Name: Italian Sausage and Kale Gnocchi Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 pound Italian sausage (mild or hot, casings removed); 1 tablespoon olive oil; 1 small yellow onion, diced; 3 cloves garlic, minced; 6 cups chicken broth; 1 (16-ounce) package potato gnocchi; 4 cups chopped fresh kale, stems removed; 1/2 cup heavy cream; Salt and black pepper, to taste; 1/4 teaspoon crushed red pepper flakes (optional)

Have You Ever Had That Soup That’s Basically a Hug?

So, let me just say: if you’re searching for the soup I make every time the clouds roll in or somebody says they feel a cold coming on (not that it ever sticks around long – my family usually polishes this off in record time), it’s gotta be Italian Sausage and Kale Gnocchi Soup. Sometimes I joke that this is my soup version of sweatpants: not fancy, not fussy, but crazy comforting and 100% gets the job done. I first made it after a trip to Florence where my friend Lucia added twice as much kale because, apparently, winter in Tuscany means year-round kale. And yes, the first time I tried making gnocchi from scratch, it looked like I’d dropped clouds of mashed potatoes all over the kitchen – so, store bought gnocchi and I are old pals now.

Why I’m Always Making This (And My Family’s Soup-mania)

I make this when the weather can’t decide between rain and snow (or I just need something that makes leftovers worth fighting over). My kids actually cheer (yes, really) when I say “gnocchi soup,” though they’ll pretend they didn’t if you ask. My husband has theories on whether spicy versus sweet Italian sausage wins (spicy, but not so hot it bludgeons your taste buds). Sometimes I get lazy and skip the splash of cream at the end—don’t tell my mother-in-law, because apparently, it’s “what makes it Italian.” Also, my family never cared for kale, but in this soup, they’ll eat double, which… still surprises me. The only thing I don’t love is scrubbing the soup pot after. But honestly, the reward is so worth it.

What You’ll Need (Give or Take)

500g (about 1 lb) Italian sausage: spicy or sweet, up to you. I sometimes use bulk breakfast sausage if that’s all I have. Brand? Whatever’s on sale, honestly!
1 medium yellow onion: diced – red onion if you like sharper flavor, or just skip if you’re onion-averse.
3-4 garlic cloves: minced, or a big spoon of pre-chopped from a jar if you’re in a rush.
4 cups chicken broth: homemade is glorious, boxed works too (I’ve even used veg broth and it’s still delicious).
2 cups water (give or take, depending on if you like it thick or soupy)
1 bunch curly kale: chopped, stems removed, or spinach if you’re feeling less virtuous. My grandma always said “no Tuscan kale, no soup” but in a pinch, any goes.
500g (about 1 lb) potato gnocchi: fresh, shelf-stable, or frozen. I once tried homemade; it was fun but so floury. I stick with De Cecco or whatever looks least dusty at the store.
1/2 cup heavy cream: optional; I sometimes skip and just add a splash of milk.
1 tsp dried oregano
Salt & pepper to taste
Pinch of red pepper flakes (great for a kick – totally skip for kiddos though)
Parmesan cheese: to finish. Pre-shredded, block, even the tub—honestly, it all melts the same & still tastes amazing.

Let’s Cook! (Or At Least Chop Some Stuff)

Brown the sausage: Grab your biggest soup pot; heat a little olive oil. Squeeze sausage out of casings, break it up, and cook till nicely browned. (This is where I taste a bit. Just don’t eat half of it, you’ll need it for the soup!)
Add the onions and garlic: Onions first, till soft and kind of golden with sausage—then toss in the garlic for another minute. If it’s sticking, a splash of broth works magic.
Pour in broth & water: Dump in those liquids; scrape all the brown bits. That’s where flavor lives. Stir in oregano, a pinch of salt, black pepper, and those red pepper flakes if you’re brave.
Kale time: Add the chopped kale or spinach, pushing it down into the pot. At first it seems like way too much but it cooks down. Looks a bit weird and swampy? That’s normal.
Simmer away: Cover and let it bubble gently for about 10 minutes, just so everything starts to get friendly and the kale softens.
Add gnocchi: Gnocchi straight in—no need to pre-cook. Seriously, they float to the top when they’re done (about 2 or 3 minutes). I love watching that part. My kids call them “potato clouds” for a reason.
Get creamy: Pour in the cream (or, you know, a bit of milk if you forgot to buy cream, like me last Tuesday). Stir, taste, adjust salt. Turn off the heat.
Finish: Ladle into bowls, shower with Parmesan (honestly, there’s no such thing as too much cheese). Serve hot!

