Dinner

Creamy Italian Sausage Gnocchi Soup Recipe

Name: Creamy Italian Sausage Gnocchi Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb Italian sausage; 3 cloves fresh garlic, minced; 1 medium onion, chopped; 2 cups fresh spinach; 4 cups chicken broth; 1 cup heavy cream; Olive oil, as needed; 1 package (about 16 oz) gnocchi; 1 tsp dried Italian herbs (oregano, basil); Salt, to taste; Pepper, to taste; Freshly grated Parmesan cheese

ByEthan Lark February 18, 2026February 18, 2026

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Introduction

This Creamy Beef Italian Sausage Gnocchi Soup is a hearty and comforting meal perfect for cozy evenings. Packed with flavorful sausage, tender gnocchi, and fresh spinach, it comes together quickly for an easy weeknight dinner. The creamy broth enriched with Italian herbs makes every spoonful delightful.

The image shows a white bowl filled with creamy soup that has many soft, small gnocchi pieces floating in it. The soup is light orange with some specks of red and green herbs scattered on top. Small chunks of cooked ground meat and bits of tomato are spread evenly in the soup. The surface of the soup looks smooth and slightly shiny, with hints of melted cheese or cream mixed in. The bowl rests on a white marbled texture with a woman’s hand holding a spoon next to it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Italian sausage
1 package gnocchi (about 16 ounces)
4 cups chicken broth
1 cup heavy cream
2 cups fresh spinach, roughly chopped
3 cloves garlic, minced
1 medium onion, chopped
1 teaspoon Italian herbs (oregano, basil mix)
Salt, to taste
Pepper, to taste
Olive oil, as needed

Instructions

Step 1: In a large pot over medium heat, add the Italian sausage. Use a wooden spoon to break it apart as it cooks. Cook until browned and cooked through, about 5 to 7 minutes. Transfer the sausage to a plate and set aside.
Step 2: In the same pot, add a drizzle of olive oil if needed. Add the chopped onions and minced garlic, sautéing until the onions are translucent, about 3 to 4 minutes.
Step 3: Pour in the chicken broth, scraping the bottom of the pot to release any flavorful browned bits. Bring the broth to a gentle simmer.
Step 4: Add the gnocchi to the simmering broth. Cook according to package instructions, usually about 2 to 3 minutes, or until the gnocchi float to the top.
Step 5: Once the gnocchi is cooked, reduce the heat to low and stir in the heavy cream.
Step 6: Add the fresh spinach, cooked sausage, and Italian herbs. Season with salt and pepper to taste. Allow the spinach to wilt, about 2 minutes.
Step 7: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese if desired. Serve hot.

Tips & Variations

For added depth, use spicy Italian sausage or add a pinch of red pepper flakes.
You can substitute kale or swiss chard for spinach if preferred.
Use half-and-half instead of heavy cream for a lighter soup.
For a vegetarian option, replace sausage with sautéed mushrooms and use vegetable broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop or in the microwave to prevent the cream from curdling. If the soup thickens too much, add a splash of broth or water while reheating.

How to Serve

The image shows a white bowl filled with creamy soup, featuring soft, plump gnocchi pieces scattered throughout the dish. There are small browned meat chunks spread over the soup's smooth, light brown surface, dotted with fresh green basil leaves. Some tiny red tomato pieces add color contrast, while a sprinkle of black pepper highlights the texture of the soup. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi in this recipe?

Yes, frozen gnocchi can be used. Just add a minute or two to the cooking time and watch for them to float to the top as a sign they are done.

Is this soup freezer-friendly?

Due to the cream and gnocchi, freezing is not recommended as the texture may change. It’s best enjoyed fresh or within a few days refrigerated.

Ethan Lark