30-MINUTE GNOCCHI SAUSAGE SOUP

I can still picture my Nonna in her apron, humming as she stirred a pot of something fragrant on the stove. The aroma always filled her tiny kitchen with such comforting warmth. One of my fondest memories is watching her magically whip up a hearty meal in what seemed like minutes, using simple ingredients and a whole lot of love. She always said, “Good food doesn’t need to be complicated, cara!” Today, I’m sharing all my secrets for the most amazing Creamy Italian Sausage Gnocchi Soup – Ready in 30! you’ll ever make!

Creamy Italian Sausage Gnocchi Soup: Your New Weeknight Hero

Okay, my friends, let’s talk about soup. Not just any soup, but the kind of soup that makes you feel like you’re wrapped in a warm hug on a chilly evening. We’re talking about Creamy Italian Sausage Gnocchi Soup. And the best part? It’s ready in just 30 minutes! This is my go-to recipe when I need a quick, satisfying, and utterly delicious meal. I promise, it’s going to become one of your family favorites too!

Why You’ll LOVE This Soup

• It’s fast! Seriously, 30 minutes is all you need. Perfect for busy weeknights.
• It’s incredibly flavorful. Italian sausage, creamy broth, and pillowy gnocchi? Need I say more?
• It’s customizable. Add your favorite veggies, swap out the sausage, make it your own!
• It’s family-friendly. Even picky eaters will gobble this up.
• It’s budget-friendly. Uses simple, affordable ingredients.

Gather Your Ingredients

Alright, before we dive in, let’s make sure we have everything we need. Here’s the rundown:

• Italian Sausage: 1 pound, either sweet or hot (or a mix!). I personally prefer sweet for a milder flavor that everyone enjoys, but hot sausage adds a wonderful kick!
• Gnocchi: 1 (16-ounce) package of shelf-stable gnocchi. Don’t use frozen gnocchi for this recipe; the shelf-stable kind holds its shape better in the soup.
• Onion: 1 medium, chopped.
• Garlic: 2-3 cloves, minced. (Or more, if you’re a garlic lover like me!)
• Chicken Broth: 6 cups. Low sodium is always a good choice so you can control the salt level.
• Heavy Cream: 1 cup. This is what makes it wonderfully creamy! If you want to lighten it up, you can use half-and-half, but the creaminess won’t be quite as rich.
• Spinach: 5 ounces, fresh, baby spinach. You can also use frozen spinach (thawed and squeezed dry).
• Parmesan Cheese: ½ cup, grated, plus more for garnish. Freshly grated is always best!
• Olive Oil: 2 tablespoons.
• Italian Seasoning: 1 teaspoon.
• Salt and Pepper: To taste.
• Red Pepper Flakes: (Optional) For a little extra heat.

Ingredient Swaps and Substitutions

Don’t be afraid to get creative! Here are some ideas for ingredient swaps:

• Sausage: Try ground turkey or chicken sausage for a leaner option.
• Gnocchi: If you can’t find gnocchi, small pasta shapes like ditalini or orzo will work in a pinch. They won’t give you the same chewy texture, but they’ll still be delicious.
• Spinach: Kale or Swiss chard are great alternatives.
• Heavy Cream: As mentioned before, half-and-half can be used, or even a splash of milk mixed with a tablespoon of cornstarch for a thickening effect.
• Broth: Vegetable broth can be used in place of chicken broth.

Let’s Get Cooking: Step-by-Step Instructions

Okay, my friend, it’s time to transform these ingredients into a bowl of pure comfort! Follow these steps, and you’ll have a steaming pot of Creamy Italian Sausage Gnocchi Soup in no time!

1. Brown the Sausage: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. This usually takes about 5-7 minutes. Once cooked, remove the sausage from the pot and set it aside. Don’t drain the grease completely – a little bit adds flavor!
2. Sauté the Aromatics: Add the chopped onion to the pot and cook until softened, about 3-5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Build the Flavor: Stir in the Italian seasoning and red pepper flakes (if using) and cook for 30 seconds, allowing the spices to bloom. This really enhances the flavor of the soup.
4. Add the Broth and Gnocchi: Pour in the chicken broth and bring to a simmer. Add the gnocchi and cook according to the package directions, usually about 3-5 minutes, or until the gnocchi are tender and float to the surface.
5. Stir in the Goodness: Return the cooked sausage to the pot. Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Cook until the cheese is melted and the soup is heated through. Do not boil! Boiling can cause the cream to curdle.
6. Wilt the Spinach: Add the spinach and stir until it wilts, about 1-2 minutes.
7. Season to Perfection: Season with salt and pepper to taste.
8. Serve and Enjoy! Ladle the soup into bowls and garnish with extra Parmesan cheese and a sprinkle of red pepper flakes (if desired).

