Creamy Italian sausage gnocchi soup is thick, rich and the very definition of comfort food. Pillowy gnocchi cosy up with crispy bits of Italian sausage to create a soup that will warm up your belly and soul.
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A creamy, rich broth infused with Italian flavours? Fluffy gnocchi AND crumbled Italian sausage browned until slightly crispy? Count me in, please!
As you might have already noticed, I love all things Italian and I always come up with new reasons to cook yet another Italian-inspired meal.
This time, it was a pack of gnocchi that inspired this creamy Italian sausage soup.
I love gnocchi, and I typically buy multiple packs at once. This Gnocchi Carbonara is one of my favourite comfort meals, so I always make sure I have some gnocchi around just in case.
I'm also a bit of a soup addict, so this creamy Italian sausage gnocchi soup was bound to happen. It basically sums up my culinary philosophy, after all.
And if you're looking for a gnocchi soup that you can make in the Instant Pot, try this delicious chicken gnocchi soup!
What do you need to make the soup?
To make this sausage and gnocchi soup, you need some quality Italian sausage and fresh or frozen gnocchi.
If you live in the UK, finding Italian sausages might not be that easy. I found some nice ones in M&S and sometimes in ASDA.
If you can't get your hands on them, use some Cumberland sausage instead.
As for gnocchi, I prefer to use fresh ones if possible, but frozen ones would work just as well.
Make sure you don't overcook them by following the instructions on the package.
How do you make Italian sausage gnocchi soup?
Heat the olive oil in a heavy-bottomed pot and fry the sausage for 4-5 minutes over medium-high heat until slightly browned, crumbling it with your spoon as it cooks.
Add the onion, carrot and celery and continue to cook for 2-3 minutes.
Stir in the garlic, Italian seasoning, and red chilli flakes and continue to cook for another minute until fragrant.
Stir in the white wine and cook for a minute, stirring often, until the alcohol evaporates almost completely.
Add the chicken stock, bring to a boil, then lower the heat and simmer for 10 minutes.
Stir in the double cream, then add the gnocchi and cook for 2-3 minutes or as specified on the instructions on the package.
Next, stir in the baby spinach and grated Parmesan, season to taste and serve immediately.
Make sausage gnocchi soup in the Instant Pot
This sausage gnocchi soup is a perfect candidate for the Instant Pot.
To make it in the pressure cooker, use the saute function to brown the sausage and saute the veggies (steps 1 - 3 in the recipe card).
Next, cook for 5 minutes on high pressure, then stir in the double cream and spinach.
Close the lid for a minute to allow the spinach to wilt, then stir in the Parmesan and season to taste.
Make it vegan
Even though it doesn't seem like it, this soup can easily be made vegan.
There's an abundance of plant-based options in supermarkets these days, so simply use vegan Italian sausages, a plant-based cream and a vegan Parmesan substitute, and hey presto, you have a vegan gnocchi soup.
You can skip the Parmesan if you can't find a vegan alternative or use a tablespoon of nutritional yeast instead.
Recipe notes and tips
- The leftovers (if you manage to have any) taste great when reheated. You can store the gnocchi soup in the refrigerator for 3 to 4 days in an airtight container.
- You can also freeze the soup in freezer-safe containers (or freezer bags) for up to three months. Thaw the soup in the fridge overnight before reheating it on the stove or in the microwave.
- You can use single cream (half and half) instead of double cream to cut down on calories, but the soup won't be quite as creamy.
If you liked this creamy Italian sausage gnocchi soup, you might also like some of my other delicious soup recipes:
Creamy Vegetarian Tortellini Soup
Creamy Spiced Chickpea Soup with Coconut and Lime
Vegan Harira (Moroccan Chickpea and Lentil Soup)
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Creamy Italian Sausage Gnocchi Soup
Creamy Italian sausage gnocchi soup is thick, rich and the very definition of comfort food. Pillowy gnocchi cosy up with crispy bits of Italian sausage to create a soup that will warm up your belly and soul.
Ingredients
- 1 tablespoon olive oil
- 400 g (1 lb) Italian sausage, casings removed and cut into chunks
- 1 medium onion, finely diced
- 1 medium carrot, diced
- 2 celery sticks, diced
- 2 large garlic cloves, minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon red chilli flakes
- 75 ml (⅓ cup) dry white wine
- 1 litre (4 cups) chicken stock
- 150 ml (¾ cup) double cream
- 500 g gnocchi
- A handful baby spinach
- 30 g (¼ cup) freshly grated Parmesan
Instructions
- Heat the olive oil in a heavy-bottomed pot and fry the sausage for 4-5 minutes over medium-high heat until slightly browned, crumbling it with your spoon as it cooks.
