This gnocchi soup with sausage and kale is cozy and comforting! A simple and delicious warming winter soup that the whole family will love.
I recently made a chicken gnocchi soup and a lot of people really liked it. I was inspired to make another one, this time with sausage and kale. I used spicy Italian sausages (I bought Johnsonville brand), but you can use mild ones if you prefer. Or even use a different kind of sausage... whatever you have on hand or prefer will be just fine.
I'm on a bit of a sausage cooking kick lately. I recently made this Tuscan sausage pasta and it's one of the best things I've made in a while if I do say so myself haha.
This creamy gnocchi soup is ready in a bit over half an hour, so it's good for weeknight dinners. It also makes tasty leftovers.
There's just something about pillowy gnocchi that gets me every time. It cooks right in the soup so it thickens the broth up. I just buy the kind that's sold in the pasta aisle.
If you like this soup, you may also like my Zuppa Toscana soup (Olive Garden inspired), my tomato gnocchi soup, or my sausage and sweet potato soup.
I kept the ingredients fairly minimal in this soup. There's plenty of sausage, and the gnocchi makes it filling. Garlic, onion, and Dijon mustard add a lot of flavor.
Kale adds some nice color, texture, and a bit of freshness. You could also use spinach or chard if you prefer.
Pro tip: If you want to use half-and-half or even milk instead of the cream, that's fine.
Will you give this sausage and kale gnocchi soup a try? Let me know in the comments below.
Love easy gnocchi recipes? You may also like my one pan creamy spinach and mushroom gnocchi or my one pan creamy sausage gnocchi.
Sausage, Kale, and Gnocchi Soup
Ingredients
- 17.6 ounces Italian sausages (I used hot ones) cut up/crumbled
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon Dijon mustard
- 1 dash Italian seasoning
- 4 cups chicken broth
- 1 pound potato gnocchi
- 1 small bunch kale torn into bite-size pieces, stems removed
- 1 cup heavy/whipping cream
- Salt & pepper to taste
Instructions
- Take the sausages out of their casings (or just cut them up) and add them to a soup pot. Sauté them over medium-high heat for 5 minutes, stirring occasionally, until the sausage is browned on all sides. I didn't add oil since the sausages release fat, but feel free to add oil if the sausage is particularly lean.
- Add the onion to the pot and continue to cook for another 4-5 minutes.
- Stir in the garlic, Dijon mustard, and Italian seasoning, and cook for 30 seconds.
- Add the chicken broth and gnocchi to the pot. Increase the heat to high and bring the soup to a boil. Reduce heat so it's simmering and cook for 5 minutes.
- Add the kale and cream and let the soup simmer for another 10 minutes or so (you may need to increase then reduce the heat again). The gnocchi will release some starch so the broth thickens up more the longer it cooks.
- Season with salt & pepper if needed.
Notes
- I used a 5-pack of Johnsonville hot Italian sausages weighing 17.6 ounces. Anything around that mark works. You can also use ground sausage if that's easier for you.
- Serves 4-6.
Susan says
I made this for the second time tonight - we love it! Question: about how much would you say is in a 'bunch' of kale? I'm lazy, so I used a bag of already-rinsed kale (but I wasn't sure how much of it to use). I used cauliflower gnocchi and it was so good! We also like potato, so tonight I diced up a potato and cooked it in the broth so it was like the best of both worlds. I'm definitely adding this to our rotation - thanks for another awesome recipe 🙂
Natasha says
I'm so glad you like it, Susan! A "bunch" definitely varies. I don't use an exact measurement here since it won't make or break the recipe, and some will buy bagged, others will buy bunches, etc., and it can vary. I would say a bunch is around 5 oz or so once you remove the stems, but the important thing is that you find it a good amount. If it wasn't enough, just add a little more next time.
Candice says
I warmed up a bag of cauliflower rice and pureed that into the heavy cream and added some chicken broth. That's how I Incorporated more veggies. Delicious.
