This Chicken Gnocchi Soup is better than Olive Garden! Loaded with tender chicken, chunks of vegetables, and spinach in a creamy, flavorful broth, it’s made in 30 minutes!

See the step by step recipe video down in the recipe card.

Looking for more chicken soup recipes? Try this Ramen Noodle Soup, this Lemon Chicken Orzo Soup or this Chicken Dumpling Soup!

Everyone loves Olive Garden, right?

There is just something so comforting about rich, creamy pastas, fresh-from-the-oven breadsticks (although I think my Homemade Breadsticks are better!) and a cozy bowl of soup!

Now, I love them all: the Zuppa Toscana (see my Slow Cooker Zuppa Toscana here), the Minestrone (see my Minestrone soup here), the Pasta e Fagioli — but a good chunky, creamy Chicken Gnocchi Soup will always have my heart.

The thing is, the last couple times I’ve been there I’ve just been so disappointed in what Olive Garden is calling “Chicken Gnocchi Soup” these days — I feel like a more accurate name would be “Thin Creamy Broth with One Carrot, One Piece of Spinach and Two Gnocchi’.

It doesn’t have the same ring, does it?

Love gnocchi? You might also like this Italian Sausage Gnocchi Soup, this Three Cheese Gnocchi Bake and this Baked Gnocchi with Sausage!

What is Gnocchi?

Gnocchi is a small, oval-shaped potato dumpling that is similar in texture to pasta (maybe a little softer).

Gnocchi is used in many pasta-type recipes, and pairs well in soups and with lots of different sauces due to its neutral flavor. It is comfort food to the max!

Why my Chicken Gnocchi Soup recipe is better than Olive Garden:

Instead of the thin, disappointing Olive Garden Chicken Gnocchi Soup, in this soup you’ll get plenty of:

• flavor! All those veggies add a ton of it
• tender shredded chicken — that cooks right in the soup, making it tender and lending more flavor to the broth! (If you’ve got some of this Crockpot Shredded Chicken or Instant Pot Shredded Chicken kicking around, feel free to use that instead!)
• pillowy soft gnocchi
• and enough creamy broth to soak up with some crusty No Knead Artisan Bread

Chicken Gnocchi Soup Ingredients:

This easy chicken soup requires just a few ingredients and most you probably already have on hand! See my full list below.

• Oil: ay neutral flavored oil with a high smoke point will work.
• Onion, celery and carrot: this trio forms a classic mirepoix which is the base for many soup recipes, adding lots of flavor and nutrients!
• Parsley, garlic, thyme, salt and pepper: simple seasonings that go a long way! For best flavor, mince your own garlic cloves before adding to the soup.
• Boneless, skinless chicken breasts: I use chicken breasts because that’s what we prefer, however boneless skinless chicken thighs also work perfectly! Instead of 2 breasts, use 4 thighs. If you have leftover Perfect Roast Chicken or Baked Chicken Breasts, this is a great time to use them!
• Low sodium chicken broth: I prefer to add salt to our tastes rather than start with a salted broth. For that reason, I recommend tasting the soup before serving and adjusting the seasonings as you desire.
• Heavy cream and corn starch: will give this Chicken Gnocchi Soup a rich and creamy texture without being overly thick.
• Potato gnocchi: I use shelf-stable potato gnocchi found in the pasta aisle — feel free to experiment with different types of gnocchi!
• Fresh spinach: fresh spinach adds color and nutrients! You can omit if needed, or swap in frozen spinach or kale instead.
• Parmesan cheese: adds a bunch of salty, cheesy flavor!

How to make Chicken Gnocchi Soup:

This soup is so simple to make, and I’ve got a few tricks up my sleeve to make it even easier. Find the complete recipe in the recipe card below!

1. Saute your onion, celery and carrots in a great big dutch oven or soup pot
2. Add your spices and seasonings — cooking them first in the dry pot wakes up their flavor!
3. Add your broth, raw chicken breasts or thighs (you read that right!), and other vegetables — I use a bag of matchstick carrots to make this even easier.
4. Cook it until the chicken and vegetables are tender, then remove the chicken to shread and stir in some cream, gnocchi, spinach and a big sprinkling of Parmesan — let it cook just until the gnocchi is tender. Taste and serve!

How to make Crockpot Chicken and Gnocchi Soup:

This Chicken Gnocchi Soup is also easy to make in the slow cooker if you need to plan ahead!

See my Slow Cooker Chicken Gnocchi Soup recipe here for all the tips and tricks you need.

Chicken Gnocchi Soup storage:

One of the great things about this soup is it makes great leftovers! The flavor continues to develop as it sits so it’s perfect for making ahead.

In the refrigerator:

You can store this soup in the refrigerator up to 4 days in an airtight container.

In the freezer:

You can freeze this soup in freezer safe containers (I prefer to freeze mine in large freezer bags, frozen flat, so that it thaws quickly!), leaving an inch or two of space in the container at the top.

Freeze up to 3 months.

To serve, thaw in the refrigerator overnight or in a pot on the stovetop on low.

Serving Suggestions:

While I don’t actually need to serve anything alongside this Chicken Gnocchi Soup, I sure do love to have some Homemade Dinner Rolls or a piece of Garlic Bread for dunking (bonus points if it’s Cheesy Garlic Bread!).

