Creamy, savory and comforting are perfect words to describe my easy Sausage and Gnocchi Soup recipe. As the days get cooler and the crisp Fall air begins to swirl, this delicious soup is the answer to an easy weeknight dinner.
The soup is light and yet hearty at the same time. It may seem like too much broth as you combine everything, but trust the process.
The gnocchi (potato dumplings) will release starch as they cook, helping to thicken the creamy sausage and gnocchi soup. And, although the cooking time is short, it’s still enough to reduce the liquid a bit.
The final richness and creaminess will come as you add the cream at the end. The tasty potato gnocchi and sausage soup will have plenty of silky broth and hearty tidbits to satisfy every appetite.
It’s a little bit reminiscent of my gluten-free, dairy-free Zuppa Toscana recipe, but even quicker to make. You’re gonna love it! Make it a regular part of your easy meal prep plan for Fall.
Ingredient Info and Tips
- Bulk Italian Sausage: It’s easiest to buy the sausage in bulk rather than removing it from casings. However, you could definitely substitute other types of sausage if that’s what you have on hand.
- Red Onion, finely minced: Any color onion should work. The important part is that it be minced very finely, so it melts into the broth and adds loads of flavor in the short cooking time. I used my food processor to mince the vegetables in quick fashion. You could also grate them if you wanted.
- Carrots, grated or minced: I tossed onions, carrots and celery all into the food processor to make quick work of mincing them so finely. Not sure if a blender could do this without pureeing them, but if you have a high-speed blender with a pulse button you could give it a try.
- Celery, minced
- Minced Garlic
- Italian Seasoning
- Bay Leaf: The herbaceous secret agent that is so subtle but enhances and melds other herbs and seasonings.
- Chicken Broth: I had homemade chicken broth on hand, so I used it today. Choose what you usually keep in your pantry if you don’t have homemade on hand.
- White Wine Vinegar: You’ll be amazed at how much that tiny zing of acid enhances the richness of your soup. Red wine vinegar or sherry vinegar would also work.
- optional, Parmesan rind: I had one, so I tossed it in. It adds another level of umami, salty, and nutty flavor. Plus, a Parmesan rind also helps to thicken the broth as it breaks down. While it’s not necessary, if you have one, it will be an excellent addition to the pot. You can also try grating about 1/3 cup of fresh Parmesan into the broth as a substitute or leave it out completely.
- Potato Gnocchi: I bought it in the fresh food section at Walmart. Use the brand you can find in your area.
- Heavy Cream: sometimes called heavy whipping cream or double cream
- Kale: I buy it fresh, pull it from the stems and give it a coarse chop. David is not a huge fan, so I try not to have the pieces too big. I find that prechopped bags of kale have the tough woody stems included and those are really unpleasant, so I recommend chopping your own. You could use baby spinach as a substitute, but it will lose its texture and color much more quickly. If you’ve never used fresh kale before, check out my post for Kale and Apple Salad with Roasted Butternut Squash. It gives detailed instructions on how to prep it.
FAQs
Cool the soup completely and store in an airtight container in the fridge for up to 3 or 4 days. Keep in mind the gnocchi may continue to absorb liquid even in the fridge, so add a small amount of water or broth to the soup when you reheat it.
As with most creamy soups, this one doesn’t freeze well.
Of course. Ground breakfast sausage, sliced kielbasa, andouille or any other of your favorites can definitely be used in this sausage and gnocchi soup recipe. For non-ground varieties be sure to cut them into bite-sized pieces and get a good sear on them to create excellent flavor, just as you would with ground sausage.
What to Serve With Sausage and Gnocchi Soup
- Soda Bread Recipe – A perfect, crusty loaf with a delicious, tender crumb, studded with sweet golden raisins. Slather some with butter, and it’s a perfect complement to savory soup. PLUS, it can be mixed and baked in about 30 minutes! It’s too easy and delectable not to put on the menu this week!
