30-Minute Sausage and Gnocchi Soup
This post may contain affiliate links. Please read my disclosure policy.
Sausage and Gnocchi Soup features a flavorful tomato broth and plenty of veggies to warm you up and keep you feeling full. It’s not heavy, though! You could easily enjoy a bowl for lunch, or with a salad or sandwich for dinner. Plus, it’s ready in just 30 minutes on the stove, making it the perfect weeknight dinner.
Sausage and Gnocchi Soup
I was craving something heartier than this simple soup but not quite as heavy as my Olive Garden chicken and gnocchi copycat.
Of course, some Italian sausage, classic veggies, and a savory tomato broth was the solution to that problem!
The flavors come together in the best way, and the tender potato dumplings absorb some of that too.
When you have the time, I highly recommend making gnocchi from scratch — the texture is absolutely incredible!
You’ll need the dried, packaged kind for this Italian sausage and gnocchi soup recipe, but you can enjoy your homemade creation in this cheesy skillet or tossed with sausage coins and a red pepper almond sauce.
Ingredient Notes and Substitutions
- Italian Sausage – You’ll need bulk sausage, not the kind that comes in casing (though, you could just slice open the casing and use the meat inside in a pinch).
I prefer mild for this soup, but feel free to use hot Italian sausage for more of a kick!
Turkey sausage would work too, but add an extra tablespoon of oil before sautéeing the veggies since it’s a lot leaner. - Gnocchi – Use shelf-stable potato gnocchi, found in the pasta aisle at the store, instead of fresh or frozen varieties.
- Chicken Stock – Vegetable stock is a great substitute, as is chicken broth.
- Veggies – Sauté celery, onion, and carrots form the flavorful base for this gnocchi and sausage soup, then wilt in baby spinach towards the end.
If you prefer to use full-size spinach, give it a rough chop first. Same for kale, but add it with the gnocchi since it takes more time to become tender. - Canned Tomatoes – You’ll need one can of diced tomatoes (with the liquid) plus a little tomato paste as a thickener.
For a slightly smoky, “simmered all day” flavor, try fire-roasted diced tomatoes instead! - Seasonings – Italian seasoning, plus a little salt and pepper, are all you need! The sausage is already well-seasoned.
For an easy Italian seasoning substitute, add 1 teaspoon each of dried oregano, basil, and thyme.
Tips and Tricks to Make Italian Sausage and Gnocchi Soup
- Drain the browned sausage.
While it’s not as greasy as most ground beef blends, there will be enough in the pot to mess with your sausage and gnocchi soup.
Reserve about a tablespoon of the grease — you’ll use that to sauté the veggies instead of oil — then transfer the meat to a paper towel-lined plate before pouring out the remaining grease.
Don’t pour it down your drain, though! You’ll only have a headache of clogged pipes later. Instead, pour it into a jar or foil-lined bowl to discard of once it’s solidified.
- Make the most of your flavors.
This recipe does come together quickly, but it’s important to focus on each step to maximize flavor.
Sauté the veggies until softened, and don’t stir them too often — you want them to get some color too.
Cook the tomato sauce and garlic until fragrant, but this you do want to stir frequently so it doesn’t burn.
Crush the Italian seasoning between your fingers or rub it between your palms before adding it to the pot.
Then, let everything simmer for at least 10 minutes before adding the gnocchi to help those flavors really develop.
- Keep a close eye on the gnocchi as it cooks.
It’ll be ready in half the time of pasta (or less!), so you don’t want to get distracted. Once you see it floating to the surface, test one to see if it’s fork-tender.
Once done, turn off the heat and get the spinach in the pot! Your gnocchi sausage and spinach soup is ready to serve as soon as that’s wilted.
Prep Ahead
- Chop veggies
- Mince garlic
Kitchen Tools You Will Need
- Dutch Oven or 4 Quart Stock Pot – Perfect for soups, roasts, or more!
- Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for sautéing vegetables and browning meat.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Ladle – A must for dishing up gnocchi sausage and spinach soup!
Serving Suggestions
Add a crusty loaf of bread to the table to soak up every last drop of this incredible Italian sausage and gnocchi soup! Beer bread or garlic bread would pair really well too.
For garnish, top each bowl with as much shredded Parmesan as your heart desires. You could also skip the side of bread and add some croutons to the soup instead.
You can also stretch those servings with a side salad… maybe a burrata caprese or something with a zesty Italian dressing!
Storing and Reheating Gnocchi Sausage and Spinach Soup
Allow leftovers to cool, then transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.
When freezing, be sure to leave some space at the top of the container for the liquid to expand. Or, use freezer-safe storage bags and lay them flat to save some space.
Thaw frozen sausage and gnocchi soup in the refrigerator overnight before reheating on the stove over medium heat.
Since the gnocchi will absorb some of the liquid the longer it sits, I like to add some extra broth (or water in a pinch) to the saucepan while reheating.
Gnocchi and Sausage Soup FAQ
Generally, no — and certainly not with this recipe! The potato dumplings cook right in the pot with everything else, absorbing some of the flavor of the broth.
If you do plan on having leftovers, you may want to cook it separately and add a handful to each bowl as you eat it. Gnocchi will continue to absorb the broth as it sits, so the texture will become mushy over time.
Toss in some extra veggies such as sweet bell peppers or zucchini, or add a dash of red pepper flakes for a spicy version.
Up to ½ cup of heavy cream or a few tablespoons of cream cheese would make this a creamy gnocchi and sausage soup in no time! Add it with the spinach, stirring occasionally if using cream cheese until fully melted.
Simple! Replace the Italian sausage with chopped mushrooms or a can of beans (chickpeas or cannellini beans would be my top pick) and swap the chicken stock or vegetable stock.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
30-Minute Sausage and Gnocchi Soup
Equipment
Ingredients
- 1 pound Italian sausage
- 3 celery stalks, sliced
- 2 medium carrots, cut into ¼-inch thick coins
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 4 cups chicken stock , 32-ounces
- 14.5 ounce can diced tomatoes (with the liquid)
- 1 tablespoon Italian seasoning
- 1 teaspoon salt, more to taste
- ½ teaspoon cracked black pepper
- Pinch of red chili flakes, optional
- 16 ounces potato gnocchi
- 2 cups packed baby spinach
Instructions
- Cook the Italian sausage in a large dutch oven or stock pot over medium-high heat for 5-7 minutes or until no longer pink, breaking up the sausage with a wooden spoon as it cooks.
- Meanwhile: prepare the celery, carrots, onion, and garlic.
- Reserve 1 tablespoon of the sausage grease. Transfer the cooked sausage to a paper towel-lined plate using a slotted spoon and drain the excess grease from the Dutch oven.
- Add the celery, carrots, and onion to the pan and cook for 4-6 minutes or until the vegetables soften.
- Add the garlic and tomato paste and cook, stirring continuously, for 1-2 minutes or until fragrant.
- Add the cooked sausage, stock, canned tomatoes, Italian seasoning, salt, pepper, and chili flakes to the pan and bring to a gentle boil. Reduce the heat to medium and simmer for 10 minutes to allow the flavors to develop.
- Stir in the gnocchi and cook for 4-5 minutes or until the gnocchi floats to the surface and is fork-tender.
- Remove from the heat and stir in the baby spinach. Allow the soup to sit for 2-3 minutes to let the spinach wilt.
- Serve hot with freshly grated parmesan if desired.
Donna’s Notes
Gnocchi can be found in the dried pasta aisle at the grocery store.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