More hearty soup recipes you’ll love!

• Cheeseburger Soup
• Crockpot Potato Soup
• Beef and Barley Soup
• Chicken Rice Soup: Stove Top or Slow Cooker

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Chicken Gnocchi Soup

This Chicken Gnocchi Soup is better than Olive Garden! Loaded with tender chicken, chunks of vegetables, spinach in a creamy, flavorful broth – don't forget the crusty bread!

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 444.68cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• ½ medium onion finely chopped
• 2 ribs celery finely chopped
• 1 cup carrot matchsticks (or finely chopped carrots)
• 1 teaspoon dried parsley
• 1 teaspoon minced garlic
• ½ teaspoon dried thyme
• ¾ teaspoon salt
• ¼ teaspoon pepper
• 2 boneless skinless chicken breasts
• 4 cups low sodium chicken broth
• ¾ cup heavy cream
• 1 tablespoon corn starch
• 3 cups small gnocchi (500g)
• 1 ½ cups fresh spinach roughly chopped
• ¼ cup grated Parmesan cheese

Instructions

• In a large dutch oven or soup pot, add oil and cook onion, celery and carrots over medium-high heat until slightly softened.
• Add parsley, garlic, thyme, salt and pepper and stir.
• Add broth and chicken breasts and bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer until vegetables are tender and chicken reaches an internal temperature of 165 degrees F, about 12-15 minutes.
• Remove chicken breasts to a cutting board to shred. Whisk together cream and corn starch and stir into the soup with the gnocchi. Let simmer for 4-5 minutes until gnocchi is tender and soup is slightly thickened.
• Stir in shredded chicken, spinach and Parmesan. Adjust seasonings to taste. Serve.

Video

Notes

Ingredients and Substitutions:

Chicken Breasts: I use chicken breasts because that’s what we prefer, however boneless skinless chicken thighs also work perfectly! Instead of 2 breasts, use 4 thighs. If you have leftover Roast Chicken, Baked Chicken Breasts, or Shredded Chicken, this is a great time to use them!

Low sodium chicken broth: I prefer to add salt to our tastes rather than start with a salted broth. For that reason, I recommend tasting the soup before serving and adjusting the seasonings as you desire.

Vegetables: I start most soups with a classic mirepoix (carrots, celery and onion) and I would try not to stray from that, but feel free to add in additional vegetables that you need to get out of the fridge!

Nutrition

Serving: 310grams | Calories: 444.68cal | Carbohydrates: 50.02g | Protein: 18.69g | Fat: 19.83g | Saturated Fat: 8.9g | Cholesterol: 68.53mg | Sodium: 792.79mg | Potassium: 455.15mg | Fiber: 3.86g | Sugar: 1.96g | Vitamin A: 4811.76IU | Vitamin C: 5.35mg | Calcium: 119.29mg | Iron: 5.14mg

The post Chicken Gnocchi Soup appeared first on The Recipe Rebel.

Three Cheese Gnocchi Bake is the ultimate one pan comfort food, made with tender gnocchi, flavorful beef, and Italian sausage in a tomato sauce with bites of melty cheese throughout!

This Three Cheese Gnocchi Bake is perfect for busy weeknight dinners, but it’ll also wow your dinner guests at any dinner party!

It takes a total of just 30 minutes to make, so it’s great for those times when you need a filling meal for the whole family without any fuss.

If you have an oven-safe skillet, this recipe is a one-pan dish which is great for easy cleanup!

It’s the ultimate comfort food, with three kinds of creamy cheese and filling gnocchi.

There’s nothing better than a delicious gnocchi dinner on a cold day, it’s warm, filling, and so delicious.

Some of our favorite gnocchi recipes are Gnocchi with Sausage, Spinach, and Tomatoes, Italian Sausage Gnocchi Skillet, Baked Gnocchi with Sausage, and Italian Sausage Gnocchi Soup!

Ingredients Needed:

• Beef: lean ground beef is best for this recipe.
• Italian sausage: use mild or hot Italian sausage for this recipe, depending on your spice preference.
• Onion and Garlic: freshly chopped onions and freshly minced garlic form a great savory base for this dish.
• Seasoning: Italian seasoning brings a delicious, aromatic flavor to the dish, and salt enhances all the flavors well.
• Sauce: use your favorite brand of jarred tomato pasta sauce.
• Gnocchi: I use dried, shelf-stable gnocchi that you can get from the pasta aisle of your local grocery store. You can use homeade gnocchi instead if you prefer, but fresh gnocchi will cook much more quickly.
• Spinach: fresh spinach adds color and nutrients to this dish. You can use frozen spinach if you need to, or add in extra veggies as desired!
• Cheese: a mixture of ricotta cheese, shredded mozzarella cheese, and parmesan cheese gives this Gnocchi bake its signature flavor.

How to Make Three Cheese Gnocchi Bake

This recipe is quick and easy to make! The full recipe and more helpful notes are included in the recipe card below.

1. Cook meat: Cook ground beef, Italian sausage, and onion until browned.
2. Add seasonings and sauce: Stir in the garlic, salt, and Italian seasoning, then stir in the pasta sauce and water.

