One-Pot Sausage and Gnocchi Soup

Name: One-Pot Sausage and Gnocchi Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 tablespoon olive oil; 1 pound mild Italian sausage (casings removed and porn into chunks); 1 medium onion (finely diced); 1 medium carrot (peeled and finely diced); 2 sticks celery (finely diced); 1 ½ teaspoons kosher salt (or more to taste); 3 cloves garlic (minced); 2 tablespoons sun dried tomatoes (chopped); 1 teaspoon oregano; ¼ teaspoon red chili flakes (or more to taste); 4 cups chicken stock; 1 cup heavy cream; 4 cups kale (chopped (packed)); 1 pound gnocchi; 1 cup Parmesan cheese (freshly grated, plus more for serving); ¼ cup basil (torn for serving)

Try this hearty Sausage and Gnocchi Soup for the ultimate one-pot meal! Packed with chunks of savory Italian sausage, pillowy potato dumplings, and a rich, creamy broth, it’s perfect for chilly evenings. Plus, it comes together in less than 20 minutes, giving you a cozy, satisfying dinner without the hassle!

Jump to Recipe

Sausage and gnocchi soup served in two bowls.

Why This Recipe Works

Who needs a 5-star Italian restaurant when you can make this sausage and gnocchi soup from the comfort of your kitchen? It’s fancy enough for date night but quick and easy enough for busy weekdays when you need dinner on the table fast.

With only 5 minutes of prep and 15 minutes of cooking time, you’ll have a gourmet dinner that’s virtually effortless to make. The savory, cream-infused broth perfectly complements gnocchi and sausage, while the kale adds a nutritious touch (it’s all about balance, right?).

Plus, making everything all in one pot means fewer dishes and more time to enjoy this cozy, comforting soup. Pair it with a crisp green salad or some crusty bread to soak up every last drop!

Ingredients

Olive Oil: You’ll need extra-virgin olive oil to sauté the veggies and sausage.
Mild Italian Sausage: Delivers a savory, slightly spiced kick that makes the soup hearty and filling (without overwhelming the tastebuds). Feel free to swap mild Italian sausage for spicy if you prefer more heat.
Mirepoix: Every great soup starts with a blend of diced onions, carrots, and celery! This trio provides a savory, aromatic flavor with sweet undertones.
Garlic: You can never have too much garlic! You’ll need freshly minced cloves here.
Sun-Dried Tomatoes: Provide a tangy sweetness and umami, enhancing the broth with a quintessential Mediterranean flavor profile. Use sun-dried tomatoes in oil for more flavor!
Seasonings: Dried oregano adds a warm, herbaceous note, while red chili flakes provide a touch more spice to balance out the richness of the broth.
Chicken Stock: You can use store-bought or homemade chicken stock for this sausage and gnocchi soup. If you opt for store-bought, choose a quality brand for the best flavor.
Heavy Cream: Creates a luscious, velvety texture in the broth.
Lacinato Kale: Adds a pop of color and some extra nutrients. If you don’t have access to lacinato kale, you can use any type of kale!
Gnocchi: Provides a tender, chewy texture that soaks up the flavorful broth like a sponge! You can usually find dry, shelf-stable gnocchi in the dry pasta aisle.

Instructions

Brown the Sausage: In a large Dutch oven over medium, sauté the sausage with olive oil, allowing it to brown and release its flavor. Once browned, remove it from the pot.
Sauté the Veggies: In the same pot, add the finely diced onion, carrot, celery, and some salt. Cook the vegetables, stirring often, until they soften and become fragrant.
Add Aromatics: Stir in the garlic, chopped sun-dried tomatoes, oregano, and red chili flakes. Cook for about a minute (just until the garlic and spices become fragrant).
Simmer the Soup: Return the browned sausage to the pot, then pour in the chicken stock and heavy cream. Bring the mixture to a boil, then turn the heat to medium.
Add Gnocchi & Kale: Mix in the gnocchi and chopped kale. Cook for about 3 minutes (or the time listed on the gnocchi package) until the gnocchi are tender.
Final Touches: Remove the soup from heat, stir in freshly grated Parmesan, and adjust any seasonings or salt if needed. Ladle your sausage and gnocchi soup into bowls, topping each with extra Parmesan and torn basil leaves. Enjoy!

Substitutions & Variations

Sausage: Swap Italian sausage with chicken or turkey sausage for a leaner option.
Heavy cream: If you want a lighter broth, substitute heavy cream with half-and-half.
Gnocchi: If you run out of gnocchi, you can substitute any small pasta variety, like orecchiette or ditalini.
Kale: Try spinach or Swiss chard for equally delicious (and slightly milder) kale alternatives!
Sun-dried tomatoes: If you don’t have sun-dried tomatoes, try canned diced tomatoes or roasted red peppers for something different.
Parmesan: No Parmesan? No problem. Use an equivalent amount of Pecorino Romano, Grana Padano, or Asiago cheese.
Gluten-Free: If you need a gluten-free option, use rice-based gnocchi or even diced potatoes in a pinch!

Sausage and gnocchi soup with shredded parmesan cheese.

Storing & Reheating

To make the most of your leftovers, here’s how to properly store and reheat this sausage and gnocchi soup:

Fridge: Store leftovers in an airtight container for 3-4 days. The longer the soup sits in the fridge, the more the gnocchi will release their starches and thicken the broth.
Freezer: This sausage and gnocchi soup can be frozen for up to 3 months, but it’s best to freeze it without the gnocchi and add fresh gnocchi as you reheat it.
Reheating: Warm the soup gently in a saucepan over low heat, adding a splash of chicken stock or water if the soup has thickened too much.

Two bowls filled with sausage and gnocchi soup.

Expert Tips

Deglaze the Pan: After browning the sausage, vegetables, and aromatics, use a splash of chicken stock to deglaze the pan. This helps release all those flavorful browned bits stuck to the bottom, enhancing the richness of the broth.
Season As You Go: Add salt at each stage of the cooking process. This builds layers of flavor and prevents the soup from tasting bland overall.
Watch the Gnocchi: Gnocchi cooks quickly, so be sure to add it at the end and keep a close eye on it to avoid a mushy texture.

FAQs

Can I make this soup dairy-free?

Yes! You can substitute the heavy cream with coconut cream and use nutritional yeast or store-bought vegan Parmesan cheese instead of regular Parmesan.

Is this soup spicy?

The red chili flakes add a mild heat, but you can adjust the amount based on your preference. If you like it spicier, feel free to add more chili flakes or use spicy Italian sausage.

Can I make this soup ahead of time?

You can prepare the soup’s base beforehand, but for the ideal texture, I recommend adding the gnocchi and kale just before serving.

If you enjoyed this sausage and gnocchi soup, be sure to check out some more quick and easy ways to prepare gnocchi:

If you try this Sausage and Gnocchi Soup recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!