Why You’ll Love One Pot Italian Sausage Gnocchi Soup Recipe
This soup is made in one pot, which means less cleanup and more flavor. It is hearty enough for dinner, creamy without being complicated, and ready in under an hour. The Italian sausage adds deep savory flavor, while the gnocchi makes every bowl filling and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
450 g (1 lb) mild Italian sausage, ground
1 tbsp olive oil
1 small onion, diced
4 garlic cloves, minced
1/4 tsp salt
1/4 tsp black pepper
1 tsp Italian seasoning
1 tsp dried oregano
1/4 tsp red pepper flakes
2 tbsp tomato paste
1 L (4 cups) chicken broth
250 ml (1 cup) heavy cream or half-and-half
50 g (2 oz) freshly grated parmesan cheese, plus more for garnish
100 g (4 oz) fresh baby spinach
450 g (1 lb) potato gnocchi
Handful fresh parsley, finely chopped
Directions
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic, then cook for about 30 seconds until fragrant.
Add the Italian sausage, salt, black pepper, Italian seasoning, oregano, and red pepper flakes. Cook while breaking the sausage apart with a spoon until fully browned.
Stir in the tomato paste and cook for about 1 minute to deepen the flavor.
Pour in the chicken broth and bring the soup to a gentle boil.
Add the spinach and simmer gently for about 2 minutes, until wilted.
Stir in the gnocchi and cook for 2 to 3 minutes, or until the gnocchi float and become tender.
Add the fresh parsley. Lower the heat, then stir in the heavy cream and parmesan cheese until smooth and creamy.
Taste and adjust seasoning if needed. Serve hot with extra parmesan on top.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
Use spicy Italian sausage for a bolder, slightly hotter soup.
Swap heavy cream for half-and-half if you want a lighter version.
Add mushrooms, zucchini, or bell peppers for extra vegetables.
Use kale instead of spinach for a heartier green.
Try cheese-filled gnocchi for an even richer soup.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, stirring often. Add a splash of broth or cream if the soup thickens too much.
You can also reheat individual portions in the microwave in short intervals, stirring between each one.
Freezing is not ideal because the cream and gnocchi may change texture after thawing.
FAQs
Can I use spicy Italian sausage?
Yes, spicy Italian sausage works well if you prefer more heat.
Can I use frozen gnocchi?
Yes, add frozen gnocchi directly to the soup and cook until tender.
Can I make this soup lighter?
Yes, use half-and-half instead of heavy cream.
Can I use kale instead of spinach?
Yes, kale works well, but it may need a few extra minutes to soften.
Can I make this ahead of time?
Yes, but for the best texture, add the gnocchi when reheating or shortly before serving.
Why did my soup get too thick?
Gnocchi releases starch as it sits. Add more broth when reheating to loosen it.
Can I use vegetable broth?
Yes, vegetable broth can be used, though chicken broth gives a richer flavor.
Can I leave out the parmesan?
Yes, but the soup will be less rich and creamy.
How do I know when gnocchi is cooked?
Gnocchi is usually done when it floats to the top and feels tender.
What should I serve with this soup?
Serve it with crusty bread, garlic bread, or a simple green salad.
Conclusion
One Pot Italian Sausage Gnocchi Soup is a creamy, hearty, and comforting recipe that comes together easily in one pot. With savory sausage, tender gnocchi, fresh spinach, and parmesan, it is a simple dinner that feels warm, filling, and full of flavor.
