This Creamy Sausage Gnocchi Soup recipe has pillowy bites of potato gnocchi in a flavorful broth with juicy sausage and vegetables. It’s easy to make and is loaded with flavor!

A white bowl of Sausage Gnocchi Soup with a spoon on the side.

Sausage Gnocchi Soup

Once you taste this amazing recipe you are going to make this Sausage Gnocchi Soup all the time. The sausage adds so much flavor to this amazing broth, with pillowy bites of potato gnocchi and simple vegetables and seasonings. 

There’s 5 parts broth to 1 part cream, so it’s not too heavy, and my favorite flavor enhancers really make the difference. You’ll also love how quickly it comes together. Don’t miss my pro tips below!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Cook and crumble the sausage until cooked through. Remove and set aside. Deglaze the skillet with white wine and reduce by half.

A soup pot with cooked ground sausage next to a soup pot being deglazed with white wine.

Add butter, onions, carrots, celery, and garlic and soften for 5-6 minutes. Add hot sauce, soy sauce, and seasonings. Add flour and cook for 1-2 minutes. Add chicken broth in small splashes, followed by heavy cream.

A pot with a mirepoix in it next to a pot with soup broth being made.

Bring to a boil, then reduce to a simmer. Add the sausage and gnocchi and cook for about 5 minutes, or per gnocchi package instructions.

Adding cooked sausage and gnocchi to soup.Stir in Parmesan cheese followed by the spinach and cooked until wilted. Serve!

Adding spinach to Sausage Gnocchi Soup.

Pro Tips

  • Sausage: I use (and love) Jimmy Dean regular sausage in this recipe, it’s delicious. I find it near the bacon and breakfast sausage.
  • Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe. My next recommendation would be non-alcoholic white wine, which is widely available. While the wine does really elevate this, chicken broth can be used instead.
  • Parmesan Cheese: Grate the Parmesan from a block to ensure it melts well into the soup and tastes the best. I use Belgioioso Parmesan cheese.
  • Flavor Enhancers: The soy sauce, hot sauce, and mustard powder are flavor enhancers that can’t be tasted outright. I use Frank’s Hot Sauce.
  • Half and half can be used instead of heavy cream if needed/preferred.
  • Kale can be used instead of spinach, give it 2-3 minutes additional cooking time.
  • Gnocchi Substitutes: To use potatoes instead of gnocchi, try my Sausage Potato Soup. To use tortellini instead, try my Sausage Tortellini Soup.
  • Sausage Gnocchi Soup pairs well with No Knead Bread, Buttermilk Biscuits, Cheddar Bay Biscuits, and Ranch Oyster Crackers.

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This recipe does freeze/reheat pretty well. 

A green Dutch oven filled with Sausage Gnocchi Soup with a ladle on the side.

 

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • 4-Quart Dutch Oven– this is the perfect size for this soup. 
  • Box Cheese Grater– Shredding from a block tastes and melts much better than packaged cheese.
  • Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Pinch Bowls– for measuring out ingredients ahead of time.
  • 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.

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Sausage Gnocchi Soup in a white bowl with spinach, sausage, carrots, and gnocchi.

Sausage Gnocchi Soup

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
5 from 1 rating
Servings: 6 people
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This Creamy Sausage Gnocchi Soup recipe has pillowy bites of potato gnocchi in a flavorful broth with juicy sausage and vegetables.

Ingredients

US Customary - Metric
  • 1 tablespoon olive oil
  • 1 lb. ground sausage, see notes
  • ½ cup dry white wine, see notes
  • 3 tablespoons butter
  • 1 yellow onion, diced
  • ¾ cup carrots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon soy sauce
  • 1 teaspoon hot sauce
  • 1/3 cup flour
  • 5 cups chicken broth
  • 1 cup heavy cream
  • 16 oz. potato gnocchi, in pasta aisle
  • 1/3 cup Parmesan cheese, grated
  • 3 cups packed baby spinach

Seasonings

  • ¾ teaspoon EACH: basil, parsley, oregano, mustard powder

Instructions

  • Pro Tip: Prepare/measure out all ingredients before beginning.
  • Heat olive oil in a large soup pot over medium heat. Add the sausage and cook and crumble to break it apart. Stir occasionally until cooked through, 7-10 minutes. Remove and set aside.
  • Add the wine and set the heat to medium. Use a silicone spatula to “clean” the brown bits from the bottom/sides of the pot, this will add more flavor to the soup. Bubble gently and reduce by half, about 4 minutes.
  • Add the butter, onions, celery, carrots, and garlic. Cook until softened, about 5-6 minutes. Add the soy sauce, hot sauce, and seasonings and cook for 2 minutes.
  • Stir in the flour and cook for 1-2 minutes.
  • Add the chicken broth in small splashes, stirring continuously. Add the heavy cream in the same manner. Bring to a boil, then reduce to a simmer.
  • Add the sausage back along with the gnocchi and simmer for about 5 minutes, refer to package instructions for exact cooking time.
  • Reduce heat to low and sprinkle in the Parmesan cheese, stirring continuously. Add the spinach and cook until wilted, about 3-4 minutes. Remove from heat and serve!

Notes

Pro Tips
  • Sausage: I use (and love) Jimmy Dean regular sausage in this recipe, it’s delicious. I find it near the bacon and breakfast sausage.
  • Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe. My next recommendation would be non-alcoholic white wine, which is widely available. While the wine does really elevate this, chicken broth can be used instead.
  • Parmesan Cheese: Grate the Parmesan from a block to ensure it melts well into the soup and tastes the best. I use Belgioioso Parmesan cheese.
  • Flavor Enhancers: The soy sauce, hot sauce, and mustard powder are flavor enhancers that can't be tasted outright. I use Frank's Hot Sauce.
  • Half and half can be used instead of heavy cream if needed/preferred.
  • Kale can be used instead of spinach, give it 2-3 minutes additional cooking time.
  • Gnocchi Substitutes: To use potatoes instead of gnocchi, try my Sausage Potato Soup. To use tortellini instead, try my Sausage Tortellini Soup.
  • Sausage Gnocchi Soup pairs well with No Knead Bread, Buttermilk Biscuits, Cheddar Bay Biscuits, and Ranch Oyster Crackers.
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This recipe does freeze/reheat pretty well. 
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 655kcal, Carbohydrates: 40g, Protein: 20g, Fat: 45g, Saturated Fat: 21g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Trans Fat: 0.4g, Cholesterol: 123mg, Sodium: 1716mg, Potassium: 468mg, Fiber: 3g, Sugar: 4g, Vitamin A: 4954IU, Vitamin C: 8mg, Calcium: 137mg, Iron: 5mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Soup
Cuisine: American
Author: Stephanie