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Sausage and Gnocchi Soup Recipe

ByLucy
Jump to Recipe· 4.4 from 28 reviews

When I’m craving something cozy and a little bit fancy but still totally doable on a weeknight, this Sausage and Gnocchi Soup Recipe hits the spot every single time. It’s rich, comforting, and packed with warm flavors that just wrap around you like a hug. Plus, it comes together in under 30 minutes! If you love savory sausage flavor with soft pillows of gnocchi swimming in a lightly spiced broth, keep reading — you’re going to want to make this ASAP.

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Why This Recipe Works

  • Simple, Speedy, Satisfying: You get a hearty soup on the table fast without sacrificing any flavor or comfort.
  • Flavor-Packed Sausage: The fennel seeds and red pepper flakes add depth and just the right amount of heat to the sausage.
  • Perfect Pillowy Gnocchi: Gnocchi cooks quickly and adds a soft, chewy texture that pairs so well with the savory broth.
  • Versatile and Customizable: You can easily swap in greens or adjust the spice to make it your own go-to comfort soup.
Sausage and Gnocchi Soup, sausage and gnocchi recipe, hearty sausage soup, quick weeknight soup, comforting sausage and gnocchi dish - A black pot sits on a white marbled surface, filled with a warm soup that has several layers of ingredients. The base layer is a clear to light brown broth with herbs and spices floating throughout. Inside the soup, there are small gnocchi-like dumplings in pale yellow, chunks of red tomatoes, pieces of cooked ground meat in brown, and fresh bright green spinach leaves floating on top. A wooden spoon with a smooth texture is immersed in the pot, stirring the soup gently. The colors are vivid and the soup looks fresh and hearty. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic in this Sausage and Gnocchi Soup Recipe comes from simple ingredients that harmonize beautifully. When picking your sausage, I always recommend something flavorful but not too fatty — it keeps the soup rich but not greasy. Fresh spinach adds that nice pop of green without overpowering the broth, and gnocchi is the star that brings comfort food vibes in every bite.

Sausage and Gnocchi Soup, sausage and gnocchi recipe, hearty sausage soup, quick weeknight soup, comforting sausage and gnocchi dish - Flat lay of a small pool of extra virgin olive oil in a shallow dish, a moderate mound of ground pork sausage, a small pile of crushed fennel seeds, a pinch of red pepper flakes, half a yellow onion chopped into pieces, three garlic cloves peeled, a clear glass with chicken stock, a glass of water, a can of diced tomatoes opened with juice visible, a small heap of Italian seasoning herbs, a sprinkle of kosher salt and freshly ground black pepper, a portion of uncooked gnocchi, a bunch of fresh spinach leaves, and a small bowl of grated Parmesan cheese, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7
  • Extra virgin olive oil: Use good quality for the best flavor and to give the sausage a nice sear.
  • Ground pork sausage: The foundation of flavor – opt for Italian sausage or one with spices for a richer taste.
  • Dried fennel seeds: Crushing them releases a subtle anise flavor that pairs perfectly with sausage.
  • Red pepper flakes: Just a pinch adds warmth without overwhelming the dish.
  • Yellow onion: Provides sweet and savory depth when cooked down.
  • Garlic cloves: Fresh garlic is a must here—it pungently brightens the soup.
  • Chicken stock & water: Balanced broth to keep flavors light yet rich.
  • Canned diced tomatoes: Adds acidity and body, making the broth more robust.
  • Italian seasoning: Classic herb blend ties all the flavors together.
  • Kosher salt & freshly ground black pepper: Handy to adjust seasoning perfectly.
  • Gnocchi: Soft potato dumplings that cook fast and soak up the broth.
  • Fresh spinach: Stirred in last, it brightens the soup and adds nutrients.
  • Parmesan cheese: A finishing sprinkle gives a creamy, salty kick.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with the veggies and heat level in this sausage and gnocchi soup recipe. Sometimes I add kale or Swiss chard instead of spinach, just to change things up. Feel free to swap the pork sausage for chicken or turkey sausage for a lighter take—still delicious but leaner. And a little extra crushed red pepper? Yes, please!

