Creamy Italian Sausage and Gnocchi Soup

Name: Creamy Italian Sausage and Gnocchi Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 1 lb Italian sausage; 1 onion, diced; 2 carrots, diced; 2 ribs celery, diced; 6-7 cloves garlic, minced; 1/4 cup sun-dried tomatoes; 1 tsp herbs de provence; 1 tsp Italian seasoning (optional, as substitute); 2 cups chicken broth; 1 lb gnocchi; 2 cups fresh baby spinach, chopped; 2 cups heavy cream; 3 oz Parmesan cheese, freshly grated; salt, to taste; black pepper, to taste; crusty bread, for serving

This creamy Italian sausage and gnocchi soup is a hearty one-pot meal that combines browned Italian sausage, tender gnocchi, and fresh spinach in a rich Parmesan broth. It delivers authentic Italian-American comfort food in under 30 minutes.

🌍Italian-American 🏷️Gnocchi soup 🏷️Italian sausage 🏷️Creamy soup 🏷️One-pot Comfort food

🏷️

🏷️Soup

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TikTok

Total

55 min

Servings

6

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 lb Italian sausage
1 onion, diced
2 carrots, diced
2 ribs celery, diced
6-7 cloves garlic, minced
1/4 cup sun-dried tomatoes
1 tsp herbs de provence
1 tsp Italian seasoning (optional, as substitute)optional
2 cups chicken broth
1 lb gnocchi
2 cups fresh baby spinach, chopped
2 cups heavy cream
3 oz Parmesan cheese, freshly grated
salt, to taste
black pepper, to taste
crusty bread, for servingoptional

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Instructions

1
In a large pot or Dutch oven, brown the Italian sausage with the diced onion, carrots, and celery until the meat is cooked through.
2
Add the minced garlic and sun-dried tomatoes, and stir for about a minute until fragrant.
3
Season with herbs de provence (or Italian seasoning) and stir to combine.
4
Pour in the chicken broth and add the gnocchi. Stir everything together.
5
Bring the mixture to a boil and cook for 2-3 minutes.
6
Add the chopped baby spinach and stir until it has wilted down.
7
Reduce the heat to low and stir in the heavy cream.
8
Add the freshly grated Parmesan cheese and stir continuously until the cheese is completely melted into the soup.
9
Let the soup simmer on low for about 30 minutes, or until it has thickened to your desired consistency.
10
Taste and season with salt and pepper if needed. Serve hot, with extra Parmesan and crusty bread for dipping if desired.

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Tips & Notes

Pro tips

Brown the sausage thoroughly before adding vegetables—this builds flavor through fond that enriches the broth.
Use a wooden spoon to break the sausage into small pieces as it cooks for even distribution and better texture.
Add spinach at the very end and stir just until wilted to preserve its bright color and delicate texture.
Do not overcrowd the pot when adding gnocchi; let it simmer gently to prevent sticking and breakage.

Substitutions

Italian sausage → ground Italian chicken or turkey (will be leaner; brown fully to develop flavor)
Sun-dried tomatoes → diced fresh tomatoes or 2 tbsp tomato paste (adjust for slightly different acidity)
Herbs de Provence → Italian seasoning (use same amount; slightly more oregano-forward flavor)
Fresh spinach → kale or Swiss chard (add 1–2 minutes earlier since they need longer to soften)

Storage & make-ahead

Store in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat; add a splash of broth if needed. Best enjoyed fresh; gnocchi softens over time.

Common Questions

Can I use frozen gnocchi instead of fresh?

Yes. Frozen gnocchi works well and cooks in about the same time. Add directly to the broth without thawing—they'll sink and float when done.

What type of Italian sausage should I use?

Use bulk Italian sausage (hot or mild) for best texture. If only links are available, remove them from casings before browning.

Can I make this soup ahead?

Yes. Store in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat. Add gnocchi fresh if making ahead without it to prevent sogginess.

Can I substitute the sun-dried tomatoes?

Yes. Use diced fresh tomatoes (1/3 cup), tomato paste (2 tablespoons), or omit them entirely—the soup will still be rich and flavorful from the sausage and broth.