Alyssa says
Very heavy with the whipping cream. Would love to make again with milk / more veggies. Delicious though.
Andy says
Hi Natasha,
I made the soup tonight for dinner and it was delicious. I follow you on Instagram and love your postings. Also learning and getting lots of ideas from you…..thanks a million!
All the best,
Andy
Natasha says
Hi Andy! I'm so happy it was a hit! 🙂 Thanks for following along, and you're welcome!
Bonnie says
Delicious! It’s a keeper! How long can the leftovers be kept in the fridge?
Natasha says
Hi Bonnie!! I'd keep it for 3-4 days. So glad you enjoyed it! 🙂
Karen says
Wonderful, tasty recipe!
The first time I made it, I forgot the heavy cream…and honestly didn’t miss it at all. I’ve made this several times since, usually using chicken Italian sausage, and just don’t add the cream…I do add a more broth, the gnocchi adds just enough starch to thicken the soup perfectly.
Natasha says
I'm so glad you like it, Karen! 🙂
Ashlee says
I just made the soup tonight, so yummy! I used dairy free heavy whipping cream! I look forward to making more of your recipes!
Natasha says
Wonderful! I'm so pleased you enjoyed it. Thank you for your review, and let me know if you try anything else, Ashlee! 🙂
Kelly says
I made this soup recently and the entire family loved it. That’s a huge win for me! I’m really enjoying your posts and look forward to trying more of you recipes.
Natasha says
Aww thank you!! So happy you liked it! 🙂
Karen says
Easy and delicious! I used a mix of baby spinach and baby kale…
Natasha says
Wonderful!! 🙂
Aubrei Anzano says
This recipe was super easy and so tasty! My whole family loved it! Pretty quick to throw together as well!
Natasha says
Excellent!! I'm so pleased to hear that, Aubrei!
Amy Wuertz says
I made this soup because I needed to use kale from my garden. It was fabulous! My husband and kids all loved it. I served it with warm crusty bread. Will definitely make again!
Natasha says
So happy to hear that! 🙂
Ash says
Do you think this would work to make a couple days ahead and put the gnocchi in when ready to eat?
Natasha says
I think it could work.
Jennifer Rivas says
Definitely, definitely making this deliciously hearty soup again! I used chicken sausage and collard greens, and that worked just as great as kale & Italian. I’m sure this would be really simple to make with vegan alternatives as well!
Natasha says
That's what I like to hear! 🙂
Freida says
This was great! Very easy & quick in my instant pot. I followed the recipe but used vegetable bouillions, a bay leaf and beyond sausage. Hopefully I'll get to have some leftovers!
Natasha says
Wonderful! 🙂
Katherine says
This is an amazing recipe, really quick and easy. I added some red pepper flakes for an extra kick. I also used more chicken broth (5 cups) because I didn’t know just how big a “small” bunch of kale actually is! So the soup had way more than I expected but that was OK. I used the shelf stable gnocchi and didn’t have any issues. For me, I would leave out the cream for a lighter summer soup next time. No salt or pepper needed! So good!
Natasha says
I'm so glad you enjoyed it!
Diana says
Made this for dinner last night, substituting frozen spinach for the kale since that's what I had-- super simple, and deliciously decadent! Thanks so much for the recipe 🙂
Natasha says
I'm so pleased you liked it!! 🙂
Lauren says
This looks delicious and I am planning on preparing this weekend. I have a bag of frozen kale - how would I make the recipe change for that? Thank you!
Natasha says
Hi! I assume it’s like frozen and ready to go (like chopped already)? If so, I can’t imagine it would take a ton longer to cook. I’d probably cook it the same or perhaps give it a little longer if you taste it and the leaves still seem tough. I’ve never seen frozen kale before... not sure if you literally froze a bag of fresh kale or it comes in those pucks like frozen spinach? I’m not sure those would work as well.
Stephanie says
Really tasty and filling, which is usually my biggest complaint with soup as an entree. I thought it would be too similar to zuppa toscana, but it's different enough to be it's own soup! Made exactly as written with frozen gnocchi. We have that here in the states and I think it's fresher. Will make again!
