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Creamy Italian Sausage Gnocchi Soup

A rich, comforting soup made with Italian sausage, tender gnocchi, vegetables, and a creamy broth, perfect for cozy weeknight meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the soup base
  • 1 pound Italian sausage (mild or spicy), casings removed Use according to heat preference.
  • 1 tablespoon olive oil For browning the sausage.
  • 1 medium onion, diced Adds aroma and flavor.
  • 2 cloves garlic, minced For flavoring.
  • 4 cups chicken broth 32 ounces.
  • 1 cup heavy cream Can substitute with half-and-half for a lighter version.
  • 1 pound potato gnocchi Soaks up the flavor.
  • 2 cups baby spinach Adds color and nutrients.
  • 1 teaspoon Italian seasoning For herby flavor.
  • to taste Salt and black pepper Adjust according to taste.
  • Optional grated Parmesan for serving Enhances flavor when serving.

Method
 

Preparation
  1. Heat a large Dutch oven or heavy soup pot over medium-high heat and add the olive oil.
  2. Add the Italian sausage and brown it, breaking it up with a spoon for about 6-8 minutes until no longer pink.
Aromatics
  1. Stir in the diced onion and cook for 3-4 minutes until softened.
  2. Add the minced garlic and cook for 30 seconds until fragrant.
Build the Broth
  1. Add the chicken broth and Italian seasoning, stirring and scraping any browned bits from the bottom.
  2. Bring to a gentle simmer and let cook for 8-10 minutes to meld flavors.
Cook the Gnocchi
  1. Stir in the potato gnocchi and simmer until they are tender and float, about 3-5 minutes.
  2. Taste and season with salt and black pepper.
Finish with Cream and Greens
  1. Reduce heat to low and stir in the heavy cream, warming gently for 2-3 minutes without boiling.
  2. Stir in the baby spinach until wilted.
Serve
  1. Ladle the soup into bowls and top with grated Parmesan if desired.
  2. Serve immediately with crusty bread.

Notes

For a lighter version, substitute half-and-half for heavy cream, understanding that the texture will be slightly thinner. Cool completely and store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.