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This Sausage Gnocchi Soup is everything you love about Olive Garden’s famous Zuppa Toscana but with a twist! Instead of potatoes, we’re using pillowy soft gnocchi that soak up all the rich, savory flavors of the creamy broth. Made with Italian sausage, tender gnocchi, fresh kale, and a dash of cream, this hearty soup is the perfect comfort food. It’s super easy to make, comes together in about 30 minutes, and is guaranteed to become a family favorite!
I am obsessed with gnocchi and have definitely been on a gnocchi soup kick lately. Have you tried my Bacon Cheddar Gnocchi Soup or my Creamy Gnocchi Chicken Soup Recipe? The gnocchi add a pillowy soft, melt-in-your-mouth texture that is perfect in soups.
One of my kids’ favorite soups that I make is the Olive Garden Zuppa Toscana Soup Recipe. I love the complex flavors of it and wanted to simplify it a bit and instead of potatoes, using gnocchi instead. The Gnocchi Zuppa Toscana Soup Recipe was born!
Why you will love this Creamy Sausage Gnocchi Soup:
This recipe takes the cozy flavors of Zuppa Toscana and makes them even better by swapping in gnocchi for potatoes. The gnocchi adds a delicious chewy texture that elevates the soup to a new level of comfort. Plus, with rich Italian sausage, garlic, and fresh greens, it’s a perfect balance of savory and creamy. Whether you’re craving a hearty meal on a weeknight or want to impress guests, this soup will do the trick!
Ingredients:
This is a flavor powerhouse soup! It is full of sauteed onion and garlic with Italian sausage, heavy cream, chicken broth, parmesan cheese, and crispy bacon. It is creamy, hearty, salty, and the perfect comfort food soup recipe.
- Extra-Virgin Olive Oil
- Onion (diced)
- Garlic Cloves (finely diced)
- Red Chili Flakes
- Italian Sausage (use hot or sweet Italian sausage)
- Bacon Slices (cooked until crispy)
- Gnocchi
- Chicken Broth
- Pepper
- Baby Kale (finely chopped)
- Heavy Cream
- Parmesan Cheese (for garnish or place half in soup)
- Salt to taste
How to make Gnocchi Sausage Soup:
- Heat a large pot over medium-high heat and add oil, onion, garlic, and red chili flakes. Let cook for 1 minute. Add sausage and cook until browned and cooked through. Remove sausage and onions and place on a paper towel-lined plate.
- Add bacon and cook until crispy –according to package instructions. Remove from pan and set aside. Once bacon is cool enough to touch, crumble or cut into bite-size pieces.
- Add chicken broth and pepper to the pot and bring to a boil. Once it comes to a boil, reduce to medium-low heat. Stir in sausage mixture. Cook for 15 minutes. Add finely diced kale and continue to cook for 5-10 more minutes.
- Stir in heavy cream, gnocchi, and 1/2 cup of parmesan cheese. Heat for 5 minutes.
- Stir in crumbled bacon, reserving some for garnish. Serve warm topped with the remaining 1/4 cup of parmesan cheese. Taste for seasoning and add more salt and pepper, if needed.
Tips for the Best Zuppa Toscana Sausage Gnocchi Soup:
Choose the right gnocchi: Fresh or store-bought gnocchi both work great in this soup. Fresh gnocchi will cook faster, while store-bought might need an extra minute or two. Both options will give you a deliciously tender, chewy texture. I like to buy gnocchi imported from Italy.
Customize the greens: If you’re not a fan of kale, spinach is a great substitute. It cooks faster and adds a pop of color and nutrients without overwhelming the soup. I suggest chopping the kale into small pieces to not overwhelm the soup.
Go light on the cream: Heavy cream adds richness, but if you’re looking to cut calories, you can use half-and-half or even coconut milk for a dairy-free option.
Add extra veggies: Feel free to throw in other vegetables like zucchini, carrots, or bell peppers for added nutrition and color.
FAQ’s:
Can I use frozen gnocchi for this soup?
Yes! Frozen gnocchi works perfectly fine in this soup. Just add them directly to the simmering broth without thawing and cook for a minute or two longer than fresh gnocchi.
Can I make this soup ahead of time?
Absolutely! This soup can be made ahead of time and stored in the fridge for up to 3 days. The flavors will deepen as it sits. However, the gnocchi might absorb some of the broth, so you may need to add a little extra broth when reheating.
How can I make this soup healthier?