3. Add gnocchi: Place uncooked gnocchi in the mixture and stir.
4. Add spinach: Put spinach in the pan and stir.

5. Add ricotta: Dollop ricotta cheese over the top.
6. Add other cheese: Sprinkle with mozzarella cheese and parmesan, then cover and bake.

Three Cheese Gnocchi Bake FAQs

Tips and Notes

• Gnocchi. I’ve created this recipe with shelf-stable gnocchi (dried). You can try it with uncooked pasta, but the cooking time may vary. Check the instructions on the package when cooking.
• Spinach. Fresh spinach adds color and nutritional value, but you can try adding some frozen spinach during the cooking process. You could also try using fresh basil leaves or even arugula for a different flavor.

Three Cheese Gnocchi Bake Variations

• Change the cheese. You can use any kind of melty cheese in this bake to suit your flavor preference. Try gouda, provolone, gruyere, or even a Mexican cheese mix for some added spice.
• Add some veggies. Add even more flavor and color to this dish by adding chopped cherry tomatoes, red bell peppers, sweetcorn, or mushrooms.
• Make it creamy. To add an extra level of comfort to this already cheesy dish, you can easily make it creamy. All you need to do is add some heavy cream after cooking the broth for a bit.

Serving Suggestions

This dish is filling on it’s own, or you can add some sides for more nutrients and color to make it a complete meal, or to help it go a bit further. Try my Air Fryer Green Beans, Roasted Carrots, Air Fryer Broccoli, or these Roasted Vegetables.

We also love serving it with these Homemade Garlic Herb Dinner Rolls, Mom’s Homemade Buns, and my No Knead Artisan Bread are perfect on the side!

More Easy Pasta Recipes To Try

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Dinner

Easy Lasagna Recipe

Dinner

Pasta Fagioli (Pasta Fazool)

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Three Cheese Gnocchi Bake

Three Cheese Gnocchi Bake is the ultimate comfort food, made with tender gnocchi pasta, flavorful beef, and Italian sausage in a tomato sauce with bites of melty cheese throughout!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 513cal

Author Ashley Fehr

Ingredients

Sauce

• ½ lb lean ground beef
• ½ lb Italian sausage (ground or casings removed – 225 grams)
• 1 onion (finely diced)
• 1 tablespoon minced garlic
• 1 ½ teaspoons salt
• 1 teaspoon Italian seasoning
• 3 cups jarred tomato pasta sauce (about 1.5 jars)
• ⅓ cup water

Gnocchi Bake

• 1 lb gnocchi (I use shelf-stable gnocchi from the pasta aisle)
• 2 cups fresh spinach (roughly chopped)
• ½ cup ricotta cheese
• 2 cups shredded mozzarella cheese
• ¼ cup parmesan cheese

US Customary – Metric

Instructions

Meat Sauce:

• Preheat oven to 350 degrees F.
• (Tip: if you use an oven-safe skillet, you can make this in just one pot!)
• In a large skillet, cook ground beef, Italian sausage and onion until browned, stirring often. If there is a lot of fat in the pan, drain it before continuing (you can use a paper towel to soak it up).
• Stir in garlic, salt and Italian seasoning and cook 1 minute.
• Stir in pasta sauce and water. Remove from heat. (This can also be made in advance and refrigerated up to 4 days or frozen up to 3 months)

Gnocchi Bake:

• To the sauce in the pan, add the uncooked gnocchi and spinach. Stir.
• If using an oven-safe skillet, you’re good to go! Otherwise transfer to a lightly greased baking dish (2.5-3 quarts).
• Dollop the ricotta cheese over the top by tablespoons. Sprinkle with mozzarella cheese and parmesan.
• Cover and bake for 20 minutes, until gnocchi has puffed and is tender.
• Uncover and broil if desired just until the cheese has browned slightly.

Video

Notes

Ingredients and Substitutions:

• Sauce: yes, you can make this recipe with just a jar or two of marinara sauce and skip the meat and onion for a vegetarian dish that’s short on prep time. 
• Meat: you can use 1 lb of ground beef, or 1 pound of Italian sausage in this recipe if that’s what you have. If you are using only ground beef (or ground turkey, chicken or pork) you will want to increase the seasonings to add flavor.
• Gnocchi: I have only tried this recipe with dried, shelf stable gnocchi as that’s what’s available to me. I suspect it would work great with fresh and/or frozen, but I have not yet tested it.
• Cheese: add the cheese with your heart! If you don’t have ricotta, you can skip it and add more mozzarella. If you want to try something different, go for it!

Prep ahead instructions:

This recipe can be made ahead in a few different ways:

• make the sauce ahead: you can make the sauce in advance and refrigerate for 4 days or freeze for up to 3 months. 
• you can prep everything up to the point of baking, cover and refrigerate for up to 1 day.
• I do not recommend freezing this recipe as the gnocchi tends to get mushy.

Storage

• Store: Store leftover gnocchi once it has cooled completely in an airtight container in the refrigerator for up to four days. When you’re ready to enjoy it again, you can reheat it in the oven, on the stovetop, or in the microwave until it’s heated through.
• Freeze: Place gnocchi in a freezer-safe container or Ziploc bags and freeze for up to three months. When ready to reheat, allow it to thaw in the refrigerator overnight and reheat it until piping hot.

