Italian Sausage and Gnocchi Soup
Italian Sausage and Gnocchi Soup is a creamy one-pot meal featuring flavorful Italian sausage, soft potato gnocchi, spinach, carrots, celery, garlic, and Parmesan cheese simmered in a rich broth. Ready in just 45 minutes, this hearty soup is perfect for weeknight dinners, meal prep, or cozy family gatherings. Its creamy texture, bold Italian seasoning, and satisfying ingredients make it a comforting favorite for every season.
Ingredients
- 1 pound Italian sausage (mild or spicy), casing removed
- 2 tablespoons extra virgin olive oil (if needed)
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- 4 cups chicken broth
- 2 cups heavy cream or half-and-half
- 1 package (16 ounces) potato gnocchi
- 3 cups fresh baby spinach
- ½ cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions
- Heat a large Dutch oven or soup pot over medium heat.
- Cook the Italian sausage, breaking it into small pieces, until browned and fully cooked. Remove any excess grease if necessary.
- Add the onion, carrots, and celery. Cook for 6–8 minutes until softened.
- Stir in the garlic, Italian seasoning, oregano, and crushed red pepper flakes. Cook for 1 minute until fragrant.
- Pour in the chicken broth and bring the soup to a gentle boil.
- Reduce the heat and simmer for 10 minutes to allow the vegetables to become tender.
- Add the potato gnocchi and cook for 3–4 minutes, or until the gnocchi float to the surface.
- Lower the heat and stir in the heavy cream.
- Add the fresh spinach and cook until just wilted.
- Stir in the Parmesan cheese until melted into the broth.
- Taste and season with salt and freshly ground black pepper as needed.
- Serve hot, garnished with extra Parmesan, fresh parsley, and crusty bread.
Notes
- Mild or spicy Italian sausage both work well.
- Fresh potato gnocchi cooks quickly and stays tender.
- Add the spinach at the end to maintain its vibrant color.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Heavy cream creates the richest texture, while half-and-half offers a lighter option.
- Avoid boiling the soup after adding the cream to prevent curdling.
- The soup thickens as it cools; add a little broth when reheating if needed.
- Leftovers can be refrigerated for up to 3 days.