Name: Sausage and Gnocchi Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tablespoon extra virgin olive oil; 10 ounces ground pork sausage; ¾ teaspoon dried fennel seeds, crushed between your fingers; ¼ teaspoon red pepper flakes; ½ yellow onion, chopped; 3 garlic cloves, pressed or minced; 2 cups chicken stock; 2 cups water; 1 15 ounce can diced tomatoes with their juice; 2 teaspoons Italian seasoning; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1 16 ounce package gnocchi; 2 cups fresh spinach; Parmesan cheese, grated

Jump to Recipe· 4.8 from 5 reviews

If you’re craving something comforting, cozy, and just downright delicious, you’re going to love this Sausage and Gnocchi Soup Recipe. It’s one of those meals I keep coming back to—simple enough for a weeknight but impressive enough for company. Creamy, hearty, with just the right kick of spice and the pillowy gnocchi that makes every spoonful a delight. Stick around, because I’m going to walk you through everything you need to make it perfect every time.

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Why This Recipe Works

Balanced Flavors: The fennel seeds and red pepper flakes add subtle warmth without overpowering the soup.
Comforting Texture: Gnocchi cook perfectly in the broth, creating a soft, pillowy bite that’s so satisfying.
Easy One-Pot Meal: From browning sausage to simmering veggies and broth, it’s all made in a single pot—hello, easy cleanup.
Fresh Finish: A handful of spinach stirred in at the end brightens up the dish, boosting color and nutrition.

Sausage and Gnocchi Soup, hearty sausage and gnocchi dish, comforting sausage soup recipe, flavorful gnocchi soup, easy sausage and gnocchi meal - A black pot sits on a white marbled surface, filled with a warm soup that has several layers of ingredients. The base layer is a clear to light brown broth with herbs and spices floating throughout. Inside the soup, there are small gnocchi-like dumplings in pale yellow, chunks of red tomatoes, pieces of cooked ground meat in brown, and fresh bright green spinach leaves floating on top. A wooden spoon with a smooth texture is immersed in the pot, stirring the soup gently. The colors are vivid and the soup looks fresh and hearty. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Sausage and Gnocchi Soup Recipe comes together with a handful of simple ingredients that pack big flavor. Knowing a little about each one helps you shop smart and tweak it to your liking.

Extra virgin olive oil: Adds a fruity richness and helps brown the sausage beautifully without sticking.
Ground pork sausage: The star protein, full of flavor and juices that build the soup’s base. I always go for a good quality, mildly seasoned sausage to control spice levels.
Dried fennel seeds: Just a bit crushed for aromatic sweetness—this little secret gives the soup that classic Italian sausage vibe.
Red pepper flakes: Adds a gentle heat that wakes up the broth without overwhelming.
Yellow onion: Provides a natural sweetness once softened, creating a flavorful foundation.
Garlic cloves: Essential aromatic that infuses the broth with comforting depth.
Chicken stock & water: Combining both keeps the soup light but savory. Homemade stock is wonderful here if you have it!
Diced tomatoes: Bring acidity and a touch of sweetness—it balances the sausage fat perfectly.
Italian seasoning: A blend of herbs that pulls the whole flavor profile together effortlessly.
Kosher salt & black pepper: Basics but oh-so-important to season correctly. I always taste and adjust before serving.
Gnocchi: The fun, tender dumplings that soak up the broth—buy fresh if possible, it makes a difference.
Fresh spinach: Added at the very end for color, nutrients, and a mild vegetal pop that balances the richness.
Parmesan cheese: The perfect finishing touch, grated fresh for that salty, umami kick on top.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Sausage and Gnocchi Soup Recipe is how easy it is to customize. Whether you like it spicier, want to sneak in more veggies, or adjust it for dietary needs, it’s forgiving and adaptable.

Spicy Variation: I sometimes add extra red pepper flakes or a dash of hot sauce when I’m craving a bit more heat—it gives the soup a lovely kick.
Make it vegetarian: Swap the sausage for plant-based sausage and use vegetable broth instead. I’ve tried this version and it’s surprisingly hearty when you season well.
Extra greens: Feel free to toss in kale or Swiss chard along with or instead of spinach for a heartier green touch.
Cheese change-up: For a twist, top with Pecorino Romano or a sprinkle of mozzarella for melty goodness.

Step-by-Step: How I Make Sausage and Gnocchi Soup Recipe

Step 1: Brown the Sausage and Aromatics

I start by heating the extra virgin olive oil over medium-high heat in my favorite large Dutch oven. Then I toss in the ground pork sausage along with crushed fennel seeds and red pepper flakes. Stir it continuously, breaking the meat apart with a wooden spoon until it’s just browned and fragrant—this usually takes about 5 minutes. This step is crucial because those browned bits add amazing flavor to the soup. After the sausage looks perfect, I add the chopped onion and garlic, cooking for another 5 minutes until the onion is soft and translucent.

