Name: Creamy Italian Sausage Gnocchi Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb mild Italian sausage, casings removed; 1 tablespoon olive oil; 1 small yellow onion, diced; 3 cloves garlic, minced; 4 cups chicken broth; 1 cup heavy cream; 16 oz potato gnocchi; 2 cups fresh spinach, roughly chopped; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; Salt and pepper to taste

Okay, real talk — this soup is my shortcut to comfort

You ever have one of those nights when the weather turns, and your brain just yells “Soup!”? (For me, it was last November. Power was out for a couple of hours, and all I craved was this silly, rich bowl of gnocchi soup, candles flickering, cat staring at my feet the whole time.) Anyway! I figured, can’t be the only one who craves a big, creamy Italian bowl now and then. Plus, this stuff’s like a hug form the inside, honest.

Oh, and if you spill sausage on your shirt like I sometimes do — that’s just called seasoning your wardrobe. Or, at least, that’s what I told my sister.

Why You’ll Love This (Like I Do)

I make this when I want to impress folks without looking like I tried too hard — sneaky, I know. My family goes a little nuts for it because it’s hearty enough to count as a whole meal (even for my cousin, who once asked “Where’s the rest?”).
And, if you ever have one of those days where you want to cook, but not really cook? This is the ticket, ’cause it feels fancy, but it’s secretly lazy. One pot. No judgment.

(Also: I used to dread chopping onions, but now I just throw them in the food processor. Top tip — don’t tell any Italian grandma.)

What You’ll Need (and my not-exactly-official swaps)

1lb (around 450g) Italian sausage — I like mild, but if you’ve got spicy, bring it. Sometimes I even do half-and-half if I’m feeling indecisive. If you can only find ground pork, just up the spices a bit.
1 small yellow onion, chopped — or a handful of pre-chopped frozen (no shame)
3 to 4 garlic cloves (I love garlic, so I always lean toward 4), smashed and minced
4 cups chicken broth (homemade if the spirit moves you, boxed if you’re busy — my grandma always said Swanson’s, but honestly, store brand works fine)
1 can (14 oz) diced tomatoes — fire-roasted is great, but any will do
1 cup heavy cream (or half-and-half — actually, oat cream even worked for my vegan pal once, but it’s not quite the same)
1 bag (about 500g) potato gnocchi. Shelf-stable or fresh, both work. I’ve even tried cauliflower gnocchi — it’s… different.
A couple handfuls baby spinach (or kale, if you need to feel virtuous)
Salt and black pepper — and a pinch of dried Italian herbs, if you’re into that
Freshly grated parmesan, for topping (I grate directly over the pot because why dirty another bowl?)

How I Actually Make It (Fewer Steps Than It Sounds)

Heat up a slosh of olive oil in your biggest soup pot. Plop in the sausage and break it up with a wooden spoon. Get some nice browning on there – don’t rush, this is where the flavor magic happens.
Add onions and garlic. If things stick (they probably will), just scrape up those brown bits. It looks weird at this stage — always does — but trust me.
Pour in the broth and tomatoes (juice and all). Give it a decent stir, then bring it up to a simmer. Not boiling — that makes everything angry. Lid half-on, low and slow-ish for 10 minutes while you stare out the window or check your phone.
Chuck in the gnocchi; they need about three minutes to bob up to the surface. Stir so nothing sticks. This is when I usually sneak a taste (chef’s privilege!).
Lower the heat, swirl in the cream. (Watch it, sometimes it wants to bubble over. Ask me how I know.) Toss in the handfuls of spinach. Salt and pep to your liking. Let it all hang out for a couple more minutes. When the greens are wilted and everything looks, well, creamy… it’s ready.
Ladle into bowls. Shower with parmesan. Call everyone to the kitchen — they won’t wanna wait.

Stuff I’ve Learned (Usually the Hard Way)

If you add the cream before you turn down the heat, it can split. Looks ugly, still tastes fine, but kind of like tie-dye soup (not my best look).
Forgot the spinach once. Still delicious! But feels a bit naked — toss in extra herbs if you skip it.
Leaving the soup on the heat after adding gnocchi? Turns into stew, not soup. Maybe that’s your thing, though.
And yes, if you thicken it too much, add in more broth. Easy fix.

What I’ve Experimented With (Not All Winners…)

Used kale instead of spinach — tougher, but if you chop it small and cook it longer, actually great.
Tried turkey sausage. Not bad, a little less punchy. Needs extra garlic, in my humble opinion.
Once swapped gnocchi for tortellini; honestly, didn’t love it. The soft potato-y pillows just fit better with the cream. Tortellini tried to steal the show.
My friend convinced me to sprinkle red pepper flakes in — new tradition, highly recommend (unless you’re feeding little ones who will revolt).

Do You Really Need Fancy Equipment?

Big pot, sharp knife, wooden spoon. That’s pretty much it. I will say, a Dutch oven does keep things warm longer, but is it essential? Nah. One time I made this in a frying pan (don’t ask), just meant stirring more and a bit of guesswork.

How I Keep (and Sometimes Don’t Keep!) Leftovers

Technically, this keeps in the fridge for up to two days. But honestly, in my house, it never lasts more than a day! If you do have any left, try adding a splash of broth when reheating — gnocchi are little broth vampires.

Serving: My Personal Soup Ritual

Always with a side of crusty bread, sometimes I drag it through the bowl like a proper carb enthusiast. My uncle likes it with a drizzle of olive oil and extra parmesan (fine, he’s not wrong). Once made garlic bread alongside — almost too rich, but not quite.

Things I Wish Someone Told Me (So Now I’m Telling You)

Don’t try to speed up the browning step — I did once, and everything was weirdly bland. So just be patient (or as patient as you can manage).
Heavy cream holds up the best; milk goes grainy (found out the hard way). Stick with at least half-and-half if you can swing it.
If you dump in all the spinach at once, half of it will stick to your spoon. Add bit by bit and it just sinks right in.
Always taste for salt at the end, because the sausage brands vary a lot (some are salt bombs, some are, well, not).

FAQ Straight from My Suddenly Soup-Loving Friends

Q: Can I make this dairy-free?
Yeah! Actually, I find coconut milk works in a pinch. It’s a little sweet, though, so up the black pepper or try unsweetened vegan cream like Oatly.

Q: What if I don’t eat pork?
No worries — chicken or turkey sausage is totally fair game. Or skip the sausage and add a dash of smoked paprika for flair.

Q: Can I freeze this?
Sort of — but just the base, before adding gnocchi. The gnocchi turns to mushy weirdness after thawing (trust me). If you’re freezing, cook gnocchi fresh each time. Learned that the hard way! By the way, if you want more freezer tips, the kitchn has great freezer soup advice.

Q: Any quick way to peel garlic?
Honestly? Smash with the side of your knife and the skins just come off. Or buy pre-peeled, I won’t tell anybody.

Q: Can I make this a veg soup?
Absolutely. Toast up some chopped mushrooms and use veggie broth — hearty and still ridiculously tasty.

By the way, if you’re a soup nut like me, check out Bon Appetit’s cozy soup roundups for more soul-soothing inspiration. Or just invite me over — I’ll bring the crusty bread!

Creamy Italian Sausage Gnocchi Soup