Creamy Italian Sausage Gnocchi Soup
A warm, rich soup with tender gnocchi, flavorful sausage, and a silky herb-infused broth—perfect for fall dinners.
Ingredients
Main Ingredients
- 1 lb beef sausage or chicken sausage, removed from casing
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup carrots, thinly sliced
- 4 cups low-sodium chicken broth
- 1 cup milk or half-and-half
- 1 cup heavy cream
- 1 package (16 oz) potato gnocchi
- 2 cups fresh spinach, roughly chopped
- ½ tsp Italian seasoning
- ½ tsp dried basil
- ¼ tsp crushed red pepper flakes (optional) Add for extra heat
- Salt and black pepper to taste
- ½ cup shredded Parmesan cheese for serving
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the sausage and cook until browned, using a spoon to break it into small pieces. Remove excess fat if necessary.
- Add chopped onion, garlic, and carrots to the pot. Stir and cook for 3 to 4 minutes until the onions are soft and fragrant.
- Pour in the chicken broth and stir in Italian seasoning, dried basil, crushed red pepper flakes, salt, and black pepper. Bring to a gentle boil.
- Stir in the gnocchi and cook for 5 minutes until they float to the top and are soft in texture.
- Lower the heat and pour in the milk and heavy cream. Stir continuously until everything is well combined and creamy. Let simmer for 8 to 10 minutes.
- Stir in the chopped spinach and let it cook for 2 to 3 minutes until wilted and bright green.
- Taste the soup and adjust the seasoning if needed. Serve hot, topped with shredded Parmesan cheese.
Notes
For a lighter option, use chicken sausage and substitute half-and-half for heavy cream. You can add diced zucchini, mushrooms, or kale for extra color and nutrients. Store any leftovers in a sealed container in the refrigerator for up to 4 days. Warm over low heat and add a splash of milk or broth if it thickens. Serve with toasted garlic bread or a crisp salad.