This one’s everything you want in a cold-weather soup: creamy, hearty, and layered with flavour. It’s rich (but not too rich) and has a little bit of everything: browned Italian sausage, pillowy gnocchi, and tender greens. It comes together in just over 30 minutes, but somehow tastes like it’s been simmering for hours.

You start by browning the sausage, which is where all the flavour starts building, then sauté onion, carrot, and celery until soft and fragrant. A splash of white wine adds depth before the chicken stock and thyme go in to simmer. The gnocchi cook right in the soup, soaking up all that savoury flavour, and the cream and kale bring everything together at the end.

This Creamy Gnocchi & Italian Sausage Soup is simple, comforting, and just the right thing to make when the temperature drops. It’s perfect for weeknight dinners, a cozy meal to share with friends, or something to pack up for lunch through the week.

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Why You’ll Love this Recipe:

• Perfectly hearty: Italian sausage, gnocchi, and a touch of cream make this soup rich without being heavy, thanks to the flavourful broth base.
• One pot, easy cleanup: Everything cooks together in the same pot, so you get big flavour with minimal dishes.
• Weeknight-friendly: Ready in just over 30 minutes, but still feels special enough to serve on a Sunday.
• Great for leftovers: The flavours only get better the next day, and it reheats beautifully for lunch.

Ingredients for Creamy Gnocchi & Italian Sausage Soup:

Italian sausage: I like using mild/sweet Italian sausage for a balanced flavour, but spicy works great if you want a little heat. You can use ground sausage, or links with the casings removed.

Butter: Adds a touch of richness and helps the vegetables caramelize.

Onion, carrot, and celery: The classic soup base that builds depth and flavour as it cooks. Don’t skip the celery leaves—they add a nice herbal note.

Garlic: Fresh cloves, minced, for that savoury backbone every good soup needs.

White wine: Adds acidity and depth to the broth. You can replace with a bit of extra broth if you want to skip the wine.

Fresh thyme: Gives the broth a subtle herbal flavour. Remove the sprigs before adding the cream and gnocchi.

Chicken broth: Forms the base of the soup—bone broth or veggie broth will work too.

Gnocchi: These perfect little pasta dumplings cook right in the broth and soak up all that goodness.

Heavy cream: Makes the broth silky and adds body without feeling too heavy.

Kale (or spinach): Adds colour, texture, and a bit of freshness to balance the richness.

Fresh basil + red pepper flakes: For garnish—these are optional but bring brightness and a little heat to finish the bowl.

Prep for Creamy Gnocchi & Italian Sausage Soup:

Take care of these small steps ahead of time, and the soup will come together in no time.

• Chop the celery, celery leaves, carrots, onion, and kale.
• Mince up the garlic.
• Remove the casings from your sausages if not using ground sausage.

How to Make Creamy Gnocchi & Italian Sausage Soup:

Step One: 

In a large pot or Dutch oven, brown the Italian sausage over medium heat until fully cooked, breaking it up into crumbles as it cooks. Use a slotted spoon to remove the sausage and set aside, leaving about 1 tablespoon of drippings in the pot.

Step Two:

Add 1 tablespoon of butter to the pot. Once melted, add the chopped onion, carrots, and celery. Season with salt and black pepper and cook for about 5 minutes, until fragrant and slightly softened. Stir in the minced garlic and cook for another minute.

Step Three:

Sprinkle the flour over the vegetables and stir constantly for 2 minutes, until it turns lightly golden and coats the veggies evenly.

Step Four:

Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes until slightly reduced.

Step Five:

Stir in the chicken broth and a few sprigs of fresh thyme. Bring the mixture to a gentle boil, then reduce heat to medium-low. Partially cover and let it simmer for about 15 minutes, until the veggies are tender and the flavours have deepened.

Step Six:

Remove the thyme, then stir in the gnocchi and heavy cream. Cook until the gnocchi float to the top and are tender.

Step Seven:

Add the chopped kale and the cooked sausage back into the pot. Stir until the greens wilt (about 2 minutes). Taste and adjust seasoning if needed.

Step Eight:

Ladle into bowls and top with fresh basil and a pinch of red pepper flakes.

Substitutions for Creamy Gnocchi & Italian Sausage Soup:

Sausage: I used sweet or mild Italian sausage here, but spicy works too if you prefer. You can swap the pork for ground beef, chicken, or turkey—just make sure to brown it well for that same depth of flavour. A plant-based crumbled sausage or soyrizo would also work.

Butter: You can swap in a tablespoon of olive oil here if you prefer.

Mirepoix: The classic mix of onion, carrot, and celery is flexible. Try adding parsnips, leeks, or shallots if that’s what you have on hand.

Garlic: Fresh minced garlic is best, but jarred minced garlic or a teaspoon of garlic powder work in a pinch.

White wine: Replace it with a bit of extra broth to deglaze, and add a small splash of white wine vinegar or lemon juice if you still want a hint of acidity.

Broth: Chicken stock or broth keeps things classic, but you can use bone broth for extra protein or swap for vegetable or beef broth depending on what you have.

Heavy cream: Light cream, half-and-half, or whole milk work for a lighter version, or use your favourite dairy-free alternative to keep it vegan-friendly.

Gnocchi: If you can’t find gnocchi or prefer pasta, use any short shape like elbows, shells, or cavatelli. Just adjust the cooking time according to the package.

Kale: I used chopped kale but some spinach or escarole would be perfect too.

How to Store Creamy Gnocchi & Italian Sausage Soup:

To store: Let the soup cool completely, then transfer to an airtight container. It’ll keep in the fridge for up to 3–4 days.

To reheat: Warm on the stove over medium heat until hot, adding a splash of broth or water if it thickens in the fridge. You can also microwave individual portions for about 1–2 minutes, stirring halfway through.

To freeze: This soup is best enjoyed fresh since the gnocchi can soften after freezing. If you’d like to freeze it, make the soup without the gnocchi, cool it, then freeze for up to 2 months. When ready to serve, thaw in the fridge, reheat on the stove, and cook the gnocchi right in the reheated broth before serving.

Simple, cozy, and perfectly hearty. Tag me on social if you try it out, @britacooks, I’d love to see all of your soups! xx