Nutrition

Calories: 513cal | Carbohydrates: 38g | Protein: 31g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 2047mg | Potassium: 741mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1851IU | Vitamin C: 14mg | Calcium: 347mg | Iron: 6mg

The post Three Cheese Gnocchi Bake appeared first on The Recipe Rebel.

This Gnocchi with Sausage and Tomatoes recipe is made with delicious chicken sausage, fresh spinach, juicy tomatoes, and bright red peppers for a veggie-loaded one-pan meal that’s comforting as well as healthy! Ready in just 30 minutes it’s the perfect easy weeknight meal that’s great for the whole family.

Gnocchi is one of our favorite, easy-to-cook comfort foods and there are so many different ways of making it!

This Gnocchi with Sausage and Tomatoes dish is perfect for a long day when you need something quick that you can pair with whatever you have on hand.

Even though this gnocchi recipe tastes like indulgent comfort food, it is full of better-for-you ingredients that make it a regular on our table.

It’s easy to make, but looks and tastes good enough to have as your main course for special occasions or dinner parties too!

It’s made with Italian chicken sausage (which brings so much flavor on its own!), tomatoes, red peppers, spinach, garlic, and dried herbs which we sauté in canola oil before adding our pillowy gnocchi.

Love gnocchi? You’ll enjoy this Baked Gnocchi with Sausage, my Italian Sausage Gnocchi Soup, Three Cheese Gnocchi Bake, and this Slow Cooker Chicken Gnocchi Soup too!

Ingredients Needed:

• Oil: I used canola oil, but olive oil will work well too. It just has to have a high smoke point to cook the veggies and meat.
• Veggies: use a red bell pepper and an onion for a great combination of savory and sweet flavors.
• Sausage: I like to use chicken sausage meat because it is lean and flavorful. You can also use Italian turkey sausage or Italian pork sausage.
• Seasoning: freshly minced garlic, Italian seasoning, kosher salt, and freshly ground black pepper are all you need for some big flavor!

• Gnocchi: uncooked (shelf stable) Gnocchi is fine here it will cook in the broth!
• Broth: I always start with low-sodium broth and adjust salt as needed. If you have salted broth, you may want to omit the salt and season in the end.
• Tomatoes: cherry tomatoes work well, but you can use any kind of tomatoes here (or omit them if you don’t like tomatoes)!
• Spinach: freshly chopped spinach leaves add a great freshness, color, and burst of nutrients to this meal.
• Cheese: use a block of Parmesan cheese that you can shred yourself for the best flavor. When you shred it yourself, it also melts into the dish better.

How to Make Gnocchi with Sausage and Tomatoes

Here is a brief overview! Full instructions are included in the recipe card below.

1. Cook veggies: Cook onions and peppers in hot oil until softened.
2. Add sausage and season: Add chicken sausage and cook until browned. Then add the garlic, Italian seasoning, salt, and pepper to the sausage and stir.
3. Add gnocchi, broth, and tomatoes: Then add the gnocchi, chicken broth, and tomatoes. Cover and cook.
4. Add spinach and Parmesan: Stir in the spinach and Parmesan, and cover to allow the spinach to wilt slightly.

Gnocchi with Sausage and Tomatoes FAQs

Tips and Notes

• Veggies: feel free to omit the bell peppers, onions, or tomatoes, or swap them with other vegetables your dinner guests enjoy! They add lots of flavors but the recipe will work fine without them.
• Gnocchi: I have only tested this recipe with shelf-stable gnocchi (dried). You can use homemade gnocchi or store-bought. You may be able to swap it with uncooked pasta, but the cooking time may vary. See the package instructions for more details.
• Broth: You can use vegetable broth, chicken stock, or vegetable broth as substitutes in a pinch, but bear in mind the salt content of what you use and adjust the recipe as necessary.
• Spinach: fresh spinach adds color and nutritional value! If you don’t have fresh spinach, try throwing in a chunk or two of frozen spinach during the cooking process. You could also try using fresh basil leaves or arugula for a different flavor.
• Parmesan: it’s a lot of parm, I know! It adds a ton of flavor and does add to the salt content. You can leave this out for a dairy-free meal, or swap it for another cheese you have on hand.

Gnocchi with Sausage and Tomatoes Variations

• Swap the meat. You can substitute the chicken sausage for chopped chicken breasts if you don’t have any on hand. Simply brown in canola oil before adding the rest of the vegetables as the recipe calls for.
• Mix up the veggies! This recipe is easily customizable, so feel free to stray a little and add what you have in the fridge (just try to keep the same ratio of meat to gnocchi to vegetables!): chopped mushrooms, kale, shredded carrots, or chopped zucchini are great additions.
• Spice it up. if you love a cozy meal with a bit of heat, add in a pinch or two of red pepper flakes with the rest of the spices.
• Creamy tomato sauce. This dish is already cheesy, so to make it extra comforting, you can easily make this dish creamy too! Simply add in some heavy cream after cooking with the broth a bit.

Serving Suggestions

While Gnocchi with Sausage and Tomatoes is already filling, I find that bread is the perfect addition to any dinner table.

My Garlic Bread or Garlic & Herb Dinner Rolls would go wonderfully with these Italian flavors or try my Homemade Breadsticks to soak up all those flavorful juices!

Add even more nutrients with some veggie sides like my Air Fryer Broccoli, Roasted Carrots, or these Air Fryer Green Beans.

