This Sausage Gnocchi Soup is one of those weeknight lifesavers that feels like a hug in a bowl. I first made this when I wanted something warm and filling after a rainy soccer practice, and the family crowding around the stove asking for bread to dunk made it an instant staple. What sets this version apart is the contrast between the rich, savory browned sausage and the soft, pillowy potato gnocchi — every spoonful balances texture and flavor, and the tomato base keeps it bright rather than heavy.

I tend to reach for a fennel-forward Italian sausage for a hint of sweetness and anise, but a spicy variety works beautifully when you want a little kick. The vegetables are cooked long enough to soften and develop sweetness without losing that fresh vegetable bite, and the fresh spinach and basil stirred in at the end add color and lift. This is a forgiving pot that lets you use pantry and fridge staples to create something special, and it always earns requests for leftovers.

Ingredients

• Olive oil: 1 tablespoon of a good extra virgin olive oil, used to prevent sticking and add a touch of fruity richness. I like Colavita for consistent flavor.
• Italian sausage: 16 ounces (1 pound), casings removed. Choose sweet or spicy depending on preference; fennel-forward sausages add a hint of anise that complements the tomato base.
• Onion: 1/2 medium onion, chopped small. Yellow or sweet onions both work; they provide aromatic depth when lightly browned.
• Celery: 2 sticks, chopped. Celery contributes savory freshness and texture that balances the richer elements.
• Carrots: 2 medium, peeled and sliced fairly thin. Carrots offer natural sweetness and color.
• Garlic: 4 cloves, minced. Add near the end of the sauté to keep garlic from burning and turning bitter.
• Chicken broth: 4 cups (32 fluid ounces). Use low-sodium if you want tighter control of salt.
• Tomato sauce: 1 14-ounce can. Plain crushed or strained will work; it provides body and acidity.
• Potato gnocchi: 1 pound uncooked, store-bought. These cook quickly in the simmering broth and become the star starch.
• Italian seasoning: 1/2 teaspoon for a subtle herb backbone; increase slightly if you want more dried herb flavor.
• Greens: 2 to 3 packed cups fresh baby spinach and a handful of fresh basil leaves torn. They add color, vitamin boost, and brightness.
• Salt and pepper: To taste. Start with a light hand and adjust at the end once all flavors have melded.

Instructions

Brown the sausage:Heat 1 tablespoon olive oil in a large soup pot over medium-high heat. Add 16 ounces of Italian sausage, breaking it up with a wooden spoon. Cook until well browned and no longer pink, about 8 to 10 minutes, allowing the meat to develop those caramelized bits that build flavor. Transfer browned sausage to a paper towel lined plate to drain and set aside.Sauté the vegetables:If the pot looks dry, add a splash more olive oil. Add 1/2 medium chopped onion, 2 chopped celery sticks, and 2 sliced carrots. Sauté over medium heat for 8 to 10 minutes, stirring occasionally, until the onion is lightly browned and the celery and carrots have softened but still hold some texture. This step builds sweetness through gentle browning.Add the garlic:Stir in 4 cloves minced garlic and cook for about 30 seconds, just until fragrant. Garlic burns quickly so keep the heat moderate and stir constantly for this brief step.Combine and simmer:Add the browned sausage back to the pot. Pour in 4 cups chicken broth and one 14-ounce can tomato sauce, then stir in 1 pound uncooked potato gnocchi and 1/2 teaspoon Italian seasoning. Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer uncovered with the lid slightly ajar for 10 minutes. Stir occasionally to prevent sticking and to ensure gnocchi cook through and plump up.Finish with greens and seasoning:Remove from heat and stir in 2 to 3 packed cups fresh baby spinach and a handful of torn fresh basil leaves until just wilted. Season with salt and freshly ground black pepper to taste. Serve immediately with crusty bread or a light salad.

Storage Tips

Cool the soup to room temperature within two hours, then transfer to airtight containers. Refrigerate for up to 4 days; if you want longer storage, portion into freezer-safe containers and freeze for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator and reheat gently on the stove over low heat. Add 1/2 cup to 1 cup of broth during reheating if the gnocchi has absorbed much liquid. Use glass jars or BPA-free plastic containers and leave a little headspace when freezing to allow for expansion.

Ingredient Substitutions

For a lighter version, substitute turkey or chicken sausage in a 1:1 ratio; reduce browning time slightly because leaner sausages can dry out. Use gluten-free gnocchi if you need to avoid gluten, or swap gnocchi for 12 ounces of small pasta like ditalini or orzo, adjusting cook times. If you do not have fresh basil, 1 teaspoon of finely chopped dried basil will work but add it earlier in the simmering step. For a tomato-free version, replace the 14-ounce tomato sauce with an additional 2 cups of chicken broth and a splash of white wine and finish with a squeeze of lemon for brightness.

Serving Suggestions

Serve bowls topped with torn basil and an extra drizzle of good olive oil. Crusty bread, garlic bread, or a simple arugula salad dressed with lemon and olive oil are perfect companions. For a creamy finish, stir in 1/4 cup heavy cream per batch at the end for a richer broth, or offer grated Parmesan at the table so guests can add to taste. This pot is great for casual dinners, potlucks, or a comforting Sunday supper.

Cultural Background

This pot blends Italian-American pantry staples with rustic Italian sensibilities. Gnocchi are traditional Italian dumplings made from potato and flour, enjoyed across regional Italy with endless sauces. Combining sausage with tomato and greens is a common rustic approach that emphasizes simple, high-quality ingredients. This modern, home-friendly version mirrors the easy, bold flavors of Italian-American cooking while keeping prep straightforward for busy families.

Seasonal Adaptations

In winter, use heartier greens like chopped kale or Swiss chard and add a pinch of crushed red pepper for warmth. In spring and summer, double the fresh basil and add bright peas or blanched asparagus tips for a lighter feel. At holiday times, swap in a mild turkey sausage for a leaner bowl that still feels celebratory when paired with herbed croutons or roasted cherry tomatoes.

Meal Prep Tips

Make the base through the simmering step, cool, and refrigerate without adding the spinach and basil. When ready to eat, reheat, bring to a simmer, and stir in the greens just before serving to keep them vibrant. Portion into microwave-safe containers for easy lunches; if microwaving, add a tablespoon of water or broth and cover loosely to steam the gnocchi and prevent drying out.

Final thought: This Sausage Gnocchi Soup is a forgiving, crowd-pleasing pot that makes weeknights easier and gatherings cozier. Give it a try, adapt it to your pantry, and enjoy the comfort it brings to the table.