One Pot Italian Sausage Gnocchi Soup
This one pot Italian sausage gnocchi soup is everything you want on a busy weeknight. It’s cosy, creamy, and full of savoury flavour. Plus, it’s made in a single pot. Mild Italian sausage, pillowy potato gnocchi, and baby spinach simmer together in a creamy broth. It’s perfectly rich and comforting!
WHY YOU’LL LOVE THIS
- Creamy, cosy and satisfying – the combination of sausage, gnocchi, and parmesan gives you a rich soup that eats like a full meal.
- True one‑pot dinner – everything cooks in one pot, from browning the sausage to simmering the gnocchi, which means less fuss and minimal washing up.
- Kid‑friendly, parent‑approved – gnocchi is a big hit with kids, and you can easily control the heat level so the whole family is happy.
WHAT IS ONE POT ITALIAN SAUSAGE GNOCCHI SOUP?
One pot Italian sausage gnocchi soup is a hearty, creamy soup built around browned mild Italian sausage, potato gnocchi, and a tomato‑based broth with cream and parmesan. Everything comes together in a single pot. You start by flavouring the base with onion, garlic, herbs, and tomato paste, then add broth, cream, spinach, and gnocchi.
The result is a thick, spoonable soup that feels like a cross between a creamy pasta and a classic Italian‑inspired stew. It’s perfect for cold evenings or “I need dinner fast” nights.
FOOD SCIENCE NOTES
- Browning the sausage properly develops deep savoury flavour through the Maillard reaction. Adding the spices while the meat cooks helps toast them in the fat so they taste more complex.
- Tomato paste needs a minute of heat – briefly frying it before adding broth caramelises some of the natural sugars and removes any “raw” tomato taste, giving the soup a richer base.
- Silky emulsion from cream and parmesan cheese – the fat from the cream and cheese, plus the starch released from the gnocchi, help thicken the broth into a silky, clingy texture.
INGREDIENTS YOU’LL NEED
This is a quick, at-a-glance list. Exact amounts and step-by-step instructions are in the recipe card section below.
- 450 g (1 lb) mild Italian sausage, ground
- 1 tbsp olive oil
- 1 small onion, diced
- 4 garlic cloves, minced
- Seasonings: about 1/4 tsp salt, 1/4 tsp black pepper, 1 tsp Italian seasoning, 1 tsp dried oregano, 1/4 tsp red pepper flakes
- 2 tbsp tomato paste
- 1 L (4 cups) chicken broth
- 250 ml (1 cup) heavy cream (or half‑and‑half)
- 50 g (2 oz) freshly grated parmesan cheese
- 100 g (4 oz) fresh baby spinach
- 1 lb (450 g) potato gnocchi (1 package)
- Handful fresh parsley, finely chopped
HOW TO MAKE IT
Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.
Step 1: Build the flavour base
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic, cooking just until fragrant. Add the Italian sausage and all the seasonings (salt, pepper, Italian seasoning, oregano, red pepper flakes). Cook, breaking the sausage up with a spoon, until it’s fully browned. Stir in the tomato paste and cook for about 1 minute to deepen the flavour.
Step 2: Add the broth and greens
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then stir in the baby spinach. Let it simmer for about 2 minutes, just until the spinach wilts down into the broth.
Step 3: Cook the gnocchi
Add the gnocchi and chopped parsley straight into the simmering soup. Cook for 2–3 minutes, stirring occasionally, until the gnocchi float to the surface and are tender. Their starch will start to lightly thicken the broth.
Step 4: Make it creamy & serve
Lower the heat to medium‑low. Stir in the cream, followed by the grated parmesan, and mix until the soup turns creamy and smooth. Taste and adjust seasoning with extra salt or pepper if needed. Ladle into bowls and serve hot with extra parmesan on top.
STORING AND REHEATING
- Storage: Cool leftovers completely, then store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the hob over low heat. The soup may seem thick when cold, but it will loosen up after reheating.
- Freezing: This one pot Italian sausage gnocchi soup is not suitable for freezing.
NOTES FROM MY KITCHEN
One pot dinners are my favourite kind of weeknight magic, and this soup is exactly that. After a long day at work, there’s something very comforting about throwing everything into one pot and ending up with a full, cosy meal.
My kids are huge gnocchi fans, so this recipe is always a hit. They happily clear their bowls, and I’m happy because I didn’t have to spend hours in the kitchen to feed everyone. I love how the gnocchi turn the broth silky and thick without any extra flour or fuss. If you know you’ll want leftovers, don’t be afraid to make the full batch: it reheats beautifully and makes an excellent “heat and eat” lunch the next day.
Other easy recipes you’ll enjoy…
One Pot Italian Sausage Gnocchi Soup
This one pot Italian sausage gnocchi soup is everything you want on a busy weeknight. It’s cosy, creamy, and full of savoury flavour. Plus, it’s made in a single pot. Mild Italian sausage, pillowy potato gnocchi, and baby spinach simmer together in a creamy broth. It’s perfectly rich and comforting!
4
servings10
minutes30
minutes835
kcal40
minutesKeep the screen of your device on
INGREDIENTS
450 g (1 lb) mild Italian sausage, ground
1 tbsp olive oil
1 small onion, diced
4 garlic cloves, minced
Seasonings: 1/4 tsp salt, 1/4 tsp black pepper, 1 tsp Italian seasoning, 1 tsp dried oregano, 1/4 tsp red pepper flakes
2 tbsp tomato paste
1 L (4 cups) chicken broth
250 ml (1 cup) heavy cream (or half-and-half)
50 g (2 oz) freshly grated parmesan cheese, plus more for garnish
100 g (4 oz) fresh baby spinach
1 lb (450g) potato gnocchi (1 package)
Handful fresh parsley, finely chopped
DIRECTIONS
- Prep the base: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and minced garlic. Cook briefly, just until fragrant (about 30 seconds).
- Cook the sausage: Add Italian sausage, stir in all the seasonings and cook, breaking it up with a spoon, until sausage is fully browned. Stir in tomato paste, letting it cook for about 1 minute to deepen the flavor.
- Add broth: Pour in the chicken broth and bring everything to a gentle boil.
- Finish with spinach: Stir in the spinach and let the soup simmer gently for 2 minutes until the spinach is wilted.
- Add gnocchi and parsley: Add gnocchi and cook for 2-3 minutes, until they float and become tender. Stir in fresh parsley.
- Make it creamy: Lower the heat and stir in cream, followed by the grated parmesan. Mix until smooth and creamy.
- Serve: Taste and adjust seasoning if needed. Serve hot with extra parmesan on top.
Notes
- Cool leftovers completely, then store in an airtight container in the fridge for up to 3 days.
- Reheat gently on the hob over low heat. The soup may seem thick when cold, but it will loosen up after reheating.
- Keep the red pepper flakes on the lighter side for kids, then add more to individual bowls at the table for anyone who likes extra heat.
- The nutrition information shown is an estimate provided by an online nutrition calculator (for sauce only). It should not be considered a substitute for a professional nutritionist’s advice.
Nutrition Facts
- Total number of serves: 4
- Calories: 835kcal
- Fat: 56g
- Carbohydrates: 41g
- Protein: 31g
Did you make it?
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Your feedback is valuable and helps me to continue creating delicious recipes that you will love.
So, don’t be shy, leave a comment and let me know how it turned out for you!