  • Variation: For a creamy twist, stir in a splash of cream or coconut milk at the end — it makes the soup unbelievably luscious.
  • Vegetarian option: Use plant-based sausage and vegetable broth; swap gnocchi for vegan-friendly versions if needed.
  • Seasonal swap: In cooler months, toss in some root vegetables like diced carrots or parsnips when you add the onion.

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

Step 1: Brown the Sausage with Flair

Heat that olive oil over medium-high in a large Dutch oven or heavy pot—don’t rush this step because the sear adds so much flavor. Toss in your ground pork sausage along with crushed fennel seeds and red pepper flakes. Use a wooden spoon to break it apart as it browns, and cook until nice and caramelized, about 5-7 minutes. This is where those delicious porky flavors and spices really start to develop.

Step 2: Soften the Aromatics

Add your chopped onion and minced garlic to the pot and stir frequently so you don’t burn the garlic. Let them cook for about 5 minutes until soft and fragrant. You’ll notice the kitchen starts smelling amazing right here—trust me, this base is everything.

Step 3: Build Your Broth

Pour in the chicken stock, water, and canned diced tomatoes with their juice. Stir in Italian seasoning, kosher salt, and freshly ground black pepper. Bring it all up to a boil, then reduce it to a simmer for 10 minutes. This simmering time is crucial for marrying the sausage flavors with the broth and letting it all come together beautifully.

Step 4: Cook the Gnocchi and Finish with Greens

Pop the gnocchi in next and cook until they float to the surface—usually around 5 minutes. That’s your cue they’re perfectly tender. Turn off the heat and stir in the fresh spinach. It wilts instantly in the hot broth, adding color and lightness. Then, give it a taste and add more salt or pepper if you want.

Step 5: Serve with a Sprinkle of Parmesan and Enjoy!

Spoon into bowls and top with grated Parmesan cheese—the salty, nutty finish that takes this soup over the edge. I usually serve it with crusty bread to sop up every last drop of broth, and it’s always gone in a flash.

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Tips from My Kitchen

  • Don’t Overcrowd the Pot: Brown the sausage in batches if needed to get nice caramelization instead of steaming.
  • Fresh Crushed Fennel: Crush the seeds in your fingers right before cooking to release full aroma.
  • Watch the Gnocchi: They cook fast—once they float, turn off the heat to avoid mushy texture.
  • Adjust Seasoning Last: The Parmesan adds saltiness, so taste before adding extra salt at the end.

How to Serve Sausage and Gnocchi Soup Recipe

Sausage and Gnocchi Soup, sausage and gnocchi recipe, hearty sausage soup, quick weeknight soup, comforting sausage and gnocchi dish - A white bowl filled with a soup that has several layers: at the bottom is a light orange broth with small herbs and spices visible, topped with golden-yellow gnocchi that have a soft and smooth texture. Scattered through the soup are chunks of bright red tomatoes, small pieces of browned ground meat, and green spinach leaves that add a fresh look. A silver spoon is placed inside the bowl, partially resting on the edge. The bowl sits on a surface with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always top my bowls with a generous handful of freshly grated Parmesan and a few torn basil leaves when I have them on hand. A quick drizzle of good olive oil or even a pinch of crushed red pepper flakes amps up the warmth and richness, making it feel special without much effort.

Side Dishes

A crusty baguette or garlic bread is my go-to side—it’s perfect for dipping into that flavorful broth. Sometimes I serve it with a simple mixed green salad dressed in lemon vinaigrette to contrast the warm soup with something fresh and bright.

Creative Ways to Present

For dinner parties, I like to serve this soup in small bowls as a first course, garnished with a little dollop of ricotta and finely chopped fresh herbs. It elevates the humble soup to something a bit more upscale while still keeping that comforting vibe.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and usually eat them within 2-3 days. The gnocchi can soak up broth over time, so the soup thickens—just add a splash of chicken stock or water when reheating to loosen it back up.

Freezing

I’ve frozen this soup a couple of times and found that it freezes best without the gnocchi added. If you want to freeze leftovers, scoop out the gnocchi before freezing the broth and sausage mixture, then add fresh gnocchi when reheating for best texture.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. If the soup feels thick or pasty, add a bit of water or chicken stock to thin it out. Add fresh spinach after reheating to keep it vibrant and not too wilted.

