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This sausage gnocchi soup recipe has flavorful Italian sausage, pillowy gnocchi, and vegetables enveloped in a comforting tomato broth! It’s so simple to make.
Craving a creamy soup instead? Try my Parmesan, Mushroom, and Spinach Gnocchi Soup next.
Why you’ll love it
You all know I’m a big fan of creamy soups like my Italian Sausage Tortellini Soup, but sometimes a dairy-free one like this Italian sausage soup with gnocchi hits the spot! It’s very easy to throw together, and that’s a win when you want a cozy bowl of soup with little effort.
This gnocchi soup is filling and hearty without being heavy, and the fresh flavors from the spinach and basil make it nourishing and delicious. You can grab the handful of everyday ingredients on the way home from work in this cozy, family-friendly soup.
What you’ll need
- Olive oil – for sautéing
- Sausage – I chose Johnsonville Italian pork sausage for this soup
- Onion, celery, and carrots – also known as mirepoix, it’s a classic base for any soup. I like sweet (Vidalia) onions.
- Garlic – we’re using a generous amount for more savory flavor
- Chicken broth – to add another dimension to the broth
- Tomato sauce – for that rich tomato flavor. International readers, it’s similar to passata.
- Gnocchi – the shelf stable potato gnocchi found in the dry pasta aisle
- Italian seasoning – this is my favorite jar on my spice rack! It’s a versatile blend of fragrant dried herbs.
- Spinach and basil – for a pop of freshness
- A 32 oz container of chicken broth makes the 4 cups required for this recipe, so there’s no measuring needed!
How to make sausage gnocchi soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Brown the sausage in the olive oil in a soup pot. Transfer to a paper towel lined plate. Add extra oil to the pot if needed, and sauté the onions, carrots, and celery until softened and the onions are lightly browned. Stir in the garlic.
Return the sausage to the pot, and add in the broth, gnocchi, tomato sauce, and Italian seasoning. Bring to a boil, then gently simmer for about 10 minutes, giving it the occasional stir. Add in the fresh spinach and basil, season with salt & pepper, and serve.
Substitutions and variations
- Some heavy cream (try 1/2 to 1 cup) would go great in here! I’d add it in at the same time as the spinach and basil.
- Want to give this soup a little kick? Add in 1/2 teaspoon of crushed red pepper flakes or use hot Italian sausage.
- You could sub the spinach for kale, but I would add it in a bit earlier in the cooking process as it does take longer to wilt.
What to serve with sausage gnocchi soup
Leftovers and storage
- Leftovers will keep for 3-4 days in the fridge in an airtight container. The gnocchi will continue to release starch over time, so you may need to add a little more chicken broth to thin the soup.
- Warm it up in a saucepan over a low temperature until heated through.
- Leftovers can be frozen for up to 3 months.
If you made this gnocchi and sausage soup, I’d love it if you left a review below! Questions? Please ask. You can also tag me #saltandlavender on Instagram.
Sausage Gnocchi Soup
- 1 tablespoon olive oil
- 16 ounces Italian sausage see note
- 1/2 medium onion chopped
- 2 sticks celery chopped
- 2 medium carrots peeled & sliced fairly thin
- 4 cloves garlic minced
- 4 cups chicken broth
- 1 (14 ounce) can tomato sauce
- 1 pound uncooked potato gnocchi
- 1/2 teaspoon Italian seasoning
- 2-3 cups (packed) fresh baby spinach
- Handful fresh basil
- Salt & pepper to taste
- Add the oil and sausage to a large soup pot. Cook over medium-high heat until browned (about 10 minutes), then transfer to a paper towel lined plate.
- If the pot is looking a bit dry, add a splash of olive oil to it. Add the onion, celery, and carrots to the pot, and sauté for 8-10 minutes, until the onions are lightly browned and the celery and carrots have softened a bit.
- Stir in the garlic and cook for about 30 seconds.
- Add the sausage back to the pot, and then add in the chicken broth, tomato sauce, gnocchi, and Italian seasoning. Bring the soup to a boil, and then reduce the heat to medium-low and simmer for 10 minutes with the lid slightly open. Give it a stir a couple of times so that nothing is sticking to the bottom of the pot.
- Stir in the spinach and basil, season with salt & pepper as needed, and enjoy!
- Use ground Italian sausage or take the sausage meat out of the casings and crumble it into the soup pot.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
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