Italian Sausage Gnocchi Soup

Name: Italian Sausage Gnocchi Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 pound Italian sausage; 1 teaspoon dried fennel seeds; 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); Parmesan cheese, (for serving)

Living in Texas means catching soup season the moment it shows up, even if it lasts about as long as a cold front in December. When that first little chill finally rolls in, we reach for something warm and satisfying, and this Italian sausage gnocchi soup always delivers.

This sausage gnocchi soup uses bold Italian sausage, tomatoes, broth, and plenty of gnocchi to create a hearty, satisfying bowl without a lot of fuss. It comes together in about 30 minutes, which makes it an easy dinner for any busy weeknight.

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If you love a quick one-pot soup as much as we do, try our rotisserie chicken tortilla soup, which is just as easy.

What is Gnocchi?

Gnocchi is a small dumpling usually made from potatoes, eggs, and flour. It is usually sold in vacuum-sealed packages and can be found near the pasta in your local grocery store.

Like pasta, gnocchi is typically served with a variety of sauces and toppings, such as cheese, tomato sauce, cream, or pesto. Our gnocchi with lemon cream sauce is delicious for a spring-time dinner. Unlike pasta, you can cook gnocchi by either boiling or pan-frying in a little oil or butter. Both methods produce gnocchi that is soft and pillowy on the inside, but fried gnocchi will be crispy on the outside.

Key Ingredients and Substitutions

While this soup has a long list of ingredients, it requires little prep and 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 several varieties and flavors. For this recipe, you want to use ground sausage, 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 an 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 of 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 our go-to Italian seasoning of parsley, rosemary, and basil. If you are using fresh herbs, the number of herbs will need to be adjusted. One tablespoon of fresh spice is equivalent to one teaspoon of dried spice.
Canned 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.
Potato Gnocchi cooks quickly and is pillowy and soft. It is typically found in the dried pasta section of your grocery store. You can use fresh or frozen gnocchi. If using frozen gnocchi, don’t thaw them before cooking, as they might stick together.

How to Make Italian Sausage Gnocchi Soup

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

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.

This is a true one-pot soup and takes about 30 minutes from start to finish.

1. Cook the Sausage: Heat olive oil over medium heat in a large pot or Dutch oven. Add the Italian sausage, fennel seeds, and red pepper flakes and cook until brown. Using a wooden spoon, break the sausage into smaller pieces as it cooks.

sausage and onions cooking in a dutch oven

2. Soften the Onions: Add the garlic and onion to the sausage and cook for approximately 5 minutes, stirring often.

tomatoes, broth, and spices cooking in dutch oven with sausage

3. Add the stock, tomato, and spices: To the onion and sausage, add the chicken stock, water, and diced tomatoes with their juices, salt, pepper, basil, rosemary, and parsley. Stir all the ingredients together.

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

gnocchi cooking in dutch oven with sausage, tomatoes, broth, and spices

5. Cook the Gnocchi: Add the gnocchi to the soup and cook for approximately 5 minutes. Once fully cooked, the gnocchi will float to the top. Turn off the heat and stir in the spinach to each bowl just before serving.

bowl of italian sausage gnocci soup topped with grated parmesan cheese

6. Plating: Serve hot and topped with your favorite shredded hard Italian cheese.

Make-Ahead and Storage

Make-Ahead: This soup is best enjoyed immediately after cooking, as the gnocchi will soften as it sits. If you want to prepare it ahead, make the broth and sausage mixture up to 24 hours in advance, then refrigerate it. When you’re ready to serve, bring the broth back to a simmer and add the gnocchi. Cook the gnocchi just until it floats, then stir in the spinach.

How to Store: Leftovers can be kept in an airtight container for up to 3 days. The gnocchi will continue to soften, so you can store the broth and sausage mixture separately and cook a fresh handful of gnocchi when reheating if you prefer a firmer texture. 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.

How to Reheat: Warm the soup gently on the stovetop over low heat. Add a splash of broth if the soup has thickened. If you stored the gnocchi separately, cook it in the simmering broth for a minute or two before serving. For microwave reheating, transfer the soup to a microwave-safe bowl, cover it, and heat in short intervals, stirring in between to keep the texture even.

Meal Prep: For lunches during the week, keep the broth and sausage mixture separate from the gnocchi. The base can be made ahead and refrigerated or frozen for a few days. Reheat the broth, add fresh gnocchi, and finish with the spinach when you’re ready to serve.

Recipe Tips and Notes

The gnocchi cooks quickly, so don’t walk too far away after adding it to the soup. You definitely do not want mushy gnocchi.
Rub the fennel seeds between your fingers to release all the oils from the fennel seeds.
Wait to add the spinach to each bowl to avoid getting wilted spinach.

Frequently Asked Questions

Yes. Both work well, though the broth may be slightly lighter in color and flavor.

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

It can soften as it sits. If you prefer a firmer texture, store the broth and sausage mixture separately and cook fresh gnocchi when reheating.

You can. The soup will still have plenty of flavor. You can also use kale, chopped finely, and add it a few minutes earlier so it cooks down.

Yes. Stir in a splash of cream or half-and-half when you add the gnocchi to the soup.

italian sausage gnocchi soup topped with parmesan cheese

More Soup Recipes to Try

Looking for more inspiring soup recipes? Try these other favorites:

Turkey Tortellini Soup – A hearty soup with tender tortellini and a rich broth. It’s a great cold-weather dinner and easy to customize with your favorite greens.
Turkey White Bean and Kale Soup – A comforting mix of beans, turkey, and kale with plenty of flavor. It reheats well and works for both dinner and lunch.
Bistro French Onion Soup – Slow-cooked onions create a deep, rich base that’s worth the time. Finished with toasted bread and melted cheese for a classic bowl.
Potato Leek Soup – Simple ingredients come together for a smooth, satisfying soup. It’s versatile, light enough for lunch, and great with crusty bread.