Step 2: Build the Soup Base

Next up, pour in the chicken stock, water, and the entire can of diced tomatoes with their juices. Sprinkle in the Italian seasoning, kosher salt, and fresh cracked black pepper. I bring everything to a boil and then reduce the heat to a gentle simmer. Let it bubble away for about 10 minutes so the flavors can mingle and deepen. That simmering time is when the soup really starts to sing.

Step 3: Cook the Gnocchi and Add Spinach

Once the broth is simmering, I drop in the gnocchi. These little pillows only take about 5 minutes to cook—they’ll float to the top when done, which is your cue to move on. I turn off the heat and stir in fresh spinach, letting it wilt gently in the warm broth. At this point, I always give the soup a quick taste to see if it needs an extra pinch of salt or pepper. A quick fix here goes a long way.

Step 4: Serve with Parmesan and Enjoy

Finally, ladle the soup into bowls and sprinkle generously with freshly grated Parmesan cheese. The salty, nutty cheese melts delightfully into the hot soup, and you’ve got yourself a bowl of pure comfort. This recipe serves about six, perfect for leftovers or sharing with friends.

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Pro Tips for Making Sausage and Gnocchi Soup Recipe

Don’t Overcrowd the Pan: Brown the sausage in batches if needed to get a nice sear rather than steaming it.
Use Fresh Gnocchi: Fresh gnocchi gives you that pillowy texture you want—frozen or dried can get gummy if overcooked.
Taste as You Go: Season little by little, especially after adding the broth and tomatoes, to hit your perfect balance.
Spinach Timing: Add the spinach right at the end to keep it bright green and avoid overcooking.

How to Serve Sausage and Gnocchi Soup Recipe

Garnishes

I love topping this soup with a generous handful of freshly grated Parmesan—it melts in beautifully and adds that perfect savory hit. Sometimes I add a sprinkle of chopped fresh basil or parsley when I want a little fresh herbal brightness. A drizzle of good olive oil can also make it feel extra special.

Side Dishes

This soup stands well on its own, but I often serve it with crusty garlic bread or a simple Caesar salad. The bread is great for soaking up the broth, and the salad adds a fresh, crisp balance that works nicely alongside the richness.

Creative Ways to Present

For a cozy dinner party, I like to serve the soup in rustic mugs or mini cast iron pots, which make the meal feel extra special and homey. You could also add a parmesan crisp on top or a grilled cheese bite on the side for a fun touch kids and adults alike adore.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. You might notice the gnocchi softens a bit more overnight, so I recommend reheating gently on the stove to avoid breaking them down too much.

Freezing

Freezing this soup is totally doable, but keep in mind the gnocchi texture will change slightly once thawed. I usually freeze the soup without gnocchi, then add fresh gnocchi when reheating—this keeps the dumplings nice and pillowy.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally. If the soup is too thick, add a splash of water or stock to loosen it up. Add your gnocchi fresh at this stage if you froze the soup without them. Don’t forget to toss in fresh spinach at the end for that perfect finish.

FAQs

Can I use turkey sausage instead of pork sausage in this recipe?

Absolutely! Turkey sausage is a leaner option and works well in this soup. Just keep in mind it’s less fatty, so you may want to add a little olive oil when browning to avoid dryness, and adjust seasoning to compensate for the milder flavor.
Is it possible to make this Sausage and Gnocchi Soup Recipe gluten-free?

Yes, you can use gluten-free gnocchi, which are available at many grocery stores or specialty shops. Just double-check your chicken stock and sausage ingredients to confirm they are gluten-free as well.
How do I prevent the spinach from turning mushy?

The key is to add the fresh spinach right at the end, after turning off the heat. Stir it in gently, and the residual warmth will wilt the leaves just enough to brighten the soup without making the spinach soggy.
Can I prepare this soup in a slow cooker?

You can, but I recommend browning the sausage and sautéing the aromatics first for full flavor. Then add all ingredients except the gnocchi and spinach to the slow cooker and cook on low for 4-6 hours. Add gnocchi and spinach in the last 15 minutes of cooking to avoid overcooking.

Final Thoughts

This Sausage and Gnocchi Soup Recipe has become a true staple in my kitchen because it’s flavorful, quick, and comforting in the best way. Whether you’re curling up on a chilly evening or feeding a crowd, it hits all the right notes. I hope you enjoy making it as much as I do—grab your pot, gather your ingredients, and soon you’ll have a delicious bowl of cozy waiting for you. Trust me, you’ll want to make this one again and again.