As the weather cools down, there’s nothing quite like a big bowl of cozy, creamy Italian chicken sausage gnocchi soup to bring everyone to the dinner table. This soup has it all – savory Italian sausage, pillowy gnocchi, and a rich, creamy broth that’s absolutely satisfying. Plus, with just a handful of main ingredients and simple pantry staples, it’s a quick and comforting meal you can whip up even on busy weeknights.
Why You'll Love This Recipe
Rich and Creamy Texture: The heavy cream and Parmesan create a luxurious, creamy broth that’s irresistibly smooth.
Savory, Hearty Flavor: Chicken Italian sausage adds a mild, savory spice, while Italian seasoning, garlic, and fresh basil bring out the soup's depth.
Quick and Easy: This soup comes together with minimal prep, making it perfect for busy weeknights.
Family-Friendly: The cozy flavors and soft, pillowy gnocchi make it a hit with both kids and adults.
Customizable: Swap in your favorite sausage, add extra veggies, or make it vegetarian by using vegetable broth and omitting the sausage.
One-Pot Meal: Everything cooks in a single large pot, making cleanup a breeze.
Perfect for Soup Season: This recipe is made for chilly days when you want something comforting and filling.
If you want something similar but without the soup, my Homemade Hamburger Helper Recipe will do the trick!
Creamy Gnocchi & Italian Chicken Sausage Soup Video
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Creamy Gnocchi & Italian Chicken Sausage Soup Ingredients
Full recipe, photos, and instructions in the recipe card at end of post
Soup:
- 1 lb chicken Italian sausage
- ½ teaspoon salt
- 1 tablespoon olive oil
- 3 tablespoon butter
- 1 medium white onion, diced
- 1 red bell pepper, diced
- 2 medium carrots, diced
- 3 tablespoon flour
- 4 garlic cloves, crushed
- 1 cup heavy cream
- 6 cups low sodium chicken broth (or chicken stock)
- 2 teaspoon Italian seasoning
- 1.5 lb potato gnocchi (I like the gnocchi in the refrigerated section of the grocery store)
- 2 cups baby kale (or fresh spinach)
- 1 Parmesan rind (optional, for added flavor)
- Freshly grated Parmesan cheese, for topping
- Fresh basil, for garnish
Garlic Bread:
- 1 baguette or French loaf
- 1 cup softened butter (I use salted butter)
- 5 garlic cloves, crushed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ¼ teaspoon red pepper flakes (optional, for added spice)
Creamy Gnocchi & Italian Sausage Soup Instructions
Full recipe, photos, and instructions in the recipe card at end of post
SOUP:
Brown the Sausage: Heat a tablespoon of olive oil in a large pot over medium-high heat. Add the chicken sausage and cook until browned. Remove and set aside in an airtight container to keep warm.
Sauté the Vegetables: In the same pot, turn the heat to medium, add butter and cook the diced white onion until softened. Add the chopped red bell pepper, and diced carrots over medium heat for 2-3 minutes. Add in the flour and stir in the crushed cloves of garlic and cook for another minute.
Build the Base: Deglaze the pot with white wine. Return the sausage to the pot and add the chicken broth, heavy cream, Italian seasoning, and a Parmesan rind. Bring to a gentle boil for 6 minutes, allowing all the flavors to blend.
Add the Gnocchi and Greens: Reduce to medium-low heat, then add the gnocchi and fresh spinach or baby kale and let it simmer for 4 minutes.
Serve and Garnish: Ladle the soup into bowls and top with grated Parmesan cheese, fresh basil, and a sprinkle of red pepper flakes for a little heat.
GARLIC BREAD:
Make garlic butter: Combine the softened butter with garlic and all the seasonings. Make slits ¾ of the way through making sure not to fully cut through the bread. Add in the butter in between the slits and cover the outside of the bread with the remaining butter.
Bake: Bake the bread at 400F for 8 minutes!
Tips and Variations
Storage: Store leftovers in an airtight container and reheat gently to avoid overcooking the gnocchi.
For Extra Flavor: Try adding a pinch of fennel seeds if using ground meat or using hot Italian sausage for a spicier twist.
