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Italian Sausage Gnocchi Soup

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Our delicious one-pot Italian sausage gnocchi soup is ready in 30 minutes. It is the perfect weeknight meal or meal prep recipe.

Living in Texas means a really short soup season so when there is even the slightest cold breeze soup has to be on the menu. Our Italian sausage gnocchi soup combines our love of soup and craving for Italian. Made with pillowy gnocchi this soup is hearty, flavorful, and worth a second bowl.

bowl of italian sausage gnocci soup topped with grated parmesan cheese

Let’s Talk Ingredients and Substitutions


While there is a long list of ingredients for this soup but there is little prep and it comes together quickly.

The full ingredient list and measurements are listed in the printable recipe below.

ingredients for italian sausage gnocchi soup
  • Italian Sausage gives the soup amazing flavor and adds to its heartiness. Italian sausage comes in a several varieties and flavor. You want to use ground sausage for this recipe not links and if you want a little less heat use mild sausage. Not a fan of sausage? You can substitute ground beef, ground turkey, or ground chicken.
  • Fennel Seeds have a sweet, licorice-like flavor and add a earthy, sweet taste to the soup. Crush them between your fingers as you add them to the soup.
  • Onion and Garlic should be fresh not powdered but if all you have on hand is onion powder and garlic powder it will do. Approximately 1/2 tablespoon of onion powder is equivalent to 1/4 cup of raw onion and about 1/2 teaspoon of garlic powder is equivalent to 2 cloves pressed garlic. Be careful not to use onion salt or garlic salt by mistake.
  • Chicken Broth can be substituted with Vegetable or Beef broth.
  • Dried Herbs for this soup include parsley, rosemary, and basil. The quantity of herbs will need to be adjusted if you are using fresh. One tablespoon of fresh spice is approximately equivalent to one teaspoon of dried spice.
  • Diced tomatoes are typically thicker-walled tomatoes packed in their juices and treated with calcium chloride to keep them firm. Substituting stewed or crushed tomatoes will change the texture and flavor of the soup since they are prepared differently before being canned.
  • Spinach should be fresh not frozen. If using bunch spinach instead of ‘baby spinach’, chop it into smaller pieces.
  • Gnocchi is a dumpling usually made from potatoes as well as eggs and flour. It is pillowy soft once cooked, and cooks quickly. It is typically found in the dried pasta section of your grocery store.

Let’s Get Cooking


Are you ready to make Italian Sausage Gnocchi Soup? This delicious one-pot recipe is ready in 30 minutes and is great for a busy weeknight dinner.

Pro-tip: Shelf-stable gnocchi can last up to three months in the pantry so grab a couple of vacuum-packed bags to have on hand as an alternative to pasta.

Process Shots of steps 1-3 for making Italian Sausage Gnocchi Soup

1. Cook the Sausage: In a large pot or Dutch oven, heat olive oil over medium heat. Add sausage and fennel seeds, and red pepper flakes and cook until sausage is brown. Break the sausage into smaller pieces as it cooks.

2. Soften the Onions: Add the garlic and onion and cook for approximately 5 minutes. Stir often.

3. Add the stock, tomato, and spices: Add the chicken stock, water, diced tomatoes with their juices, salt, pepper, basil, rosemary, and parsley.

Process Shots of steps 4-6 for making Italian Sausage Gnocchi Soup

4. Simmer the Soup: Bring to a boil and simmer for 10 minutes.

5. Cook the Gnocchi: Add gnocchi and cook for approximately 5 minutes. When cooked, the gnocchi will float to the top. Turn off heat and stir in the spinach just prior to serving.

6. Let’s Eat: Serve hot and topped with Parmesan cheese.

Frequently Asked Questions


What is Gnocchi?

Gnocchi is a dumpling usually made from potatoes as well as eggs and flour. Like pasta, it is typically served with a variety of sauces and toppings such as cheese, tomato sauce, cream, or pesto.

