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Creamy Sausage Gnocchi Soup

The Coziest Fall Soup You’ll Ever Make

When the weather turns chilly, there’s nothing like a bowl of creamy, hearty soup to warm you up. This Creamy Sausage Gnocchi Soup is comfort in a bowl — a rich tomato broth swirled with cream, spicy Italian sausage, pillowy gnocchi, and spinach for the perfect balance of cozy and fresh.

This recipe comes from the incredibly talented @foodiefromvt, and it’s one of her most-loved creations. I tried it in my own kitchen and instantly understood why it’s viral. It’s creamy, flavorful, and ridiculously easy to make — perfect for weeknights or a cozy weekend dinner.

Recipe Credit

Full credit and inspiration to @foodiefromvt for this cozy and delicious recipe!

I’m resharing it here so more people can enjoy her amazing creation — it’s going to be a fall staple in my kitchen.

SOUP SEASON

This season’s recipe for happiness: a cozy bowl, good company, and a soft blanket.

Creamy Sausage Gnocchi Soup

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 people

Course: Main Course

Ingredients Method Notes

Ingredients

1 lb Italian Sausage (spicy or mild)
16 oz Gnocchi
2 medium carrots, diced
1 yellow onion, diced
4 cloves garlic
4 cups chicken broth
1 (15oz) can diced tomatoes
1 1/2 tbsp tomato paste
1 tsp oregano
1/2 tsp salt
1/4 tsp black pepper
1 pinch red pepper flakes
2 cups spinach
2/3 cup heavy cream use whole milk or coconut milk for lighter or dairy free version
1/3 cup shredded parmesan cheese (or use parmesan rind)
serve with grated parmesan and red pepper flakes

Method

Heat a drizzle of olive oil in a large pot over medium heat. Add sausage and cook until browned and cooked through.
Stir in onion, garlic, and carrots. Cook for 5 minutes until onion is translucent. Add oregano, red pepper flakes, salt, pepper, and tomato paste. Stir to deepen color and flavor.
Pour in the diced tomatoes and chicken broth. If using, add a Parmesan rind for extra richness. Bring to a boil, then reduce heat to simmer uncovered for 15 minutes.
Stir in gnocchi and cook for 4 minutes until soft and pillowy.
Lower the heat and stir in cream. Add spinach and stir until wilted. Remove Parmesan rind if used.
Ladle into bowls and top with grated Parmesan and a sprinkle of red pepper flakes.

Notes

Tips & Substitutions

Leftovers taste even better the next day — the flavors deepen overnight.
Substitute kale for spinach if preferred.
Use coconut milk for a dairy-free version.
Add a dash of smoked paprika or basil for a deeper flavor.

Let me know if you have any questions or need any additional information. I am always here to help!

XX Brienne

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