Creamy Italian Sausage Gnocchi Soup

This Creamy Italian Sausage Gnocchi Soup is super flavorful, filling, and made on the stove in no time at all! Italian Sausage adds a slight kick that is offset by the creamy broth. Loads of texture from the gnocchi, beans, and kale.

This sausage gnocchi soup is super filling for a meal on its own, but you can serve it with some crusty French bread from the grocery store, a loaf of this roasted garlic no knead bread, or air fryer garlic bread.

Jump to:

• Why I Love This Recipe:
• Ingredients
• Step by Step Instructions
• Substitutions and Variations
• Equipment
• Leftovers and Storage
• Recipe Tips
• Frequently Asked Questions
• Related Recipes
• Recipe

Why I Love This Recipe:

• Super Filling – I don’t know about you, but some soups don’t get even close to filling me up. But this soup is the opposite! Thanks to the sausage, gnocchi, and beans it is so filling and satisfying.
• Creamy – Adding a small amount of heavy cream transforms the broth into creamy, dreamy deliciousness!
• Easy One-Pot – This soup recipe is made in just on pot on the stove and is ready in just 30 minutes.

Ingredients

• Olive Oil and Butter - I love using both when cooking the onion to get the best of both flavor worlds
• White or Yellow Onion
• Minced Garlic
• All-Purpose Flour - You'll use this to make a roux which helps thicken the soup
• Ground Italian Sausage - I used hot for the added spice, but you can use mild as well
• Spices - Paprika, Red Pepper Flakes, Salt, and Pepper
• Low-Sodium Chicken Broth or Stock
• Canned Cannellini Beans
• Potato Gnocchi - The kind that you can find in the dry pasta aisle (not the frozen kind)
• Chopped Kale
• Heavy Cream
• Lemon Juice

Step by Step Instructions

This recipe for Creamy Italian Sausage Gnocchi Soup is filling, flavorful, and easy to make all in one pot!

1. Cook Onion and Sausage – Grab a large soup pot and heat up the oil and butter. Sauté the onion until it is starting to soften then add the sausage and cook/brown the sausage while crumbling. Add the garlic and cook until fragrant.
2. Add Flour and Spices – Add the flour, paprika, and red pepper flakes (if using) to the pot, stir and cook for a minute to make a roux.
3. Cook Gnocchi – Add the broth to the pot, scrape any bits off of the bottom, bring to a simmer. Add the gnocchi along with a pinch of salt and pepper. Bring the soup to a simmer over medium-low heat and cook until the gnocchi is almost tender.
4. Add Kale and Beans – Add the chopped kale and white beans to the soup and cook for another 5 minutes or so until the kale is wilted.
5. Finish Soup – Stir in the cream and lemon juice. Serve and enjoy!

Substitutions and Variations

• Half and Half instead of Cream - If you prefer a slightly lighter and less creamy soup, you can swap in half and half.
• Other Sausage - You can swap in another ground sausage. If the sausage doesn't have added seasonings, you may want to add some more spices to the soup.
• Potatoes instead of Gnocchi - Can't find gnocchi? You can make this soup using diced russet potatoes. Check out this Sausage Kale Potato Soup recipe for more details.

Equipment

Dutch Oven or Soup Pot - Pictured is a 7qt dutch oven which was plenty big to make this recipe.

Leftovers and Storage

Leftovers can be stored in the fridge for up to 4 days. I recommend reheating in a pot on the stove over medium-low until warmed.

Recipe Tips

• Deglaze the Pot - When you add the broth, make sure to scrape any bits off the bottom as those have lots of flavor.
• Don't Over Cook the Gnocchi - The gnocchi will continue to cook in the soup, so cook it until almost tender when you first add it to the soup.

Frequently Asked Questions

Related Recipes

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