Can you freeze gnocchi soup?

Italian sausage gnocchi soup freezes great and is the perfect option for those no-cook nights. Once the soup has cooled store it in a freezer-safe container or gallons size freezer bag.  Freeze bags are my preference since they can be placed flat in the freezer and stacked. The soup can be frozen for up to 3 months. Additional freezer tip: don’t add spinach to the batch you plan on freezing. Add fresh spinach after you have reheated it.

Can I make gnocchi soup in a crockpot or slow cooker?

To make this Italian sausage gnocchi soup in a crockpot or slow cooker, brown the sausage and add all the ingredients except the gnocchi, spinach, and cheese. Cook on low for about 6 hours or on high for about 4 hours. Add the gnocchi about 20 minutes before serving.  Gnocchi should float to the top when they are done cooking.  Add spinach prior to soup prior to serving.  Serve with a sprinkle of Parmesan cheese.

What can I use instead of Italian sausage?

If you don’t have Italian sausage or just want to try something else, there are a few great alternatives such as ground beef, ground turkey, or ground chicken.

italian sausage gnocchi soup topped with parmesan cheese

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bowl of italian sausage gnocci soup topped with grated parmesan cheese

Italian Sausage Gnocchi Soup

Our delicious one-pot Italian sausage gnocchi soup is ready in 30 minutes. It is the perfect weeknight meal or meal prep recipe.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine Italian
Servings 6
Calories 376 kcal

Equipment

  • 1 Large Pot or Dutch Oven

Ingredients  

  • 1 tablespoon olive oil
  • 1 pound Italian sausage
  • 1 teaspoon dried fennel
  • ¼ cup yellow or white onion chopped
  • 2 cloves garlic pressed
  • 2 cups chicken broth
  • 2 cups water
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • ½ teaspoon red pepper flakes
  • 1 15 ounce can diced tomatoes with the juice
  • 1 teaspoon salt kosher
  • 1 teaspoon black pepper
  • 2 cups spinach fresh
  • 1 16 ounce package gnocchi dried

Instructions 

  • In a large pot or Dutch oven, heat olive oil over medium heat.
  • Add sausage and fennel seeds, and red pepper flakes and cook until sausage is brown. Break the sausage into smaller pieces as it cooks.
  • Add the garlic and onion and cook for approximately 5 minutes. Stir often.
  • Add the chicken stock, water, diced tomatoes with their juices, salt, pepper, basil, rosemary, and parsley. Bring to a boil and simmer for 10 minutes.
  • Add gnocchi and cook for approximately 5 minutes. Gnocchi will float to the top when they are cooked.
  • Turn off heat and stir in the spinach just prior to serving.
  • Serve hot and topped with Parmesan cheese.

Notes

  1. Italian Sausage: We used mild Italian sausage but. you can substitute any type of uncooked, uncased sausage.
  2. Spices: We used dried spices but fresh spices but you can substitute with fresh.  One tablespoon of fresh spice is equivalent to one teaspoon of dried spice.
  3. Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days without the spinach.  Once reheated add fresh spinach, stir, and serve with a sprinkle of Parmesan cheese. 
  4. Freezing: Italian sausage gnocchi soup freezes great and is the perfect option for those no-cook nights.  Once the soup has cooled store it in a freezer-safe container or gallons size freezer bag. Freeze bags are my preference since they can be placed flat in the freezer and stacked. The soup can be frozen for up to 3 months.  To reheat, thaw in the fridge overnight and then heat when ready to eat.  Mix in fresh spinach and sprinkle with Parmesan cheese.

Nutrition

Serving: 1 servingCalories: 376 kcalCarbohydrates: 19 gProtein: 18 gFat: 24 gSaturated Fat: 9 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 3 gCholesterol: 57 mgSodium: 1197 mgPotassium: 361 mgFiber: 3 gSugar: 5 gVitamin A: 83 IUVitamin C: 16 mgCalcium: 34 mgIron: 7 mg
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