Sausage Gnocchi Soup

We all need a cozy soup some days! This sausage gnocchi soup is so flavorful and hearty, it will fill you up and delight your taste buds. It’ll be your new favorite gnocchi soup recipe!

Gnocchi, gnocchi! We’ve been eating a lot of it lately. Whether its my homemade cauliflower gnocchi, or pre-packaged gnocchi, I’ve been whipping it up for dinner with an easy sauce, or throwing it into a soup, like this one. We even love it as a sheet pan meal! It is one of the only things that Hattie will actually eat out of the soups usually, haha! But we all love big hearty soups full of goodies, vegetables and flavor. 

The news was telling us that we should be on the lookout for a super cold couple of weeks coming our way, but so far the weather just looks a little colder than usual in the forecast, nothing crazy. I’m dreading anything freezing cold! We’ve been so lucky. 

Freezing or not, this sausage gnocchi soup is the perfect winter warmer upper!

How do you make sausage gnocchi soup?

If you’re using homemade gnocchi, make that first! Otherwise, the gnocchi gets added in at the end.

I always like to get all of my ingredients gathered together, and dice all of the vegetables. Heat a large stockpot or soup pot over medium heat on the stove, and add the chorizo sausage. Remove the casings, if there are any. We like to use mild Italian sausage, since the kids aren’t fans of spice, but if I was making this for just Etienne and I, I’d definitely use the spicy sausage!

Brown the sausage, then add the diced vegetables, including the onion, carrot, celery and pepper. Let everything cook together for a few minutes to soften up the vegetables, before adding the minced garlic.

After this step, add the fire-roasted tomatoes and tomato sauce, followed by the vegetable (or chicken) stock and the water. Bring it all to a boil, then turn it down to simmer for 15 minutes or so.

Add the gnocchi and spinach, and cook for an additional 3-4 minutes. Do not add the spinach until near the end, to avoid any extremely wilted leaves!

What do you serve with sausage gnocchi soup?

We love to sprinkle some freshly grated parmesan cheese over the top of the soup as we serve it! You could also throw in some big crusty croutons!

The soup itself is very hearty, but if you’re like me, you might want some biscuits or buns on the side. Try a few of these ideas:

• 30 minute dinner rolls
• easy garlic breadsticks
• 3 ingredient bread

Can you freeze this gnocchi soup?

This soup is very freezer friendly! My only advice would be to not add the spinach to the batch you want to freeze. This can be added after you reheat the soup on the stove. The soup can be frozen in an airtight container or a freezer-safe bag for up to 2 months. It’s a great meal prep option! Thaw overnight in the fridge prior to the day you plan to eat it.

This soup is so good – I hope you make it again and again when you’re looking for something cozy and comforting!

Some other soup ideas:

• crockpot minestrone soup
• spicy Thai chicken noodle soup
• simple butternut squash soup

Sausage Gnocchi Soup

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5 from 3 reviews

• Author: Katherine | Love In My Oven
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

We all need a cozy soup some days! This sausage gnocchi soup is so flavorful and hearty, it will fill you up and delight your taste buds.

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Ingredients

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• 1 lb mild Italian sausage, casings removed
• 1/2 yellow onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1.5 tbsp Italian seasoning
• 1 14oz can fire-roasted tomatoes*
• 1 8oz can pure tomato sauce
• 6 cups vegetable stock (or chicken)
• 1 cup water
• 1 lb potato gnocchi
• 2 cups spinach
• freshly shaved parmesan, croutons for serving

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Instructions

1. Heat a large stockpot or soup pot on the stove over medium heat. Add the sausage and cook until browned, about 6-7 minutes. If there is a lot of grease, drain most of it, reserving about 2 tablespoons (it doesn’t have to be exact).
2. Add the onion, carrot, celery and bell pepper to the pot and stir to combine, cooking for an additional 4-5 minutes. Add the minced garlic, and Italian seasoning and stir to combine. Add in the fire-roasted tomatoes and tomato sauce and stir together. Pour in the stock and water, stir together and then bring everything to a boil, before turning it down to to a simmer for 15-20 minutes, with the lid on. I usually leave a bit of a gap in the lid to allow some steam to escape.
3. Remove the lid from the pot, and add the gnocchi and spinach to the soup. Cook for an additional few minutes, until the gnocchi begins to float to the top. Serve immediately, with a sprinkle of shaved parmesan and croutons!

Leftover soup can be stored in an airtight container, in the fridge, for 2-3 days. The soup can be frozen as well, up to 2 months.**

Notes

* I HIGHLY recommend using fire-roasted tomatoes in this recipe, but if you can’t get your hands on some, regular diced tomatoes will do fine.

**If you’re making the soup specifically to freeze for later, I suggest leaving the spinach out until you are reheating the soup to serve.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: soup
• Method: stovetop
• Cuisine: Italian

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