There’s nothing quite like a steaming bowl of soup to warm you up on a chilly evening, and my Italian Sausage and Spinach Gnocchi Soup has become my go-to comfort food when I need something both nourishing and indulgent. I first whipped this up one frosty Vermont night when I wanted the coziness of a rich Italian meal but didn’t have hours to spend in the kitchen. The moment the sausage hit the pan with that glorious sizzle, filling my kitchen with the scent of garlic and herbs, I knew I was onto something special. What makes this soup truly magical is how it balances hearty Italian sausage with pillowy gnocchi and fresh spinach – giving you that perfect mix of comfort and nutrition in just 30 minutes. It’s the kind of meal that makes you feel hugged from the inside out.
Why You’ll Love This Italian Sausage and Spinach Gnocchi Soup
Oh friends, let me count the ways this soup will become your new weeknight hero! First off, it’s ready in just 30 minutes – I timed it last Tuesday when my kids were hangry and my patience was wearing thin. Here’s what makes it so special:
- One-pot wonder: Less dishes means more time for that glass of wine you’ve been eyeing since 3pm
- Perfect balance: Hearty sausage meets fresh spinach – comfort food that doesn’t weigh you down
- Family-approved: My picky eater actually asks for seconds (and that’s saying something!)
- Cozy vibes: Those pillowy gnocchi soak up all the flavorful broth like little flavor sponges
- Pantry-friendly: Uses ingredients you probably already have on hand
Trust me, this is the kind of recipe you’ll scribble on a sticky note and keep forever – it’s that good and that easy.
Ingredients for Italian Sausage and Spinach Gnocchi Soup
Okay, let’s gather our cast of characters for this cozy masterpiece! Here’s what you’ll need – and I promise, most of these are probably already in your kitchen. The magic happens when these simple ingredients come together:
- 1 pound mild Italian sausage – bulk or removed from casings (hot works too if you like some kick!)
- 1 small yellow onion, diced (about 1 cup – no need to be perfect)
- 3 garlic cloves, chopped (more if you’re a garlic lover like me)
- 2 roasted red peppers, diced (the jarred ones are my secret shortcut)
- 3 tablespoons tomato paste – that little can in your fridge will do just fine
- Salt and fresh black pepper to taste (go easy on the salt – the sausage brings plenty)
- 1 teaspoon dried basil (or 1 tbsp fresh if you’ve got it)
- 48 ounces chicken broth (that’s 6 cups for us non-math people)
- 1 pound gnocchi – those pillowy potato dumplings we all love (or try this creamy chicken version next time!)
- 2 cups fresh baby spinach leaves, rough chopped (just tear it with your hands – no fancy knife work needed)
- 3/4 cup heavy cream or half and half (whatever’s in your fridge works)
- Parmesan cheese for topping – fresh grated makes all the difference
See? Nothing too fancy – just good, honest ingredients that transform into something magical. Now let’s get cooking!
How to Make Italian Sausage and Spinach Gnocchi Soup
Alright, let’s get this cozy magic happening! I promise it’s easier than you think – just follow these simple steps and you’ll have a pot of comfort ready in no time. Here’s exactly how I make my favorite weeknight soup:
- Brown that beautiful sausage: Grab your favorite Dutch oven or large soup pot and brown the sausage over medium heat. Break it up with your spoon as it cooks – we want nice little crumbles. Once it’s golden (about 5-6 minutes), remove all but one tablespoon of that glorious grease. (Pro tip: save the extra in a jar for roasting veggies later!)
- Sauté the aromatics: Add your diced onion to the sausage and let them get friendly for about 5 minutes. You’ll know they’re ready when they turn translucent and your kitchen smells like heaven. Now toss in those chopped garlic cloves, roasted red peppers, and tomato paste. Stir everything together for another minute until that tomato paste coats everything in a rich red hug.
- Bring on the broth: Pour in your chicken broth, cream (or half-and-half), and sprinkle in the dried basil. Give it a good stir and bring it to a gentle simmer – not a rolling boil, just enough bubbles to say “hello!”
- Gnocchi time! Add your gnocchi and let them cook for 5-10 minutes. You’ll know they’re done when they float to the top like little potato pillows. (If you’re using pasta instead, check out my Tuscan tortellini soup for similar vibes!)
- Spinach finale: Turn off the heat and stir in your chopped spinach. The residual heat will wilt it perfectly – no mushy greens here! Taste and add pepper if needed (remember, the sausage is salty already).
- Cheese, please: Ladle into bowls and shower with freshly grated Parmesan. Serve with crusty bread for dipping – because soup without bread is just… sad.
Tips for Perfect Italian Sausage and Spinach Gnocchi Soup
Here are my secret weapons for soup success:
- Jarred roasted red peppers are my weeknight savior – no roasting required!
- Use half-and-half if you want it lighter, or go full cream for ultimate richness
- Always add spinach off heat – it wilts perfectly without turning to mush
- Taste before adding salt – between the sausage and broth, you might not need any
- Leftovers? The gnocchi will soak up broth, so add a splash of water when reheating
See? Easy peasy! Now go make some soup magic – your future cozy self will thank you.
Variations and Substitutions
One of the best things about this soup is how easily it adapts to whatever you’ve got in the fridge or your dietary needs! Here are my favorite swaps that still deliver that cozy, comforting flavor:
- Gluten-free friends: Use your favorite gluten-free gnocchi – the potato-based ones work beautifully
- Lighter option: Turkey sausage gives you all the flavor with less fat (just add an extra pinch of fennel seeds for that authentic Italian taste)
- Greens galore: Kale or Swiss chard make great spinach substitutes – just chop them smaller and add a minute earlier
- Dairy-free: Coconut milk adds lovely creaminess without dairy (the light version won’t overpower the other flavors)
- Pasta lovers: Small shells or ditalini work if you can’t find gnocchi – just adjust cooking time
The beauty of this recipe is how forgiving it is – make it your own and it’ll still warm your soul!
