This post may contain affiliate links.
This post may contain affiliate links.
A hearty soup is just 30 minutes away with this simple Italian Sausage and Gnocchi Soup. Only a few minutes to prep, minimal ingredients and simmered with the perfect Italian seasonings. Grab a fresh loaf of crusty bread and make it a cozy soup for dinner kind of night!
A simple cozy soup that is ready in 30 minutes? That is what I am talking about! I love a hearty bowl of soup–especially my Chunky Italian Vegetable Soup but it’s not quite the quickest recipe.
But I love how quickly gnocchi cooks up–have you tried this 15 Minute Tomato Basil Gnocchi yet?? Using it in a simple soup makes for quick cooking and a delicious addition to a hearty soup like this sausage gnocchi soup!
Why you will love this Sausage Gnocchi Soup:
- It requires very minimal prep. The only chopping required is the onion, that makes for super simple prep. Mince the garlic and the rest is a matter of tossing into the pot!
- Soup is ready in just 30 minutes! It is not usual that you can have a pot of soup ready that quickly. Since gnocchi cooks up so quickly, its a snap to whip this sausage soup up!
- It’s a hearty soup that can easily make a meal. The Italian sausage and the gnocchi add a heartiness to this soup. It’s perfect for an entire meal or add a salad and some bread and make it a whole spread.
- Freezer friendly! Make a batch and freeze part of it for later. Then you have a fresh bowl of soup that just needs to be warmed up when you like.
Gnocchi Soup Ingredients:
To make this super simple sausage gnocchi soup, you will need the following:
- Italian sausage: I use a sweet Italian sausage in this soup recipe. For a bit of a kick you can use a hot Italian sausage. A chicken or turkey Italian sausage will work fine as well. A plant based crumble could work if you were wanting to make this a vegetarian soup.
- gnocchi: Shelf stable potato gnocchi is the type we use for this gnocchi soup. I am sure another kind that is frozen or refrigerated can be used but cooking time may need to be adjusted.
- broth: low sodium chicken broth is our favorite for this Italian sausage gnocchi soup–then salt can be adjusted to taste more easily in the end.
- diced tomatoes: No need to drain the cans, poor them right in. I like tomatoes with no salt added as well.
- onion: any onion that you have around is fine–sweet yellow onions are what we prefer.
- spinach: fresh baby spinach, you can chop it if desired.
- garlic: minced garlic cloves, freshly minced for the most flavor
- Italian seasoning: check to make sure there isn’t garlic added to your Italian seasoning before adding it. You may want to lessen it if so. You can also drum up your own with a combination of basil, oregano, rosemary and thyme.
- red pepper: add a touch or more to your desired spice level
Step-by-Step Instructions:
Heat olive oil over medium-high heat. Add onion and garlic and cook until fragrant and onion starts to become slightly translucent. Add Italian Sausage and break up into pieces. Stir frequently until meat is browned. Drain excess oil.
Once sausage is browned, add in the tomatoes (undrained), 4-5 cups broth, spices, salt and pepper. Simmer for about 7-10 minutes to bring to a gentle boil.
When the soup has come to a gentle boil, add in the gnocchi and spinach and stir. Heat the soup another 4-5 minutes or until gnocchi floats to the top. Turn the heat to low until ready to serve.
Add another cup or two of broth if you prefer your soup to more brothy (I think I made this word up!). We prefer ours chunkier and like a bit less broth. I typically add 4-5 cups total.
Serve with a fresh loaf of bread and top with freshly grated parmesan. Enjoy!
Recipe Notes and Tips:
- For a creamy version of this sausage gnocchi soup, stir in 1/4 cup heavy cream before serving. You can also serve the soup with a drizzle of cream if you don’t want the entire soup to be cream based or if you know not everyone else will prefer it.
- You can freeze this soup if desired. Store the soup in a freezer safe container for up to 3 months. Use freezer bags or store in individual servings for single meals when you need them.
- I have only made this soup with shelf stable potato gnocchi. I imagine a frozen option will work as well, just make sure to follow any package instructions to make sure it is cooked thoroughly. You could also sauté the frozen gnocchi before adding it.
