The BEST Sausage and Gnocchi Soup

This soup is my #1 go-to recipe for hosting dinner guests in the winter. Every time I make it I get so many compliments (like, “this is the BEST soup I’ve ever had” kind of compliments) and many requests for the recipe.

Here’s what this sausage and gnocchi soup is all about: Browned, flavorful italian sausage and soft, chewy potato gnocchi in a luscious, herby, parmesan-tomato broth with tender carrots and green beans.

I love this soup because it starts and finishes in one pot and is really very simple to make. This recipe is inspired and adapted from this recipe by Salt and Lavender. I’ve made it so many times and tweaked it just about every time to make it my own.

A few of my biggest changes throughout the recipe testing process were:

1. Subbing baby carrots for whole chopped carrots (less work)
2. Adding a little flour to thicken up the broth (no thin, slurpy soup in our house!)
3. Adding parmesan cheese at the end, swapped green beans for the spinach (a little more hearty and veggie-forward)
4. And lastly, but my favorite modification, is adding tomato paste and the seasonings BEFORE adding the liquids and letting them sauté for a few minutes before deglazing the pot with the broth and tomato sauce to develop a much more intense flavor.

This soup is so hearty and filling, yet doesn’t feel too heavy or rich like you get with a cheesy, creamy-based soup. From my dietitian perspective, it’s so nourishing! There are seven different kinds of veggies (if you count the garlic and potato gnocchi) and a good balance of fat, protein, carbs, and fiber.

I love to make this recipe for meal prep for a cold winter week, for entertaining, and for taking to friends (it’s perfect for someone who is sick or has just had a baby!). It freezes really well for making and stocking for later, too. Don’t forget to make or pick up some sourdough bread for dipping!

To sum it all up, here’s why I love this recipe:

• One pot & 45 minutes start to finish
• Crazy good flavor from sausage, seasonings, and parmesan-tomato broth
• Hearty, cozy, and nourishing
• Really easy–only need to chop two ingredients
• Makes everyone I serve it to very happy (and inclined to ask for the recipe)

Make a pot with me:

Notes & Tips:

Ingredient notes and substitutions:

• For the best flavor, use Italian sausage, however, you can also use shredded rotisserie chicken, ground chicken, or ground beef
• Sub the green beans for spinach, kale, or zucchini
• Gnocchi: I have only tested this recipe with my favorite brand of shelf stable gnocchi. Frozen should work, too–if you try it let me know! Feel free to substitute the gnocchi for any pasta, just note that you’ll need to let it cook longer.
• Make it gluten free by using gluten free flour and gnocchi
• Make it dairy free by omitting the parmesan cheese

Make it a meal:

When I host dinner for friends and make this soup, I love to serve it with some bread or rolls. If you’re into sourdough, these sourdough dinner rolls look amazing. Cornbread would be good, too! Or honey buttercream frosted cornbread cake or cornbread cookies for dessert. Other than that, it’s pretty complete on its own.

Leftovers + storage

This soup gets better on day two in my opinion since the flavors have even more time to develop. I recommend cooling and storing this soup in the refrigerator as quickly as possible so that the gnocchi does not continue to swell and get mushy. It keeps for up to four to five days.

You can also freeze this soup and bring it out to thaw in the refrigerator. My favorite containers for storing soup are these deli containers (affiliate link). They’re so cheap and they work really well for using to take food to friends, too.

If you are obsessed with gnocchi like me, then try these:

• Cheesy Bacon, Brussels Sprouts, & Gnocchi Casserole
• Garlic Butter Air Fryer Gnocchi
• Viral Feta Pasta-Style Gnocchi Bake
• Crispy Sheet Pan Roasted Gnocchi and Brussels Sprouts

Print Recipe

5 from 1 vote

The BEST Sausage and Gnocchi Soup

This one-pot Sausage and Gnocchi Soup is made with flavorful, browned Italian sausage and soft, chewy potato gnocchi all covered in a luscious, herby, parmesan-tomato broth with tender carrots and green beans. I get so many compliments (like, this is the BEST soup I've ever had kind of compliments) and many requests for the recipe every time I make it.

Prep Time5 minutes mins

Cook Time40 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: American

Keyword: one pot soup, sausage and gnocchi soup, soup, winter recipes

Servings: 8 servings

Author: Kate Reeder

Ingredients

• 1 lb mild Italian sausage
• ¼ cup classic olive oil
• 1 lb petite baby carrots
• 2 ribs celery
• 1 medium yellow onion
• 2 tsp Italian seasoning
• 2 tbsp tomato paste
• 1 tsp salt
• ¼ tsp pepper
• 2 tbsp all purpose flour
• 5 cups chicken or vegetable broth
• 15 oz can tomato sauce
• 16 oz shelf stable gnocchi
• 12 oz frozen cut green beans
• 1 cup grated parmesan cheese

Instructions

• Heat a large pot on medium-high heat. Brown the italian sausage, breaking it up into medium (bite-size pieces) as it cooks.
• While the sausage is cooking, chop the celery into thin slices or a small dice and dice the onion.
• Once the sausage is fully cooked, use a slotted spoon to transfer it to a plate or bowl and set aside.
• To the pot (still on medium-high heat) add the olive oil, carrots, celery, and onion. Let cook, stirring frequently, for about 8 minutes, or until the onions and celery are soft and translucent and the carrots are slightly tender.
• Add the minced garlic, italian seasoning, tomato paste, salt, and pepper to the pot. Sautee for 2-3 minutes, stirring freuquently.
• Stir in the flour until no clumps remain, then add the broth and tomato sauce, stirring well.
• Add the meat back in, then add the green beans and bring the soup to a simmer. Reduce the heat to medium and cover until the carrots are tender (about 10 minutes).
• Add the gnocchi and simmer for 4-5 minutes.
• Remove the pot from the heat and stir in the parmesan cheese.
• Serve immediately with crusty bread and butter for dipping.

Notes

This recipe was adapted from and inspired by Salt and Lavender.

This is my favorite brand of shelf stable gnocchi and can be found at Walmart.

 

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