This Sausage Gnocchi Soup is the kind of meal that warms the kitchen and makes everyone linger at the table. I first cooked this combination on a rainy evening when I wanted something hearty but quick — a pot I could keep simmering while finishing small tasks around the house. The pairing of robust Italian sausage with tender potato gnocchi and bright greens creates a satisfying contrast: savory, slightly spicy meat; soft, chewy dumplings; and a tomato-scented broth that ties everything together. It’s become my fallback when I want comfort without a long recipe.

What makes this version special is the balance of textures and the minimal prep. The sausage is browned to develop caramelized edges and deep flavor, the mirepoix of onion, celery and carrot softens and sweetens the base, and a quick simmer with tomato sauce and chicken broth gives the broth body without weighing it down. I discovered that adding the spinach at the very end preserves its color and pep. We often enjoy this on weeknights, and it’s one of those dishes where leftovers taste even better the next day because the flavors meld.

Ingredients

• Olive oil: 1 tablespoon. Choose a good-quality extra-virgin olive oil for sautéing — it adds a subtle fruity note. Use neutral oil if you prefer a less pronounced flavor.
• Italian sausage: 16 ounces (1 pound). I usually reach for sweet or mild pork Italian sausage, casings removed; spicy works well if you like heat. Look for a brand with visible fat for better browning and flavor.
• Onion: 1/2 medium, chopped. Yellow onion offers a balance of sweetness and savory depth when sautéed; avoid raw-tasting white onions here.
• Celery: 2 sticks, chopped. Provides aromatic crunch and body to the base; sweep the ribs clean and slice thin for even cooking.
• Carrots: 2 medium, peeled and thinly sliced. Thin slices soften quickly and lend natural sweetness to the broth.
• Garlic: 4 cloves, minced. Fresh garlic adds brightness; add at the end of the sauté to avoid burning and bitterness.
• Chicken broth: 4 cups. Use low-sodium broth if you prefer tighter salt control; adjust seasoning at the end.
• Tomato sauce: 1 (14-ounce) can. Choose a plain crushed or smooth tomato sauce — it gives steady tomato flavor without acidity spikes.
• Potato gnocchi: 1 pound (uncooked). Store-bought gnocchi cook quickly in simmering liquid and provide that pillowy bite central to the dish.
• Italian seasoning: 1/2 teaspoon. A simple blend of oregano, basil, and thyme rounds out the herbs without overpowering the sausage.
• Baby spinach: 2 to 3 cups packed. Adds color, nutrients, and a tender leafy texture when stirred in at the end.
• Fresh basil: A handful, torn. Fresh basil adds fragrance and a sweet herbaceous finish.
• Salt & pepper: To taste. Start modestly and adjust after the soup simmers.

Instructions

Brown the sausage: Heat 1 tablespoon olive oil in a large soup pot over medium-high heat. Add 16 ounces of Italian sausage, breaking it up with a wooden spoon. Cook until well browned and caramelized, about 8–10 minutes. Browning creates Maillard flavors that build depth in the broth. Transfer the browned meat to a paper-towel-lined plate to drain excess fat. Sauté the vegetables: If the pot is dry, add a splash more olive oil. Add the chopped 1/2 medium onion, 2 chopped celery sticks, and 2 sliced carrots. Sauté over medium heat for 8–10 minutes until the onion edges are lightly browned and the celery and carrots have softened. This slow softening releases natural sugars that mellow the vegetables and add body to the soup. Add the garlic: Stir in 4 minced garlic cloves and cook for about 30 seconds until fragrant. Garlic browns quickly; keep it moving in the pan to avoid bitterness. Combine liquids and gnocchi: Return the browned sausage to the pot, then pour in 4 cups chicken broth and a 14-ounce can of tomato sauce. Add 1 pound uncooked potato gnocchi and 1/2 teaspoon Italian seasoning. Bring the pot to a gentle boil, then reduce heat to medium-low and simmer uncovered with the lid slightly ajar for 10 minutes. Stir occasionally to prevent sticking. The gnocchi will puff and become tender, absorbing flavor from the broth. Finish with greens and herbs: Stir in 2–3 packed cups of fresh baby spinach and a handful of torn fresh basil. Cook just until the spinach wilts, about 1–2 minutes. Season to taste with salt and pepper, serve hot, and enjoy. Fresh herbs added at the end keep their aroma and bright color.

Storage Tips

Cool leftovers to room temperature within two hours and transfer to airtight containers. Refrigerate for up to 4 days; for longer storage, freeze in portion-sized containers for up to 3 months. When reheating, thaw in the refrigerator overnight if frozen, then reheat gently on the stovetop over low heat, stirring frequently to prevent the gnocchi from breaking apart. If the broth has thickened in the fridge, add a splash of chicken broth or water while reheating to refresh the consistency. Avoid microwaving at high power for long stretches—short bursts with stirring give more even results.

Ingredient Substitutions

If you need to make swaps, there are several easy options. Replace Italian sausage with ground turkey or chicken plus 1 teaspoon fennel seeds to mimic sausage notes, or use smoked kielbasa for a smoky variant (slice instead of crumbling). For a vegetarian version, omit the sausage and use 1 cup cooked lentils or 1 box of plant-based crumbles, and swap chicken broth for vegetable broth. If you need gluten-free, choose a certified gluten-free potato gnocchi. Keep in mind that substitutions change fat content and overall flavor, so taste and adjust salt and acid (lemon juice or a dash of vinegar) to compensate.

Serving Suggestions

Serve bowls of this hearty soup with a drizzle of good olive oil or a light sprinkle of grated Parmesan if you eat dairy. Crisp garlic bread or a simple green salad with vinaigrette pairs well to cut through the richness. Garnish with torn basil leaves or a few red pepper flakes for heat. For a heartier meal, add roasted vegetables on the side or a warm grain salad. This soup fits casual family dinners, weeknight meals, or an easy show-and-tell at potlucks.

Cultural Background

While not a traditional regional classic, this bowl borrows from Italian flavors: sausage, basil, and gnocchi are staples in Italian and Italian-American cooking. Gnocchi—small potato dumplings—trace their roots to peasant cuisines across Italy, where simple starches were combined with local ingredients for filling meals. This soup blends those familiar elements into a warm, American-style one-pot dinner that emphasizes convenience and comfort while keeping the spirit of Italian textures and herbs.

Seasonal Adaptations

Adjust this recipe by season: in winter, add a pinch of dried rosemary and finish with a splash of cream for extra richness; in summer, use strained fresh tomato purée and double the basil for brightness. In fall, swap baby spinach for kale or chard and simmer slightly longer to soften the leaves. For holiday menus, offer this soup as a cozy, less formal main that complements roasted sides and makes use of seasonal greens.

Meal Prep Tips

To streamline weekday dinners, brown the sausage and sauté the vegetables ahead of time; store cooled components separately in the fridge for up to 2 days. When ready to eat, combine the prepared base with broth, tomato sauce, and gnocchi and simmer for 10 minutes. Alternatively, assemble the full soup (without the spinach and basil) and freeze in portions. Add fresh greens and herbs at serving time to keep them bright. Use shallow freezer-safe containers for faster thawing and even reheating.

This soup is one of my most-requested weeknight dishes — quick, adaptable, and reliably comforting. Give it your spin with different sausages or extra herbs, and make it your own. Enjoy sharing it with family and friends — bowls disappear fast!