Creamy Italian Sausage Gnocchi Soup (Ready in 30 Minutes!)

You know those nights when you need something that feels like a warm hug in a bowl? This is that soup.

I stumbled across this recipe during one of those Kentucky winters where it’s so cold you can’t even think about leaving the house. I had some Italian sausage in the fridge, a package of gnocchi I’d been meaning to use, and a serious craving for something creamy and comforting. What came out of my kitchen that night has become one of the most-requested recipes in my house. My family literally asks for this at least twice a month.

The best part? It’s ready in 30 minutes. That’s faster than getting pizza delivered, and way more satisfying. Pillowy gnocchi, savory Italian sausage, and this rich, creamy tomato broth that’s just chef’s kiss. It tastes like you spent all day cooking, but you’ll barely spend half an hour.

Why You’ll Love This Sausage Gnocchi Soup

Ridiculously Quick: Thirty minutes from start to finish. No joke. This is what you make when you need dinner on the table fast but still want it to taste homemade and delicious.

One-Pot Wonder: Everything cooks in one big pot, which means cleanup is a breeze. After a long day, that alone is enough reason to make this soup.

Ultimate Comfort Food: Rich, creamy, hearty—this soup checks all the comfort food boxes. The gnocchi are like little pillows of happiness, and the Italian sausage adds so much flavor you won’t believe it.

Family-Approved: Kids love the soft gnocchi and mild creaminess. Adults love the savory sausage and rich broth. Everyone wins, and nobody complains about dinner. That’s a miracle in my house.

Budget-Friendly: Italian sausage is affordable, gnocchi is cheap, and most of the other ingredients are pantry staples. You can feed a family of four for less than takeout costs.

Restaurant-Quality at Home: This tastes like something you’d order at a cozy Italian restaurant. The kind of place with checkered tablecloths and amazing bread. But you’re making it in your own kitchen in half an hour.

Ingredients You’ll Need

For the Soup:

• 1 lb Italian sausage (sweet or hot—your choice!)
• 1 tablespoon olive oil (if needed)
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes with juices
• 1 cup heavy cream (or half-and-half)
• 1 lb gnocchi (shelf-stable or refrigerated)
• 3 cups fresh spinach or kale, roughly chopped
• 1/2 cup grated Parmesan cheese, plus more for serving
• Salt and black pepper to taste

For Garnish:

• Fresh basil, chopped
• Extra Parmesan cheese
• Crusty bread for dipping
• Red pepper flakes (if you like heat)

Key Notes:

Italian Sausage: I usually go with sweet Italian sausage because it’s milder and more kid-friendly, but hot Italian sausage adds a nice kick if you like spice. You can also use turkey sausage for a lighter version—just know the flavor won’t be quite as rich.

Gnocchi: Use the shelf-stable gnocchi from the pasta aisle or the refrigerated kind near the fresh pasta. Both work perfectly. Don’t use frozen gnocchi unless you thaw it first—frozen gnocchi can get gummy in soup.

Heavy Cream: This is what makes the soup luxuriously creamy. Half-and-half works too if you want it a bit lighter. For dairy-free, use full-fat coconut milk—sounds weird, but it works!

Spinach vs. Kale: Spinach wilts faster and is milder. Kale adds more texture and takes longer to soften. I usually use spinach because it’s easier and my kids prefer it, but both are delicious.

Chicken Broth: Use good-quality broth here—it’s the base of your soup. Low-sodium is best so you can control the saltiness, especially since the sausage and Parmesan already add salt.

Step-by-Step Instructions

Step 1: Brown the Italian Sausage

Remove the sausage from its casings if it’s in links. Heat a large pot or Dutch oven over medium-high heat. Add the sausage and break it up with a wooden spoon into bite-sized crumbles.

Cook for 6-8 minutes, stirring occasionally, until the sausage is browned and cooked through. The fat rendering from the sausage creates so much flavor—don’t drain it unless there’s an excessive amount. That’s where the magic happens.

If your sausage is really lean and the pot looks dry, add a tablespoon of olive oil. Transfer the cooked sausage to a plate and set aside.

Step 2: Sauté the Aromatics

In the same pot with the sausage drippings, add the diced onion. Sauté for 3-4 minutes until it’s soft and translucent. The onions will pick up all those delicious browned bits from the bottom of the pot.

Add the minced garlic, Italian seasoning, and red pepper flakes if using. Cook for about 60 seconds, stirring constantly, until your kitchen smells absolutely incredible. Don’t let the garlic burn—it gets bitter.

Step 3: Build the Creamy Broth

Pour in the chicken broth and diced tomatoes with their juices. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—that’s pure flavor right there.

Bring everything to a boil, then reduce the heat to medium and let it simmer for 5 minutes. This lets all the flavors start melding together.

Stir in the heavy cream. The soup will turn this gorgeous peachy-orange color. Give it a taste and season with salt and black pepper. Remember, you’ll be adding Parmesan later which is salty, so go easy on the salt right now.

