30-Minute Creamy Gnocchi Soup with Italian Sausage Warms the Soul

Name: 30-Minute Creamy Gnocchi Soup with Italian Sausage Warms the Soul
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb Italian sausage, casings removed; 1 small onion, diced; 3 cloves garlic, minced; 4 cups chicken broth; 1 cup heavy cream; 1 lb potato gnocchi; 2 cups fresh spinach; 1 tsp dried basil; 1/2 tsp red pepper flakes; Salt and pepper to taste

Author: lia

Published: August 31, 2025

Updated: August 31, 2025

Creamy Gnocchi Soup with Italian Sausage and Spinach

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There’s something magical about a bowl of creamy gnocchi soup that just hugs your soul. The first time I tried it, I was at a tiny Italian trattoria on a rainy afternoon—one bite of those pillowy gnocchi swimming in rich, savory broth with Italian sausage and fresh spinach, and I was hooked. I spent weeks recreating that recipe at home, tweaking it until it was just right. Now, this creamy gnocchi soup with Italian sausage and spinach is my go-to comfort food on busy weeknights or chilly weekends.

What makes it so special? That velvety broth, for starters—just creamy enough without being heavy. Then there’s the hearty Italian sausage, which adds a little kick, while the gnocchi soaks up all those delicious flavors. And let’s not forget the spinach, wilting into the soup at the last minute for a pop of color and freshness. Trust me, once you try this soup, you’ll understand why I make it at least twice a month. It’s cozy, satisfying, and ready in just 30 minutes—what’s not to love?

Rice and Chicken Soup

Why You’ll Love This Creamy Gnocchi Soup with Italian Sausage

Creamy Gnocchi Soup with Italian Sausage and Spinach - detail 1

This soup isn’t just delicious—it’s the kind of meal that makes your life easier while tasting like you spent hours in the kitchen. Here’s why it’s become my weeknight hero:

30 minutes flat – From stove to table before takeout could even arrive. The gnocchi cooks right in the broth, and everything comes together in one glorious pot.
Rich, cozy flavors – That combination of savory sausage, garlic, and cream creates layers of flavor that taste like they simmered all day (our little secret: they didn’t!).
One-pot wonder – I’m all about minimal cleanup. Brown, simmer, stir—that’s it. Even my teen can make this without leaving every pan in the kitchen dirty.
Endlessly adaptable – Swap in kale for spinach, use turkey sausage, or make it vegetarian with plant-based crumbles. The creamy broth makes everything taste amazing.

Honestly? The first time I made this, my partner asked if we could have it every week. Three years later… we basically do.

Ingredients for Creamy Gnocchi Soup with Italian Sausage

Gathering these simple ingredients is half the battle – and trust me, the payoff is so worth it. Here’s what you’ll need to make this cozy bowl of goodness:

1 lb Italian sausage (casings removed – just squeeze it right out!)
1 small onion, diced (yellow or white works best)
3 cloves garlic, minced (or 1 teaspoon of the pre-minced jarred kind if you’re in a rush)
4 cups chicken broth (I use low-sodium so I can control the salt)
1 cup heavy cream (see substitutions below if you want to lighten it up)
1 lb potato gnocchi (the shelf-stable kind in the pasta aisle is perfect)
2 cups fresh spinach, roughly chopped (don’t worry, it wilts down to practically nothing)
1 tsp dried basil (or 1 tablespoon fresh if you’ve got it)
1/2 tsp red pepper flakes (adjust to your spice preference)
Salt and pepper to taste

Ingredient Substitutions

Don’t stress if you’re missing something – this soup is super forgiving! Here are my tried-and-true swaps:

For the sausage: Turkey sausage works great if you want it lighter, or use plant-based crumbles for vegetarian. Flavor will change slightly, but still delicious.
For the cream: Half-and-half makes it a tad lighter, though the broth won’t be quite as velvety. For dairy-free, coconut milk adds nice richness.
For the spinach: Kale or Swiss chard are perfect substitutes – just chop them smaller and add a minute or two earlier since they’re sturdier.
No fresh garlic? 1/2 teaspoon garlic powder in a pinch (add it with the dried basil).

