The combination of creamy broth, savory sausage, and soft, pillowy gnocchi is nothing short of comforting. As the soup simmers away, the flavors meld together, creating a rich and luxurious base that wraps around each tender gnocchi like a warm hug. The sausage adds just the right amount of spice, balanced perfectly by the creamy richness of the broth. There’s something magical about how every spoonful feels like an invitation to slow down and savor the moment. It’s the kind of meal that makes you want to curl up on the couch, maybe with a slice of crusty bread to dip, and lose yourself in the cozy vibes of your kitchen. And let’s not forget those bursts of spinach and a touch of garlic—those little flavor pops that make this soup something truly special. This dish is not only a family favorite but also a perfect recipe for those weeknights when you crave something hearty yet simple, and a bit indulgent, without hours of preparation. What’s even better is that leftovers get even more flavorful, giving you a delicious meal to look forward to the next day.
Key Ingredients for Creamy Italian Sausage Gnocchi Soup
The beauty of this creamy Italian sausage gnocchi soup lies in the carefully selected ingredients that come together to create a symphony of flavors. Each one plays a crucial role, from the savory depth of the sausage to the creamy richness of the broth. Let’s break down the key ingredients that make this soup irresistibly delicious:
- Olive oil: Used to sauté the sausage and aromatics, olive oil adds a smooth, slightly fruity base to the soup.
- Italian sausage: The star of the dish! It brings bold, savory flavors with just the right amount of spice, transforming the broth into something rich and comforting.
- Onion: Diced and sautéed, the onion forms the foundational sweetness that complements the sausage and garlic.
- Garlic: Minced and sautéed to release its fragrant oils, garlic adds an irresistible aroma and depth to the soup.
- Dried oregano: A staple in Italian cuisine, oregano brings a fragrant, earthy note that ties all the ingredients together.
- Dried basil: Adds a touch of aromatic sweetness that brightens up the rich broth and complements the sausage perfectly.
- Crushed red pepper flakes: A little heat goes a long way! These pepper flakes give the soup a kick, balancing the creaminess with just the right amount of spice.
- Chicken broth: The base of the soup, chicken broth adds savory richness and enhances the flavors of all the ingredients.
- Heavy cream: The key to that luxuriously creamy texture, heavy cream brings a smooth richness that makes each bite feel indulgent.
- Whole milk: Lightens up the heavy cream, creating the perfect balance for a creamy yet not-too-heavy broth.
- Gnocchi: Soft, pillowy gnocchi are the heart of this dish, soaking up the flavorful broth and adding a satisfying, hearty element.
- Spinach: Fresh spinach adds a pop of color and a burst of earthiness, creating a lovely contrast against the creamy base.
- Parmesan cheese: Grated over the top or stirred in, Parmesan adds a salty, nutty richness that finishes the soup beautifully.
- Salt: A pinch of salt enhances all the flavors, making everything taste a little more…well, delicious.
- Pepper: Freshly cracked black pepper adds a subtle heat and depth, balancing the creaminess and bringing the whole dish to life.
Each ingredient contributes to the perfect balance of flavor and texture, making this soup something to truly savor.
How to Make Creamy Italian Sausage Gnocchi Soup
- Heat a large pot or Dutch oven over medium heat and add one tablespoon of olive oil.
- Once the oil is hot, add one pound of Italian sausage to the pot, breaking it up into smaller pieces with a wooden spoon or spatula.
- Cook the sausage until it is browned and fully cooked through, about 5 to 7 minutes.
- Remove the sausage from the pot and set it aside, leaving any rendered fat in the pot.
- In the same pot, add one medium onion, diced, and cook for about 3 to 4 minutes, until softened and translucent.
- Add three cloves of garlic, minced, to the pot and cook for an additional 30 seconds, stirring frequently to prevent burning.
- Stir in one teaspoon of dried oregano, one teaspoon of dried basil, and half a teaspoon of crushed red pepper flakes, and cook for about 1 minute to toast the spices.
- Pour in four cups of chicken broth, scraping the bottom of the pot to release any browned bits stuck to the bottom.
- Bring the mixture to a simmer over medium-high heat and let it cook for about 5 minutes to allow the flavors to meld together.
- Reduce the heat to medium and add one cup of heavy cream and half a cup of whole milk to the pot.
- Stir everything together until the soup is well combined and the cream has fully incorporated.
- Add one pound of gnocchi to the pot, stirring to ensure it’s evenly distributed in the soup.
- Allow the soup to simmer for about 5 to 7 minutes, or until the gnocchi is tender and cooked through.
- Once the gnocchi is cooked, return the cooked sausage to the pot and stir it in.
- Add two cups of chopped spinach to the pot, stirring until the spinach wilts, which should take about 1 to 2 minutes.
- Stir in half a cup of grated Parmesan cheese until it has melted into the soup and the texture becomes creamy.
- Season the soup with salt and pepper to taste, stirring to ensure the seasonings are evenly distributed.
- Once everything is well combined and heated through, remove the soup from the heat.
- Serve the creamy Italian sausage gnocchi soup hot, garnished with extra grated Parmesan cheese if desired.
Serving Suggestions for Creamy Italian Sausage Gnocchi Soup
- Crusty Bread for Dipping: There’s no better way to enjoy this creamy soup than with a slice of crusty bread—think a warm, golden baguette or a thick slice of sourdough. The crunchy texture is perfect for soaking up all that rich, velvety broth, and honestly, it’s a match made in heaven.
