Name: Creamy Italian Sausage Gnocchi Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb Italian sausage (mild or spicy, casings removed); 1 tbsp olive oil; 1 medium yellow onion, diced; 2 cloves garlic, minced; 2 medium carrots, sliced; 4 cups chicken broth; 16 oz potato gnocchi; 2 cups fresh spinach; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; Salt and black pepper, to taste; 1 tsp Italian seasoning

Sit Down, You’ve Gotta Try This Soup

So, the first time I tried to make this creamy Italian sausage gnocchi soup—I’m talking truly creamy, like stick-to-your-ribs stuff—I honestly didn’t even plan on it. I was raiding the fridge for dinner ideas one cheesy, cold Tuesday when the gnocchi and last link of sausage sort of waved at me, and, well, soup happened. (I’ll admit, I also burnt my tongue because I couldn’t wait the whole 5 minutes to let it cool. Classic me.) It’s become one of my “how did I end up with six people at my table” rescues. And I promise, it’s every bit as comforting as your favorite old sweater with about half as much trouble to pull off.

Creamy Italian Sausage Gnocchi Soup Recipe

Why You’ll Love This Bowl (or at Least Be Addicted)

I make this whenever I need something filling but don’t want to actually do fancy cooking—like after a long day of running errands or when the weather decides to do that rainy, sideways thing. My family goes nuts for it because it’s creamy and hearty but still feels like you’re eating in some little Italian mountain hut (I wish). Also, if you’re a fan of fast meals—except for when you absolutely have to chop more onions than you bargained for—this is your ticket. Plus, there’s just something about gnocchi floating in soup that makes people think you tried way harder than you did. (I wish all life was that easy.)

Gathering Ingredients—Here’s What You’ll Need (With Cheat Codes)

1 pound Italian sausage (spicy or mild—my brother swears by the hot stuff, but I usually keep it mild for the kids)
1 small yellow onion, diced (but I’ll use whatever color I find rolling around in the pantry—red onion? Sure.)
3 cloves garlic, minced (I always add extra, but maybe you’re more polite than me)
4 cups chicken broth (sometimes I swap in veggie broth; no one’s noticed yet)
1 can (14 oz) diced tomatoes, drained a bit
1 cup heavy cream (or half-and-half if you’ve only got that—totally fine; my aunt uses a scoop of cream cheese sometimes, don’t tell her I spilled her secret)
1 package (16 oz) shelf-stable gnocchi (the vacuum-packed one, but homemade is really next-level… which I have tried exactly once)
3 cups baby spinach (kale works in a pinch, but my kids act like I’ve poisoned them, so spinach it is)
Salt, pepper, and a pinch of Italian seasoning, to taste
A handful of parmesan, grated (fresh is dreamy, but, honestly, the pre-shredded stuff is better than nothing)

Let’s Make Soup—Here’s How I Do It (and Sometimes Don’t)

Start by heating a splash of olive oil in a big soup pot over medium heat. Crumble in the sausage and cook until it’s no longer pink—please break it up as you go. (This is where it can look a bit gnarly; totally normal, promise.) If there’s a ton of grease, I usually scoop some out—unless it’s one of those days when I want all the flavor I can get.
Toss in the onion and cook until it starts looking soft, about 4-5 minutes. Add the garlic. Stir it around for 30 seconds; just enough to get that whiff of garlicky goodness without burning it.
Pour in your chicken broth and scraped-up brown bits from the pot bottom. Dump in the tomatoes. Let everything come to a nice, happy simmer. This is where I taste for salt—and sometimes sneak a little sausage from the ladle (don’t judge).
Add the gnocchi right into the bubbling liquid. They’re going to float like little lifeboats when they’re done—about 3 minutes, usually.
Now, lower the heat and stir in the cream, spinach, and Italian seasoning. The spinach looks massive but will melt into the pot in no time. Just keep stirring. It’ll get all creamy and lush.
Taste again—more salt, pepper, and a handful of parmesan if you’re feeling extra (I always am).
Ladle into bowls and serve hot. Or, if you’re me, serve tepid because you can’t wait until it cools—you’ve been warned.

Actually Useful Notes (Learned the Hard Way)

I’ve burned the garlic before and, wow, do not recommend it. Better to go lighter on the heat at that point.
If you forget to drain the tomatoes a bit, your broth will just be a little tangier. Still delicious! Just different.
Leftover soup thickens up like crazy—just splash a bit of water or broth when you reheat it and it’s good as new.
I don’t think it freezes super well, honestly. The gnocchi get a bit mushy. Still edible, but not amazing (found this out when I got too enthusiastic with meal prep once).

Variations (AKA: My Greatest Hits and Misses)

I’ve swapped sausage for shredded rotisserie chicken—tastes lighter, but still hearty.
If you’re feeling wild, try kale instead of spinach. I actually like it, but the rest of my crew didn’t. Can’t win ‘em all.
Bean lover? Add a can of white beans for more protein and heartiness (works wonders for post-soccer dinners).
I tried swapping out gnocchi for tortellini once… and it basically turns into a whole new, strange soup. Not my favorite, but hey, you might like it?

Do You Actually Need Fancy Equipment?

Not at all. I use a big, heavy-bottomed pot, but I’ve also made this in a regular soup pot and even, uh, a Dutch oven I inherited form my mum. If you don’t have a fancy ladle, a big mug honestly scoops this just fine—even if you spill a bit on the counter like me.

How to Store the Soup (If You Have Leftovers!)

Just tuck any leftovers into an airtight container in the fridge. It’ll keep for 2-3 days, getting thicker (and, I think, tastier) the next day. Though, honestly, in my house it never lasts long enough to test its shelf life. I’ve never actually made it past day two—my teenager usually polishes it off!

Serving: How We Do It at Home

We love this with a chunk of crusty bread for dunking; sometimes I’ll get fancy and toast up some garlic bread if company’s over. My gran used to serve it with a handful of baby arugula on top. I usually forget, but it’s pretty nice when I remember.

If I Knew Then What I Know Now: Pro Tips

Seriously, let the gnocchi simmer just until they float. If you leave them too long, you’ll end up with a gloopy mess. I learned that the hard way. Patience really is a virtue here.
Don’t rush adding the cream—turn the heat down first. I threw it in once with the burner on high and it basically curdled (yuck).
Salt in layers. It’s better to add as you go than to end up with a soup that’s as salty as the sea!

Questions I’ve Actually Gotten About This Soup (With Honest Answers)

Q: Can I use frozen gnocchi?
Yep, just toss them right in. They’ll need a minute or two longer, but that’s about it. Don’t thaw; straight from the freezer’s fine!
Q: Is there a way to make it dairy-free?
I’ve used coconut milk in a pinch—doesn’t taste the same, but it’s still tasty. Just give it a try if you’re avoiding dairy, but maybe taste as you add because coconut can be strong.
Q: Can I use turkey sausage?
Totally! It’s leaner, so maybe add a tiny splash of olive oil for flavor if things seem dry.
Q: What if I don’t have spinach?
Use any greens you have. Even finely chopped broccoli works (trust me, I tried when I was desperate one night… wasn’t bad at all.)
Q: Does this work in a slow cooker?
Actually, yes—brown your sausage and onions first, then cook everything but the gnocchi and cream on low for 4 hours. Add those in the last 30 minutes. It’s a bit thicker, but still so good!

And now, because I got distracted halfway through writing this and let my soup get cold (again), I’ll just say—you really have to try it for yourself to get why my entire family begs for it every time there’s a storm or we need a little comfort that’s not from a packet.

Creamy Italian Sausage Gnocchi Soup Recipe for Cozy Nights