Indulge in the ultimate comfort food with this incredibly creamy and flavorful **Sausage Gnocchi Soup**. Perfect for chilly evenings, this hearty dish is brimming with wholesome ingredients, rich Italian sausage, tender gnocchi, and fresh vegetables, all swimming in a velvety broth. Best of all, it comes together in approximately an hour, making it an ideal choice for busy weeknights, and the leftovers are even more delicious the next day!
There’s nothing quite like a warm bowl of soup to soothe the soul, and this Sausage Gnocchi Soup truly delivers on all fronts. It’s an irresistible blend of savory Italian sausage, aromatic leeks, sweet carrots, crisp celery, and vibrant fresh basil, all harmoniously combined with pillowy gnocchi and a lusciously creamy broth. Each spoonful offers a delightful medley of textures and tastes, making it a standout dish that’s both satisfying and surprisingly simple to prepare.
Whether you’re looking for a new family favorite or a comforting meal to impress guests, this recipe for creamy sausage gnocchi soup is sure to become a staple in your kitchen. Its robust flavors and quick preparation time make it a perfect solution for getting a wholesome, homemade meal on the table without spending hours in the kitchen.
Essential Ingredients for Your Creamy Sausage Gnocchi Soup
Crafting the perfect bowl of Sausage Gnocchi Soup starts with selecting fresh, high-quality ingredients. Below is a visual guide to everything you’ll need, along with specific notes to help you make the best choices for a truly exceptional soup.
- Italian Sausage: We recommend using bulk Italian sausage, either mild or sweet, as it crumbles beautifully and infuses the soup with deep, savory flavor. If bulk sausage isn’t available, simply purchase Italian sausage links and remove the meat from their casings. For an extra layer of flavor, consider using sausage that already contains fennel; otherwise, you’ll add fennel seeds separately to achieve that classic Italian taste.
- Gnocchi: The quality of your gnocchi can truly elevate this soup. While homemade potato gnocchi offers the best possible texture and taste (and can be made in large batches and frozen for convenience), refrigerated gnocchi found in the grocery store’s pasta section is an excellent and convenient second choice. These are typically soft and tender, cooking quickly and absorbing the rich broth beautifully. We advise against using shelf-stable gnocchi, which tend to be denser and less appealing in texture.
- Heavy Cream: For a consistently rich and stable broth, heavy cream is your best bet. Unlike lighter milks, heavy cream is less likely to curdle when heated, ensuring your soup remains wonderfully smooth and luxurious. It provides that signature creamy texture that makes this gnocchi soup so comforting.
- Dry White Wine: A dry white wine, such as Sauvignon Blanc or Pinot Grigio, adds a subtle acidity and depth to the soup, helping to deglaze the pot and build complex flavors. If you prefer not to use alcohol, an equal amount of chicken or vegetable broth can be substituted, though the wine does contribute a unique richness.
- Fresh Vegetables: Leeks, carrots, and celery form the aromatic foundation of this soup, known as a soffritto. These vegetables, when slowly sautéed, release their natural sweetness and create a robust base. Fresh garlic adds a pungent kick, while baby spinach wilts quickly into the hot soup, providing a touch of green and added nutrients.
- Low-Sodium Chicken Stock: Using low-sodium chicken stock gives you greater control over the overall saltiness of the dish. Homemade chicken stock is highly recommended for its superior flavor and nutritional benefits, but a good quality store-bought option works perfectly.
- Parmigiano Reggiano Rind: Don’t discard those parmesan rinds! Adding one to the simmering soup imparts an incredible depth of umami and cheesy flavor that transforms the broth. It’s an easy and clever trick to elevate your soup.
- Fresh Basil: Stirred in at the very end, fresh basil adds a burst of fragrant, herbaceous flavor, brightening the entire dish.
- Olive Oil, Salt, and Pepper: Essential for sautéing and seasoning, these pantry staples tie all the flavors together.
For precise measurements and quantities of each ingredient, please refer to the complete recipe instructions provided below.
Step-by-Step: Crafting Your Delicious Sausage Gnocchi Soup
Follow these straightforward steps to create a rich and creamy sausage gnocchi soup that will quickly become a household favorite. This recipe is designed to be approachable for home cooks of all skill levels, ensuring a delightful result every time.
