If you’ve ever stared into your fridge at 5:47 p.m. like it personally betrayed you… hello, friend. Creamy Italian Sausage Gnocchi Soup is the kind of dinner that feels like you tried really hard, even though your slowest move was probably finding a ladle. It’s rich, comforting, and ridiculously easy—perfect for busy weeknights, cold weather cravings, or those days when you just want a meal that tastes like a cozy hug in a bowl.
And the best part? Those pillowy gnocchi do all the heavy lifting. They soak up the creamy broth like little potato sponges (in the most delicious way possible).
Table of Contents
Why You’ll Love This Creamy Italian Sausage Gnocchi Soup
- Fast comfort food: It’s on the table in about 30 minutes.
- One pot, minimal drama: Fewer dishes = a happier you.
- Creamy but balanced: Tomatoes add just enough tang to keep it from feeling too heavy.
- Family-friendly: Mild sausage keeps it kid-safe, spicy keeps it grown-up exciting.
- Leftovers are even better: The flavors mingle overnight like they’re at a dinner party.
Ingredients You’ll Need
Here’s everything for your Creamy Italian Sausage Gnocchi Soup (simple, budget-friendly, and no weird mystery ingredients):
- 1 lb Italian beef sausage (mild or spicy—choose your adventure)
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes (with juices)
- 4 cups chicken broth
- 1 package (16 oz) gnocchi
- 1 cup heavy cream
- Salt and pepper, to taste
- Optional: spinach or basil for garnish (adds freshness and pretty points)
How to Make Creamy Italian Sausage Gnocchi Soup
Grab a big soup pot or Dutch oven. You’re about to look like a dinner genius.
Step 1 – Brown the Sausage
Set your pot over medium heat. Add the Italian sausage and cook for 6–8 minutes, breaking it into small crumbles as it cooks.
Once it’s browned and cooked through, drain excess fat if there’s a lot (a little is flavor, a lot is “why is my soup slick?”).
Step 2 – Add Aromatics and Tomatoes
Stir in the minced garlic and cook for about 30 seconds—just until fragrant. (Garlic burns fast, and burnt garlic has a grudge.)
Add the diced tomatoes with their juices, pour in the chicken broth, and stir. Bring everything to a gentle boil.
Step 3 – Cook the Gnocchi
Add the gnocchi and cook for 3–4 minutes, or until they float to the top.
That float is their way of saying, “We’re ready. Please feed us to someone immediately.”
Step 4 – Stir in the Cream
Reduce heat to low and pour in the heavy cream. Stir gently and let it simmer for about 5 minutes.
The broth will thicken slightly and turn that dreamy, creamy color we all came here for.
Step 5 – Season and Serve
Taste and season with salt and pepper.
If you’re adding spinach or basil, stir it in right before serving so it stays bright and fresh. Ladle into bowls and serve warm—crusty bread or garlic knots highly encouraged.
Tips for the Best Bowl
- Don’t overcook the gnocchi. Once they float, they’re basically done. Overcooking can make them too soft.
- Want it thicker? Simmer an extra 2–3 minutes after adding cream. (If it looks “too thick,” don’t panic—it’s just extra comfort waiting to happen.)
- Like a little heat? Use spicy Italian sausage or add a pinch of red pepper flakes.
- Add greens without complaints: Baby spinach wilts quickly and blends in well—perfect for sneaking veggies past picky eaters.
- Make it feel fancy: A sprinkle of parmesan and cracked black pepper on top makes it taste restaurant-y with zero restaurant effort.
A Little Story From My Kitchen
This soup has saved me on the kind of weeks where the to-do list grows teeth. You know the ones—laundry mountain, emails, school stuff, and somehow everyone is hungry again 14 minutes after snack time.
The first time I made Creamy Italian Sausage Gnocchi Soup, I was aiming for “quick dinner” and accidentally landed on “why does this taste like I have my life together?” Now it’s one of my go-to comfort meals when I want something warm and hearty without spending the whole evening cooking (because life is busy, and I would like to sit down at some point).
FAQs About Creamy Italian Sausage Gnocchi Soup
Can I use a different kind of sausage?
