You’re going to absolutely love this sausage gnocchi soup that’s made completely in one pot in just 40 minutes. It’s an amazing recipe for easy weeknight meals!
Your New Favorite Soup!
Gosh, we just love this sausage gnocchi soup so much! It’s savory, flavor-packed and ready to enjoy in no time. AKA an amazing weeknight dinner or recipe to meal prep for the week.
why you’ll love this soup
- It tastes AMAZING
- It’s made on the stovetop in one pot
- It’s ready in 40 minutes — just 5 steps!
- The whole family will enjoy it!
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Ingredients – What You Need
This sausage gnocchi soup recipe packs simple ingredients that don’t compromise on flavor. You’ll need:
- Ground sausage: This soup recipe calls for ground Italian sausage because it packs amazing flavor. Looking for something with a little less heat? Opt for a more mild ground sausage.
- Broth: Technically any kind of broth works, but we love the flavor that beef broth adds to this sausage gnocchi soup recipe.
- Chopped spinach: Chop up some fresh spinach to add some greens to this soup! Chopped kale will also work if you prefer that.
- Mushrooms: Chopped baby bella mushrooms add lovely flavor to this soup! White mushrooms will also work.
- Carrots: We love slicing our carrots into half moons. Not only do they add another veggie into this soup, but a pop of color as well.
- Gnocchi: It wouldn’t be sausage gnocchi soup without the gnocchi! Because gnocchi cooks quickly, you’re able to put these potato dumplings right in the pot with the rest of the soup ingredients.
- Canned diced tomatoes: Opt for a petite diced variety if you prefer smaller tomato chunks.
- Canned white northern beans: Technically any canned bean variety will work in this soup, but we love the flavor and color of white northern beans.
- Garlic: You’ll need 4 cloves of garlic for this soup. And we promise you won’t regret using that many 😀
- Dried spices: Round up minced garlic, minced onion, basil, rosemary and red pepper flakes. And don’t forget the pinch of salt to taste!
- Hot sauce: A vinegar-based hot sauce like Frank’s adds amazing flavor to this soup, plus just the right amount of heat.
Why Hot Sauce?
A vinegar-based hot sauce or a standard vinegar such as apple cider vinegar really balances out all the other flavors in your soup. If you taste your soup and realize it’s missing something, but it’s not salt or garlic…it’s likely a little bit of vinegar.
Swap: If you don’t like spicy, we recommend using apple cider vinegar or white vinegar 1:1.
Kitchen Tools You Need
A Dutch oven works great for this sausage gnocchi soup recipe. If you don’t have one, a large stock pot will also work! What what else will you need?
How to Make Sausage Gnocchi Soup
This sausage gnocchi soup is as easy as 1-2-3-4-5! And it’s all cooked in one pot in under 45 minutes. Let’s walk through it together:
For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.
Start with the Sausage & Onions
Place the Italian sausage in a large stock pot or dutch oven and cook it over medium/high heat. When the Italian sausage is partially cooked but still pink, add the onion. Sauté until the onion is translucent.
Then Add Mushrooms, Garlic, Carrots & Spices
Next, add mushrooms and garlic. Sauté until the mushrooms cook down. Then add the carrots and all the spices, and sauté for another 2-3 minutes.
Time to Add Tomatoes, Broth, Beans, Spinach & Gnocchi
Next add diced tomatoes and broth and bring to a boil. Once it’s boiling, add white beans, spinach and gnocchi. Continue boiling until the gnocchi floats.
Why do you want the gnocchi to float? Because it indicates that they’re fully cooked!
Once the gnocchi are fully cooked, turn the heat down to low and let simmer for 5-10 minutes. Give the soup a taste and add salt as needed.
Serve & Enjoy!
Serve with freshly cracked pepper, and any of your favorite soup toppings.
Let your soup cool completely. Then, transfer it into an airtight container. Store in the fridge for up to 3-5 days.
If you’ve got the space in your fridge, you can simply store your sausage gnocchi soup in the Dutch oven or stock pot with a lid that you made it in. That’ll save you a few dishes!
How to Freeze Sausage Gnocchi Soup
Freezing sausage gnocchi soup is a great soup to meal prep and freeze for later because it doesn’t have any dairy in it that could be compromised in the freezing process. Make the soup exactly as written in the recipe card.
Then, let your soup cool completely and transfer it into a freezer-safe gallon size bag or other freezer safe container. Remove as much air as possible and then freeze for up to 3 months.
Follow our tutorial on How to Freeze Soup HERE.
Sausage Gnocchi Soup Recipe
- 1 lb. ground Italian sausage
- 1 medium yellow onion minced
- 8-oz. sliced Bella mushrooms white works, too
- 4 cloves garlic minced
- 2 large carrots sliced into half moons
- 1 teaspoon dried minced garlic
- 1 teaspoon dried minced onion
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt or more, to taste
- 1 15-oz. can diced tomatoes
- 8 cups broth any kind (we used beef broth)
- 1 15-oz. can white northern beans rinsed and drained
- 5-oz. fresh spinach
- 1 lb. potato gnocchi
- 1.5 tablespoons vinegar-based hot sauce
- Place the Italian sausage in a large stock pot or dutch oven and cook it over medium/high heat. When the Italian sausage is partially cooked (after 2 or 3 minutes) but still pink, add onion. Saute for 2-3 minutes.
- Next, add mushrooms and garlic. Saute for 5 minutes or until the mushrooms cook down. Add the carrots and all the spices and saute for another 2-3 minutes.
- Next add diced tomatoes and broth and bring to a boil. Once boiling, add white beans, spinach, and gnocchi. Continue boiling for an additional 3 minutes to cook the gnocchi.
- After 3 minutes, turn the heat down to low and let simmer for 5-10 minutes. Give the soup a taste and add salt as needed.
- Serve with freshly cracked pepper.
Tips & Notes
- Salt- salt may vary depending on the type of broth you use.