Step 4: Add the Gnocchi

Gently add the gnocchi to the simmering soup. Stir carefully to prevent them from sticking to the bottom of the pot.

Cook according to the package directions—usually about 3-4 minutes for shelf-stable gnocchi, 2-3 minutes for fresh. You’ll know they’re done when they float to the top. Don’t overcook them or they’ll get mushy and fall apart.

Step 5: Wilt the Greens and Finish

Add the cooked sausage back to the pot along with the chopped spinach or kale. Stir everything together.

The spinach will wilt in about 1-2 minutes from the heat of the soup. If you’re using kale, give it 3-4 minutes to soften—kale is tougher and needs more time.

Stir in the grated Parmesan cheese. It’ll melt into the soup and add this amazing savory, nutty flavor that ties everything together. Taste again and adjust the seasoning if needed.

Step 6: Serve and Enjoy

Ladle the soup into bowls while it’s piping hot. Top with extra Parmesan, a sprinkle of fresh basil, and a pinch of red pepper flakes if you want some heat.

Serve with crusty bread for dipping—trust me, you’ll want something to soak up every last drop of that creamy broth. This soup is best enjoyed immediately while the gnocchi are still tender and the soup is hot.

Serving Suggestions

This soup is pretty much a complete meal on its own, but here’s how to make it even better:

Bread is Essential: Serve with warm, crusty Italian bread, garlic bread, or even cheesy breadsticks. You need something to dunk in that creamy broth. Focaccia is another fantastic option—especially if it has rosemary and sea salt on top.

Side Salad: A simple Caesar salad or Italian chopped salad with a tangy vinaigrette provides a nice contrast to the rich, creamy soup. The freshness balances everything out perfectly.

Make it Lighter: If you want to lighten it up without sacrificing flavor, use half-and-half instead of heavy cream, turkey sausage instead of pork, and add extra vegetables like zucchini, carrots, or bell peppers. It won’t be quite as indulgent but still delicious.

Make it Heartier: Want to really load it up? Add white beans (cannellini or Great Northern) for extra protein and fiber. Diced potatoes work great too. Some people even add tortellini along with the gnocchi for ultimate comfort.

Toppings Bar: Set out bowls of shredded Parmesan, fresh basil, red pepper flakes, and maybe some crispy bacon bits. Let everyone customize their bowl however they want.

Wine Pairing: A medium-bodied red wine like Chianti or Sangiovese complements the Italian sausage beautifully. For white wine lovers, a crisp Pinot Grigio works surprisingly well with the creamy tomato base.

Leftovers Remix: Turn leftover soup into a baked pasta dish. Pour it into a casserole dish, top with mozzarella and Parmesan, and bake at 375°F until bubbly. It’s like a whole new meal!

Storage Tips

Refrigerator: Store in an airtight container for up to 3-4 days. Here’s the thing though—the gnocchi will continue to absorb liquid as it sits, so the soup gets thicker. When reheating, add a splash of chicken broth or cream to thin it back out.

Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add extra liquid as needed. The microwave works in a pinch, but do it in 1-minute intervals, stirring between each one to heat evenly and prevent the cream from separating.

Freezing Considerations: I’ll be honest—I don’t recommend freezing this soup. The cream can separate when thawed, and the gnocchi get a weird, mushy texture after freezing. If you really want to freeze it, freeze the soup base without the cream and gnocchi. When you’re ready to eat, thaw the base, bring it to a simmer, then add fresh cream and gnocchi.

Make-Ahead Strategy: You can brown the sausage and prep your vegetables a day ahead. Store them separately in the fridge. Then when you’re ready to make the soup, everything comes together in about 15 minutes. This is perfect for meal planning.

Gnocchi Texture Tip: If you’re meal prepping, slightly undercook the gnocchi. They’ll finish cooking when you reheat the soup and won’t turn to mush. Also, store the gnocchi separately from the broth if possible—they’ll maintain better texture that way.

Pro Tip: Make a double batch of just the soup base (before adding gnocchi) and freeze it in portions. Then you can have fresh gnocchi soup anytime by simply adding fresh gnocchi and cream. Game changer for busy weeks.

Final Thoughts

There’s something magical about a bowl of creamy soup on a cold evening. This sausage gnocchi soup has become one of those recipes I turn to again and again when I need something comforting, satisfying, and quick.

What I love most is how it feels like a special occasion meal but comes together so easily. The pillowy gnocchi, the savory sausage, that rich creamy broth—every spoonful is pure comfort. And when my family asks for seconds (which they always do), I know I’ve nailed it.

The best part? You probably have most of these ingredients already, and the whole thing is ready in 30 minutes. On those busy weeknights when you’re tempted to order takeout, try making this instead. I promise it’s faster, cheaper, and so much more satisfying.

Give this recipe a try and let me know what you think. I have a feeling it’s going to become a regular in your dinner rotation too.

Thanks for cooking with me. Now go make yourself a bowl of cozy comfort!

With gratitude,
Kip