Absolutely. turkey sausage can do the job if you want it a little lighter. The flavor will change slightly, but it’ll still be delicious.
Can I swap the heavy cream?
You can, but it won’t be quite as rich. Half-and-half will work for a lighter version. If you use milk, keep the heat low so it doesn’t separate.
Can I add vegetables?
Yes! Spinach is the easiest add-in. You can also toss in chopped zucchini or mushrooms when you add the tomatoes and broth.
How do I store leftovers?
Let the soup cool, then store in an airtight container in the fridge for up to 3 days. The gnocchi will soak up broth as it sits, so add a splash of chicken broth when reheating.
Can I freeze this soup?
Cream-based soups can get a little tricky in the freezer (texture changes happen). If you want to freeze it, freeze before adding the cream, then add cream fresh when reheating.
Cozy Nights Start Here
There’s something so satisfying about a pot of Creamy Italian Sausage Gnocchi Soup simmering on the stove—your kitchen smells incredible, dinner is basically done, and everyone suddenly appears like they’ve been waiting in the hallway the whole time.
If you make it, don’t be surprised if it becomes part of your “repeat forever” list. It’s creamy, comforting, and exactly the kind of easy win we all need more of. Enjoy every spoonful of your Creamy Italian Sausage Gnocchi Soup—preferably with bread and zero guilt.
More Cozy Meals to Try Next (Just as Comforting!)
If this Creamy Italian Sausage Gnocchi Soup made dinner feel like a warm hug in a bowl, don’t stop here—these cozy favorites bring the same comforting, homemade vibes:
- Slow Cooker Olive Garden Pasta e Fagioli — Hearty, cozy, and perfect when you want a filling dinner that basically takes care of itself.
- Olive Garden Chicken Gnocchi Soup — Another creamy gnocchi classic that tastes like takeout… but better (and comfier).
- Crockpot Italian Chicken Soup — A simple “dump-and-go” kind of meal for those busy nights when you’re running on fumes.
- Garlic Bread Rolls — Warm, fluffy, and made for dunking into every last drop of that creamy broth.
If you try this recipe (or any of these), I’d love to hear what you think—scroll down and leave a ⭐⭐⭐⭐⭐ review! Your stars and comments help other home cooks find their next cozy favorite.
Creamy Italian Sausage Gnocchi Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Creamy Italian Sausage Gnocchi Soup is a rich, cozy one-pot dinner with pillowy gnocchi, savory sausage, tomatoes, and a luscious creamy broth—ready fast for busy nights.
Ingredients
1 lb Italian beef sausage (mild or spicy)
2 cloves garlic, minced
1 can (15 oz) diced tomatoes (with juices)
4 cups chicken broth
1 package (16 oz) gnocchi
1 cup heavy cream
Salt and pepper, to taste
Optional: spinach or basil for garnish
Instructions
Brown the sausage: In a large soup pot or Dutch oven over medium heat, cook sausage until browned and cooked through (6–8 minutes), breaking into crumbles. Drain excess fat if needed.
Add garlic + tomatoes: Stir in garlic and cook 30 seconds until fragrant. Add diced tomatoes and chicken broth. Stir and bring to a gentle boil.
Cook gnocchi: Add gnocchi and cook 3–4 minutes, or until they float to the top.
Make it creamy: Reduce heat to low. Stir in heavy cream and simmer 5 minutes, gently stirring, until slightly thickened.
Season + serve: Taste and season with salt and pepper. Stir in spinach or basil (if using) just before serving. Ladle into bowls and enjoy warm.
Notes
Spice level: Mild sausage keeps it family-friendly; spicy gives it a little kick.
Thicker soup: Simmer 2–3 extra minutes after adding cream.
Greens tip: Add spinach at the very end so it stays bright and tender.
Leftovers: Gnocchi will soak up broth as it sits—add a splash of broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (about 1½ cups)
- Calories: 510 kcal
- Sugar: 3 g
- Sodium: 1080 mg
- Fat: 33 g
- Saturated Fat: 16 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 90 mg