Italian Sausage Gnocchi Soup

This Italian Sausage Gnocchi Soup combines savory Italian sausage, pillowy potato gnocchi, tender kale, tomatoes, ricotta, Parmesan, and a rich, creamy broth. It’s a hearty one-pot meal filled with comforting Italian-inspired flavor.

Serve it with garlic bread, breadsticks, or a simple salad for an easy family dinner.

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: Approximately 55 minutes
Servings: 6–8

Why You’ll Love This Recipe

• Made in one pot
• Soft, tender potato gnocchi
• Rich and creamy broth
• Savory Italian sausage
• Packed with tomatoes and kale
• Ready in under an hour
• Easy to adjust the spice level
• Perfect for cool evenings
• Delicious reheated the next day
• Satisfying enough for a complete meal

Ingredients

Sausage and Vegetables

• 1½ pounds mild or hot Italian sausage, casings removed
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 tablespoon olive oil, if needed
• 4 cups chopped kale, tough stems removed

Soup Base

• 2 cans (10 ounces each) diced tomatoes with green chiles
• 4 cups low-sodium chicken broth
• 1 teaspoon Italian seasoning
• ½ teaspoon dried basil
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¼ teaspoon crushed red pepper flakes, optional
• ½ teaspoon black pepper
• Salt, to taste

Gnocchi and Creamy Finish

• 1 package (16 ounces) shelf-stable or refrigerated potato gnocchi
• 1 cup heavy whipping cream
• ½ cup whole-milk ricotta cheese
• ¾ cup freshly grated Parmesan cheese, divided
• 2 tablespoons chopped fresh parsley, optional

How to Make Italian Sausage Gnocchi Soup

Step 1: Prepare the Ingredients

Dice the onion, mince the garlic, and remove the tough stems from the kale.

Chop the kale into small pieces so it becomes tender and is easy to eat with the gnocchi.

Step 2: Brown the Sausage

Heat a large Dutch oven or soup pot over medium-high heat.

Add the Italian sausage and break it into small pieces with a wooden spoon.

Cook for approximately 6–8 minutes, stirring occasionally, until browned and cooked through.

Step 3: Drain the Excess Grease

If the sausage releases a large amount of grease, carefully drain most of it from the pot.

Leave approximately one tablespoon behind for flavor.

If you’re using very lean sausage, add a small amount of olive oil.

Step 4: Cook the Onion

Add the diced onion to the sausage.

Cook for approximately 4–5 minutes, or until the onion becomes soft and translucent.

Scrape the bottom of the pot to release any browned pieces.

Step 5: Add the Garlic

Stir in the minced garlic.

Cook for approximately 30 seconds, stirring constantly.

Avoid cooking the garlic for too long because it can burn and become bitter.

Step 6: Add the Tomatoes

Pour in the diced tomatoes with green chiles, including their juices.

Stir well and allow the mixture to simmer for approximately two minutes.

The tomatoes give the soup a slightly tangy flavor and a gentle amount of heat.

Step 7: Add the Broth and Seasonings

Pour in the chicken broth.

Add the Italian seasoning, basil, garlic powder, smoked paprika, crushed red pepper flakes, and black pepper.

Stir everything together and bring the soup to a gentle boil.

Step 8: Simmer the Soup

Reduce the heat to medium-low.

Cover partially and simmer for approximately 10–15 minutes, allowing the sausage, tomatoes, and seasonings to flavor the broth.

Step 9: Add the Gnocchi

Stir the potato gnocchi into the simmering soup.

Cook according to the package instructions, usually 3–5 minutes.

The gnocchi should become tender and begin floating near the surface.

Avoid overcooking it because it can become overly soft.

Step 10: Add the Kale

Stir the chopped kale into the soup.

Cook for approximately 3–4 minutes, or until wilted and tender.

If you prefer very soft kale, add it a few minutes before the gnocchi.

Step 11: Prepare the Ricotta

Place the ricotta in a small bowl.

Add approximately ½ cup of the hot broth and whisk until smooth.

Tempering the ricotta with hot broth helps it blend more evenly into the soup.

Step 12: Add the Cream

Reduce the heat to low.

Pour in the heavy whipping cream and the tempered ricotta mixture.

Stir gently until the broth becomes creamy and evenly combined.

