Gnocchi, Sausage and Spinach Soup

This is my favorite way to eat gnocchi; swimming in a basil-infused broth with bits of spicy sausage, roasted red peppers and fresh baby spinach leaves.

I prefer eating my gnocchi in soup rather than on a plate smothered in sauce. Not because I don’t like them that way. Even when they’re light and airy like clouds they expand later so I feel as if I swallowed a rock. A large, heavy one. 

The problem is I tend to eat them like they’re pasta. Which you should definitely not do. Even though they are a type of pasta…gnocchi are made of potato and flour making them much more filling.

Eating them in this creamy soup means I can enjoy a few and still save room for other ingredients. Because there’s more to life than gnocchi.

Gnocchi, Sausage and Spinach Soup

Rating: 51

Yield: 4 - 5 servings

Gnocchi, Sausage and Spinach Soup

Potato gnocchi with spicy sausage, roasted red peppers and fresh baby spinach in a creamy broth.


1 yellow onion, diced
1 roasted red pepper, diced
olive oil, for sauteing
sea or Kosher salt and fresh black pepper
1 pound Italian sausage, ground or removed from casings, hot or sweet
4 cloves garlic, minced
1 teaspoon dried basil, crushed between fingers
32 ounces low-sodium chicken broth
1 pound potato gnocchi
2 cups fresh baby spinach leaves, rough chopped
3/4 cup half & half or heavy cream (light is ok)
1 heaping tablespoon fresh basil, chopped
fresh grated Parmesan cheese, for serving


  1. In a large sauce pan or soup pot saute onion and red pepper in a couple of tablespoons olive oil over medium-low heat until tender. Season well with salt and pepper. In a separate, large skillet brown the sausage, breaking it apart as it cooks. Add garlic to onion mixture and saute until fragrant.
  2. Drain sausage and add to onion mixture along with the basil and chicken broth. Season with salt and pepper, simmer for 20 minutes.
  3. Add gnocchi and spinach, bring to a simmer and cook until gnocchi puff up and start to float (check package for cooking time). Add half & half and fresh basil, bring to a simmer for three or four minutes. Serve with Parmesan cheese.


  1. Liz says

    I made this last night and it turned out AMAZING! I made some substitutions, some based on personal taste, others because i just didn’t have all the ingredients. ether was with the sub’s it turned out so tasty! I added chopped fennel with the onion and pepper mix. Then i omitted the sausage and used chickpeas and black beans instead, for those trying for a more vegetarian style. I made sweet potato gnocchi from scratch, with AP flour, chickpea flour, parm cheese and a pinch of nutmeg. *(One of the best advice i got about making gnocchi, is you have to prepare the potato’s the night before, or at least chill it for a while after you pull from the oven and mash. Makes a huge difference on the consistency and overall process) Finally instead of creamer i used plain greek yogurt instead. About the same amount, maybe a little more, depending on taste. Again this is just a idea for those trying to lighten the soup or go more vegetarian. I would love to hear suggestions or any other lighter/vegetarian versions people experimented with :)

    • Reeni says

      Hi Liz! It sounds like you morphed it into an entirely new recipe of your own making! Do I see a food blog in your future? Haha. I bet it was over the moon with your homemade gnocchi! Thanks for making it! Have a great night!

  2. Tracie says

    Just made it for dinner tonight and it was fabulous. Even my son, who refuses to eat any vegetable, enjoyed it. The broth was great and was just right for dipping crusty french bread. Yum!

  3. The Weary Chef says

    I’m excited to make this for dinner tonight! The grocery store was out of fresh basil (!), so I might have to skip that ingredient unless I manage to squeeze in another supermarket run today.

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