Sausage Substitutes: You can sub for pork Italian sausage, ground beef, ground chicken, or ground turkey. If using ground meat, I would add ½ teaspoon of fennel seeds.
Gnocchi Substitutes: If you don’t have potato gnocchi, small pasta shapes like tortellini are a great way to switch things up.
Gnocchi Tips: Gnocchi in the refrigerated section of the market works best, but if you have time, homemade gnocchi adds an incredible texture.
FAQ
Can I make this soup ahead of time?
Yes! This soup can be made up to 2 days in advance. Just reheat it gently on the stove, and consider adding a splash of extra broth or cream if it has thickened in the fridge. For the freshest taste, add the kale and gnocchi when reheating to keep their texture.
Can I freeze this soup?
This soup is best enjoyed fresh due to the cream and gnocchi. However, you can freeze it before adding the cream and gnocchi. When you’re ready to eat, thaw it in the fridge, reheat it on the stove, then add the cream and gnocchi at the end.
Can I make this soup vegetarian?
Absolutely! Use plant-based Italian sausage or skip the sausage altogether and add extra veggies, like mushrooms or zucchini. Use vegetable stock instead of chicken stock to keep it fully vegetarian.
What’s the best way to store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Garlic bread can be stored at room temperature for a day or in the fridge for up to 3 days. Reheat garlic bread in the oven to bring back its crispiness.
How do I keep the gnocchi from getting mushy?
For the best texture, add the gnocchi just before serving, or cook it separately and add it to each bowl when you serve. This keeps the gnocchi firm and prevents it from soaking up too much broth.
Can I add other vegetables to the soup?
Absolutely! This soup is flexible. Try adding mushrooms, zucchini, or even potatoes for extra heartiness. Just be mindful of the cooking times for each veggie.
⭐️ Recipe
Creamy Gnocchi & Italian Sausage Soup
Ingredients
Soup
- 1 lb chicken Italian sausage
- ½ teaspoon salt
- 1 tablespoon olive oil
- 3 tablespoon butter
- 1 medium white onion diced
- 1 red bell pepper diced
- 2 medium carrots diced
- 3 tablespoon flour
- 4 garlic cloves crushed
- 1 cup heavy cream
- 6 cups low sodium chicken broth or chicken stock
- 2 teaspoon Italian seasoning
- 1.5 lb potato gnocchi I love the one in the refrigerated section of the grocery store.
- 2 cups baby kale or fresh spinach
- 1 Parmesan rind optional, for added flavor
- Freshly grated Parmesan cheese for topping
- Fresh basil for garnish
Garlic Bread
- 1 baguette or French loaf
- 1 cup softened butter I used salted
- 5 garlic cloves crushed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ¼ teaspoon red pepper flakes optional, for added spice
Instructions
SOUP
- Brown the Sausage: Heat tablespoon of olive oil in a large pot over medium-high heat. Add the chicken sausage and cook until browned. Remove and set aside in an airtight container to keep warm.
- Sauté the Vegetables: In the same pot, turn the heat to medium and add butter and cook the diced white onion until softened. Add the chopped red bell pepper, and diced carrots over medium heat for 2-3 minutes. Add in the flour and stir in the crushed cloves of garlic and cook for another minute.
- Build the Base: Deglaze the pot with white wine. Return the sausage to the pot and add the chicken broth, heavy cream, Italian seasoning, and a Parmesan rind. Bring to a gentle boil for 6 minutes, allowing all the flavors to blend.
- Add the Gnocchi and Greens: Reduce to medium-low heat, then add the gnocchi and fresh spinach or baby kale and let it simmer for 4 minutes.
- Serve and Garnish: Ladle the soup into bowls and top with grated Parmesan cheese, fresh basil, and a sprinkle of red pepper flakes for a little heat.
GARLIC BREAD
- Make garlic butter: Combine the softened butter with garlic and all the seasonings. Make slits ¾ of the way through making sure not to fully cut through the bread. Add in the butter in between the slits and cover the outside of the bread with the remaining butter.
- Bake: Bake the bread at 400F for 8 minutes!
John J says
Amazing!