Sausage Gnocchi Soup

This Creamy Sausage Gnocchi Soup recipe has pillowy bites of potato gnocchi in a flavorful broth with juicy sausage and vegetables.

Prep Time15

Cook Time35

Total Time50

Course: Soup

Cuisine: American

Servings: people

Calories: 655kcal

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!

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.