Kitchen notes · a little help before you start
Sausage Gnocchi Soup
Soft potato gnocchi and browned sausage fill a creamy broth with plenty of savory flavor. Spinach settles among the little dumplings, while Parmesan adds richness at the end. It is especially satisfying to find a gnocchi pillow in each spoonful.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Original yield
- Serves 6
- Ingredients
- 20 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Soups · Soups & stews
A few quick notes
1. Crumble the sausage
Break the sausage apart as it cooks and remove it once cooked through before deglazing the pot.
2. Add broth gradually
Stir broth into the flour mixture in small splashes, then add cream the same way for a smooth base.
3. Lower heat for Parmesan
Reduce the soup to low heat before sprinkling in Parmesan and stirring continuously to melt it.
Get to know the ingredients
Gnocchi
Use potato gnocchi from the pasta aisle and check its package for the exact simmering time.
Parmesan
Grate the Parmesan from a block so it melts smoothly into the soup.
Spinach
Add baby spinach after the cheese and let it wilt for a few minutes before removing the soup from heat.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Sausage Gnocchi Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Wilt and serve
Stir in the spinach after melting Parmesan and remove the soup from the heat once the leaves have wilted.
A little more help as you go
Scrape the browned bits
Bubble wine in the sausage pot and scrape the browned bits before reducing it by half.
Measure before starting
Prepare and measure the ingredients before cooking so the flour, liquids and finishing ingredients are ready in sequence.
A few questions you might have
Can I replace the wine?
You can use chicken broth in place of dry white wine for deglazing the sausage pot.
Can I use half and half?
Yes, half-and-half can replace heavy cream in the soup if you need or prefer it.
Can kale replace the spinach?
Kale can be used instead, with two to three extra minutes of cooking time to soften it.
How long do leftovers keep?
Store airtight in the refrigerator for up to three days or freeze for up to three months.
When do the gnocchi go in?
Add them with the cooked sausage after the broth and cream base reaches a simmer, following their package timing.
Any more cooking tips?
Pro Tips Sausage: I use (and love) Jimmy Dean regular sausage in this recipe, it’s delicious. I find it near the bacon and breakfast sausage. Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe. My next recommendation would be non-alcoholic white wine, which is widely available. While the wine does really elevate this, chicken broth can be used instead. Parmesan Cheese: Grate the Parmesan from a block to ensure it melts well into the soup and tastes the best. I use Belgioioso Parmesan cheese. Flavor Enhancers: The soy sauce, hot sauce, and mustard powder are flavor enhancers that can't be tasted outright. I use Frank's Hot Sauce. Half and half can be used instead of heavy cream if needed/preferred. Kale can be used instead of spinach, give it 2-3 minutes additional cooking time. Variations: To use potatoes instead of gnocchi, try my Sausage Potato Soup. To use tortellini instead, try my Sausage Tortellini Soup. Also try my skillet Chicken and Gnocchi next! This pairs well with: No Knead Bread, Buttermilk Biscuits, Cheddar Bay Biscuits, and Ranch Oyster Crackers. Storage: Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This recipe does freeze/reheat pretty well. Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thecozycook.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