- Prepare the Sausage: Begin by heating 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add 1 pound of bulk Italian sausage, breaking it up into smaller pieces with a spoon or a meat masher as it cooks. Brown the sausage thoroughly, ensuring it develops a nice crust, which adds immense flavor to your soup. Once beautifully browned, use a slotted spoon to transfer the cooked sausage to a plate, leaving behind any rendered fat in the pot. Set the sausage aside.
- Sauté the Aromatics: Add the remaining 2 tablespoons of olive oil to the pot, along with the chopped large leek, diced celery ribs, and diced medium carrots. Add a pinch of salt and 1 1/2 teaspoons of fennel seeds (omit the fennel seeds if your sausage already contains fennel). Pour in 1/4 cup of water. Using a wooden spoon, gently scrape the bottom of the pot to dislodge any browned bits left from the sausage; this is called deglazing and is crucial for building flavor.
- Cook Vegetables and Garlic: Continue to cook the vegetables, stirring frequently, until they become tender and slightly softened, which should take about 10-15 minutes. If you notice the vegetables starting to burn or stick excessively, simply lower the heat or add a small splash more of water or dry white wine to regulate the pot’s temperature. Once the vegetables are tender, add the minced garlic and cook for an additional 2 minutes, or until the garlic becomes fragrant and lightly golden. Be careful not to burn the garlic, as this can make it bitter.
- Deglaze and Simmer with Stock: Pour in 1 cup of dry white wine and increase the heat to high. Continue to scrape the bottom of the pot with your wooden spoon, ensuring all the flavorful browned bits are incorporated into the liquid. Allow the wine to reduce by half, which usually takes about 1-2 minutes. Once reduced, return the cooked sausage to the pot. Stir in 8 cups of low-sodium chicken stock and the Parmigiano Reggiano rind. Bring the mixture to a rolling boil.
- Add Cream and Gnocchi: Once the soup reaches a boil, reduce the heat to a gentle simmer and let it cook for 5 minutes. This allows the flavors to meld. Next, stir in 1 1/2 cups of heavy cream and continue to simmer for another 10 minutes, allowing the soup to thicken slightly and become even creamier. Finally, add 1 pound of gnocchi to the pot. Cook the gnocchi for just 2-3 minutes, or until they become tender and float to the surface. Be careful not to overcook them, as they can become mushy.
- Finish and Serve: Stir in 5 ounces of baby spinach into the hot soup. Cook for just an additional 30 seconds, or until the spinach has wilted. Remove the pot from the heat immediately. Taste test the soup and adjust the seasoning with salt and pepper as needed. Stir in the chopped fresh basil leaves. Ladle the hot sausage gnocchi soup into bowls, garnish generously with grated cheese (Parmesan or Pecorino Romano works wonderfully), and serve alongside some crusty bread for dipping. Enjoy your homemade comfort in a bowl!
Top Tips for the Best Sausage Gnocchi Soup
Achieve an even more exceptional bowl of sausage gnocchi soup with these expert tips:
- Elevate with Homemade Stock: Whenever possible, we wholeheartedly encourage using homemade chicken stock. It significantly enhances the depth of flavor and improves the overall texture of your soup. Furthermore, making your own stock gives you complete control over the sodium content, allowing you to tailor it to your dietary preferences. The richness of homemade stock truly makes a noticeable difference.
- Choose Quality Gnocchi: The gnocchi is a star in this soup, so its quality matters! While homemade potato gnocchi offers an unparalleled light and tender texture, refrigerated gnocchi found in the grocery store’s deli or pasta section is a fantastic and convenient alternative. It’s consistently superior to the shelf-stable varieties, which can often be overly dense and chewy. Look for gnocchi made with a high potato content for the best results.
- Save Your Parmigiano Reggiano Rinds! This is a golden rule in our kitchen. Never discard your Parmigiano Reggiano rinds! These seemingly insignificant pieces are incredibly useful for adding a profound umami and cheesy depth to soups, stews, and sauces. Wrap them tightly in plastic wrap and store them in your fridge or freezer until you’re ready to use them. They slowly melt into the broth, infusing it with incredible flavor. We use them in many of our soup recipes for this very reason.
