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. Lori says

    This may be a dumb question, but where in the stores do you find gnocchi? I’ve had gnocchi before, but not sure I’ve ever seen it in the store.
    This sound like something we would really like. Look forward to making it…if I can find gnocchi! :-)

    • Reeni says

      Hi Lori! You can find gnocchi in the fresh pasta section that is usually near the fancy cheeses or deli. If you don’t see it I would ask – that’s my first choice. Second choice is in the frozen food section where they have ravioli. And third you can find shelf-stable ones in the pasta aisle. Those are my least favorite ones. Hope this helps! I’d love to hear how you like the soup. I also have this Chicken Gnocchi Olive Garden Copycat you may like. ;-)

  2. Adrienne says

    I made this today and used the shelf-stable gnocchi (because I didn’t see the part about it being your least favorite option) and I have to say…it was freaking DELICIOUS! I will be making this often!

    • Reeni says

      Thanks Adrienne! I’m glad it was still good with those gnocchi! I will have to try them again maybe it was the brand. Thanks for making it!

  3. Kelly M says

    I made this soup two nights ago on a snowy day and it was perfect! It was so delicious and my husband loved it as well. As a side note, I made the gnocchi separate and just put a little in each bowl and poured the soup over it because I knew we’d have leftovers and I didn’t want the gnocchi to get soggy overnight. Thank you for such a great recipe!

    • Reeni says

      You’re welcome Kelly! Thank-you in return for making it! I’m so glad you liked it! Good idea to keep the gnocchi separated.

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