- Add the onion, carrot and celery and continue to cook for 2-3 minutes. Stir in the garlic, Italian seasoning, and red chilli flakes and continue to cook for another minute until fragrant.
- Stir in the white wine and cook for a minute, stirring often, until the alcohol evaporates almost completely. Add the chicken stock, bring to a boil, then lower the heat and simmer for 10 minutes.
- Stir in the double cream, then add the gnocchi and cook for 2-3 minutes or as specified on the instructions on the package.
- Next, stir in the baby spinach and grated Parmesan, season to taste and serve immediately.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 639Total Fat: 36gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 105mgSodium: 933mgCarbohydrates: 48gFiber: 3gSugar: 7gProtein: 27g
Nutritional information is an estimate provided by an online nutrition calculator.
Renee says
So good! With that, I confess I made it meatless today with DIY “lentil sausage” but that tasted like the real thing so I know the recipe is a keeper either way, thank you. It’s a perfect cold weather, quick comfort food.
PS. Made this to use up some 1/2 & 1/2 today but next time I’ll probably just go with milk - or unsweetened soy milk. Some of Olive Garden’s soups also use milk rather than cream - much better for my system.
Alicia Hoffman says
I've made this spectacular soup a number of times, following the recipe as it is, but as the Italian sausage has so much fat, I just don't add any olive oil. After the sausage is cooked, I do drain most of the fat off, leaving enough to help cook the trio of vegetables down. My husband adores this soup, and when I didn't have store bought gnocchi on hand to make it one night, I simply made my own--surprisingly easy and delicious! This is a keeper recipe for sure, so do not hesitate to give it a try.
Cynthia says
Hi Alice, it’s been a while since I made this recipe what white dry wine would you recommend thank you.😊
Alice says
Hi Cynthia, I typically use a Sauvignon Blanc or Pinot Grigio in this recipe.
Mariah bricker says
So good! I didn’t have gnocchi so I used frozen tortellini, I also had leftover tomato paste so I did a little of that but other than that I stuck to the recipe. So so good!
Joan says
We love this soup, this is the 4th time I've made it!
I'm making 2 batches today, one just as the recipe is, the other using chicken sausage and cauliflower gnocchi.
Taylor says
This was shockingly good. Followed every step of the way - but does any one skim the top before bringing everything to a boil? Trying to decide whether to do that next time. Tasted perfect either way!
Alice says
So glad you liked the soup, Taylor! You can definitely skim the top if you like 🙂
April Pravlik says
So DELICIOUS! I omitted the wine because I didn't have any,and substituted a block of cream cheese because I didn't have heavy cream. So rich and flavorful. Comfort food on a blizzardy winter day
Carrie says
What does 500 g of gnocchi equal in lbs? Is double cream heavy cream?
Alice says
Yes, double cream is heavy cream. 500 g gnocchi is about 1 lb.
Alice says
I can’t wait to try it, sounds delicious! Can leftovers be frozen?
Alice says
Yes, you can freeze leftovers for up to 3 months.
Marina says
I’ve made this 3 times now, and it’s my new favourite soup! Dairy free girl here, so I use coconut milk instead of cream and leave out the Parmesan, and it still tastes totally delicious! Had some friends over yesterday and they all loved it too! Thanks for the great recipe 😊
Kate says
Oh my goodness, this is the most comforting soup I think I've ever had. Making it for the 2nd time today in the last 2 weeks. I've got a cold and this is the one thing that I craved. Husband is also blown away by it. The recipe is spot on, no changes needed (and I always "personalise" a recipe). Beautiful, beautiful, beautiful. Thank you!!!
Alice says
I'm so happy you and your husband liked it, Kate!
Brittany says
This was incredible. Im sick with covid and my husband made this for dinner tonight and it was such a comfort. Best meal I've had all week. Next time Im going to add some roasted butternut or acorn squash at the end. Thanks for a new family favorite!
Alice says
I’m so happy you liked it, it’s one of my family’s favourites too 😊 Feel better! 🤗🤗🤗
Jennifer says
This was fabulous! I have a new favorite soup now. My husband loved it too. I followed the recipe exactly and it was wonderful.
Alice says
So happy you liked it, Jennifer! 😊
Bev says
Is double cream the same as heavy cream?
Alice says
Yes, it's the same — double cream is what we call heavy cream in the UK 🙂
Hannah B says
I'm a vegetarian and I meal prep so I substituted the Italian sausage with a plant based alternative and doubled the recipe. It came out wonderful. Definitely making again
Jodi says
Delicious recipe! Few slight changes since i did not have ingredients, left out wine. Used heavy cream instead. 1 mini carrot . Soup turn out great with these slight changes. Can't wait to make again.
Helen specchialo says
Loved this!