For a lighter version, you can use turkey sausage instead of pork and substitute the heavy cream with half-and-half. You can also add extra veggies like spinach, zucchini, or carrots to increase the nutrient content.
What can I serve with sausage gnocchi soup?
This soup is hearty on its own but serving it with soft homemade French bread, homemade dinner rolls or easy garlic cheese bread is always a great idea! You can also pair it with a simple garden salad for a lighter meal.
Comfort Soup Recipes:
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Sausage Gnocchi Soup
Ingredients
- 1 to 2 Tablespoons Olive Oil
- 1 large Onion (diced)
- 2 Garlic Cloves (finely diced)
- 1 lb Italian Sausage
- 1/2 teaspoon Red Chili Flakes
- 6 Bacon slices (cooked until crispy)
- 28 to 32 ounces Chicken Broth
- 1 teaspoon Pepper
- 2 cups Baby Kale (finely chopped into small pieces)
- 1 cup Heavy Cream
- 1 lb. Gnocchi
- 3/4 cup Parmesan Cheese (divided)
- Salt (to taste)
Instructions
- Heat a large pot over medium-high heat and add oil, onion, garlic, and red chili flakes. Let cook for 1 minute. Add sausage and cook until browned and cooked through. Remove sausage and onions and place on a paper towel-lined plate.
- Add bacon and cook until crispy –according to package instructions. Remove from pan and set aside. Once bacon is cool enough to touch, crumble or cut into bite-size pieces.
- Add chicken broth and pepper to the pot and bring to a boil. Once it comes to a boil, reduce to medium-low heat. Stir in sausage mixture. Cook for 15 minutes.
- Add finely diced kale and continue to cook for 5-10 more minutes
- Stir in heavy cream, gnocchi, and 1/2 cup of parmesan cheese. Heat for 5 minutes. Stir in crumbled bacon, reserving some for garnish. The gnocchi should be pillowy soft. Stir often to ensure the gnocchi aren't sticking together
- Serve warm topped with the remaining 1/4 cup of parmesan cheese. Sprinkle with remaining bacon. Taste for seasoning and add more salt and pepper, if needed.
Notes
Can I use frozen gnocchi for this soup?
Yes! Frozen gnocchi works perfectly fine in this soup. Just add them directly to the simmering broth without thawing and cook for a minute or two longer than fresh gnocchi.Can I make this soup ahead of time?
Absolutely! This soup can be made ahead of time and stored in the fridge for up to 3 days. The flavors will deepen as it sits. However, the gnocchi might absorb some of the broth, so you may need to add a little extra broth when reheating.How can I make this soup healthier?
For a lighter version, you can use turkey sausage instead of pork and substitute the heavy cream with half-and-half. You can also add extra veggies like spinach, zucchini, or carrots to increase the nutrient content.What can I serve with sausage gnocchi soup?
This soup is hearty on its own but serving it with soft homemade French bread, homemade dinner rolls or easy garlic cheese bread is always a great idea! You can also pair it with a simple garden salad for a lighter meal.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is DELICIOUS!! I used 1/2 &1/2 instead of heavy cream. I also added 2+ additional cups of broth. There is such the right amount of “kick” to the flavor. We had the leftotevers for lunch the next day. I added a bit more broth for a more soupy consistency. Even more flavorful day 2!
This was delicious!! I used 1/2&1/2 instead of heavy cream. I also added 2 extra cups of stock. So much flavor ! I will definitely make again!
Hi Melissa, your recipe is not precise regarding the ingredients or directions. In regards to the Italian sausage is it ground sausage or do you cut the links into slices it just says 1 lb Italian sausage. With the bacon do you drain or leave the bacon grease in the pot. Where are the tomatoes diced or whole in ingredients list. With the parmesan cheese instead of stating 3/4 cup divided in my opinion state that 1/2 cup is for soup than under that 1/4 cup is for topping. Instead you read all the way through & you go Oh Oh. I’m 80 & have been cooking for a few years to say the least. It really helps being precise with ingredients & directions. I’m looking as closely as I can at the soup picture that the sausage seems to be ground. You must have been in a hurry typing this recipe and/or you need a proof reader.
I love this soup recipe! The gnocchi is the perfect addition, it’s amazing! It also makes delicious leftovers.
Please: what makes this soup red.
I’m not sure why the photo looks red. I made this last night and its definitely a creamy white broth.
Mine is not red like the photo?
Hi Candace! I used a very hot Italian sausage with a lot of red pepper flakes so that is probably why mine was red. I hope that helps!