More Easy One-Pot Recipes to Try

Dinner

Chicken Pot Pie Soup

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Chicken

Chicken Gnocchi Soup

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Gnocchi with Sausage, Tomatoes and Spinach

This Gnocchi with Sausage and Tomatoes recipe is made with delicious chicken sausage, fresh spinach, juicy tomatoes, and bright red peppers for a veggie-loaded one-pan meal that's comforting as well as healthy! Ready in just 30 minutes it's the perfect easy weeknight meal that's great for the whole family.

Course Main Course

Cuisine American, Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 530cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 1 red bell pepper chopped
• ½ medium onion finely diced
• 4 links Italian chicken sausage uncooked, casings removed about 350 grams or ¾ lb
• 1 teaspoon minced garlic
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 500 grams of dried potato gnocchi
• 1 ¼ cups low-sodium chicken broth
• 1 cup chopped tomatoes cherry tomatoes or any kind
• 1 cup chopped spinach
• ½ cup shredded Parmesan cheese

US Customary – Metric

Instructions

• Add the canola oil to a large skillet over medium-high heat.
• Cook peppers and onion until softened (about 3-4 minutes) and add the chicken sausage (cutting the casing off to remove it). Use a spatula or wooden spoon to break it into small pieces while it cooks.
• When sausage is no longer pink, add garlic, Italian seasoning, salt, and pepper and cook for 1 minute.
• Add gnocchi, chicken broth, and tomatoes and bring to a simmer over medium-high heat. Cover, reduce heat to medium-low, and simmer until gnocchi is tender (about 5 minutes).
• Remove lid, stir in spinach and Parmesan, and cover to allow spinach to wilt slightly.
• Serve.

Video

Notes

Store: Once fully cooled, you can store this dish in an airtight container in the refrigerator for up to 4 days. Reheat in the oven, on the stovetop, or in the microwave until fully heated through.

Freeze: Cover in plastic wrap, store in a freezer-safe container, or portion in Ziploc bags, and freeze it for up to 1 month. To reheat, let it thaw overnight in the refrigerator and see further instructions above.

Nutrition

Serving: 304grams | Calories: 530cal | Carbohydrates: 56g | Protein: 25g | Fat: 24g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 2182mg | Potassium: 330mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2123IU | Vitamin C: 48mg | Calcium: 209mg | Iron: 7mg

The post Gnocchi with Sausage, Spinach and Tomatoes appeared first on The Recipe Rebel.

This Italian Sausage Gnocchi Soup will turn up the heat on those cold days. There is so much flavor in this soup with Italian sausage, tons of seasonings, and a parmesan rind, you can even add red pepper flakes for an extra kick!

You might also like this Tuscan White Bean Soup, this Italian Meatball Soup or this Sausage Orzo Soup!

Hearty soups are one of my absolute favorite things during the winter months.

We’ve long been lovers of our Creamy Chicken Gnocchi Soup recipe, so this tomato-based Italian sausage version was bound to be delicious and it does not disappoint!

With a delicious tomato base, this soup is filled with spicy Italian sausage, fresh garlic, warming chicken broth, a parmesan rind, and yummy Gnocchi. Finished off with fresh spinach leaves for a pop of green, it’s so irresistible.

Give me a bowl of spicy steamy Italian sausage soup with gnocchi and some Homemade Garlic Bread, and I’m good. 🥰

This easy soup recipe is super quick to make — it’s on the dinner table in just 25 minutes. It’s perfect for lunch or a quick weeknight dinner for the whole family.

If you’re a fan of Italian pork sausage, then you’ll love this delicious Baked Gnocchi with Sausage, or this Baked Ziti with Italian Sausage, and you’ll definitely want to try this Creamy Chipotle and Italian Sausage Lasagna!

If you love tomato-based soups, try this Easy Alphabet Soup or this Tomato Tortellini Soup next!

Ingredients Needed:

• Onion and Garlic: this classic combination creates a great flavor base. Use freshly minced garlic for the best flavor.
• Italian Sausage: use your favorite mild or hot Italian sausage.
• Tomato Paste and Tomato Sauce: they will thicken the soup and add to the savory flavor
• Seasonings: Italian seasoning, salt, and pepper are what I use — feel free to add in additional herbs as you see fit!
• All-Purpose Flour: this will help thicken the soup slightly.
• Chicken Broth: I prefer to use a low sodium chicken broth as it allows me to control the saltiness of the dish. If you use regular chicken broth, add salt to taste.
• Gnocchi: no need to cook it first! The gnocchi cooks right in the soup.
• Cheese: a parmesan cheese rind will soften and melt into the soup, giving it an amazing umami flavor.
• Red Pepper Flakes: optional to add a bit more heat!
• Spinach: fresh spinach leaves will add a great texture, nutrition, and color to the dish!

How to Make Sausage Gnocchi Soup

This hearty gnocchi soup is quick and easy to make. The full recipe is included in the recipe card below.

1. Cook sausage: Sauté onion and Italian sausage until browned.
2. Add tomato paste and seasonings: Mix in the tomato paste, garlic, flour, Italian seasoning, salt, and red pepper flakes (if using).
3. Add other ingredients: Stir in the broth, gnocchi, tomato sauce, and parmesan rind. Simmer, then cover and reduce heat.
4. Add spinach: Stir in spinach and serve.