Pro Tips for the BEST Gnocchi Soup

Want to take your Creamy Italian Sausage Gnocchi Soup to the next level? Here are a few of my tried-and-true tips:

• Don’t Overcook the Gnocchi: Overcooked gnocchi can become mushy. Cook them just until they float to the surface and are tender.
• Use Freshly Grated Parmesan: Pre-shredded Parmesan cheese often contains cellulose, which can prevent it from melting smoothly. Freshly grated Parmesan will melt beautifully into the soup.
• Adjust the Thickness: If you prefer a thicker soup, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last few minutes of cooking.
• Spice it Up: For a spicier soup, use hot Italian sausage and add an extra pinch of red pepper flakes.
• Make it Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually meld together even more overnight! Reheat gently on the stovetop or in the microwave.

Serving Suggestions

This Creamy Italian Sausage Gnocchi Soup is a complete meal in itself, but here are a few ideas for serving it:

• Crusty Bread: Serve with a side of crusty bread for dipping into the creamy broth.
• Side Salad: A simple green salad with a vinaigrette dressing is a perfect complement to the richness of the soup.
• Garlic Bread: Because who doesn’t love garlic bread?

More Soup Inspiration

If you’re a soup fanatic like me, you might also enjoy some of my other favorite creamy soup recipes. For example, you could try my CREAMY CHICKEN LASAGNA SOUP – it has all the flavors of lasagna in a comforting bowl of soup! Or, if you’re looking for something equally comforting and creamy, check out my CREAMY ITALIAN CHICKEN SOUP. It’s another quick and easy weeknight winner. For a different take on lasagna soup, don’t miss my CROCKPOT LASAGNA SOUP PERFECTION, perfect for a hands-off meal. And if you’re craving a classic, my CREAMY CHICKEN NOODLE SOUP is always a crowd-pleaser. If you like this recipe, you may also like WHITE CHICKEN CHILI or CROCKPOT LASAGNA SOUP MAGIC.

Recipe Card

Creamy Italian Sausage Gnocchi Soup – Ready in 30!

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 6 servings

Ingredients:

• 1 pound Italian sausage (sweet or hot)
• 1 (16-ounce) package shelf-stable gnocchi
• 1 medium onion, chopped
• 2-3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup heavy cream
• 5 ounces fresh spinach
• ½ cup grated Parmesan cheese, plus more for garnish
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add sausage and cook, breaking it up, until browned. Remove sausage and set aside.
2. Add onion to the pot and cook until softened, about 3-5 minutes. Add garlic and cook for 1 minute until fragrant.
3. Stir in Italian seasoning and red pepper flakes (if using) and cook for 30 seconds.
4. Pour in chicken broth and bring to a simmer. Add gnocchi and cook according to package directions, about 3-5 minutes, until tender and floating.
5. Return cooked sausage to the pot. Reduce heat to low and stir in heavy cream and Parmesan cheese. Cook until cheese is melted and soup is heated through. Do not boil.
6. Add spinach and stir until wilted, about 1-2 minutes.
7. Season with salt and pepper to taste.
8. Ladle into bowls and garnish with extra Parmesan cheese and red pepper flakes (if desired).

Final Thoughts

There you have it, my friend! A bowl of creamy, dreamy, Italian Sausage Gnocchi Soup ready in just 30 minutes. I hope this recipe brings as much comfort and joy to your kitchen as it has to mine. Remember, cooking should be fun, so don’t be afraid to experiment and make this recipe your own. Happy cooking!

30-Minute Gnocchi Sausage Soup

This Creamy Italian Sausage Gnocchi Soup is a quick and comforting meal, ready in just 30 minutes. Featuring Italian sausage, tender gnocchi, and a creamy broth, it’s a family-friendly dish that’s both satisfying and customizable.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Main Course

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound Italian sausage sweet or hot
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2-3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes optional
• 6 cups chicken broth
• 5 ounces fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for garnish
• Salt to taste
• Pepper to taste

Equipment

• Large pot or Dutch oven
• Spoon
• Knife
• Cutting board
• Measuring cups
• Measuring spoons
• Ladle
• Bowls for serving
• Grater

Method

 

1. In a large pot or Dutch oven, heat olive oil over medium-high heat.
2. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the pot and set it aside.
3. Add the chopped onion to the pot and cook until softened, about 3-5 minutes.
4. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
5. Stir in the Italian seasoning and red pepper flakes (if using) and cook for 30 seconds, allowing the spices to bloom.
6. Pour in the chicken broth and bring to a simmer.
7. Add the gnocchi and cook according to the package directions, usually about 3-5 minutes, or until the gnocchi are tender and float to the surface.
8. Return the cooked sausage to the pot.
9. Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Cook until the cheese is melted and the soup is heated through. Do not boil!
10. Add the spinach and stir until it wilts, about 1-2 minutes.
11. Season with salt and pepper to taste.
12. Ladle the soup into bowls and garnish with extra Parmesan cheese and a sprinkle of red pepper flakes (if desired).

Notes

For a thicker soup, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last few minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. If you are using frozen spinach, be sure to thaw it and squeeze out the excess water before adding it to the soup.