Can I use pre-cooked gnocchi for this recipe?

Yes, absolutely. Both shelf-stable and refrigerated gnocchi work perfectly here. If you’re using pre-cooked gnocchi, add it during the last 5 minutes of cooking just to heat it through, so it doesn’t get too soft.

Can I make this soup ahead of time?

You can! This Creamy Italian Sausage Gnocchi Soup reheats beautifully. I recommend cooking the soup without the gnocchi if you plan to make it ahead. When you’re ready to serve, reheat the soup gently on the stove and stir in the gnocchi for a few minutes until tender.

How do I make this soup thicker or thinner?

If your soup turns out thicker than you’d like, stir in a splash of chicken broth or cream until it reaches the consistency you prefer. To make it thicker, let it simmer uncovered for a few extra minutes, or add a little more flour in the beginning next time.

Can I use half-and-half instead of heavy cream?

Yes, half-and-half works fine for a lighter version. The broth will be a bit less creamy, but still delicious. You can also use whole milk and a small pat of butter for similar richness.

Is there a vegetarian version of this soup?

Definitely. You can swap the Italian sausage for plant-based sausage or crumbled tofu. Use vegetable broth instead of chicken broth, and the rest of the ingredients stay the same. It’s just as hearty and satisfying.

Creamy Italian Sausage Gnocchi Soup Recipe Magic

Name: Creamy Italian Sausage Gnocchi Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 16 ounces Italian sausage (mild or spicy); 1 medium onion, finely chopped; 2 celery stalks, chopped; 2 tablespoons flour; 3–4 cloves garlic, minced; 4 cups chicken broth; 1 (28-ounce) can crushed tomatoes; ½ teaspoon dried oregano; ½ teaspoon crushed red pepper flakes (optional); 1 pound potato gnocchi, uncooked; 1 cup heavy cream; 2 cups fresh baby spinach (optional); Salt and pepper to taste

Description

This cozy and creamy Italian Sausage Gnocchi Soup is the ultimate comfort food for chilly nights. Hearty, flavorful, and ready in under 40 minutes, it’s a one-pot meal the whole family will love.

Ingredients

Scale

16 ounces Italian sausage (mild or spicy)
1 medium onion, finely chopped
2 celery stalks, chopped
2 tablespoons flour
3–4 cloves garlic, minced
4 cups chicken broth
1 (28-ounce) can crushed tomatoes
½ teaspoon dried oregano
½ teaspoon crushed red pepper flakes (optional)
1 pound potato gnocchi, uncooked
1 cup heavy cream
2 cups fresh baby spinach (optional)
Salt and pepper to taste

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Instructions

In a large soup pot or Dutch oven, cook sausage over medium-high heat, breaking it up with a spoon until browned, about 7–8 minutes. Transfer to a paper towel-lined plate and leave 1 tablespoon of fat in the pot.
Add chopped onion and celery to the pot and cook for 5 minutes until softened.
Stir in garlic and flour, cooking for 1 minute to remove the raw flour taste.
Slowly pour in chicken broth, stirring constantly, then add crushed tomatoes, oregano, and red pepper flakes if using. Stir to combine.
Return the sausage to the pot and bring to a gentle boil. Let simmer for a few minutes to blend flavors.
Add gnocchi and heavy cream. Reduce heat and simmer gently for 10 minutes until gnocchi is tender.
Stir in spinach until wilted. Season with salt and pepper to taste. Adjust consistency with more broth or cream if desired. Serve hot.

Notes

Use high-quality sausage for best flavor. Customize by adding veggies like carrots or mushrooms. If making ahead or freezing, cook gnocchi separately and add when reheating.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 5g
Sodium: 950mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 20g
Cholesterol: 85mg