too, though it splatters like crazy (covering your stove top is optional, but I always end up with a mess one way or another).

Keeping Leftovers (Or Not)

I mean, technically, this will last 2 to 3 days in the fridge in a sealed container. But honestly, in my house, it’s usually gone by the next lunch—if I manage to hide a bowl for myself. Reheat gently on the stove or microwave, maybe adding a splash of broth or water to loosen it a bit.

How I Like to Serve It (And You Might Too)

a hunk of crusty sourdough bread is non-negotiable for me. (My partner swears by garlic bread, which, to be fair, is also excellent.) Sometimes I just sprinkle extra Parm and a tiny drizzle of olive oil. Oh, and if it’s just me eating, I’ll occasionally pop in a poached egg. Is that weird? Maybe. But it works.

What I’ve Learned the Hard Way (Otherwise Known as Pro Tips)

Don’t rush browning the sausage. I did, once, and the flavor just wasn’t there—bland city. Let it get golden brown, or you’ll regret it.
Only add spinach at the end—seriously, if you add sooner, you’ll get army-green sludge. Cute for Halloween, not great in January.

Got Questions? Here’s What Folks Have Asked Me

Can I use frozen gnocchi? Sure, just toss it in straight from the freezer. Takes a minute or two longer. Don’t stress.
What about making it vegetarian? Use veggie sausage and swap for vegetable broth. Pretty tasty, actually. I’ve done it when cooking for friends who don’t eat meat and nobody complained; well, except my uncle, but he complains about everything.
Do you ever double this recipe? Oh, all the time, especially for potlucks. (But use a bigger pot than you think—learn from my overflow disaster!)

Just a Little (Mostly Unrelated) Side Note

Last time I made this, my dog stole a piece of gnocchi off the floor. He looked both triumphant and confused. So watch your kitchen critters—these dumplings disappear fast in more ways than one.

Oh, and if you want to level up your bread game, King Arthur’s sourdough is my go-to, and if you’re unclear about what “simmer” means (I totally googled it years ago), read this guide on Bon Appétit. Happy slurping!

Creamy Italian Sausage Gnocchi Soup: Cozy, Easy, and Hearty