This Sausage Gnocchi Soup has been a go-to for quick weeknight comfort and weekend visitors alike. I first developed this version on a blustery November evening when the pantry offered only a can of tomato sauce, a bag of potato gnocchi, and some spicy Italian sausage. The result was unexpectedly bright: the tomato base carried the savory sausage, while the gnocchi added a pillowy texture that made the bowl feel indulgent without being heavy. The dish hits three important notes for me — savory, slightly spicy, and fresh thanks to the spinach and basil added at the last minute.

What makes this soup special is how fast it comes together and how many pantry staples it uses. In under an hour you have a fragrant, restaurant-style soup that reminds me of meals shared with family when my children were small — everyone gathered, dipping crusty bread into the broth and trading stories. Every time I make it, someone asks for the recipe; it’s the sort of dish that converts gnocchi skeptics into loyal fans because of the comforting texture contrast between broth and dumpling.

Ingredients

• Olive oil: 1 tablespoon. Use a good extra virgin olive oil for the sauté; it adds a fruity base and helps brown the sausage. I like California or Italian brands with a balanced flavor.
• Italian sausage: 16 ounces (1 pound). Choose sweet or hot based on your preference; remove casings if necessary and brown in the pot for maximum flavor. Pork sausage gives the richest base, but turkey sausage works for a lighter bowl.
• Onion: 1/2 medium, chopped. Yellow onion provides a sweet backbone when softened; chop uniformly so it softens evenly during sauté.
• Celery: 2 sticks, chopped. Celery adds aromatic depth and a slight crunch if not overcooked; trim ends and slice thin for quicker softening.
• Carrots: 2 medium, peeled and sliced fairly thin. Thin slices cook quickly and add a touch of sweetness to balance the tomato.
• Garlic: 4 cloves, minced. Fresh garlic is essential for aroma; add near the end of the sauté so it doesn’t brown and turn bitter.
• Chicken broth: 4 cups. Use low-sodium if you prefer greater control over salt, or homemade stock for deeper flavor.
• Tomato sauce: 1 (14 ounce) can. Plain tomato sauce keeps the broth smooth; crushed tomatoes work too if you prefer texture.
• Potato gnocchi: 1 pound uncooked. Fresh or refrigerated gnocchi cooks quickly in the simmering broth until tender; look for gnocchi in the chilled section for best texture.
• Italian seasoning: 1/2 teaspoon. A simple blend of dried oregano, basil, and thyme adds background herbiness.
• Baby spinach: 2 to 3 cups packed. Fresh spinach wilted into the soup at the end provides color and nutrition without overpowering the flavors.
• Fresh basil: A handful, torn. Adds a bright, peppery finish; add just before serving to preserve fragrance.
• Salt and pepper: To taste. Season gradually and taste at the end — the sausage and broth can contribute salt.

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 spoon, and cook until well browned and no longer pink, about 8 to 10 minutes. Transfer cooked sausage to a paper-towel-lined plate to drain excess fat and set aside. Sauté the vegetables: If the pot looks dry, add a splash more olive oil. Add 1/2 chopped medium onion, 2 chopped celery sticks, and 2 sliced medium carrots. Sauté over medium heat for 8 to 10 minutes until the onion is lightly caramelized and the celery and carrots have softened; stirring occasionally prevents scorching. Add garlic: Stir in 4 minced garlic cloves and cook for about 30 seconds, just until fragrant. Avoid letting the garlic brown — you want its aromatic lift without 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. Stir in 1 pound uncooked potato gnocchi and 1/2 teaspoon Italian seasoning. Increase heat to bring the pot to a boil, then reduce to medium-low to maintain a gentle simmer. Simmer: Simmer with the lid slightly open for about 10 minutes, stirring occasionally so nothing sticks to the bottom. The gnocchi will cook through and the flavors will marry; if the broth reduces too much, add a splash of water or extra broth. Finish with greens and herbs: Turn off the heat and stir in 2 to 3 cups packed baby spinach and a handful of torn fresh basil leaves. Season with salt and freshly cracked black pepper to taste, then ladle into bowls and serve hot.

Storage Tips

Store cooled leftovers in airtight containers in the refrigerator for up to 3 to 4 days. If you plan to freeze, remove the gnocchi first — freeze the broth and sausage mixture in labeled freezer-safe containers for up to 3 months. When reheating, thaw overnight in the fridge, warm the broth gently on the stovetop, then add fresh gnocchi and simmer until tender. Use microwave-safe containers for single portions, and reheat on medium power to avoid boiling out moisture and overcooking the dough.

Ingredient Substitutions

To lighten the bowl, substitute turkey or chicken sausage in a one-to-one swap. For vegetarian variation, use a plant-based sausage substitute and vegetable broth; texture will differ but spices will carry the flavor. Replace canned tomato sauce with 1 1/2 cups crushed tomatoes plus 1/2 cup water for more texture. Use gluten-free gnocchi to make it wheat-free, and note that cooking time may vary slightly depending on the brand.

Serving Suggestions

Serve the soup with torn rustic bread or garlic-crusted baguette slices to sop up the broth. A simple arugula salad with lemon vinaigrette complements the soup’s richness. Garnish each bowl with additional torn basil and a light drizzle of extra virgin olive oil. For a heartier meal, add grilled vegetables or a side of roasted Brussels sprouts — the bitterness pairs well with the tomato-sausage base.

Cultural Background

This bowl nods to Italian-American comfort cooking: hearty ingredients, a tomato base, and the use of gnocchi — a classic Italian dumpling made from potato. While not a traditional Italian soup, the combination of sausage, tomato, and pasta-like dumplings reflects the regional adaptations Italian immigrants made using local American ingredients. The result is rustic, practical, and designed to feed a family with strong flavors and minimal fuss.

Seasonal Adaptations

In winter, boost the soup’s heartiness by adding chopped kale and a splash of cream at the finish for a velvety texture. In spring and summer, increase fresh herbs — basil, parsley, and a squeeze of lemon brighten the pot. For autumn, roast the carrots before adding them for a deeper, caramelized sweetness that plays well with spicy sausage.

Meal Prep Tips

To portion for the week, divide the broth and sausage into four meal containers and store in the fridge; keep gnocchi separate in the refrigerator to cook fresh at mealtime. On busy mornings, assemble vegetables the night before to reduce active prep time. If cooking for lunches, use individual microwave-safe containers and add fresh spinach just before serving to retain texture.

This soup is one of those recipes I return to when I want something both simple and comforting. It’s flexible, forgiving, and full of flavor — make it your own with spice level, gnocchi choice, or greens that suit your pantry. Enjoy the warm bowl and the small ritual of tearing basil leaves over the top before serving.