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This quick and easy gnocchi soup with kale and sausage is creamy and delicious. It's ready in just over half an hour!

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. 
Course Soup
Cuisine American
Keyword creamy gnocchi soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4


  • 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


  • 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.


  • 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.