Creamy Sausage Gnocchi Soup
Ingredients
Soup Base
- 1 lb Italian sausage (mild or spicy)
- 1 tbsp olive oil (if needed)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 small carrot, finely diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 package potato gnocchi (16 oz)
- 1 ½ cups shredded Parmesan or mozzarella blend
- 2 tbsp cream cheese (optional for extra richness)
Seasonings
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
Garnish
- Fresh parsley
- Extra black pepper
- Parmesan cheese
Instructions
1. Brown the Sausage
In a large pot over medium heat:
- cook sausage until browned and crumbled
- remove excess grease if needed
Add onions and carrots.
Cook 4–5 minutes until softened.
Add garlic and cook 30 seconds.
2. Build the Soup
Pour in chicken broth.
Add:
- Italian seasoning
- pepper flakes
Bring to a gentle boil.
Add gnocchi and simmer 3–5 minutes until they float.
3. Make It Creamy
Reduce heat to low.
Stir in:
- heavy cream
- milk
- cream cheese (if using)
Slowly add shredded cheese while stirring.
Simmer gently until smooth and creamy.
Do not boil hard after adding dairy.
4. Finish & Serve
Taste and adjust:
- salt
- black pepper
Top with:
- parsley
- Parmesan
- cracked pepper
Serve hot with crusty bread.
Optional Add-Ins
You can also add:
- spinach or kale
- diced potatoes
- bacon
- sun-dried tomatoes
- mushrooms
Texture Tip
For the ultra-creamy restaurant texture:
- mix 1 tbsp cornstarch with 2 tbsp cold water
- stir in during the final simmer
Storage
- Refrigerate up to 3 days
- Gnocchi softens over time, so it’s best fresh
- Reheat gently on low heat