Serving Suggestions for Italian Sausage and Spinach Gnocchi Soup
Oh, let me tell you how I love to serve this soup – it’s practically a meal in a bowl, but a few little extras make it feel extra special! First, you absolutely must have some crusty bread for dipping – I’m partial to a warm baguette or this amazing bread bowl when I’m feeling fancy. A simple side salad with lemon vinaigrette cuts through the richness perfectly. And don’t even get me started on the Parmesan – I keep a whole block at the table so everyone can grate their own snowy pile on top. Honestly though? This soup stands proud all on its own – those little gnocchi and chunks of sausage make it satisfying enough for dinner without needing anything else!
Storage and Reheating Instructions
Okay, let’s talk leftovers – because this soup is just as good the next day (if it lasts that long)! Store any extra soup in an airtight container in the fridge for 3-4 days. The flavors actually get better as they mingle overnight. Now, fair warning – those adorable gnocchi will soak up some broth and get softer, but they’re still delicious. When reheating, just add a splash of water or broth to loosen it up again.
Want to freeze it? You absolutely can! Portion it out and freeze for up to 2 months. The spinach might lose some vibrancy, but the taste will still be amazing. Thaw overnight in the fridge, then gently reheat on the stove. Pro tip: If you know you’ll freeze some, undercook the gnocchi slightly – they’ll finish cooking when you reheat.
Nutritional Information
Now, I’m no nutritionist (though I play one in my kitchen), but I can tell you this soup packs a beautiful balance of protein, veggies, and comforting carbs. The nutritional values will always be estimates that vary based on your specific ingredients and brands – like whether you use turkey sausage or full-fat cream. What matters most is that you’re getting a wholesome meal that satisfies both your taste buds and your body. The Italian sausage provides protein, the spinach gives you those leafy greens, and the gnocchi offer that comforting carb element we all crave in a cozy soup. It’s the kind of meal that leaves you feeling nourished, not weighed down – and that’s what really counts in my book!
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Absolutely! I’ve done this many times when my fresh spinach went rogue in the fridge. Just thaw and squeeze out all that excess water first – you don’t want a watery soup. I’d use about 1/2 cup of thawed frozen spinach to replace the 2 cups fresh. Add it when you’d normally add the fresh spinach, breaking up any clumps with your spoon.
How can I make this soup spicier?
Oh, I love this question! For extra heat, try using hot Italian sausage instead of mild. If you’ve already got mild sausage, add a pinch of red pepper flakes when you’re sautéing the onions – about 1/4 teaspoon should do it. My husband always adds extra on his bowl too! Another trick? A drizzle of chili oil at the end gives that perfect spicy finish.
Can I substitute regular pasta for gnocchi?
You bet! Small pasta shapes like ditalini, small shells, or even rotini work great. Just adjust the cooking time – check the package and add the pasta when you have that much time left in your simmering. The broth might thicken more with regular pasta, so keep some extra broth handy to thin if needed. But honestly? The pillowy gnocchi are worth seeking out – they make this soup extra special!
Is there a dairy-free version of this soup?
Yes! I’ve made it for my lactose-intolerant friends with great success. Just swap the cream for full-fat coconut milk (the canned kind) – it gives that same luxurious texture without dairy. Or you could leave it out entirely for a brothier version – the flavors still shine! Top with nutritional yeast instead of Parmesan if you’re avoiding all dairy.
Can I make this soup ahead of time?
You can, but with one important note – wait to add the gnocchi until you’re ready to serve! The broth, sausage, and veggies can be made 1-2 days ahead, but gnocchi turns mushy if it sits too long. Just reheat the base, add fresh gnocchi, and proceed with the spinach step. Same goes for leftovers – the gnocchi will keep absorbing liquid, so add a splash of broth when reheating.
Print
Italian Sausage and Spinach Gnocchi Soup
- Total Time: 30 min
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A hearty and balanced soup with Italian sausage, gnocchi, and fresh spinach, perfect for a quick weeknight meal.
Ingredients
- 1 pound mild Italian sausage, bulk or removed from casings
- 1 small yellow onion, diced
- 3 garlic cloves, chopped
- 2 roasted red peppers, diced
- 3 tablespoons tomato paste
- Salt and fresh black pepper to taste
- 1 teaspoon dried basil
- 48 ounces chicken broth
- 1 pound gnocchi or 1 cup dried rotini noodles
- 2 cups fresh baby spinach leaves, rough chopped
- 3/4 cup heavy cream or half and half
- Parmesan cheese for topping, fresh grated
Instructions
- Brown the sausage in a Dutch oven or large soup pot. Remove all but one tablespoon of the grease.
- Add chopped onion to the sausage and sauté until tender, about 5 minutes.
- Add roasted red pepper, garlic, and tomato paste to the sausage and onion mixture. Sauté until fragrant and the tomato paste is incorporated.
- Add chicken broth, cream, and basil. Bring to a simmer and add gnocchi. Cook for 5-10 minutes or until gnocchi is tender and floats to the top.
- Turn off heat and add spinach. Let it wilt before serving.
- Top with grated Parmesan cheese and serve with crusty bread if desired.
Notes
- Use store-bought roasted red peppers for convenience.
- Taste before adding extra salt, as the sausage is already salty.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Italian sausage, spinach gnocchi soup, easy meals, dinner ideas, healthy dinner, quick dinner, pasta recipes