The key is keeping that creamy, comforting base – everything else can bend to what’s in your fridge!

How to Make Creamy Gnocchi Soup with Italian Sausage

Okay, let’s get cooking! This creamy gnocchi soup comes together so easily once you get the rhythm down. Follow these steps, and you’ll have the most comforting bowl of goodness ready before you know it:

Brown the sausage like a pro – Heat a large pot over medium heat and add the Italian sausage (casings removed). Break it up with your spoon as it cooks until nicely browned – about 5 minutes. That caramelization equals flavor, so don’t rush this step!
Sweat the aromatics – Add your diced onion and minced garlic right into that sausage goodness. Cook for 2-3 minutes until the onion turns translucent and your kitchen smells amazing.
Build the broth – Pour in the chicken broth and bring everything to a lively simmer. Let it bubble away happily for about 5 minutes to let the flavors marry.
Creamy time! – Reduce heat to medium-low and slowly stir in the heavy cream. I like to pour it in a thin stream while stirring constantly – this prevents curdling and makes the silkiest broth.
Gnocchi’s turn – Add the potato gnocchi and cook for just 2-3 minutes. They’re done when they float to the top – any longer and they’ll get mushy.
Spinach finale – Throw in the fresh spinach, basil, and red pepper flakes. Stir gently just until the spinach wilts – about 1 minute. Taste and adjust salt and pepper as needed.

And that’s it! Ladle it into bowls while it’s piping hot. The whole process takes less time than waiting for pizza delivery, but tastes like you labored over it for hours.

Pro Tips for Perfect Creamy Gnocchi Soup

After making this soup dozens of times, I’ve learned a few tricks that take it from good to “can I have thirds?” good:

Gnocchi timing is everything – Set a timer once you add them! They cook fast, and overcooked gnocchi turns gummy. Fish one out to test – it should be tender but still have a slight bite.
Spice control – Start with half the red pepper flakes, then add more at the end if you want more kick. The cream mellows the heat, so it sneaks up on you!
Cream patience pays off – When adding the heavy cream, keep the heat medium-low and stir constantly as you pour. This prevents that dreaded curdling and gives you the silkiest texture.

Bonus tip: If the soup thickens too much as it sits, just stir in a splash of warm broth or water to bring it back to perfect creaminess.

Serving Suggestions for Creamy Gnocchi Soup with Italian Sausage

Now comes the best part – diving into that bowl of creamy goodness! Here’s how I love to serve this soup to make it feel extra special:

Crusty bread is a must – A warm baguette or slice of sourdough is perfect for soaking up every last drop of that creamy broth. Sometimes I’ll even rub a garlic clove on toasted bread for extra flavor.
Parmesan snowstorm – I keep a block of Parmesan in my fridge just for this soup. Freshly grated over the top adds this salty, nutty crunch that takes it over the top. My kids call it “cheese confetti.”
Simple green side – A quick arugula salad with lemon vinaigrette cuts through the richness beautifully. Or if I’m feeling lazy, just some sliced cucumbers with salt and pepper does the trick.
Fresh herb finish – Right before serving, I’ll tear up some fresh basil or parsley and sprinkle it on top. It adds color and makes the whole bowl smell amazing.

Honestly though? Sometimes I just grab a big spoon and go straight for the soup – it’s that good all on its own. But if you want to make it feel like a fancy restaurant meal at home, these little touches really elevate it!

Storing and Reheating Creamy Gnocchi Soup with Italian Sausage

If you somehow have leftovers (rare in my house!), here’s how to keep that creamy gnocchi soup tasting just as amazing the next day. Just between us, I often make a double batch on purpose because it reheats so beautifully.

Storage Savvy: Pop any leftover soup into an airtight container and refrigerate for up to 3 days. Trust me, you’ll want to use glass if possible – those plastic containers never quite lose the garlic and sausage smell! Pro tip: Store the gnocchi separately if you know you’ll have leftovers – they soak up liquid like little sponges.

