Sausage Gnocchi Soup is a 25-minute, one-pot soup with Italian sausage, pillowy gnocchi, tomato broth, Parmesan rind, and spinach for a cozy, easy weeknight dinner!
You might also like this Tuscan White Bean Soup, this Italian Meatball Soup, or this Sausage Orzo Soup!
This Sausage Gnocchi Soup is packed with cozy Italian flavor from crumbled sausage, tender gnocchi, a rich tomato broth and a Parmesan rind that slowly melts into the pot and deepens every spoonful!
Everything cooks in one pot, and the gnocchi goes straight into the broth, so you can skip boiling a separate pot of pasta.
I love that it leans on easy ingredients like sausage, canned tomato sauce, broth and shelf stable gnocchi, so most of what you need is probably already in your kitchen.
You can keep it simple just like this, or make it your own with extra veggies or a splash of cream for a richer, creamy version that fits what your family loves!
What others are saying:
“So so good! Made it for lunch at our office and everyone loved it! Added a little heavy cream at the end…so creamy and yummy.” Michelle B
Sausage Gnocchi Soup ingredients:
- Onion: A medium yellow or white onion will work!
- Italian sausage: Use mild, spicy, or a mix, depending on how much heat your family likes. Remove casings if you are starting with sausage links!
- Minced garlic: Fresh minced garlic has the brightest flavor, but jarred minced garlic works in a pinch.
- All-purpose flour: A 1-to-1 gluten-free flour blend can be swapped in if needed.
- Chicken broth: Low-sodium broth makes it easier to control the seasoning! If using regular broth, adjust the salt.
- Gnocchi: Shelf-stable gnocchi from the pasta aisle works great, or you can use refrigerated gnocchi if that is what you have.
- Parmesan rind: Simmer the rind in the soup and discard any remaining pieces before serving. If you do not have one, you can stir in grated Parmesan at the end!
- Spinach: Roughly chopped fresh spinach wilts quickly into the hot soup. Baby kale also works if you add it a bit earlier!
How to make Sausage Gnocchi Soup:
This Sausage Gnocchi Soup comes together in less than 30 minutes! Scroll down to the recipe card for full ingredient amounts and instructions.
- Sauté onion and Italian sausage until browned.
- Mix in the tomato paste and seasonings.
- Stir in the broth, gnocchi, tomato sauce, and parmesan rind and simmer.
- Stir in spinach and serve.
Tips for the perfect Sausage Gnocchi Soup:
- Cook the tomato paste: Give the tomato paste a minute in the pot to cook out the raw taste and deepen the flavor. I promise, it makes a difference!
- Do not overcook the gnocchi: Gnocchi cooks fast, so once it is tender, move the soup off the heat to keep it from getting too soft.
- Adjust thickness with broth: If the soup thickens as it sits, stir in a splash of broth to loosen it to your liking.
- Add cheese at the end: If you use grated Parmesan instead of a rind, stir it in after you remove the pot from the heat so it melts smoothly.
How to store leftover soup:
Store leftover Sausage Gnocchi Soup in an airtight container in the fridge for 2 to 3 days!
Reheat gently on the stove or in the microwave, adding a bit of extra broth if it has thickened.
You can also freeze this soup for up to 3 months!
The gnocchi will be softer after freezing and thawing, so if you prefer more texture, keep the gnocchi out and add to each individual serving.
Serving suggestions:
I like to serve Sausage Gnocchi Soup with something warm for dunking, like Garlic Bread, Garlic & Herb Dinner Rolls, or Homemade Breadsticks.
To make it a full meal, add an easy veggie on the side, such as Air Fryer Broccoli, Roasted Carrots, or Air Fryer Green Beans!
Sausage Gnocchi Soup
written by Ashley Fehr
Ingredients
- 1 medium onion, chopped
- 375 grams Italian sausage, ground mild or spicy
- 3 tablespoons tomato paste
- 1 tablespoon minced garlic
- 1 tablespoon flour
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ⅛ teaspoon red pepper flakes, optional
- 4 cups chicken broth
- 3½ cups gnocchi, 500 grams
- 1 cup tomato sauce
- 1 parmesan rind
- 2 cups spinach, chopped
Instructions
- Place a large pot or dutch oven on medium heat, and add the onion and Italian sausage. Cook and stir until browned, approximately 5 minutes.
- Add the tomato paste, minced garlic, flour, Italian seasoning, salt, and red pepper flakes (optional). Stir and cook on medium heat for 1-2 minutes.
- Add broth, gnocchi, tomato sauce, and parmesan rind. Bring to a simmer over medium-high heat, then cover and reduce heat to medium-low. Cook until gnocchi is tender, about 4-5 minutes.
- Stir in spinach and serve as desired.
Video
Notes
- Fridge: Store this recipe in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
- Freeze: This sausage gnocchi soup freezes well for up to 3 months. Store cooled soup it in a freezer-safe container or Ziploc bag, and store it in the freezer. Defrost thoroughly before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelVariations and Substitutions
- Swap the sausage: Use turkey or chicken Italian sausage for a lighter option, or a vegetarian sausage if you want to skip the pork!
- Change the carbs: Use a short pasta like shells, elbows, or orzo instead of gnocchi. Add a little extra broth if it absorbs more liquid.
- Different broth: Use beef broth in place of chicken for a deeper, meatier flavor!
- Add more veggies: Stir in carrots, celery, bell peppers, or zucchini with the onion to bulk up the soup and stretch it further.
- Adjust the spice: Add more red pepper flakes or a pinch of chili powder for extra heat, or skip them entirely to keep it mild.
- Creamy version: Stir in a splash of heavy cream at the end if you want a richer, slightly creamy tomato broth!
Cathy P says
Made for dinner and will def make again. It was so good and great flavor
Danielle says
Question, I bought fresh Gnocchi and made a chicken soup a few months ago. They got so rubbery and gross I took out the gnocchi and just added pasta, Gnocchi was not tasty or edible. I did ask the person if boxed off the shelf were better than fresh and do they also get gross and rubbery, the reply was basically I don’t think she knew and said maybe gnocchi is not for you loll. So I am asking you if you know, fresh rubber or dry not rubbery, I didn’t cook them long either.
Thank you from Ottawa 🙂
Nancy Noyes says
Such great flavor. I did add red chili flakes. It’s a nice kick😵💫
Ashley Fehr says
I’m glad you liked it Nancy!
Christina A Musser says
Can I make this in the crock pot??
Michele B says
So so good! Made it for lunch at our office and everyone loved it! Added a little heavy cream at the end…so creamy and yummy.
The Recipe Rebel says
Hi Michele! So glad you enjoyed the recipe! Thank you for this kind review!
CC says
I was lucky to find gluten free gnocchi for my Celiac family member. I’m going to add some more veggies and throw in a couple of tiny meatballs for dinner. Always excited to find good gf options.
The Recipe Rebel says
Great to hear!