- House Salad Recipe – Every great kitchen has a tried-and-true House Salad recipe. You can get it on the table in minutes, and it’s a fresh, refreshing complement to any meal. Loaded with flavor, texture and nutrition, my house salad is an easy favorite.
- Biscuits | Quick & Easy Homemade Bread for Any Meal
- Gluten Free Pumpkin Muffins
How to Make Easy Sausage and Gnocchi Soup
- Brown the Italian sausage in a heavy-bottomed soup pot or Dutch oven.
- Add minced vegetables to the pot, stirring and scraping the bottom as the veggies begin to release liquid.
- Pour in the chicken broth and vinegar, and add garlic, Italian seasoning, and a bay leaf. Bring to a boil. This is the point to add your Parmesan rind, if you’re using one.
- Add the gnocchi to the boiling broth. If it’s cold from the fridge, it will briefly lower the temperature of the broth. Stir to separate the gnocchi, then bring the soup back to a boil before reducing the heat.
- Reduce the heat to a simmering boil (just tiny bubbles) and allow the soup to cook down for 15 minutes.
- Remove the pot from the heat and stir in the cream and kale. The residual heat will cook the kale perfectly.
I’m so excited for you to try Creamy Sausage and Gnocchi Soup. It’s easy, delicious comfort to share with people you love.
Click here to find more Easy Soup Recipes for Fall.
The Recipe
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Creamy Sausage and Gnocchi Soup
- Total Time: 30 minutes
- Yield: 6 – 8 servings 1x
Description
Creamy, savory and so satisfying! This quick and easy Sausage and Gnocchi Soup will become one of your family’s favorite Fall and Winter meals.
Ingredients
- 1 lb. Ground Italian Sausage
- 1 lg. Red Onion, finely minced
- 3 Carrots, grated or minced
- 2 stalks Celery, minced
- 1 Tablespoon Minced Garlic
- 1 Tablespoon Italian seasoning
- 8 cups chicken broth
- 1 Tablespoon white wine vinegar
- optional, Parmesan rind
- 2 lbs. (16 oz) potato gnocchi
- 1 cup heavy cream
- 2 cups chopped kale
Instructions
- Brown the Italian sausage in a heavy-bottomed soup pot or Dutch oven. You can add a little oil or butter if you want. I typically don’t. You want the sausage to get a deep caramelization on part of it. So, I like to break it up in the pan over medium-high heat and just let it brown without stirring for two or three minutes. Then, I stir it. You will notice brown bits (called fond) stuck to the bottom of your pot, and the sausage won’t be fully cooked yet. That’s just what you want. That fond is maximum flavor. And we’re going to build as much as we can into your soup in a short amount of time.
- Add minced vegetables to the pot, stirring and scraping the bottom as the veggies begin to release liquid. The fond will release with the moisture and mix into the flavor base you’re building for the soup. Allow the vegetables to cook down for 3 or 4 minutes, stirring occasionally to ensure the bottom of the pot is clean. Because the veggies are finely minced, they will break down quickly and release delicious flavor for your broth.
- Pour in the chicken broth and vinegar, and add garlic, Italian seasoning, and a bay leaf. Bring to a boil. This is the point to add your Parmesan rind, if you’re using one.
- Add the gnocchi to the boiling broth. If it’s cold from the fridge, it will briefly lower the temperature of the broth. Stir to separate the gnocchi, then bring the soup back to a boil before reducing the heat.
- Reduce the heat to a simmering boil (just tiny bubbles) and allow the soup to cook down for 15 minutes.
- Remove the pot from the heat and stir in the cream and kale. The residual heat will cook the kale perfectly.
- Serve with your favorite crusty bread and a salad. (I garnish my bowl with a pinch of red pepper flakes for a mild spicy kick.)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Soup
- Method: Stove Top
- Cuisine: American-Italian
About Glenda
I believe cooking from scratch doesn’t have to be complicated and that YOU can do it. My simple recipes, tutorials, and cooking tips will help you get weeknight dinners on the table with less stress. Forget takeout or the drive-thru. Let me show you how to make homemade easy. Read more...
