Creamy Sausage, Gnocchi and Spinach Soup
A cozy one-pot soup with browned Italian sausage, tender potato gnocchi, carrots and spinach in a creamy thyme broth.
A spoonful of this soup brings together soft potato dumplings, savory sausage and sweet little pieces of carrot. The broth stays loose enough to ladle, with cream stirred in near the end and spinach added just long enough to wilt.
The practical trick is the order of cooking. Brown the sausage first, soften the vegetables in the same pot, then add the broth. The gnocchi need only a short simmer; they do not belong in the pot for the entire cooking time. Their surface starch gives the soup a little body without a separate flour mixture.
This is an Italian-inspired weeknight soup rather than a traditional regional dish. Use ready-made potato gnocchi and uncooked mild Italian pork sausage, with casings removed if needed. A small Parmesan and parsley finish adds a savory edge. The recipe makes four main-course portions, and the quantities below refer to the original batch.
Why you’ll love this recipe
Browning develops flavor before the liquid goes in. Small, even vegetable dice soften quickly. Adding gnocchi late keeps them tender, while gentle heat after the cream is added keeps the broth smooth.
Before you start · Equipment
A wide 4-liter / 4-quart heavy saucepan or Dutch oven, wooden spoon, sharp knife, chopping board, kitchen scale, measuring jug and instant-read thermometer.
Everything you’ll need.
Get your ingredients ready, then follow the quantities in the recipe below.
See ingredient amounts
This guide describes the original 4 main-course servings. Use the recipe card for amounts adjusted to your chosen yield.
What to have ready
Chop and weigh the vegetables before heating the pot. Keep the gnocchi packet nearby so you can check its cooking time. Have four bowls ready: gnocchi continue absorbing broth while the soup stands.
How to keep the soup creamy
Aim for a gentle simmer rather than a hard boil. The gnocchi release enough surface starch to give the broth a light body; this is a soup, so it should still pour from a ladle. If it thickens while standing, add a little water or broth when reheating.
Swaps that change the result
- Use chicken or turkey Italian sausage for a different meat option; cook it to 74°C / 165°F and expect different nutrition.
- Replace spinach with finely sliced kale, but add the kale with the broth and allow it to soften before the gnocchi go in.
- For a gluten-free variation, use certified gluten-free gnocchi and verify the sausage and broth labels. Cooking time may differ.
- For a dairy-free variation, use unsweetened cooking cream suitable for simmering and omit the Parmesan. The original recipe contains dairy; the variation has different nutrition.
Can I make it ahead?
For the best texture, prepare the sausage, vegetables and broth ahead, chill promptly, then reheat and add the gnocchi, cream and spinach close to serving. Fully finished leftovers are still usable, but the gnocchi become softer and the soup thicker.
Serving and scaling
Divide the original batch into four main-course portions. Bread or a crisp salad can be served alongside and is excluded from the nutrition calculation. Increasing servings scales ingredients; it does not automatically scale pot capacity, heat or timing. Use a larger pot or make separate batches.
Nutrition estimate
The estimate uses ingredient weights, USDA FoodData Central records and the stated broth label, divided by four. It includes all measured oil, rendered sausage fat, Parmesan, parsley and 1 g salt. Different brands, discarded fat, extra seasoning, extra broth or side dishes change the result. Values are calculated estimates, not laboratory measurements.
About the ingredients
- Italian sausage
Choose uncooked mild Italian pork sausage, not cured salami or sliced hot dogs. The 350 g quantity is raw meat without casings. For chicken or turkey sausage, use its own safe cooking temperature of 74°C / 165°F; flavor and nutrition will change.
- Potato gnocchi
The 400 g quantity is uncooked ready-made potato gnocchi. This method is written for a shelf-stable variety that normally boils in 3–4 minutes. Follow the packet for another type, add it near the end and avoid prolonged simmering.
- Broth
Unsalted chicken broth helps keep the salt level manageable. A salty stock cube or regular broth is not equivalent; taste before adding the measured salt. Start with 900 ml for a ladleable soup.