Notes From Years of Gnocchi Soup Misadventures

If using frozen gnocchi, give it an extra minute or two. If you use too much water, it comes out bland—just simmer longer to thicken up.
And you can make this ahead, but I find the gnocchi will keep soaking up that liquid, so maybe hold them out and add when reheating if you’re picky about texture.
I always thought homemade stock was essential, but honestly, Swanson or Pacific boxed broth does totally fine in a pinch.

Variations I’ve Actually Tried (Some Winners, One Dud)

Chicken sausage: Tastes lighter and is less greasy, but the soup is not quite as rich. Still good if you’re being “good.”
No sausage: Made it vegetarian for a friend once, using lentils and smoked paprika. Not bad – just not as filling.
Mini meatballs: I wanted to impress family. It looked great but, honestly, the texture got weird after sitting. Next time I’ll stick to sausage.

Equipment: Don’t Panic If You Don’t Have Everything

I use my beloved Dutch oven. If you don’t have one, any giant soup pot does the trick. Once, at my cousin’s cabin, I made it in a wide pasta pot. Honestly, the only really *essential* tool is a big enough pot and a spoon that doesn’t melt. If you want to get fancy, a microplane for Parmesan is nice, but a box grater or even a vegetable peeler for cheese ribbons works fine.

Storing Leftovers (If You Ever Have Any…)

You can pop this soup in lidded containers and it’ll chill in the fridge up to 3 days. The gnocchi get a bit mushy, but in a good way? That’s my opinion at least. Freezing works, but you’ll want to freeze it before adding the gnocchi (reheat, then toss them in fresh when serving). But truly, in my house, we’re lucky if any leftovers survive past breakfast the next morning.

How I Serve It (And One Family Tradition)

I ladle big spoonfuls into giant bowls; then I add a silly amount of Parm and some extra black pepper. My kids like tearing up leftover crusty bread and dunking it—sometimes we have a salad, but honestly bread is the real hero here. Sunday nights, I add a drizzle of good olive oil before serving. Completely optional, but deeply satisfying.

Pro Tips (AKA, What I Messed Up So You Don’t Have To)

Don’t rush browning the sausage. One time I tried cranking the heat (impatient, hungry…) and it got all tough. Let it go slow and low until it’s golden.
Add kale before gnocchi, otherwise the pasta overcooks to mush while you’re still fighting with stalks. Been there, not fun.
If you double the recipe, use a giant pot. I tried just using two pots and mixing later – disaster zone. Trust me!

Soup Questions Real People Have Asked Me

Could I use a different leafy green? – For sure! Spinach, chard, even escarole…whatever’s looking lively at the market.
Is there a gluten-free version? – Yes, grab gluten-free gnocchi (like these at Feel Good Foods), or you could use peeled potato chunks instead. Totally works, though the texture’s not the same.
What about making it spicy? – Go wild with hot Italian sausage, or a heaping spoonful of Calabrian chili paste. Here’s a good source I like: Gustiamo.
Can I make it in a slow cooker? – Honestly, yes and no… I’ve tried and it’s fine for the broth, sausage, and kale. But gnocchi gets pretty mushy if you leave it too long; toss those in near the end—like, right before eating.
How do you keep it from being oily? – Drain sausage on paper towels before adding back to the pot. Or skim oil off after simmering. Plus, that flavor on the top is pretty tasty if you ask me!

And, not really recipe-related, but last winter I tried knitting while this simmered and, well, let’s say I ended up with one very soup-scented scarf and a newfound respect for folks who can multitask. So, my advice? Focus on the soup, enjoy the simple things, and don’t sweat if it isn’t perfect – it’s basically a bowl of coziness no matter what.

Italian Sausage and Kale Gnocchi Soup – Cozy Homemade Favorite