FAQs

  1. Can I use store-bought cooked sausage instead of raw sausage?

    Yes, you can! If using pre-cooked sausage, add it after you’ve softened the onions and garlic to avoid overcooking and drying it out. Just heat it through gently in the broth before adding the gnocchi.

  2. Is gnocchi gluten-free? Can I substitute it?

    Traditional gnocchi usually contains wheat flour, so it’s not gluten-free. You can find gluten-free gnocchi alternatives made from potatoes or rice flour at specialty stores or substitute with small pasta like gluten-free orzo if needed.

  3. Can I make this Sausage and Gnocchi Soup Recipe in a slow cooker?

    Absolutely. Brown the sausage and sauté the aromatics on the stove first, then add everything to your slow cooker (except the spinach and gnocchi). Cook on low for 4-6 hours, then stir in gnocchi and spinach during the last 30 minutes.

  4. How spicy is this soup? Can I make it milder?

    The red pepper flakes add a gentle warmth, but you can easily omit or reduce them if you prefer a milder flavor. The soup is still flavorful thanks to the sausage and Italian seasoning.

Final Thoughts

This Sausage and Gnocchi Soup Recipe is one of my absolute favorites to fall back on when I want a fast, fuss-free dinner that doesn’t skimp on flavor or comfort. It’s like a warm blanket on a cold night, comforting and satisfying, yet fresh enough to feel like a treat. Give it a try soon—you’ll love how quickly it comes together and how every spoonful feels like a little celebration in your mouth.

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Sausage and Gnocchi Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 28 reviews
  • Author: Lucy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American
Print Recipe

Description

This hearty Sausage and Gnocchi Soup is a comforting one-pot meal packed with savory pork sausage, tender gnocchi, fresh spinach, and a flavorful tomato-based broth seasoned with fennel seeds and Italian herbs. Perfect for a cozy dinner, it combines rich textures and bold flavors with an easy stovetop method.

Ingredients

Soup Base

  • 1 tablespoon extra virgin olive oil
  • 10 ounces ground pork sausage
  • ¾ teaspoon dried fennel seeds, crushed between your fingers
  • ¼ teaspoon red pepper flakes
  • ½ yellow onion, chopped
  • 3 garlic cloves, pressed or minced
  • 2 cups chicken stock
  • 2 cups water
  • 1 15 ounce can diced tomatoes with their juice
  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

Main Ingredients

  • 1 16 ounce package gnocchi
  • 2 cups fresh spinach
  • Parmesan cheese, grated (for serving)

Instructions

  1. Brown the sausage: In a large dutch oven or stock pot, heat the olive oil over medium-high heat. Add the ground pork sausage, crushed fennel seeds, and red pepper flakes. Cook, breaking up the sausage with a wooden spoon until browned and cooked through.
  2. Sauté aromatics: Add the chopped yellow onion and minced garlic to the pot. Cook, stirring frequently, for about 5 minutes until the onions soften and become translucent.
  3. Add liquids and seasoning: Pour in the chicken stock, water, and diced tomatoes with their juice. Stir in Italian seasoning, kosher salt, and freshly ground black pepper. Bring the mixture to a boil.
  4. Simmer the soup: Once boiling, reduce heat and let the soup simmer for 10 minutes to develop flavors.
  5. Cook the gnocchi: Add the gnocchi to the simmering soup. Cook until the gnocchi float to the top, approximately 5 minutes.
  6. Finish with spinach: Turn off the heat and stir in the fresh spinach until wilted. Taste the soup and adjust seasoning if necessary.
  7. Serve: Ladle the soup into bowls and sprinkle grated Parmesan cheese on top. Serve hot.

Notes

  • You can substitute ground turkey or chicken sausage for a leaner option.
  • If you prefer a spicier soup, increase the red pepper flakes to ½ teaspoon.
  • Use vegetable broth instead of chicken stock to make the soup vegetarian-friendly (omit sausage in that case).
  • Gnocchi flourishes best when cooked gently; avoid overcooking to maintain a tender texture.
  • For an extra creamy texture, stir in a splash of heavy cream or half-and-half just before serving.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 350 kcal
  • Sugar: 5 g
  • Sodium: 750 mg
  • Fat: 22 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 15 g
  • Cholesterol: 55 mg

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