- Vegetables
Weigh onion, carrot and celery after peeling or trimming. A small 5 mm dice matters: large chunks need longer than the stated cooking time.
- Cream and spinach
Heavy cream is weighed in grams to match the nutrition calculation. Add it with washed spinach after the gnocchi have cooked, and keep the heat gentle.
- Parmesan and parsley
The 20 g Parmesan and 5 g parsley quantities cover all four bowls. Grate cheese from a block for a fine garnish. These finishing ingredients are included in the nutrition estimate.
How to make Creamy Sausage, Gnocchi and Spinach Soup
Brown the sausage, soften finely diced vegetables, simmer in broth, then cook the gnocchi briefly. Finish over gentle heat with cream and spinach, and serve with Parmesan and parsley.
1. Brown the sausage
2. Soften the vegetables
3. Simmer the broth and gnocchi
4. Finish with cream and greensWatch How To Make It
chefzelish.com
Creamy Sausage, Gnocchi and Spinach Soup
A cozy one-pot soup with browned Italian sausage, tender potato gnocchi, carrots and spinach in a creamy thyme broth.
Ingredients
0 / 15 readyIngredient amounts for 4 main-course servings
Soup base
To finish
Let’s make it.
Brown the sausage
Heat the oil in a wide heavy saucepan over medium-high heat. Add the sausage and break it into small crumbles with a wooden spoon. Cook for about 6 minutes, stirring occasionally, until browned and cooked through; pork sausage should reach 71°C / 160°F. Leave the sausage and rendered fat in the pot.
Soften the vegetables
Reduce the heat to medium. Add the onion, carrot and celery. Cook for 7–8 minutes, stirring, until the onion is translucent and the carrot is beginning to soften. Stir in the garlic, thyme and black pepper for 30 seconds. If the pot begins to catch, loosen it with a small splash taken from the measured broth.
Simmer the broth and gnocchi
Pour in the remaining measured broth and scrape the browned bits from the bottom. Bring to a gentle simmer and cook for about 5 minutes, until the carrot is tender. Add the uncooked gnocchi and simmer for 3–4 minutes, or for the time stated on their packet, stirring gently. Cut one open to check that the center is tender; floating alone is not the only doneness cue.
Finish with cream and greens
Lower the heat and stir in the cream and spinach. Warm gently for 1–2 minutes, until the spinach wilts and the soup is hot; avoid a rolling boil. Remove from the heat. Stir in the measured salt, then taste before adding any extra because sausage, broth and gnocchi brands vary in saltiness. Divide evenly among four bowls and finish each with one-quarter of the Parmesan and parsley. Serve immediately.
Nutrition per serving
1 main-course bowl (one-quarter of the recipe). Estimates may vary with ingredients and brands.
- Calories
- 635 kcal
- Protein
- 22.9 g
- Carbohydrates
- 49 g
- Fat
- 38.8 g
- Saturated fat
- 17.5 g
- Fiber
- 3.8 g
- Sugar
- 6.2 g
- Sodium
- 1150 mg
Checked 10/8/2026. Values are per the serving described above, regardless of recipe yield.
Notes from the kitchen.
Helpful tips
Gnocchi
Add gnocchi late and follow the packet timing. A tender center is more reliable than judging only by whether they float.
Seasoning
Use unsalted broth and taste before extra seasoning. The listed 1 g salt is included in the nutrition estimate; any extra is not.
Make it your own
The original recipe contains milk and usually wheat. Check sausage, broth and gnocchi packaging for additional allergens, including celery or egg. Substitutions change both texture and the nutrition estimate.
Storage & freezing
Divide leftovers into shallow containers and refrigerate within 2 hours at 4°C / 40°F or below. Use within 3 days. Reheat the portion needed to 74°C / 165°F, stirring and adding a little water if thick. Freeze the base without gnocchi or dairy for better texture; finished soup may separate and the gnocchi may soften after thawing.
At the table
Four main-course servings. Add bread or salad if desired; these sides are not included in nutrition.
A little something delicious.
Keep this recipe close for the next time the craving strikes.
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