Natasha says
I'm so happy you liked it!!
Caroline says
Wow. I made this tonight and it’s delicious. I used skim milk and chicken hot Italian sausage. Wonderful for a snowy NYC night!
Natasha says
Excellent! ♥️
Jamisen says
I followed the recipe exactly and it was fantastic! Comfort food at its best. The only thing I would change next time, would be to add the gnocchi in during the last 7 minutes or so of cooking time. Our package directions said 3 minutes, so that may be why they came out kinda chewy. Thanks!
Natasha says
Good tip! I’m glad you enjoyed it overall!
Meredith says
I made this with almond milk, it always is a hit.
Natasha says
Great!! Thank you 🙂
Carla J Theisen says
I followed your recipe but also added diced roasted red peppers (they come in a jar). They were also part of a recipe that I have at home. At the cabin now and I forgot to bring the recipe with me.
Natasha says
Sounds delish!!
Tiffany says
Love this recipe! Made it this afternoon. I used spinach instead of kale and added zucchini, corn, and scallions. Tastes great! Will definitely be making it again in the future.
Natasha says
I am so glad you liked it, Tiffany! 🙂 Thanks for letting me know!
Frida says
Hi! Greetings from a snowy Sweden 🌨❄️🇸🇪 I made this delicious soup last week, and my husband and kid absolutely loved it and insisted that we made it again this weekend! Very flavourful, warming and filling and at the same time super easy to make. A perfect winter family meal. Thank you for a nice blog!
/Frida
Natasha says
I'm so pleased to hear that, Frida!! 🙂 Thank you!
Autumn says
Do you think you could make this in a slow cooker? Thinking of just browning the ingredients, throw them in the slow cooker on high for a bit, change to medium for the day.
Natasha says
Hi! I think it could work. I’m a little concerned with the gnocchi getting a bit gloopy, but I think it’s worth a try. Let me know how it goes!
HH says
I’ve made this exactly as is several times and it’s always a hit! When I know that I’ll be saving a portion of the soup for a later day, I set aside a portion of the soup sans kale, and then add the kale when I reheat the next day.
Natasha says
Good idea! I am so happy you enjoy the soup!
nicole (thespicetrain.com) says
P.S.: And I forgot to rate it, which I will do with this comment. 🙂
Natasha says
Awww thanks, Nicole!
[email protected] says
This soup is a winner! Made it last night and it was universally loved. The Dijon in there is fantastic. Thanks for sharing! 🙂
Natasha says
That's so awesome!! So happy you tried it and it went over well.
Hannah says
This was absolutely delish! Already shared the recipe with all my friends. I used tofurkey Italian sausage as a sausage substitute which was fine (but oh man, I can imagine hot Italian sausage is incredible in this!!). Thanks for sharing!
Natasha says
I am so happy you liked it, Hannah! Thanks so much for sharing it with your friends. 🙂
Mary says
Just wondering if you used fresh or frozen gnocchi. I would think fresh might turn to mush in a soup
Thank you
Natasha says
Hi Mary! I used the uncooked shelf stable kind that they sell in the pasta aisle. I live in Canada, and in most regular grocery stores here that's pretty much the only option for gnocchi that I've found. If you're using fresh homemade gnocchi or a fresh one from a refrigerated section in a grocery store, then I would think it might need a bit less time to cook, but play it by ear.
Natasha's Sister says
Can you make this for me without sausage? Preferably for lunch today. Ok thanks
Natasha says
No.
Francesca says
Any recommendations for making this soup dairy free? We have dairy allergies, unfortunately. Thanks!
Natasha says
Hi Francesca! I think it would be ok to leave the cream out. As far as dairy-free goes, my usual suggestion is coconut milk, but I'm not sure that flavor would work so well in this soup. Let me know if you do make it!
Kris says
We make a similar soup with almond milk, unsweetened and unflavored of course. It’s a family favorite.