This Sausage Gnocchi Soup has been one of my easiest crowd-pleasers since I first put it together on a rainy weeknight when pantry staples and a pack of gnocchi needed a purpose. I discovered the combination of sweet Italian sausage and pillowy potato gnocchi during a rushed dinner where I wanted something cozy, quick, and filling. The rich tomato base, bolstered by chicken broth and aromatics, turns the gnocchi into soft pillows while the sausage gives the bowl a savory backbone. It’s the kind of recipe that feels indulgent but takes little hands-on time, so it became a regular whenever we needed comfort without fuss.

The textures are what keep my whole family coming back: the lightly browned sausage offers little pockets of caramelized flavor, the carrots and celery give gentle bite, and the gnocchi brings a soft, chewy contrast that absorbs the tomato-scented broth. Fresh spinach and basil added near the end brighten and keep the soup lively rather than heavy. I usually make a big pot and watch as everyone ladles second bowls, adding their own splash of pepper or grated cheese. This version uses accessible ingredients and straight-forward technique so that you can make it on a weeknight but serve it like something special on the weekend.

Ingredients

• Olive oil (1 tablespoon): Use a good-quality extra-virgin olive oil for flavor. It helps brown the meat and prevents sticking without overpowering the aromatics.
• Italian sausage (16 ounces): Mild or hot pork sausage is ideal; remove casings if using links. Look for a brand you like because the sausage defines the soup's savory character.
• Onion (1/2 medium, chopped): Yellow or sweet onion provides a mellow base. Chop into even pieces so they soften evenly during sautéing.
• Celery (2 sticks, chopped): Adds aromatic crunch and classic soup flavor. Trim ends and slice thinly to match the carrots.
• Carrots (2 medium, peeled & sliced): Peel and slice fairly thin so they cook through in the short sauté—this adds natural sweetness and color.
• Garlic (4 cloves, minced): Fresh garlic gives immediate fragrance; add toward the end of the sauté so it doesn’t burn.
• Chicken broth (4 cups): Low-sodium is best so you can control seasoning. If using homemade stock, it deepens the overall flavor.
• Tomato sauce (1 14-ounce can): Smooth sauce keeps the broth cohesive; crushed tomatoes would add texture if you prefer.
• Potato gnocchi (1 pound uncooked): Fresh refrigerated or shelf-stable packages are both fine. Gnocchi soaks up broth and should remain tender, not mushy.
• Italian seasoning (1/2 teaspoon): A small amount of dried herbs enhances the tomato base without competing with fresh basil.
• Baby spinach (2–3 cups packed): Adds color and nutrients; fold in at the end so leaves wilt but stay vibrant.
• Fresh basil (handful): Tearing basil into the finished soup brings aroma and brightness; chiffonade if you prefer finer ribbons.
• Salt & pepper: Season to taste at the end; remember that sausage and broth contribute sodium so taste before adding much salt.

Instructions

Brown the meat: Add the olive oil and sausage to a large soup pot over medium-high heat. Break the sausage into bite-sized pieces and cook until well browned, about 8 to 10 minutes, letting the Maillard reaction create rich, caramelized bits. Transfer the browned sausage to a paper towel-lined plate to drain and reserve the fond on the pot bottom. Sauté the vegetables: If the pot looks dry, add a splash more oil. Reduce heat to medium and add onion, celery, and carrots. Sauté for 8 to 10 minutes until the onions are lightly browned and the celery and carrots soften—this develops sweetness and avoids a raw vegetal flavor. Stir occasionally and scrape any browned bits from the pot to build base flavor. Add garlic: Stir in minced garlic and cook for about 30 seconds until fragrant; avoid browning the garlic to prevent bitterness. This brief cook time releases its essential oils into the aromatics. Combine liquids and gnocchi: Return the sausage to the pot, then pour in chicken broth and tomato sauce. Add the uncooked gnocchi and 1/2 teaspoon Italian seasoning. Bring to a rolling boil, then reduce heat to medium-low and simmer with the lid slightly open for 10 minutes. Stir intermittently so gnocchi do not stick to the bottom. The gnocchi will swell as they cook and absorb flavor from the broth. Finish with greens and herbs: Stir in packed baby spinach and torn basil leaves. Cook just until the spinach wilts, 1 to 2 minutes. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with extra basil or grated cheese if desired.

Storage Tips

Refrigerate leftovers in airtight containers for up to 4 days. If you prefer a fresher gnocchi texture after reheating, store the soup base separately from cooked gnocchi; add fresh gnocchi to boiling reheated broth and cook for 2 to 3 minutes before serving. For freezing, cool completely and freeze in meal-sized portions. When reheating frozen soup, thaw overnight in the refrigerator, reheat gently over medium, and add fresh gnocchi or simmer longer if you froze gnocchi already included.

Ingredient Substitutions

For a lighter option, substitute turkey Italian sausage or plant-based crumbles, though flavor and fat content will differ. If you need gluten-free, use certified gluten-free gnocchi or replace gnocchi with small gluten-free pasta like orzo. Swap canned tomato sauce for crushed tomatoes for more texture, or use half-and-half at the end for a creamy variation—the cooking time will not change, but richness and mouthfeel will increase. Adjust herbs to taste; oregano or thyme work well instead of Italian seasoning.

Serving Suggestions

Serve with a slice of crusty bread or a simple green salad dressed with lemon and olive oil to cut the richness. Top bowls with freshly grated Parmesan or Pecorino and a crack of black pepper. For a more rustic presentation, ladle into warmed bowls and sprinkle torn basil or a drizzle of high-quality olive oil. This soup pairs well with roasted vegetables in cooler months and pairs nicely with a light white wine or sparkling water with lemon.

Cultural Background

This bowl is a blend of Italian flavors adapted in American kitchens: Italian sausage, tomato, and basil are classic Mediterranean notes, while potato gnocchi are traditional Italian dumplings. The combination of sausage and gnocchi in a tomato broth is common in home cooking where sturdiness and comfort are priorities. Over time, Italian-American home cooks have embraced canned tomatoes and packaged gnocchi for weekday convenience, turning slow-simmered flavors into a fast, weeknight friendly meal.

Seasonal Adaptations

In winter, use hearty greens like kale or Swiss chard instead of spinach and finish with a splash of cream for a richer bowl. In spring and summer, double the fresh basil and add a squeeze of lemon to brighten flavors. During tomato season, replace canned sauce with a quick purée of ripe tomatoes and cook slightly longer to concentrate flavors. For holiday gatherings, make a large pot and add roasted red peppers or finish with grilled polenta slices for a festive twist.

Meal Prep Tips

To streamline weekday evenings, brown the sausage and sauté the vegetables ahead of time, then cool and refrigerate for up to 48 hours. When ready to serve, combine with broth and tomato sauce, bring to a simmer, and add gnocchi for a 12 to 15 minute final cook. Portion into microwave-safe containers for lunches, adding a small container of fresh greens to stir in after reheating. Label containers with the date to track freshness.

Make this recipe your own by adjusting spice, swapping meats, or doubling the greens. It’s forgiving, fast, and reliably comforting—perfect for feeding a family or sharing with friends.