Creamy Italian Sausage Gnocchi Soup

There’s just something magical about a warm bowl of soup on a cold night—especially when it’s packed with comforting ingredients like tender potato gnocchi, rich Italian sausage, and a luxuriously creamy broth. This Creamy Italian Sausage Gnocchi Soup checks all the boxes for a quick, hearty, and deeply satisfying meal, and it’s all made in just one pot!

If you’re anything like me, you probably have a short list of go-to dinner recipes that are easy to make but still feel like a treat. This one absolutely earns its spot on that list. Not only is it quick (ready in under an hour!), but it also feels like something you’d order from your favorite cozy Italian bistro. Plus, there’s minimal cleanup—always a bonus in my book.

The first time I made this soup, it was one of those “clean out the fridge” kind of nights. I had some gnocchi, leftover sausage, and a bit of cream that needed to be used. What I didn’t expect was just how well everything came together. Now it’s a regular rotation recipe, especially during fall and winter when all I want is something warm and filling without spending hours in the kitchen.

Let’s dive into the first part of this flavorful recipe so you can get it simmering on your stove too.

Ingredients You’ll Need:

• 1 pound Italian sausage (mild or spicy)

• 1 tablespoon olive oil

• 1 small yellow onion, diced

• 3 garlic cloves, minced

• 1 teaspoon Italian seasoning

• ¼ teaspoon crushed red pepper flakes (optional)

• 4 cups chicken broth

• 1 cup heavy cream

• 16 ounces potato gnocchi

• 2 cups fresh spinach

• Salt and black pepper, to taste

• Grated Parmesan cheese, for serving (optional)

STEP 1: Brown the Sausage

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook until it’s browned and crumbled. This usually takes about 6-8 minutes. If your sausage has released a lot of grease, go ahead and drain off the excess—but leave a bit behind for flavor.

Pro tip: If you’re using spicy Italian sausage, it’ll add a lovely kick that balances out the creaminess later on. But if you prefer something milder (or are cooking for kids), the mild version is just as tasty.

STEP 2: Sauté the Aromatics

Once your sausage is nice and browned, toss in the diced onion and cook for 3 to 4 minutes, stirring occasionally, until it’s softened. Then, add the minced garlic, Italian seasoning, and crushed red pepper flakes (if you’re using them). Cook for another minute, just until everything smells fragrant and the garlic starts to turn golden.

At this point, the kitchen smells amazing. That mix of garlic, herbs, and sausage is really the heart of the soup, and it sets the tone for all the flavors to come.

STEP 3: Add the Broth and Gnocchi

Pour in the chicken broth and bring everything to a gentle boil. Once it’s bubbling, add the gnocchi. These little potato pillows don’t take long to cook—just about 3 to 5 minutes. You’ll know they’re done when they float to the top and are tender to the bite.

Note: You can find potato gnocchi in the pasta aisle or refrigerated section at most grocery stores. Shelf-stable gnocchi works great for this recipe, but if you have homemade on hand—wow, even better!

Now that your gnocchi is cooked and the kitchen smells like an Italian trattoria, it’s time for the best part—making this soup rich, creamy, and downright irresistible. What I love about this step is how quickly it all comes together. You’re literally minutes away from a restaurant-worthy dinner that didn’t require a reservation (or an hour-long wait).

Let’s finish off this one-pot wonder with just a few more simple steps.

STEP 4: Stir in the Cream

Once your gnocchi is tender and floating at the top, reduce the heat to low. Pour in the heavy cream and give everything a good stir. Let the soup simmer gently for a few minutes—just enough time for the flavors to meld and the broth to thicken slightly. You don’t want it boiling at this stage, just warm and creamy.

Tip: If you’re looking for a lighter version, you can absolutely use half-and-half or even whole milk here. The texture will be slightly less rich, but the flavor is still delicious. Just keep in mind that thinner dairy options may curdle if the soup is too hot, so gentle heat is key.

STEP 5: Add the Spinach

Next, toss in your fresh spinach and stir it into the creamy broth. It’ll wilt down quickly—usually within a minute or two. This step adds a fresh, slightly earthy note that balances out the richness of the sausage and cream.

Substitution idea: Not a fan of spinach? Try chopped kale or even Swiss chard. If using kale, give it an extra minute or two to soften since it’s a bit heartier than spinach.

STEP 6: Season to Taste

At this point, taste your soup and season with salt and freshly ground black pepper as needed. Depending on the saltiness of your broth and sausage, you might not need much. I usually start with a small pinch of salt and a few cracks of pepper, then adjust from there.

Optional but recommended: A generous sprinkle of grated Parmesan cheese on top when serving takes this soup to the next level. It adds a salty, nutty flavor that complements the creamy broth beautifully.

Tips & Tricks for the Best Creamy Gnocchi Soup

Even though this soup is simple to make, a few small tricks can make a big difference in flavor and texture. Here are some of my favorite tips after making this recipe more times than I can count:

• Use a Dutch oven or heavy-bottomed pot – It helps maintain an even heat and prevents the cream from scorching.

• Brown the sausage well – Don’t rush this step. A good sear on the sausage adds a layer of flavor that really shines through in the finished soup.

• Want it thicker? – Mash a few gnocchi gently against the side of the pot with the back of your spoon before adding the cream. It naturally thickens the broth without flour or cornstarch.

• Make it spicy – If you like heat, go for spicy Italian sausage and don’t skip the crushed red pepper flakes.

• Double the batch – This soup stores really well and makes great leftovers. I often make a double batch and reheat it for lunch the next day.

Serving Suggestions

This soup is hearty enough to be a meal on its own, but if you want to round it out a little more, here are a few easy pairings:

• Crusty bread or garlic knots – Perfect for soaking up every last bit of that creamy broth.

• Simple green salad – A light side salad with a tangy vinaigrette cuts through the richness beautifully.

• Roasted vegetables – Try roasting up some carrots, Brussels sprouts, or zucchini for a veggie-packed dinner.

Leftover Love

One of the best things about this soup? The leftovers. The flavors deepen overnight, and it reheats beautifully. Just store it in an airtight container in the fridge for up to three days. When reheating, do it slowly over low heat and add a splash of broth or cream to loosen things up, as the gnocchi can absorb a lot of the liquid.