A comforting bowl of soup is just 30 minutes away with this easy Italian Sausage and Gnocchi Soup. With minimal prep, straightforward ingredients, and classic Italian seasonings, it’s a fast, satisfying weeknight dinner. Grab a crusty loaf of bread and enjoy a cozy meal.
This recipe gives you a hearty, homey soup in about 30 minutes. Gnocchi cooks very quickly, so it’s perfect for a fast yet filling soup. The combination of Italian sausage, tomatoes, tender gnocchi and bright spinach creates a balanced and flavorful bowl.
If you like Italian sausage, this soup is an easy, satisfying choice. It’s flexible too — use sweet or hot sausage depending on your heat preference, or substitute poultry or a plant-based alternative if desired.
Why you will love this Sausage Gnocchi Soup:
- Minimal prep. The only chopping needed is the onion; garlic can be minced quickly and the rest of the ingredients go straight into the pot.
- Ready in about 30 minutes. Because gnocchi cooks so fast, this soup comes together quickly for busy weeknights.
- Hearty enough for a meal. The Italian sausage and gnocchi make this soup filling. Serve with a salad and crusty bread for a complete dinner.
- Freezer-friendly. Make a double batch and freeze portions for easy meals later.
Gnocchi Soup Ingredients:
- Italian sausage: Sweet or hot Italian sausage works. Chicken or turkey Italian sausage is a good lean alternative. For vegetarian cooks, a plant-based crumble can be used.
- Gnocchi: Shelf-stable potato gnocchi is used here. Frozen or refrigerated gnocchi will likely work but may need slight adjustments to cooking time.
- Broth: Low-sodium chicken broth is recommended so you can adjust salt to taste. Vegetable broth is fine for a meatless version.
- Diced tomatoes: Use undrained canned diced tomatoes for convenience. No-salt-added tomatoes keep sodium manageable.
- Onion: Any onion will do; sweet yellow is preferred.
- Spinach: Fresh baby spinach, chopped if you like.
- Garlic: Freshly minced garlic adds the best flavor.
- Italian seasoning: Check the blend for added garlic before using; you can make your own with basil, oregano, thyme and rosemary.
- Crushed red pepper: A pinch for heat; increase to taste.
Step-by-Step Instructions:
Heat olive oil in a large pot over medium-high heat. Add the chopped onion and minced garlic and cook 2–3 minutes until fragrant and the onion becomes slightly translucent. Add the Italian sausage, breaking it into pieces with a spoon. Cook, stirring frequently, until the meat is browned. Drain any excess grease.
Once the sausage is browned, add the undrained diced tomatoes, 4–5 cups of chicken broth, Italian seasoning, crushed red pepper, salt and cracked pepper. Simmer for 7–10 minutes to develop the flavors and bring the soup to a gentle boil.
When the soup reaches a gentle boil, add the gnocchi and the spinach and stir. Cook for another 4–5 minutes, or until the gnocchi float to the top and are cooked through. If you prefer a thinner broth, add another cup or two of broth. For a thicker broth, stir in about 3 tablespoons of tomato paste until smooth. Reduce heat to low until ready to serve.
Serve topped with freshly grated Parmesan and chopped parsley or basil, alongside a warm loaf of bread.
Recipe Notes and Tips:
- Creamy option: Stir in 1/4 cup heavy cream before serving for a richer soup, or drizzle cream on individual bowls if you don’t want the whole pot creamy.
- Freezing: This soup freezes well. Store in freezer-safe containers for up to three months. Thaw overnight in the refrigerator before reheating.
- Gnocchi options: The recipe uses shelf-stable potato gnocchi. If using frozen gnocchi, follow package directions or sauté briefly before adding to the soup to ensure proper texture.
FAQs
Yes. Swap the sausage for a vegetarian crumble or meat substitute and use vegetable broth. You can also add beans for extra protein.
Yes. Brown the sausage first, then add everything except the gnocchi and spinach to the slow cooker. Cook on low for about 6 hours or high for about 4 hours. Add gnocchi and spinach about 30 minutes before serving and make sure the gnocchi is fully cooked.
Other Soup Recipes:
-
Chunky Italian Vegetable Soup
-
Easy Rotisserie Chicken Noodle Soup
-
Simple Turkey Chili
-
Tomato Tortellini Soup
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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 the onion becomes translucent (2–3 minutes). Add Italian sausage and break into pieces. Stir frequently until browned. Drain excess oil.
-
Add the undrained diced tomatoes, 4–5 cups broth, Italian seasoning, crushed red pepper, salt and pepper. Simmer 7–10 minutes to bring to a gentle boil.
-
When gently boiling, add the gnocchi and spinach and stir. Cook 4–5 minutes or until gnocchi float. If too thick, add a cup of broth. To thicken, stir in 3 tablespoons tomato paste. Adjust salt and pepper to taste.
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Serve topped with chopped basil or parsley and grated Parmesan. Store leftovers in the refrigerator for 3–4 days.
Notes
- For a creamy version: Stir in 1/4 cup heavy cream before serving, or add a drizzle to individual bowls.
- Freezing: Freeze in airtight containers for up to three months. Thaw in the refrigerator before reheating.
- Gnocchi: Shelf-stable potato gnocchi is used here; frozen varieties can be used but follow package directions and adjust cook time as needed.
Nutrition
Nutrition information is an approximation.
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