Sausage Gnocchi Soup is a comforting, slightly spicy soup with a rich, savory broth and soft, pillowy gnocchi. It’s a quick weeknight meal that delivers big flavor and satisfying texture in every spoonful.
Red pepper flakes and spicy Italian sausage add warmth and depth; omit or reduce the red pepper flakes if you prefer a milder dish. Gnocchi—small potato dumplings—bring a tender, almost pillow-like bite that pairs perfectly with the bold sausage and bright tomatoes. For convenience, store-bought gnocchi works beautifully and saves time.
Sausage Gnocchi Soup Ingredients
To make this flavorful gnocchi soup, gather the following ingredients (see the recipe card below for exact quantities):
- Butter
- Pork sausage — spicy Italian sausage is recommended; chicken sausage is an alternative
- Yellow onion
- Garlic
- Fennel seeds
- Red pepper flakes (optional for heat)
- Italian seasoning
- Salt
- Can of diced tomatoes
- Chicken broth
- Gnocchi (premade for ease)
- Kale — baby spinach can be used instead
- Parmesan cheese for serving
How to Make Gnocchi Soup
- In a large soup pot, melt the butter over medium heat. Add the sausage and chopped onion and cook until the sausage is browned and the onion is softened.
- Stir in the garlic, fennel seeds, red pepper flakes (if using), Italian seasoning, and salt. Cook briefly until fragrant.
- Add the diced tomatoes and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes to let the flavors meld.
- Stir in the gnocchi and chopped kale. Simmer for another 5–7 minutes, until the gnocchi are tender and the greens are wilted.
- Remove from the heat and serve immediately, topped with grated Parmesan cheese.
Storage Instructions
Store any leftover soup in an airtight container in the refrigerator for up to 5 days. To freeze, place the cooled soup in a freezer-safe container and freeze for up to 3 months. Reheat gently on the stovetop; if the gnocchi becomes too soft after freezing, consider adding fresh gnocchi when reheating.
What to Serve with Sausage Gnocchi Soup
This soup works as a complete meal for smaller appetites, or serve it alongside simple Italian-inspired sides for a fuller spread. Some compatible sides include fresh bread, a crisp green salad, or cheesy rolls to soak up the broth.
- Warm crusty bread or garlic bread
- Simple green salad with a light vinaigrette
- Roasted vegetables or a side of bruschetta
Sausage Gnocchi Soup
Pin Recipe
SaveSaved!
Equipment
-
Measuring cups and spoons
-
8-inch chopping knife
-
Large soup pot or Dutch oven
Ingredients
- 2 tablespoons butter
- 16 oz pork sausage
- 1 yellow onion diced
- 4 cloves garlic minced
- ½ teaspoon fennel seeds
- ½ teaspoon red pepper flakes
- 2 teaspoons Italian seasoning
- 3/4 teaspoon salt
- 15 oz diced tomatoes (canned)
- 4 cups chicken broth
- 16 oz gnocchi
- 2 cups chopped kale
- parmesan cheese for garnish
Instructions
-
Heat butter in a large soup pot over medium heat. Add the sausage and onion and cook until browned.
-
Add the garlic, fennel, red pepper flakes, Italian seasoning, and salt; stir until fragrant.
-
Pour in diced tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
-
Add the gnocchi and kale and cook 5–7 minutes more, until gnocchi are tender and kale is wilted.
-
Remove from heat and serve hot with grated Parmesan.
Nutrition
Nutrition information is an estimate calculated with online tools and should be used as a general guide.
The recipe and photos contained herein are the property of the original author and are presented here for personal use.