Do not allow the soup to boil after adding the dairy.

Step 13: Add the Parmesan

Stir in ½ cup of freshly grated Parmesan cheese.

Add it gradually, stirring after each addition until melted.

Reserve the remaining Parmesan for serving.

Step 14: Taste and Adjust

Taste the soup and add salt, black pepper, Italian seasoning, or crushed red pepper as needed.

Wait until the end before adding salt because the sausage, broth, tomatoes, and Parmesan may already contain plenty.

Step 15: Serve

Ladle the hot soup into bowls.

Top with grated Parmesan, chopped parsley, black pepper, or additional red pepper flakes.

Serve immediately with warm bread.

The Best Italian Sausage to Use

Mild Italian sausage provides savory flavor without making the soup overly spicy.

For more heat, use hot Italian sausage or a combination of mild and hot varieties.

You can also use:

• Turkey Italian sausage
• Chicken Italian sausage
• Sweet Italian sausage
• Plant-based Italian sausage

If the sausage is sold in casings, remove them before browning.

The Best Gnocchi for Soup

Shelf-stable and refrigerated potato gnocchi both work well.

Refrigerated gnocchi generally has a softer texture and may cook slightly faster. Shelf-stable gnocchi is convenient to keep in the pantry.

Frozen gnocchi can also be used without thawing, although it may require a few additional minutes.

How to Keep the Gnocchi from Becoming Mushy

Add the gnocchi near the end of cooking.

Cook it only until tender and floating. Leaving gnocchi in simmering soup for too long can make it overly soft.

If you plan to store most of the soup, consider cooking the gnocchi separately and adding it to individual bowls.

Can I Use Spinach Instead of Kale?

Yes.

Replace the kale with approximately four cups of fresh baby spinach.

Spinach cooks much faster, so stir it into the soup during the final one or two minutes.

You can also use Swiss chard or another tender leafy green.

Can I Use Regular Diced Tomatoes?

Yes. Replace the tomatoes with green chiles with regular diced tomatoes for a milder soup.

Fire-roasted tomatoes create deeper flavor, while crushed tomatoes make the broth thicker and smoother.

How to Make the Soup Less Spicy

For a mild version:

• Use mild Italian sausage
• Use regular diced tomatoes
• Omit the crushed red pepper flakes
• Reduce the smoked paprika
• Serve hot sauce separately

The cream and ricotta will also soften some of the heat.

How to Make It Spicier

For a spicier soup:

• Use hot Italian sausage
• Add extra crushed red pepper flakes
• Use hot diced tomatoes with chiles
• Add diced jalapeño
• Finish with hot sauce
• Substitute Pepper Jack for part of the Parmesan

Add extra spice gradually and taste before adding more.

Why Add Ricotta?

Ricotta gives the broth a creamy, slightly cheesy flavor that pairs especially well with sausage, tomatoes, and gnocchi.

Whisking it with hot broth before adding it helps prevent large lumps.

For the smoothest soup, use whole-milk ricotta.

Can I Leave Out the Ricotta?

Yes.

Replace the ricotta with:

• 4 ounces softened cream cheese
• An additional ½ cup heavy cream
• Mascarpone cheese
• Additional Parmesan
• Evaporated milk

Each option will create a slightly different texture and flavor.

How to Prevent the Cream from Separating

Reduce the heat before adding the cream, ricotta, and Parmesan.

Avoid boiling the soup after adding the dairy.

Use full-fat dairy and freshly grated Parmesan for the smoothest texture.

Pre-shredded Parmesan may not melt as evenly because it often contains anti-caking ingredients.

How to Thicken the Soup

The gnocchi naturally releases starch and thickens the broth slightly.

For a thicker soup, you can:

• Add more ricotta
• Stir in additional Parmesan
• Simmer the broth longer before adding the dairy
• Mash a few pieces of gnocchi
• Add a cornstarch slurry

To make a slurry, combine one tablespoon of cornstarch with two tablespoons of cold water. Stir it into the soup before adding the dairy.

How to Thin the Soup

Add warm chicken broth or a small amount of heavy cream until the soup reaches your desired consistency.

The soup will continue to thicken as it sits because the gnocchi absorbs liquid.

Chicken Gnocchi Variation

Replace the Italian sausage with three cups of cooked shredded chicken.

