Name: Sausage Gnocchi Soup from the Pot
Yield: 5

Sausage Gnocchi Soup is pure comfort in a bowl! It’s creamy, hearty, and packed with flavor from savory sausage and soft, pillowy gnocchi.

Author’s Notes

Gnocchi, But Make It Soup!

It’s about time gnocchi showed up in another recipe! It’s been a while since I’ve shared one, and since my One Skillet Sausage Gnocchi and Chicken Gnocchi recipes have been reader favorites for years, I figured it was time for more. So I took my popular sausage potato soup and gave it a “gnocchi makeover”.

I went with a creamy white base and added kale for that Zuppa Toscana vibe, but the gnocchi (even though it’s made from potatoes) somehow completely changes it. It’s rich, hearty, and so satisfying in the best way.

I can’t wait to hear what you think!

All the ingredients in this recipe prepped out for straightforward assembly including the broth, cream, flour, onion, gnocchi, seasonings, celery, kale, milk, carrot, sausage, butter, and oil.

Sausage Gnocchi Soup Ingredients

Ingredients	Helpful Tips
Sausage	Use Italian sausage for the best flavor. Use mild or hot depending on your spice preference.
Vegetables (onion, celery, carrot, garlic)	Dice everything really small and evenly so it cooks at the same rate and softens nicely in the broth.
Broth, Milk, & Cream	Use reduced-sodium broth so you can control the salt. Whole milk and cream make the soup rich and smooth.
Gnocchi	Cook it right in the soup for extra flavor. It is satisfying to using fresh (refrigerated) gnocchi best.
Kale	Chop small so it blends nicely into the sausage gnocchi soup without overpowering it. Spinach works great, too.

Veggies sautéing, creamy base simmering, then sausage and kale stirred in for sausage gnocchi soup.

How To Make Sausage Gnocchi Soup

Cook sausage: Brown it well to build depth in the soup.
Sauté veggies: Cook onion, celery, carrot, then add garlic.
Add seasonings: mix in herbs, salt, pepper, and butter.
Make the base: Whisk in flour, broth, milk, and cream until smooth.
Cook the gnocchi: Boil, add gnocchi, and cook until tender.
Finish and serve: mix in sausage and greens, then serve warm.

chelsea’s recipe tips

My Top Tips For Success

Take your time browning the sausage: Color equals flavor here!
Leave some sausage grease behind: About 2 to 3 tablespoons adds loads of flavor to the vegetables and broth. Drain off anything beyond that.
Whisk in the broth slowly: Adding it gradually keeps the flour from clumping.
Don’t overcook gnocchi: It should be tender but still have a little structure.
Taste before adding more salt: Sausage and chicken broth can vary a lot in saltiness.
Keep extra broth handy: The gnocchi absorbs liquid as the soup sits, so leftovers will naturally get thicker.

Storage

Leftover Sausage Gnocchi Soup?

Fridge: Store airtight for up to 3 days. Gnocchi absorbs liquid as it sits, so add a splash of broth or milk when reheating, or store the gnocchi separately.

Freezer: Not recommended, as the dairy and gnocchi don’t freeze well and can turn grainy or mushy once thawed.