FAQs
You can! Use a vegetarian crumble or meat substitute. Cook according to instructions and then follow remaining soup instructions. You could also add bean instead if desired. Use a vegetable broth as well.
If you want to make this sausage gnocchi soup in the slow cooker, brown the meat and then add all the ingredients aside from the gnocchi and spinach. Cook on low about 6 hours or on high for about 4 hours. Add the spinach and spinach and gnocchi about 30 minutes before serving and make sure it is cooked before serving.
Other Soup Recipes:
HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!
30 Minute Sausage Gnocchi Soup
Ingredients
- 1 lb Italian sausage, sweet or hot
- 1 T Olive oil
- 1 onion
- 3-4 garlic cloves
- 4-6 c chicken broth
- 2 cans diced tomatoes (15 oz.), undrained
- 2 tsp Italian seasoning
- 1/4 tsp crushed red pepper
- 1/2 tsp sea salt
- ½ tsp cracked pepper
- 16 oz gnocchi, shelf stable
- 3 oz baby spinach
- 3 T tomato paste, optional, to thicken broth
Instructions
- Heat olive oil over medium-high heat. Add onion and garlic and cook until fragrant and onion starts to become translucent (2-3 minutes). Add Italian Sausage and break up into pieces. Stir frequently until meat is browned. Drain excess oil.
- Once sausage is browned, add in the tomatoes (undrained), 4-5 cups broth, spices, salt and pepper. Simmer for about 7-10 minutes to bring to a gentle boil.
- When the soup has come to a gentle boil, add in the gnocchi and spinach and stir. Heat the soup another 4-5 minutes or until gnocchi floats to the top. If soup is too thick for your liking, add another cup or so of broth as desired. To thicken up the broth if desired, add 3 T tomato paste and stir until smooth. Adjust salt and pepper to taste.
- Serve with freshly chopped basil or parsley and parmesan. Store leftovers for about 3-4 days in the refrigerator.
Notes
- For a creamy version of this sausage gnocchi soup, stir in 1/4 cup heavy cream before serving. You can also serve the soup with a drizzle of cream if you don’t want the entire soup to be cream based or if you know not everyone else will prefer it.
- You can freeze this soup if desired. Store the soup in a freezer safe container for up to 3 months. Use freezer bags or store in individual servings for single meals when you need them.
- I have only made this soup with shelf stable potato gnocchi. I imagine a frozen option will work as well, just make sure to follow any package instructions to make sure it is cooked thoroughly. You could also sauté the frozen gnocchi before adding it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Shop this Post:
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
One of our favorites. And everyone we have over who has it, wants the recioe!
So so happy to hear this!!
I made this for my skeptical husband. He does not do changes well. Gnocchi is not his favorite. I had a bag of gnocchi in the freezer. I have had it for a long time, but decided to use it anyway. Big mistake! After eating it for the first time, (I had to agree), it was awful! So rather then throwing it out, I decided to remove the gnocchi and added small pasta. It was wonderful! It was all in the flavor of the broth. I’m old school, so this is for sure, recipe card worthy!
Whew! Glad to hear it all worked out for you!
Yum!
My thoughts exactly!
Lovely soup!
I used vegan sausage and it worked out well. Added in some quinoa just to make it a bit heartier. Really easy and simple to do!
So great to know, Kyra!
The whole family really enjoyed this soup! I added a couple extra teaspoons of Italian seasoning, 5 Oz spinach and about 5 Tablespoons tomato paste. We topped the soup with some shredded mozzarella cheese and served it with some garlic French bread.
Yay! I love adding the tomato paste as well to really thicken it up. So happy you all loved it so much!
Good soup! Did add 2 tbsp of tomato paste and 3/4 tsp cumin to add more flavour to the broth.
So glad you loved it! I haven’t tried with cumin but I do love adding the tomato paste for a thicker broth 100%. Thanks Sam!
Loved this soup! So easy – so delicious!
So happy to hear it!! Just made it last night—it’s becoming a weekly fave over here!! Thank you!