Reheating Magic: When you’re ready for round two, warm it gently on the stovetop over medium-low heat. The cream can separate if you rush it! I always add a splash of chicken broth or water while reheating – it brings back that perfect creamy consistency. Stir frequently until it’s heated through, about 5-7 minutes.

Freezer Warning: I don’t recommend freezing this soup. The gnocchi turns mushy when thawed, and dairy-based soups can get grainy. But honestly? It’s so quick to make fresh that I’d rather enjoy it at its best. If you must freeze, leave out the gnocchi and cream, then add them fresh when reheating.

One last secret – the flavors actually deepen overnight, so day-two soup might be even better than the first bowl! Just be sure to give it a good stir and maybe freshen it up with a sprinkle of fresh herbs when serving again.

Creamy Gnocchi Soup Nutritional Information with Italian Sausage

Now, I’m no nutritionist, but I do believe in knowing roughly what’s going into my bowl – especially when it tastes this indulgent! Keep in mind these numbers can swing based on the exact ingredients you use (like full-fat vs. light cream, or turkey sausage vs. pork). Here’s the general picture:

This creamy gnocchi soup packs a satisfying punch of protein thanks to the Italian sausage, while the gnocchi gives you those comforting carbs we all crave in a bowl of soup. The spinach sneaks in some greens, and that luscious broth? Well, that’s where most of the richness comes from.

If you’re watching certain nutrients, here’s what I’ve learned from making this soup on repeat: Using turkey sausage instead of pork cuts down on fat, and swapping half the cream for whole milk lightens it up without sacrificing too much creaminess. Need more fiber? Toss in extra spinach or some white beans.

Remember: These values are estimates only. Your specific nutrition will vary based on the brands you choose and any substitutions you make. But honestly? Sometimes a bowl of pure comfort is exactly what you need, nutrients be darned!

Frequently Asked Questions

Over the years, I’ve gotten the same few questions about this creamy gnocchi soup from friends and family – and honestly, I had most of them myself when I first started making it! Here are the answers that’ll help you nail this recipe every time:

Can I use frozen gnocchi?

Absolutely! I actually keep a bag of frozen gnocchi in my freezer for soup emergencies. Just add them straight from frozen – no need to thaw. They might take an extra minute or two to cook through, but they’ll work like a charm. The texture stays perfect, and you’d never know the difference. (Confession: Sometimes I prefer frozen because they hold their shape better when reheating leftovers!)

How do I make this vegetarian?

Easy peasy! I’ve made meatless versions for my vegetarian friends that taste just as satisfying. Swap the Italian sausage for plant-based crumbles (I like the ones that mimic Italian sausage flavor) or even mushrooms for a different twist. Use veggie broth instead of chicken, and you’re golden. The creamy broth and gnocchi still make it feel indulgent – my veggie friends always ask for seconds.

Can I prep any parts ahead?

Here’s my favorite make-ahead trick: Brown the sausage and cook the onions/garlic up to 2 days in advance. Store them in the fridge, then when you’re ready to eat, just pick up at step 3 by adding the broth. The soup comes together in 10 minutes flat! Just don’t add the gnocchi or spinach until you’re ready to serve – they’re best fresh. This trick has saved me on many a busy weeknight when all I want is a quick, cozy meal.

Final Thoughts

Oh, how I hope you love this creamy gnocchi soup as much as we do in my house! It’s become one of those recipes that feels like a warm hug at the end of a long day – simple enough for Tuesday nights but special enough for weekend guests. Every time I make it, I think back to that rainy afternoon at the trattoria and smile at how this humble bowl of goodness has become part of my own family’s story now.

If you try it, I’d be absolutely thrilled to hear how it turned out for you. Did you stick to the classic version or put your own spin on it? Those little notes in the comments from fellow soup lovers always make my day. And if you snapped a photo of your steaming bowl, tag me – I live for those cheesy, creamy, gnocchi-filled moments! You can also find more recipes like this on Pinterest.

Now go grab your favorite soup pot and make some memories. Whether it’s chasing away the winter blues or just needing something quick and comforting after work, this soup has your back. Enjoy every last spoonful of that creamy goodness, and don’t forget the extra Parmesan on top – you deserve it!