Creamy Italian Sausage and Gnocchi Soup Recipe

If you’re on the hunt for comfort in a bowl that’s both hearty and full of creamy, savory flavor, this Creamy Italian Sausage and Gnocchi Soup Recipe is an absolute winner. I remember the first time I made it on a chilly evening—it felt like a warm hug after a long day, and I’ve been hooked ever since. The combination of Italian sausage with soft, pillowy gnocchi and that luscious creamy broth makes it a versatile dish perfect for family dinners or meal prepping for the week.

What I love most about this Creamy Italian Sausage and Gnocchi Soup Recipe is how effortlessly it comes together with simple pantry ingredients but tastes like you spent all day in the kitchen. Whether you’re cooking for a crowd or just want that cozy, satisfying soup for yourself, this recipe will fill your home with amazing aromas and your bowl with delightful layers of flavor. Trust me, it’s worth keeping on repeat all winter long.

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Ingredients & Why They Work

Each ingredient in this Creamy Italian Sausage and Gnocchi Soup Recipe plays a role in building those layers of flavor and texture. Choosing quality sausage and fresh vegetables really elevates the final dish, while the gnocchi gives it that wonderfully soft bite.

• Ground Italian Sausage: Brings a spicy, savory base full of herbs and juicy richness that infuses the broth.
• Carrots: Add natural sweetness and a subtle crunch after cooking down for balance.
• Celery: Provides aromatic depth and a slight hint of bitterness to cut through the creaminess.
• Yellow Onion: Builds savory sweetness when sautéed, creating a flavor foundation for the soup.
• Garlic: Essential for that unmistakable Italian flair and punch of aroma.
• Sun-Dried Tomatoes: Pack a tangy umami punch that brightens the soup without overpowering it.
• Herbs De Provence or Italian Seasoning: Ties all the flavors together with fragrant dried herbs, lending authenticity.
• Chicken Broth: The soup’s savory liquid that carries all the flavors and keeps it light yet satisfying.
• Potato Gnocchi: Soft, pillowy bites that soak up the creamy broth, making every spoonful indulgent.
• Baby Spinach: Adds freshness and color while wilting gently to keep the soup hearty but balanced.
• Heavy Cream or Half and Half: Creates the luscious, creamy base that makes this soup truly comforting.
• Fresh Parmesan: Melts into the soup for sharp, salty richness that rounds out the flavors perfectly.
• Salt and Pepper: Simple seasonings that bring everything into harmony and enhance each ingredient’s character.

Tweak to Your Taste

I love how flexible this Creamy Italian Sausage and Gnocchi Soup Recipe is; you can really make it your own depending on what you have or crave. Adding your favorite veggies or swapping cream for half and half can totally change the vibe without losing the soul of the soup.

• Add Mushrooms: I’ve added sliced cremini or button mushrooms before, which soak up the flavors and make the soup even heartier.
• Heat it Up: If you like a bit more kick, toss in some crushed red pepper flakes when you add the garlic.
• Lighter Version: Using half and half instead of heavy cream keeps it creamy but cuts back on richness, which is great if you want to feel a little less indulgent.
• Vegetarian Swap: You can substitute Italian sausage with plant-based sausage or extra mushrooms – just adjust the seasoning to keep the flavor punchy.

Step-by-Step: How I Make Creamy Italian Sausage and Gnocchi Soup Recipe

Step 1: Brown the Sausage and Sauté the Veggies

Start by heating your Dutch oven or a large pot over medium heat. Toss in the ground Italian sausage and cook it along with the diced onions, carrots, and celery. I like to stir frequently so the sausage breaks apart nicely and everything cooks evenly. You want the sausage browned with just a bit of caramelization for extra flavor, and the veggies softened but not mushy. This usually takes around 8 to 10 minutes.

Step 2: Add Garlic and Sun-Dried Tomatoes

Once your sausage and veggies are ready, toss in the minced garlic and the chopped sun-dried tomatoes. Be sure to drain any oil from the sun-dried tomatoes before adding them – I learned the hard way that too much oil can make the soup greasy. Stir everything together and cook for about a minute or two until you smell that irresistible garlic aroma filling your kitchen.

Step 3: Pour in Broth, Add Gnocchi, and Boil

Next, sprinkle in the Herbs de Provence or Italian seasoning followed by the chicken broth and the potato gnocchi. Bring everything to a rolling boil—this is when the gnocchi start cooking. Let it boil for about 2 minutes, until the gnocchi float to the surface, signaling they’re tender and ready. Then, fold in the chopped baby spinach and stir just until it wilts and turns a bright green.

Step 4: Cream, Cheese & Simmer

Reduce the heat to low and pour in the heavy cream (or half and half if you want it lighter) along with the grated fresh Parmesan cheese. Stir gently until the Parmesan melts completely, thickening the soup and creating that gorgeous creamy texture. Let the soup simmer, uncovered, for about 30 minutes. I like to give it a good stir every now and then to keep the bottom from sticking and help it thicken evenly.

Step 5: Final Taste and Seasoning

Before serving, taste your soup and season with salt and freshly cracked black pepper as needed. This little step makes a big difference. If you’re worried about saltiness, add it gradually—remember the Parmesan already adds a salty kick. Once seasoned to perfection, ladle into bowls and get ready to enjoy that creamy, comforting goodness.

How to Serve Creamy Italian Sausage and Gnocchi Soup Recipe

Garnishes

I usually top the soup with a sprinkle of extra grated Parmesan and a crack of black pepper. For a fresh pop, a few torn basil leaves or a light drizzle of good olive oil adds lovely aroma and color. Sometimes I even add chopped fresh parsley for a bright finish that balances the creaminess.

Side Dishes

Crusty bread or garlic breadsticks are my go-to sides because they’re perfect for dipping into all that creamy goodness. A simple green salad with a vinaigrette dressing also pairs wonderfully to cut through the richness. If you want something a bit more substantial, roasted veggies work beautifully on the side too.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup in small bread bowls—it’s a fun way to impress guests without extra work. You can also dish it out in rustic ceramic bowls garnished with fresh herbs and Parmesan curls for that warm homemade touch. When I’m feeling a bit festive, a sprinkle of chili flakes or a swirl of pesto makes it special.

Make Ahead and Storage

Storing Leftovers

I keep leftover Creamy Italian Sausage and Gnocchi Soup in an airtight container in the fridge, and it’s great for up to 3 days. When storing, I recommend waiting until it’s cooled completely to avoid soggy texture. The flavors actually deepen overnight, making leftovers just as delicious—if not better!

Freezing

I’ve tried freezing this soup, and honestly, the gnocchi can get a bit mushy after thawing, so I usually don’t recommend it. If you want to freeze, do so before adding the cream and gnocchi, then add fresh cream and gnocchi when reheating for best texture.

Reheating

To reheat, gently warm the soup on the stovetop over medium heat, stirring occasionally. You might notice it thickens up quite a bit in the fridge, so adding a splash of chicken broth or milk helps loosen it up to the perfect creamy consistency again. Avoid boiling once the cream is added to prevent curdling.

FAQs

Final Thoughts

This Creamy Italian Sausage and Gnocchi Soup Recipe is one of those meals that always brings me comfort, especially on cool evenings. It’s simple enough to whip up any night, yet feels special and satisfying every time. If you’ve been craving something cozy, hearty, and full of flavor, I can’t recommend you try this recipe enough—you’ll soon see why it’s a keeper in our house!

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