Add the chicken with the broth and continue with the recipe as directed.

Rotisserie chicken makes this variation especially easy.

Sausage and Mushroom Gnocchi Soup

Sauté eight ounces of sliced mushrooms with the onion.

Allow the mushrooms to brown before adding the garlic and tomatoes.

Mushrooms add an earthy flavor that works well with Italian sausage and Parmesan.

Tuscan Sausage Gnocchi Soup

Replace the tomatoes with green chiles with fire-roasted diced tomatoes.

Add sun-dried tomatoes and use spinach instead of kale.

Finish with extra Parmesan and fresh basil.

Can I Add More Vegetables?

Yes. Good additions include:

• Mushrooms
• Diced carrots
• Celery
• Bell peppers
• Zucchini
• Spinach
• Roasted red peppers
• Green beans

Sauté firm vegetables with the onion so they have enough time to become tender.

What to Serve with Italian Sausage Gnocchi Soup

Serve this soup with:

• Garlic bread
• Crusty Italian bread
• Breadsticks
• Focaccia
• Caesar salad
• Green salad
• Roasted vegetables
• Parmesan toast
• Grilled cheese sandwiches

A simple salad or warm bread balances the creamy, hearty soup.

Can I Make It Ahead?

You can prepare the sausage and broth base up to 24 hours in advance.

Refrigerate it in an airtight container.

When ready to serve, reheat the base and add the gnocchi, kale, cream, ricotta, and Parmesan.

Adding the gnocchi shortly before serving gives it the best texture.

Storage

Allow the soup to cool before transferring it to an airtight container.

Refrigerate for up to 3–4 days.

The gnocchi will absorb broth during storage, so the soup may become noticeably thicker.

How to Reheat

Reheat the soup gently in a saucepan over low to medium-low heat.

Add a splash of chicken broth or cream to loosen the consistency.

Stir frequently and avoid bringing the soup to a hard boil.

Individual portions can be microwaved in short intervals, stirring between each one.

Can You Freeze Italian Sausage Gnocchi Soup?

Creamy soup and cooked gnocchi can change texture after freezing.

For the best results, freeze only the sausage, tomato, and broth base.

Store it in a freezer-safe container for up to 3 months.

Thaw it overnight, reheat it, and then add fresh gnocchi, kale, cream, ricotta, and Parmesan.

Frequently Asked Questions

Can I use frozen gnocchi?

Yes. Add it directly from the freezer and extend the cooking time slightly.

Do I need to cook the gnocchi separately?

No. Cooking it directly in the broth adds starch and helps thicken the soup.

Can I use spinach instead of kale?

Yes. Add spinach during the final one or two minutes.

Can I use milk instead of heavy cream?

Yes, but the soup will be lighter. Whole milk or evaporated milk works better than low-fat milk.

Can I leave out the tomatoes?

Yes. Add an additional cup of broth and increase the Italian seasoning slightly.

Can I use ground beef?

Yes. Ground beef can replace the sausage, but add extra Italian seasoning, fennel seed, and garlic for more flavor.

Why did my gnocchi become mushy?

It was probably cooked too long or left in the hot soup for an extended period.

Why is my soup too thick?

The gnocchi absorbs broth as the soup sits. Add warm chicken broth or cream to thin it.

Can I make it vegetarian?

Yes. Use vegetable broth and replace the sausage with mushrooms, white beans, or plant-based sausage.

How long will leftovers keep?

Store leftovers in the refrigerator for approximately 3–4 days.

Pro Tips

Brown the sausage thoroughly and leave some caramelized pieces in the bottom of the pot. They add deep flavor to the broth.

Add the gnocchi near the end and cook it only until tender. Lower the heat before adding the dairy to keep the broth smooth.

Freshly grated Parmesan and whole-milk ricotta provide the creamiest finish. Add more broth when reheating because the gnocchi will continue absorbing liquid.

Final Thoughts

This Italian Sausage Gnocchi Soup combines savory sausage, soft potato gnocchi, tomatoes, kale, ricotta, cream, and Parmesan in one comforting pot.

It’s rich enough for a cozy weekend dinner yet simple enough for a busy weeknight. Serve it with garlic bread for a satisfying meal filled with creamy broth, tender gnocchi, hearty sausage, and classic Italian-inspired flavor.