Sausage Gnocchi Soup FAQs

Tips and Notes

• The soup will thicken. The soup may thicken slightly as it cools down, so add in some extra broth if you need to before serving, or after reheating it from being in the fridge.
• Use fresh garlic. Use fresh garlic that you have minced yourself for the best flavor.
• Customize it. Change the sausage meat type, add in some veggies, or use a different pasta. Make this dish your own! See below for variation ideas.

Soup Variations

• Sausages. You can use another type of sausage meat if you have it to hand, like turkey sausage. Mix it with fennel seeds and paprika, for a similar Italian sausage taste.
• Carbs. Instead of Gnocchi, you can use any type of pasta to make this dish super filling. Orzo pasta, ziti, elbow macaroni, shell pasta, or ravioli are great.
• Broth. I like to use a low sodium chicken broth for this recipe, but you can use beef broth if you have it to hand instead.
• Make it veggie. You can use a vegetarian sausage option and vegetable broth instead of chicken broth to make this soup vegetarian. Alternatively, sauté the onion with a can of white beans like chickpeas or cannellini beans for your protein.
• Add in veggies. Add in more veggies like carrots, celery, red bell pepper, or zucchini to bulk it up and make enough to feed the entire family!
• Spice it up. Use red pepper flakes or chili powder in this soup for some added heat.
• Make it creamy. Add some heavy cream to make this soup a bit creamy. Alternatively, omit the tomato paste and tomato sauce and use white wine and heavy cream to make a creamy Italian soup recipe!
• Fresh leaves. Fresh spinach leaves are great for this soup, but you can use fresh basil or fresh parsley leaves for something different if you prefer.
• Cheese. Serve topped with some freshly grated parmesan cheese or mozzarella cheese.

Serving Suggestions

This Italian Sausage Gnocchi soup is hearty and filling, I love having some bread on the side. My Garlic Bread, Garlic & Herb Dinner Rolls would go wonderfully with these Italian flavors, or try my Homemade Breadsticks.

Turn this great recipe into a complete meal with delicious sides like Air Fryer Broccoli, Roasted Carrots, or Air Fryer Green Beans.

More Soup Recipes to Try

Dinner

Slow Cooker Garlic Parmesan Chicken Stew + Video

Dinner

The BEST White Chicken Chili recipe

Dinner

Instant Pot Potato Soup Recipe

Soup

White Lasagna Soup

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Sausage Gnocchi Soup

This Italian Sausage Gnocchi Soup will turn up the heat on those cold days. There is so much flavor in this soup with Italian sausage, tons of seasonings, and a parmesan rind, you can even add red pepper flakes for an extra kick!

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 481cal

Author Ashley Fehr

Ingredients

• 1 medium onion chopped
• 375 grams Italian sausage ground mild or spicy
• 3 tablespoons tomato paste
• 1 tablespoon minced garlic
• 1 tablespoon flour
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ⅛ teaspoon red pepper flakes optional
• 4 cups chicken broth
• 3½ cups gnocchi 500 grams
• 1 cup tomato sauce
• 1 parmesan rind
• 2 cups spinach chopped

US Customary – Metric

Instructions

• Place a large pot or dutch oven on medium heat, and add the onion and Italian sausage. Cook and stir until browned, approximately 5 minutes.
• Add the tomato paste, minced garlic, flour, Italian seasoning, salt, and red pepper flakes (optional). Stir and cook on medium heat for 1-2 minutes.
• Add broth, gnocchi, tomato sauce, and parmesan rind. Bring to a simmer over medium-high heat, then cover and reduce heat to medium-low. Cook until gnocchi is tender, about 4-5 minutes.
• Stir in spinach and serve as desired.

Notes

Storage:

• Fridge: Store this recipe in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
• Freeze: This sausage gnocchi soup freezes well for up to 3 months. Store cooled soup it in a freezer-safe container or Ziploc bag, and store it in the freezer. Defrost thoroughly before reheating.

Nutrition

Serving: 353grams | Calories: 481cal | Carbohydrates: 57g | Protein: 17g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 48mg | Sodium: 2003mg | Potassium: 504mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1243IU | Vitamin C: 11mg | Calcium: 78mg | Iron: 7mg

The post Italian Sausage Gnocchi Soup appeared first on The Recipe Rebel.

This Baked Gnocchi with Sausage is a quick and easy one-pot meal. It has a creamy sauce made with sauteed onions, Italian sausage, garlic and spinach, baked until tender and bubbly.

If you don’t regularly cook with gnocchi, then it’s time to start!

Whether it’s Gnocchi with Sausage, Spinach, and Tomatoes, Chicken Gnocchi Soup, Italian Sausage Gnocchi Skillet, or this Baked Gnocchi with Sausage, you might find yourself going for that bag more often.

Gnocchi are little pillowy bites of deliciousness, generally thought of as pasta but made with mashed potatoes (or sometimes ricotta) plus flour instead of just four.

They are cozy and comforting and pair well with so many things!

This Baked Gnocchi with Sausage is so flavorful, packed with simple ingredients, and made in just one pot.

Oh, and it takes just 5 minutes to prep!

Found a great deal on Italian sausage? Try this Orecchiette Pasta with Sausage, Three Cheese Gnocchi Bake or this Italian Sausage Gnocchi Soup next!

