If I'm being totally honest, sausage gnocchi soup is basically my rainy day hero, the unofficial star of every one-pot weeknight dinner I've ever made after 7pm (not that I'm always running late... but let's be real). You know that cold snap when you just want to curl up with something warm—this is it for me. I first whipped this up on a whim after seeing it on someone's Instagram (don't judge!), and now it's got pride of place in my old, kinda stained recipe binder. Actually, one time I forgot to buy the sausage and had to do a late-night dash to the shop in my slippers, so, uh, learn from my mistakes? Anyway, let's talk soup.
Why do I keep making this?
I make this when the fridge is looking sad, because honestly, even the pickiest person at my table lights up for this. My family goes a bit bananas for it—there's a running joke that if they see the gnocchi bag out, nobody bothers to ask what's for dinner. It's so quick (unless you forget the sausage), and almost impossible to mess up unless, well, you get distracted by a podcast and burn the onions. Happens to the best of us. Oh and, this is the perfect dish for when you "can't be bothered," but still crave something that tastes like you tried way harder.
What you need (plus my oddball swaps)
- 1 lb (500g) Italian sausage (I switch between spicy and mild, or sometimes use chorizo if that's hiding in the fridge)
- 1 large yellow onion, diced (any onion works, red will make it a tiny bit sweeter)
- 3-4 garlic cloves, minced—granulated garlic works in a pinch (don’t tell my Nonna though)
- 4 cups chicken broth (if you’re in a pinch, use veggie broth—it’s not a crime)
- 1 can (14oz) diced tomatoes (Brand doesn’t matter much, but I like Muir Glen when I’m feeling fancy)
- ½ cup heavy cream or half-and-half (or just skip for a lighter vibe)
- 1 16oz package of gnocchi (store-bought is totally fine, even though homemade gets you bragging rights)
- Big handful of spinach or kale (whichever is on sale… or, okay, just skip it if greens aren’t your thing)
- Salt, pepper, and dried Italian herbs (no one measures these correctly, trust me)
- Parmesan cheese for serving—pre-grated, fresh, whatever you’ve got, doesn't much matter
How I throw it together (with minor detours)
- Sauté sausage in a big ol' pot over medium heat. Break it up as you go—I use my wooden spoon, but honestly, anything will do. Once it's browned and your kitchen smells amazing, scoop out some of that extra fat if there's loads (or leave it if you want things extra rich—I won't tell).
- Toss in diced onions and a good pinch of salt. Stir till they're soft but not burnt—this is where I usually walk away to check emails and regret it, so stick nearby. Add in garlic and stir for another minute, until you get that classic Italian home aroma (heaven, honestly).
- Dump in your tomatoes (juice and all), then the chicken broth. Give it a decent stir and bring the whole lot to a gentle boil. If you've got Italian herbs, now's the time—just shake 'em over the pot, about a teaspoon, but I don't bother measuring.
- Drop in your gnocchi; watch them float to the top after a few minutes and know you're on the right track. If the soup looks overly thick, add a splash of water or more broth. And don’t stress if it looks like a mess at this point—it sorts itself out!
- Turn the heat down and pour in the cream. I stir in my spinach right about now too, till it's wilted—sometimes I just cram the lid on and call it a day.
- Season to taste. This is when I sneak a spoonful (for quality control, obviously). Add salt, pepper, or chili flakes if you want a little kick.
- Ladle it into bowls and hit it with heaps of parmesan. Serve hot and, honestly, don't wait for anyone else if they're running late. Soup waits for no one.