- Don’t Overcook the Gnocchi: Gnocchi cooks very quickly, typically in just 2-3 minutes. Once they float to the surface, they are usually done. Overcooking them will result in a mushy texture, so keep a close eye on them and remove the pot from the heat as soon as they are tender.
- Adjust Consistency to Your Liking: If you prefer a thinner soup, you can add a splash more chicken stock or water at the end until it reaches your desired consistency. For a thicker soup, you could simmer it slightly longer before adding the gnocchi, or incorporate a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) to the simmering broth.
- Make Ahead and Storage: This soup is wonderful for meal prep! You can prepare the base (sausage and vegetables in broth) ahead of time and store it in the refrigerator for up to 3 days. When ready to serve, reheat the base and then add the cream, gnocchi, and spinach. Leftovers with gnocchi already added will keep well in an airtight container in the fridge for up to 3 days and can be reheated gently on the stovetop or in the microwave.
Explore More Comforting Soup Recipes
As soon as the cooler weather arrives, our kitchen transforms into a soup sanctuary! There’s nothing quite as comforting as a warm bowl of hearty soup to chase away the chill. If you loved this creamy sausage gnocchi soup, you’re sure to enjoy these other family favorites, all easy enough to whip up any day of the week.
- Creamy Sausage Tortellini Soup: Another Italian-inspired creamy delight featuring tender tortellini.
- Lasagna Soup: All the flavors of your favorite pasta dish, deconstructed into a soul-warming soup.
- Spicy Sausage Potato and Kale Soup: A flavorful and nutritious soup with a hint of spice.
- The Best Corn Chowder: A rich and creamy classic, perfect for any season.
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Sausage Gnocchi Soup
James Delmage
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10 mins
50 mins
1 hr
6
Pin
Ingredients
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1/4 cup olive oil divided -
1 pound bulk mild Italian sausage -
1 1/2 teaspoons fennel seed can omit if using fennel sausage -
1 large leek chopped -
3 ribs celery diced -
3 medium carrots diced -
6 cloves garlic minced -
1 cup dry white wine -
8 cups low-sodium chicken stock plus more to thin if needed -
1 small parmesan rind optional, see notes below -
1 1/2 cups heavy cream -
1 pound gnocchi -
5 ounces baby spinach -
1/4 packed cup basil leaves chopped -
salt and pepper to taste
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Instructions
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Heat a large heavy pot to medium heat with 2 tablespoons of olive oil and add the sausage. Cook the sausage until browned while breaking it up into small pieces. Once browned, remove the sausage to a plate with a slotted spoon.
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Add the remaining olive oil along with the leeks, celery, carrot, fennel seeds, a pinch of salt, and a 1/4 cup of water. With a wooden spoon, scrape the bottom of the pan to dislodge the brown bits. Cook until soft while stirring every so often (about 10-15 minutes). If the veggies starts to burn, simply add a splash of water. Add the garlic and cook for another 2 minutes or until fragrant.
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Next, add the wine and turn the heat to high. Again, with a wooden spoon scrape the bottom of the pot to dislodge any remaining brown bits. Once the wine has reduced by half (about 1-2 minutes) add the cooked sausage, chicken stock, and Parmesan rind. Bring to a boil.
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Once boiling, lower the heat and simmer for 5 minutes. Add the cream and simmer the soup for another 10 minutes.
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Add the gnocchi and cook until tender (about 2-3 minutes) then add the spinach leaves and cook for another 30 seconds. Remove the pot from the heat and taste test the soup. Adjust salt and pepper if required. Stir in the basil.
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Serve in bowls with grated cheese and crusty bread. Enjoy!
Notes
- Makes 6 large bowls or 8 moderate servings.
- Any type of Italian sausage can be used. If using fennel sausage, you can omit the fennel seeds.
- We always recommend saving parmesan rinds! They are excellent for soups like this, but if you don’t have one just serve with plenty of grated cheese.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave or stovetop.
Nutrition
Carbohydrates: 41.7g |
Protein: 18.1g |
Fat: 43.2g |
Saturated Fat: 20.3g |
Cholesterol: 122mg |
Sodium: 1184mg |
Potassium: 826mg |
Fiber: 5.4g |
Sugar: 2.2g |
Calcium: 175mg |
Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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