Sausage and Gnocchi Soup

Name: Sausage and Gnocchi Soup with Homemade Potato Gnocchi
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 large russet potatoes (about 1.5 lbs), cooked and peeled; 1 cup '00' flour; 1/2 tsp salt; 1 large egg; 1 egg yolk; 2 tbsp olive oil; 1 lb Italian sausage, casings removed; 1 large yellow onion, chopped; 4 cloves garlic, minced; 1 tsp Italian seasoning; 1 (28 oz) can crushed tomatoes; 2 cups chicken broth; 1/2 cup heavy cream; 4 cups fresh spinach; 1/2 cup grated Parmesan cheese, plus more for serving

This sausage and gnocchi soup combines browned Italian sausage with silky homemade potato gnocchi made from russet potatoes, creating a deeply satisfying one-pot meal. The fresh gnocchi distinguishes it from canned versions and absorbs the savory broth perfectly.

🌍Italian-American 🏷️Sausage and gnocchi soup 🏷️Gnocchi 🏷️Sausage soup 🏷️Italian Comfort food

🏷️

🏷️Homemade pasta

-0:00

tinekeyoungeronTikTok

Total

1h 5m

Servings

4

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by tinekeyounger

-0:00

tinekeyoungeronTikTok

Ingredients

2 large russet potatoes (about 1.5 lbs), cooked and peeled
1 cup '00' flour
1/2 tsp salt
1 large egg
1 egg yolk
2 tbsp olive oil
1 lb Italian sausage, casings removed
1 large yellow onion, chopped
4 cloves garlic, minced
1 tsp Italian seasoning
1 (28 oz) can crushed tomatoes
2 cups chicken broth
1/2 cup heavy cream
4 cups fresh spinach
1/2 cup grated Parmesan cheese, plus more for serving

15 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Pass the cooked and peeled potatoes through a potato ricer into a large bowl.
2
Add the flour, salt, whole egg, and egg yolk to the riced potatoes.
3
Gently mix with a spatula, then turn the mixture out onto a clean surface and knead until a smooth dough forms.
4
Divide the dough into 4-6 smaller portions. Roll each portion into a long rope, about 3/4-inch thick.
5
Cut the ropes into 1-inch pieces. Use the back of a fork to gently roll each piece to create ridges. Set the finished gnocchi aside.
6
In a separate bowl, combine the sausage meat (casings removed) with half of the minced garlic, Italian seasoning, and a pinch of salt. Mix well.
7
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned sausage and cook, breaking it up with a spoon, until browned.
8
Add the chopped onion and cook until softened, about 5 minutes.
9
Stir in the remaining minced garlic and cook for 1 minute until fragrant.
10
Add the crushed tomatoes, chicken broth, and heavy cream. Stir to combine and bring to a simmer.
11
Carefully add the prepared gnocchi to the simmering soup.
12
Stir in the fresh spinach and grated Parmesan cheese. Cook for 3-5 minutes, until the spinach has wilted and the gnocchi have floated to the surface.
13
Ladle the soup into bowls and serve hot, topped with additional grated Parmesan cheese.

Was this recipe helpful?

Tips & Notes

Pro tips

Peel potatoes while warm after cooking — the skin comes off easier and you'll have better dough texture.
Don't overwork the gnocchi dough; handle it minimally after combining ingredients to avoid tough, dense gnocchi.
Brown the sausage thoroughly before adding aromatics to develop deeper flavor and render fat for cooking onion and garlic.
Add gnocchi near the end of cooking so it doesn't disintegrate in the broth; aim for 3–5 minutes total cook time in soup.

Substitutions

Italian sausage → ground turkey or ground chicken (use 1.5 tbsp olive oil to compensate for leaner meat)
Russet potatoes → Yukon Gold potatoes (slightly earthier; reduces flour slightly as they're wetter)
'00' flour → all-purpose flour (use same amount; texture will be marginally less delicate)

Storage & make-ahead

Cool soup completely, then refrigerate in an airtight container for up to 3 days. Reheat on the stovetop over medium heat; gnocchi will soften with time.