- A Simple Green Salad: Balance out the richness of the soup with a light, fresh salad. Something simple like arugula with a squeeze of lemon and a drizzle of olive oil brings a burst of freshness that complements the soup beautifully. It’s the perfect contrast to the creamy indulgence in your bowl!
- Extra Parmesan, Please! If you’re like me, you can never have enough cheese. Once your soup is served, sprinkle a generous handful of freshly grated Parmesan on top. It’ll melt into the soup, adding an extra layer of salty, nutty flavor that makes every spoonful just that much more delightful.
Each of these little touches elevates the experience of enjoying this cozy bowl of goodness, making it feel like a special treat every time. What’s your go-to side when you make this soup? I’d love to hear your ideas!
How to Store Creamy Italian Sausage Gnocchi Soup
If you happen to have leftovers of this creamy, comforting soup (lucky you!), storing it properly will ensure it stays just as delicious the next day. First off, allow the soup to cool down to room temperature before storing. This helps prevent condensation from forming inside the container, which could affect the texture and flavor.
To store it, simply transfer the soup into an airtight container. It’s best to keep it in the refrigerator if you plan to eat it within 3 to 4 days. The gnocchi will continue to soak up the broth as it sits, so expect it to become even more flavorful with time, but be aware that the gnocchi might soften a little more.
For longer storage, you can freeze the soup, but I recommend leaving out the gnocchi if you want it to maintain its texture. Once the soup is frozen, you can add fresh gnocchi when reheating, and it’ll feel just like a freshly made batch! Just make sure to store the soup in a freezer-safe container or freezer bag, and it should last for up to 2 months. When ready to enjoy, thaw in the fridge overnight and reheat on the stove, adding the gnocchi in once it’s simmering again.
Conclusion
There you have it! A creamy, comforting bowl of Italian sausage gnocchi soup that’s sure to become a staple in your kitchen. With its rich broth, savory sausage, tender gnocchi, and fresh spinach, it’s everything you need to make a weeknight meal feel special. The beauty of this soup is how effortlessly it comes together, yet how decadent it tastes—it’s the kind of recipe that feels like a hug in a bowl. Whether you’re cooking for your family, a group of friends, or just yourself (hey, no judgment—leftovers are the best!), this soup is always a win.
I hope you get a chance to make this soon and find as much joy in it as I do. If you try the recipe, I’d love to hear how it goes—whether it’s a kitchen triumph or a small tweak you made to make it your own. Your thoughts, feedback, or questions are always welcome; we’re all in this cooking adventure together. Enjoy every spoonful and don’t forget the crusty bread for dipping!
Creamy Italian Sausage Gnocchi Soup
Description
Rich, savory Italian sausage meets pillowy gnocchi in a creamy, velvety broth. Each spoonful is packed with bold flavors, a touch of garlic, and fresh herbs, making this soup the ultimate cozy, heartwarming comfort food. Perfect for any season!
Ingredients
Instructions
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Heat a large pot or Dutch oven over medium heat and add one tablespoon of olive oil.
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Once the oil is hot, add one pound of Italian sausage to the pot, breaking it up into smaller pieces with a wooden spoon or spatula.
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Cook the sausage until it is browned and fully cooked through, about 5 to 7 minutes.
-
Remove the sausage from the pot and set it aside, leaving any rendered fat in the pot.
-
In the same pot, add one medium onion, diced, and cook for about 3 to 4 minutes, until softened and translucent.
-
Add three cloves of garlic, minced, to the pot and cook for an additional 30 seconds, stirring frequently to prevent burning.
-
Stir in one teaspoon of dried oregano, one teaspoon of dried basil, and half a teaspoon of crushed red pepper flakes, and cook for about 1 minute to toast the spices.
-
Pour in four cups of chicken broth, scraping the bottom of the pot to release any browned bits stuck to the bottom.
-
Bring the mixture to a simmer over medium-high heat and let it cook for about 5 minutes to allow the flavors to meld together.
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Reduce the heat to medium and add one cup of heavy cream and half a cup of whole milk to the pot.
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Stir everything together until the soup is well combined and the cream has fully incorporated.
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Add one pound of gnocchi to the pot, stirring to ensure it’s evenly distributed in the soup.
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Allow the soup to simmer for about 5 to 7 minutes, or until the gnocchi is tender and cooked through.
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Once the gnocchi is cooked, return the cooked sausage to the pot and stir it in.
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Add two cups of chopped spinach to the pot, stirring until the spinach wilts, which should take about 1 to 2 minutes.
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Stir in half a cup of grated Parmesan cheese until it has melted into the soup and the texture becomes creamy.
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Season the soup with salt and pepper to taste, stirring to ensure the seasonings are evenly distributed.
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Once everything is well combined and heated through, remove the soup from the heat.
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Serve the creamy Italian sausage gnocchi soup hot, garnished with extra grated Parmesan cheese if desired.
Note
- Use Italian sausage with fennel for more authentic flavor.
- For a lighter version, substitute half-and-half for heavy cream and whole milk.
- To add extra vegetables, consider incorporating carrots, celery, or zucchini.
- If you prefer a thicker soup, let the gnocchi cook longer to absorb more liquid.
- For a gluten-free option, swap the gnocchi for gluten-free gnocchi or pasta.
