This Italian sausage and gnocchi soup is a creamy, one-pot comfort food made with savory sausage, pillowy potato gnocchi, and fresh arugula in a rich broth.
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This lodge dutch oven comes in so many great colors!
Why You’ll Love This Italian Sausage Gnocchi Soup
You can make this soup recipe in under 45 minutes. Even quicker if you already have browned leftover sausage in the fridge. If you know you are going to be making this soup for dinner, you can make sausage and eggs in the morning. Make extra and then you’ve eliminated a step for this evenings cooking.
Ingredients You’ll Need
Most of these ingredients are pretty standard.
- Sausage
- Gnocchi (Click to see my recipe for homemade Gnocchi)
- Milk
- Chicken Bone Broth
- Garlic
- Onion
- Arugula (or any green you like)
- Crushed Black Pepper
- Parsley for Garnish
How to Make Sausage and Gnocchi Soup
To make Italian Sausage and Gnocchi Soup you will start by browning your meat. Remove and drain, set aside. Then you will sauté your onions. Once translucent, add garlic and cook for one more minute. Next add your butter and flour to make a roux. Then add your milk 1 cup at a time. Make sure you whisk to ensure a smooth soup with no lumps.
Tips for the Creamiest Soup
It’s important to go slowly when adding in your liquid. You’ll want it to have your desired thickness, and if you go to fast it will take a long time to get it back. If you thin it out too much you can always make a corn starch slurry and add it to the soup. That will help it thicken back up quicker than simmering for a half hour hour.
Storage and Reheating Tips
🥣 One-Pot Italian Sausage Gnocchi Soup Storage Tips (Especially for Gnocchi Soup)
🧊 1. Let It Cool (But Not Forever)
- Cool soup at room temp for about 20–30 minutes
- Don’t leave it out longer than 2 hours
- Stir occasionally to release heat
🥡 2. Store in Airtight Containers
- Use glass or BPA-free containers
- Store in portion sizes if possible (makes reheating easier)
Your Italian sausage gnocchi soup will keep:
- 3–4 days in the refrigerator
🔥 Reheating Tips (So It Stays Creamy)
On the Stove (Best Method)
- Pour soup into a saucepan
- Heat over medium-low
- Stir frequently
- Add a splash of broth, milk, or water if it thickened
Low and slow keeps dairy from separating.
💡 Pro Tips for Creamy One-Pot Italian Sausage Gnocchi Soup
- If it’s too thick → add broth
- If it’s too thin → simmer uncovered 5–10 minutes
- Add fresh arugula at reheating if you want it bright again
- A tiny splash of cream at the end revives richness
🥄 What to Add Fresh Before Serving
This makes leftovers taste “new”:
- Fresh grated parmesan
- Cracked black pepper
- A drizzle of olive oil
- Red pepper flakes
Hearty Italian sausage, tender gnocchi, and fresh arugula simmered in a creamy broth. This One-Pot Italian Sausage Gnocchi Soup is perfect for busy weeknights or cold-weather dinners.
Other soup recipes:
One-Pot Italian Sausage Gnocchi Soup
Equipment
- 1 Wooden Spoon
- 1 Whisk
Ingredients
- 2 lbs Italian sausage
- 1 Medium Onion
- 2 cloves Garlic
- Arugula
- 4 tbsp Butter
- 4 Tbsp Organic Flour
- 3 cup Milk
- 2 cup Chicken Bone Broth
- 4 cups Gnocchi
- Sea Salt (See Notes)
- Crushed Black Pepper
Instructions
- Start by browning meat, then remove from pot, drain and set aside.
- Chop onion and cook in same dutch oven until translucent. Add garlic and cook 1 more minute.
- Add butter and flour over low heat, mix until it makes a paste.
- 1 cup at a time add in your milk. Whisk as you are adding this in to make a smooth soup. Take your time with this step.
- (Doing this slowly allows you to manage how thick you want the soup better.)
- Once all liquid is in, add sausage and gnocchi back in and let simmer for 10 minutes all together.
- Just before serving add in arugula (or spinach) and give a stir. Serve and enjoy!
This sounds yummy. Great comfort meal.
Great comfort meal!
I love soups through spring, so definitely going to be trying this one! Looks so yummy!