You learn stuff by messing up
- Don’t let the cream boil hard or it’ll split (made that mistake last Thanksgiving—didn’t ruin it, but it looked odd)
- Chopping onions smaller means they disappear in the soup. Which is good if you’ve got onion-averse eaters at home
- I once dumped the gnocchi in before the broth was hot and they got a bit mushy—so, yeah, heat first, gnocchi after
- Leftovers taste even better the next day. Unless they're gone, which is typically what happens
Variations to try (some more successful than others)
- Chicken sausage works well if you want something a bit lighter
- I tried adding sweet potato instead of gnocchi once (not bad, but also... not gnocchi soup anymore)
- More veggies: diced bell peppers or zucchini are totally welcome, though it does change the vibe a bit
- Swapping in coconut milk instead of cream is a wild experiment (I actually liked it, but it was polarizing at dinner)
Let’s talk equipment—you don’t need much
I use my trusty Dutch oven (because it holds heat like a champ), but honestly, any large soup pot will do. If you’re short a big pot, split it into two smaller pans. No immersion blender is needed, so that's one less thing to wash. And if you’re worried about not having a garlic press, just smash and chop the garlic as best you can—use the side of a jar if you have to, it all ends up tasty.
Sizing up leftovers: Storage (not that we usually have them)
Technically, you can stash leftovers in the fridge for 2–3 days, just pop them in an airtight container. But, to be super honest, my crew polishes it off in a day, so I don’t get many chances to test this. Gnocchi does soak up broth over time, so I sometimes add a splash more broth when reheating (or just eat it thick, almost like a stew—delicious either way).
All the ways to serve this (read: eat with gusto)
If it’s a low-key dinner, we just scoop up bowls and go for it, but when company’s over, I get a tad fancy and serve it with a crusty loaf (something like this no-knead bread I love) and maybe a big salad. Or just skip the salad and add more cheese, which I do more often than I admit. Sometimes I finish with a drizzle of olive oil and cracked black pepper, because, well, why not?
Pro tips learned the hard way
- I once tried to rush sautéing the sausage and ended up with rubbery chunks—just let it brown well, it’s worth the extra few minutes
- Don’t put the gnocchi in too soon. It’ll go mushy, and nobody likes soup with mystery blobs
- If you accidentally go heavy on the salt, adding a splash of cream or a potato (pull it out later) helps mellow things out
- On second thought, less is sometimes more, especially with dried herbs—start small!
Stuff folks usually ask me (for real!)
Q: Can you freeze this?
A: You can, but the gnocchi goes a little weird—kinda soft and a bit broken up. If you really want to freeze it, maybe freeze before adding the gnocchi, then pop fresh ones in when you reheat.
Q: Is it crazy to use shelf-stable gnocchi?
A: Nope! I've done it plenty; fresh, frozen, whatever. If you want homemade, more power to you (and call me, I'll come over).
Q: Does it work in a slow cooker?
A: Actually, yes—but add the gnocchi and cream at the end. Everything gets a bit mushy otherwise. Learned that one the hard way.
Q: What can I do if it’s too thick?
A: More broth, splash of water, or even a bit of milk if you’re running low. It’s pretty forgiving, really.
Q: I hate onions. Do I have to use them?
A: Not at all, mate. I've skipped onions on days I couldn't be bothered chopping, and it's still good.
Q: Are you ever going to write down your chili recipe?
A: Hah! Maybe someday. Until then, just come by for soup.
And there you have it. Sausage gnocchi soup—a little bit Italian comfort, a lot bit easy-going crowd-pleaser, with enough wiggle room to forgive the odd misstep (which, if you're anything like me, is half the reason you cook at home at all). Now, go pop on some music and make dinner a low-drama affair.
Ingredients
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 16 oz potato gnocchi
- 2 cups fresh spinach or kale, roughly chopped
- ½ cup heavy cream
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- Freshly grated Parmesan cheese (for serving)
Instructions
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1Heat olive oil in a large pot over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
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2Add diced onion and cook until softened, about 3 minutes. Stir in garlic and cook for an additional minute.
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3Pour in chicken broth and diced tomatoes (with juices). Stir in Italian herbs, salt, and pepper. Bring to a gentle boil.
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4Add gnocchi to the pot and simmer for 8-10 minutes, until gnocchi are tender and float to the top.
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5Stir in the fresh spinach or kale and heavy cream. Allow greens to wilt and soup to heat through, about 2-3 minutes.
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6Taste and adjust seasoning as needed. Serve hot, garnished with freshly grated Parmesan cheese.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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