Ingredients Needed:

• Italian Sausage: just use your favorite variety. Sweet or spicy will add tons of delicious flavor.
• Onion and Garlic: a classic combination to create a flavor base. Use freshly chopped garlic for the best flavor.
• Seasonings: we’re heightening the flavors in the sausage with a little bit of Italian seasoning, salt, and black pepper.
• All-Purpose Flour: helps to thicken the cream sauce.
• Chicken Broth: I prefer to use low sodium chicken broth. If you use regular, you may want to add less salt yourself. That way you can add it to taste before serving.
• Heavy Whipping Cream: heavy whipping cream creates the richest flavor. Feel free to use a lighter cream or milk, but it may not be as creamy.
• Gnocchi: no need to cook it first! The gnocchi bakes right in the oven.
• Chopped Spinach: for some color and nutritional value!
• Cheese: shredded mozzarella and grated parmesan.

How to Make Baked Gnocchi with Sausage

This delicious Baked Gnocchi is a simple, complete meal that’s ready with just 5 minutes of prep!

1. Brown the sausage and aromatics: Cook the sausage and onion together in an oven-safe skillet until browned, then stir in garlic and seasonings. Cook for 1 minute.
2. Make the roux: Sprinkle in the flour, then cook and stir until no white remains.
3. Make the sauce: Add the chicken broth and cream and cook until slightly thickened.
4. Add gnocchi: Stir in the gnocchi and spinach, mix to combine.
5. Sprinkle with cheese: mozzarella and Parmesan, or choose your favorite varieties.
6. Bake and broil: Cover the skillet and bake. Before removing from the oven, uncover and broil to brown the cheeses if desired.

Baked Gnocchi FAQs

Tips and Notes

• Use an oven-safe skillet. This is the key to the one-pan meal. You can use the skillet on the stovetop and then transfer it straight to the oven.
• If you don’t have an oven-safe skillet, you can use a regular sauté pan, then transfer the mixture to a baking dish to cook in the oven.
• Don’t want to turn on the oven? You can simply cover the skillet and simmer on medium-low heat for the same amount of time until the gnocchi is tender. Keep in mind you will still need to broil the top to brown the cheese if desired.
• Use another meat. Feel free to swap the Italian sausage out for chicken or turkey sausage. If you do this, though, add 1-2 tablespoons of oil to the pan while sautéing so it doesn’t get too dry.
• Add other veggies. You can totally round out this meal by sautéing other veggies with the onion. Try mushrooms, diced bell pepper, chopped kale, etc.

Serving Suggestions

I know we all love a complete meal in one pot, but if you’re up for it, there are plenty of ways you can bulk your meal up even more.

Serve this gnocchi with a side of Garlic Bread, Green Beans with Bacon, Air Fryer Broccoli, or any of your favorite side dishes.

More One-Pot Meals You’ll Love

Dinner

Sausage Potato Soup with Kale

Dinner

Cajun Chicken Pasta

Dinner

Italian Chicken Tortellini Skillet

Dinner

Garlic Parmesan Orzo Pasta recipe

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Baked Gnocchi

This Baked Gnocchi with Sausage is a quick and easy one-pot meal. It's made with tender gnocchi and Italian sausage baked with spinach and onion in a rich cream sauce.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 5

Calories 631cal

Author Ashley Fehr

Ingredients

• ¾ lb Italian sausage (380 g)
• 1 medium onion (diced)
• 1 tablespoon chopped garlic (3 cloves)
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon all purpose flour
• 1 cups low sodium chicken broth
• 1 cup heavy whipping cream
• 1 lb gnocchi (500g)
• 2 cups chopped spinach
• ¾ cup shredded mozzarella
• 2 tablespoons grated Parmesan cheese

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Cook Italian sausage and onion in a large oven-safe skillet over medium-high heat until browned.
• Stir in chopped garlic, italian seasoning, salt, and pepper and cook 1 minute.
• Add all purpose flour, cook and stir for 1 minute or until no white remains.
• Stir in low sodium chicken broth and heavy whipping cream. Cook over medium heat until thickened.
• Add uncooked gnocchi and spinach and stir to combine. Sprinkle with mozarella Parmesan cheese. Cover and bake at 350 degrees F for 20 minutes.
• Uncover and broil to brown slightly if desired. Remove from oven and allow to cool for 10 minutes before serving.

Video

Notes

*If you are using chicken or turkey sausage, add 1-2 tablespoons of oil to the pan while sauteing. 

*Don’t want to turn on the oven? You can simply cover and simmer on medium-low heat for the same amount of time until the gnocchi is tender. You would still have to broil the top to brown if desired. 

Nutrition

Serving: 281grams | Calories: 631cal | Carbohydrates: 40g | Protein: 21g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 121mg | Sodium: 1216mg | Potassium: 388mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1964IU | Vitamin C: 7mg | Calcium: 193mg | Iron: 5mg

The post Baked Gnocchi with Sausage appeared first on The Recipe Rebel.

This Slow Cooker Chicken Gnocchi Soup is thick and creamy! Made with tender chicken breasts, vegetables, gnocchi, spinach and parmesan in a rich and flavorful broth. This recipe goes perfectly with some crusty bread!

