Why I Love This Recipe

There’s nothing better than a big bowl of soup on a chilly day, especially when it comes together in just one pot. This recipe is rich, creamy, packed with cozy Italian-inspired flavors, and has those soft, pillowy gnocchi that make every bite extra comforting. It’s the kind of dinner that feels like it took all afternoon, even though it’s simple enough for a weeknight.

Enjoying The Leftovers

This soup gets even cozier the next day as the flavors continue to come together, making leftovers something to look forward to.

Storing

Store the soup in an airtight container in the refrigerator for up to 4 days. Keep in mind the gnocchi will continue to absorb some of the broth as it sits.

Reheating

Warm the soup gently on the stovetop or in the microwave until heated through. If it has thickened in the refrigerator, stir in a splash of chicken broth or half and half until it reaches your desired consistency. Finish with freshly grated parmesan before serving.

A close up shot of sausage & gnocchi soup with grated parmesan cheese on top.
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Creamy Sausage & Gnocchi Soup

Cozy dinners don't get much better than this. This Creamy Sausage and Gnocchi Soup is filled with savory Italian sausage, pillowy gnocchi, spinach, and a rich, creamy broth that tastes like something you'd order at your favorite restaurant. It's an easy one-pot recipe that's perfect for busy weeknights or cold evenings at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 1 lb hot Italian chicken sausage
  • 1 small yellow onion, diced
  • 1 tbsp minced garlic
  • 2 red peppers
  • 3 tbsp tomato paste
  • 4 cups chicken broth
  • 12 oz gnocchi
  • 1-2 cups spinach
  • 1/2 cup half and half
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp avocado oil
  • Fresh grated Parmesan cheese on top

Instructions

  • Heat the oil in a large pot over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook for 5-7 minutes, or until browned and fully cooked.
  • Add the chopped onion, bell peppers, garlic, Italian seasoning, salt, pepper, and tomato paste. Stir well and cook for about 5 minutes, or until the vegetables begin to soften.
  • Pour in the chicken stock and bring the soup to a boil.
  • Add the gnocchi and cook for 2-3 minutes, stirring occasionally, until the gnocchi floats to the surface and is cooked through.
  • Remove the pot from the heat and stir in the half and half and chopped spinach. Continue stirring until the spinach has wilted.
  • Ladle the soup into bowls and top with freshly grated Parmesan cheese before serving.

Equipment

large pot
cutting board
measuring cups

Nutrition Per Serving

Calories: 327kcal | Carbohydrates: 32g | Protein: 17g | Fat: 16g | Fiber: 3g