Italian sausage gnocchi soup is a hearty and delicious meal. Bits of flavorful sausage and spinach join pillowy gnocchi in a slightly creamy tomato broth. It will warm you up and fill your belly in the best kind of way.
This post is sponsored by the Utah Pork Producers Association. As always, all opinions are honest and my own.
There is nothing like a good bowl of soup when it is cold outside. This soup recipe is easy to make and is loaded with Italian flavors.
The Italian sausage gives the broth so much depth of flavor. That is one of the best things about using Italian sausage recipes, the flavor starts big and is easy to build off of.
The sausage also adds a nice richness to the soup and a protein kick that will help to keep you feeling full. The gnocchi add great texture in a way that is part dumpling and part pasta.
The creamy tomato broth carries the flavors nicely. It is just thick enough to be substantial and tastes amazing.
Instead of using heavy cream, I like to use milk with a little bit of cornstarch stirred in. It still gives the soup that rich flavor and texture without making it too heavy.
I started using that trick when I made chicken pot pie soup and have enjoyed the results ever since. Now it is my favorite way to make a creamy soup base.
Plus, I always have milk and cornstarch on hand. I rarely have heavy cream unless I need it for making ice cream or whipped cream.
Of course a good Italian soup needs a little bit of Parmesan cheese. It melts right into the broth and gives it another layer of umami goodness.
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Make it once or twice as the recipe card states, then feel feel to make it your own. One of the best parts about soup is how customizable they are.
You could easily toss in more veggies. You could also double the sausage for more protein and flavor. There really is no wrong answer.
What Are Gnocchi?
Gnocchi are essentially Italian potato dumplings. They are made from mostly mashed potato with some eggs and flour mixed in.
Of course, you can make homemade gnocchi. But you can find them in the pasta aisle at the grocery store as well.
They cook up in just a few minutes and add a nice texture contrast in the soup. They are tender, almost like little potato pillows.
Why You’ll Love This Recipe
- It is easy to make and is done in under 30 minutes. So, it is a perfect dinner for a busy weeknight.
- It is affordable. Italian sausage is a great economical protein choice that adds big flavor for a reasonable price.
- It is filling without being heavy.
- This is a meal the whole family will love and it is easy to make.
Storage
Store leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, you can freeze the soup.
If you plan to freeze soup, be sure to leave room in the container for it to expand as it freezes. You can use ziploc bags and freeze the soup flat for more economical use of your freezer space.
Soups with dairy and cornstarch don’t always have the same texture once they have been frozen, so be aware of that. But we don’t want to let a single drop of this goodness go to waste, so it’s better than nothing.
I hope this recipe is at the top of your list of things to try as we head into soup season. I just know you are going to love it!
Italian Sausage Gnocchi Soup
Ingredients
- 1 pound bulk Italian sausage
- 1 small diced onion
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- 28 ounces canned crushed tomatoes
- 8 cups chicken stock
- 16 ounces gnocchi uncooked
- 1½ cups whole milk
- 2 Tablespoons cornstarch
- 16 ounces chopped spinach fresh or frozen
- ¾ cup grated parmesan cheese
Instructions
- In a large stockpot or dutch oven (at least 6 quarts), brown 1 pound bulk Italian sausage over medium heat.
- Add the 1 small diced onion, 1 teaspoon garlic powder, and ½ teaspoon dried oregano. Cook, stirring frequently, until the onions are translucent.
- Stir in the 28 ounces canned crushed tomatoes and 8 cups chicken stock. Turn heat up to medium-high and bring to a boil.
- Stir in the 16 ounces gnocchi and boil for 2-3 minutes or until they start floating to the top.
- Stir the 2 Tablespoons cornstarch into 1½ cups whole milk to make a slurry. Pour into the soup, stir until it comes back to a boil.
- Drop heat to low and stir in the 16 ounces chopped spinach and ¾ cup grated parmesan cheese. Allow the spinach to wilt and the cheese to melt into the soup.
- Serve with additional parmesan cheese if desired.
Notes
- If you can’t find bulk Italian sausage, buy links and remove the casings.
- For more spice, use hot Italian sausage or add a pinch of red pepper flakes.
- For more fiber, double the spinach or add a can of white beans.
- My family likes hearty soups with lots of chunks. Feel free to use a smaller package of gnocchi if you like a higher broth to stuff ratio.
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