Sausage gnocchi soup is easy and ready in 30 minutes. It's perfect for a quick weeknight dinner that's hearty and simple.
If you love soup recipes, you're in the right place. We have all kinds of soups that you're going to love . From light red lentil soup and yogurt soup to hearty ones such as Mediterranean green lentil soup and Greek lemon chicken orzo soup, we got you covered! Today I'm going to show you how to make this hearty and easy gnocchi soup with sausage. It's an easy recipe that's ready in 30 minutes and is so good!
Why this recipe works
When I'm craving something hearty and comforting, I like to make this gnocchi soup with sausage and whatever veggies I have on hand. It's a favorite of ours because:
- It's quick to make. This recipe takes 30 minutes from start to finish.
- Gnocchi turns this dish to a full meal and it's a great option for picky eaters.
- The flavors are great together. The Italian chicken sausage gives a subtle and nice kick to the dish.
- It's a light dish because it's made with chicken sausage which is a lighter alternative to other sausages.
Ingredients and substitutions
- Onion and garlic: I use this combination for the base of many of my soups. Not only they add a lot of flavor, but also make the soup smooth and a bit thick. You can use shallots instead of onions.
- Mushrooms: I used white button mushrooms, but baby bella works, too. Make sure to wipe the mushrooms thoroughly and remove all the dirt.
- Tomato paste and crushed tomatoes: Tomato paste is very concentrated so you don't need a lot of it. It's important to use crushed tomatoes and not diced tomatoes for this recipe. If you don't have canned crushed tomatoes, use a can of whole tomatoes and crush them in a bowl with your hands.
- Spinach: You can use 2 to 4 cups of spinach for this gnocchi soup recipe. If using regular spinach, chop it into smaller pieces. You don't need to do so if using baby spinach. I don't recommend using frozen spinach.
- Gnocchi: Gnocchi is made with cooked potatoes and is really easy to work with. It cooks very fast (about 3 to 5 minutes) so make sure not to overcook it. If you love gnocchi, make sure to check out our caprese gnocchi as well.
- Start by sauteing onion and garlic until they are shiny and golden.
- Add the chicken sausage and break it into small pieces, cook until brown.
- Add in the mushrooms to the mixture.
- Next, add the tomato paste and crushed tomatoes. Add in the chicken stock and water.
- Bring the soup to simmer and after some minutes, add in the spinach and gnocchi. Once the gnocchi starts floating, the gnocchi soup is ready to serve.
This sausage gnocchi soup is very versatile. Here are a few suggestions to jazz up you soup:
- Instead of spinach, use some chopped kale and cook it longer than spinach.
- Use other vegetables such as zucchini and bell peppers.
- Top your soup with shredded cheese such as parmesan.
- Use other proteins such as chicken or ground beef instead of sausage.
Frequently asked questions
You can cook the sausage in advance and add it to the onion and garlic to save time.
Store the leftovers in an airtight container and refrigerate for up to 3 days. You can also freeze this soup for up to 3 months.
Yes, you can use cauliflower gnocchi instead of regular gnocchi.
Leave out the sausage and chicken stock and use more vegetables and vegetable stock instead.
More Soups Recipes
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Sausage Gnocchi Soup
- 2 tablespoon Olive Oil
- 1 large Onion
- 4 cloves Garlic Minced
- 14 oz. Sweet Italian Chicken Sausage
- 1 lb White button Mushrooms Sliced
- 3 tablespoon Tomato Paste
- 1 can Crushed Tomatoes 15 oz.
- 1 teaspoon Salt
- ½ teaspoon Oregano
- 2 cups Chicken Stock
- 1 cup Water
- 2 cup Baby Spinach
- 1 lb Gnocchi Uncooked
- Heat the olive oil in a large pot (preferably a Dutch oven) over medium heat.
- Once the olive oil is warm and shimmery, saute onion until golden and translucent.
- Add in garlic and saute for a couple of minutes.
- Add in sweet Italian chicken sausage and break it into small pieces as you're cooking it. Stir and cooked until it's browned.
- Add in sliced mushrooms and cook for 5 minutes until the mushrooms release their juice.
- Next, add tomato paste and crushed tomatoes, mix well so everything is incorporated.
- Season with salt and oregano.
- Add in water, bring to simmer and cook for 10 minutes.
- Add in baby spinach and cook for 5 minutes until they start wilting.
- Add in gnocchi and cook for three minutes until they start floating.
- Serve warm.
- You can use chopped kale instead of spinach and add more vegetables such as bell pepper and zucchini.
- Instead of chicken sausage use chicken breast or ground beef.
- For a low carb version use cauliflower gnocchi.
- Make sure not to overcook the gnocchi as it might become gummy.
- For a vegetarian version leave out the sausage and chicken stock and use more vegetables and vegetable stock instead.
- Store the leftovers in an airtight container and refrigerate for up to 3 days. You can also freeze gnocchi soup for up to 3 months.
Thanks to my friends at Premio Foods for sponsoring this post. Thank you for supporting the brands that support Unicorns in the Kitchen!