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) or my tomato gnocchi 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
This gnocchi soup with sausage and kale is cozy and comforting! A simple and delicious warming winter soup that the whole family will love.
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.
Recipe 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.
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!
nicole (thespicetrain.com) says
P.S.: And I forgot to rate it, which I will do with this comment. 🙂
Natasha says
Awww thanks, Nicole!
nicole@thespicetrain.com 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.