In this ridiculously simple Creamy Italian Sausage Gnocchi Soup; browned Italian sausage, mini potato gnocchi and baby spinach are in a creamy, robust, fire-roasted tomato soup. This recipe yields about 11 cups and will serve 7 (1½ cups) servings.
Last week we had a few warm and sunny days. This week it’s cold and snowy. The only way we’re going to get through this cold streak, is with soup.
And this recipe is hands down one of the best soup I’ve made this year.
This creamy Italian Sausage Gnocchi soup checks all the boxes. Minimal ingredients – check. Quick and easy – check, check. Delicious, flavorful and comforting – check, check and check. I either serve it with a warm loaf of bread or with a grilled cheese sandwich. Leftovers are even better the next day.
Let’s get into it.
To Make This Creamy Italian Sausage Gnocchi Soup You Will Need:
- olive oil – Or substitute with avocado oil.
- italian sausage – Hot or mild sausage is best.
- yellow onion – Adds flavor to the soups base.
- garlic – Lends distinct punchy flavor.
- kosher salt – Enhances the flavors in the recipe.
- tomato paste – Lends depth and flavor to the soup.
- italian seasoning – Use homemade or store-bought.
- low-sodium chicken broth – Use homemade or store-bought.
- crushed fire-roasted tomatoes – Adds incredible flavor and texture to this soup.
- gnocchi – I use mini gnocchi (which are SO perfect!) and have linked them in the recipe printable.
- baby spinach – Adds vitamins, minerals and a pop of green.
- freshly ground black pepper – This will add some subtle bite and flavor.
- parmesan cheese (freshly grated) – For serving – optional.
- red pepper flakes – For serving – optional.
A quick note about Gnocchi:
A local grocery store near me carries mini gnocchis and they are the perfect size for soup. If you can’t find them near you, you can click on the link in the recipe printable to purchase online OR just cut regular gnocchi in half.
In a large pot or dutch oven, add 1 teaspoon olive oil (or avocado oil) and add in 1 pound sausage. If using links, remove and discard the casing.
I’m using hot italian sausage because the flavor is *chefs kiss*. However, mild would also work. I’m not a fan of sweet italian sausage so I can’t say how it would work in this recipe.
Cook over medium to medium-low heat, using a wooden spatula to break it up into small crumbles. Cook until no longer pink and golden brown in spots.
Once your sausage is cooked, add in 1 medium diced yellow onion and 4 minced cloves of garlic. Stir and cook until soft and translucent, about 5 minutes.
Next, add in 2 tablespoons tomato paste and 2 teaspoons italian seasoning.
Stir and cook 2 minutes.
Once softened, add in 1 quart (4 cups) low-sodium chicken broth and 1 (28 ounce) can crushed fire-roasted tomatoes. Stir, cover and bring to a boil over high heat.
When the liquids are boiling, uncover and add in the mini gnocchis and cook for 2 minutes.
Lastly, reduce heat to medium-low and add in 3 generous handfuls of baby spinach and season with 1-1/2 teaspoons kosher salt (more or less to personal taste) and lots of freshly ground black pepper.
Stir to combine.
Lastly, pour in 1/3 cup heavy cream. Stir and simmer until soup has thickened slightly and the spinach has wilted.
Ladle soup into bowls and top with freshly grated parmesan cheese, crushed red pepper flakes for some heat and some extra black pepper.
Serve with crusty bread or a grilled cheese sandwich!
How To Store Italian Sausage Gnocchi Soup:
Transfer the soup to bowl (or individual serving bowls) that has an air-tight lid. Allow the soup to cool uncovered. The soup doesn’t have to be completely cold, just not hot or extremely warm as it can negatively affect the food surrounding it in the fridge.
How Long Can Italian Sausage Gnocchi Soup Last In the Fridge?
If stored properly this soup will last for 3 to 4 days in the fridge.
Can you Freeze Italian Sausage Gnocchi Soup?
Yes! Once cooled, transfer to a freezer safe container and pop into your freezer.
How long does Italian Sausage Gnocchi Soup last in the freezer?
Store this soup in the freezer for up to 3 months. Thaw overnight it the fridge and reheat slowly on the stove top.
Enjoy! And if you give this Creamy Italian Sausage Gnocchi Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Creamy Italian Sausage Gnocchi Soup
Equipment
- Mini Potato Gnocchi
- Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White
Ingredients
- 1 teaspoon olive oil or avocado oil
- 1 pound bulk italian sausage hot or mild (If using links, remove and discard the casing)
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 2 teaspoons italian seasoning
- 4 cups low-sodium chicken broth
- 28 ounces crushed fire-roasted tomatoes
- 16 ounces mini gnocchi
- 3 (generous) cups baby spinach
- 1½ teaspoons kosher salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
- parmesan cheese freshly grated - for serving
- crushed red pepper flakes for serving
Instructions
- In a large pot or dutch oven, add olive oil (or avocado oil) and the sausage. Cook over medium to medium-low heat, using a wooden spatula to break it up into small crumbles. Cook until no longer pink and golden brown in spots.
- Next add in the onion and garlic. Stir and cook until soft and translucent. About 5 minutes. Then add in the tomato paste and italian seasoning. Stir and cook 2 minutes.
- Once softened, add in the chicken broth and crushed fire-roasted tomatoes. Stir, cover and bring to a boil over high heat. When the liquids are boiling, uncover and add in the mini gnocchis and stir and cook for 2 minutes.
- Lastly, reduce heat to medium-low and add in the baby spinach and season with kosher salt (more or less to personal taste) and lots of freshly ground black pepper. Stir to combine.
- Lastly, pour in the heavy cream. Stir and simmer on low until soup has thickened slightly and the spinach has wilted.
- Ladle soup into bowls and top with freshly grated parmesan cheese and some red pepper flakes (if desired).
