sausage gnocchi soup in a bowl

Sausage Gnocchi Soup Recipe

This one pot sausage gnocchi soup comes together in 5 simple steps. Dinner is served in under 45 minutes!

Prep: 20 minutesCook: 20 minutesTotal: 40 minutes
Fat 15 Carbs 38 Protein 22
Yield 6-8 1x


  • 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 


  1. 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. 
  2. 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.
  3. 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.
  4. 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.
  5. Serve with freshly cracked pepper.

Tips & Notes

  • Salt- salt may vary depending on the type of broth you use.

Nutrition Facts

Serving Size: 1/8 Calories: 395 Sugar: 5 Sodium: 1029 Fat: 15 Carbohydrates: 38 Fiber: 4 Protein: 22 Cholesterol: 40
Author: Lee FunkeCategory: SoupMethod: Stove-TopCuisine: AmericanDiet: Gluten Free

Keywords: sausage gnocchi soup

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