This recipe post has been sponsored by Reynolds Kitchens® and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible! All opinions are my own.

It won’t take much time around here to realize how much we love soup!

Soup is pretty much my perfect meal, and this slow cooker Chicken Gnocchi Soup is no exception.

We’ve got vegetables, protein and carbs in one pot with minimal effort but maximum flavor. And when we break out the slow cooker and use one of Reynolds Kitchens® Slow Cooker Liners, it makes dinner time even easier!

Let’s be honest — no one enjoys scrubbing the slow cooker after a long day of work or play!

Since this stovetop Chicken Gnocchi Soup has been such a hit, I knew I wanted to create a slow cooker version as well.

It’s the perfect meal for those chilly days when you need something hearty and comforting!

I love making a batch of Garlic Bread, Mom’s Homemade Buns or Homemade Breadsticks to dunk in it!

Ingredients Needed:

• Onion, celery and carrots: A classic mirepoix creates the flavor base for our soup. You can choose to sauté these in a skillet before adding to the slow cooker, but I like to keep things as simple as possible. If you do sauté them, add a bit of oil to the pan to help them brown.
• Parsley, garlic, thyme, salt and pepper: garlic and herbs are a soup must have! Feel free to mix these up for other herbs that you enjoy.
• Boneless, skinless chicken breasts: I love using boneless, skinless chicken for this soup because I can throw it in the slow cooker and don’t have to worry about bones or skin. Boneless, skinless chicken thighs would also work well.
• Chicken broth: I always choose low sodium or no salt added when possible. If you’re using salted broth, you may want to reduce the amount that is added.
• Cream: heavy cream or evaporated milk are your best bets for soup, because they won’t curdle when added to the hot liquid and are stable when heated. They also make a rich and flavorful broth.
• Corn starch: to thicken our broth slightly.
• Gnocchi: I used dried, shelf-stable gnocchi that you can find in the pasta aisle. Fresh or frozen gnocchi would also work just fine.
• Fresh spinach: give it a rough chop and throw it in! The spinach will shrink up considerably, so feel free to add more if you prefer.
• Parmesan: gives our soup so much flavor! It is quite salty, so if you are sensitive to excess sodium, you could add Parmesan to each bowl to taste.

How to make Chicken Gnocchi Soup in the slow cooker:

Here are some tips and step by step photos to get you started! Please refer to the detailed recipe in the recipe card below.

1. Throw it all in (almost) everything: line your slow cooker with a Reynolds slow cooker liner. Our vegetables, seasonings, broth and chicken all get added to the slow cooker right away. If you prefer, you can also sauté the vegetables before adding them for more flavor, but I like to keep this recipe simple.
2. Add the cream, corn starch and gnocchi: shred the chicken (you can do this in the slow cooker or place it on a cutting board) and stir back in with the cream and corn starch mixture as well as the gnocchi. This needs to hang out for an hour to cook and thicken.
3. Finish with spinach and parmesan: stir these in just before serving!

Chicken Gnocchi Soup recipe FAQs

Substitutions and Variations:

This recipe is so easy to customize based on what you have!

• Got cooked chicken? This recipe works well if you already have some Shredded Chicken (or Crockpot Shredded Chicken or Instant Pot Shredded Chicken) sitting in the fridge or freezer. You can also use Pan Fried Chicken Breasts that you have cut into small pieces. Add pre-cooked chicken with the gnocchi so that it warms through but doesn’t overcook.
• Swap the chicken for Italian sausage (crumbled and cooked) or leave it out and sub the chicken broth for vegetable for a vegetarian version.
• Cream substitutes: I only really recommend heavy cream (or at least 10% fat and up, like half and half) or evaporated milk as plain milk won’t have that rich flavor or thick texture. It may also curdle when it’s added to the hot liquid. I haven’t tried with non-dairy substitutes — I suspect they would work fine but the flavor will change depending on what you use.
• Veg it up: you can easily add more vegetables to this recipe, just keep in mind that quick-cooking vegetables should be added at the end (like spinach, kale, green beans, etc.) and firmer vegetables can be added with the rest (like mushrooms or peppers).

More slow cooker soup recipes you’ll love:

Dinner

Creamy Italian Slow Cooker Chicken Noodle Soup

Dinner

Slow Cooker Beef Barley Soup

Dinner

Slow Cooker Creamy Chicken Noodle Soup

Dinner

Slow Cooker Creamy Vegetable Soup

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Slow Cooker Chicken Gnocchi Soup

This Slow Cooker Chicken Gnocchi Soup is thick and creamy! Made with tender chicken breasts, vegetables, gnocchi, spinach and Parmesan in a rich and flavorful broth. Perfect with some crusty bread!

Course Main Course, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 6 servings

Calories 397cal

Author Ashley Fehr

Ingredients

• 2 ribs celery (chopped)
• 1 large carrot (peeled and chopped)
• ½ medium onion (finely chopped)
• 1 teaspoon dried parsley
• 1 teaspoon minced garlic
• ½ teaspoon dried thyme
• ¾ teaspoon salt
• ¼ teaspoon pepper
• 2 boneless skinless chicken breasts (about 1 lb)
• 4 cups low sodium chicken broth
• ¾ cup heavy cream
• 1 tablespoon corn starch
• 3 cups small gnocchi (500g)
• 1 ½ cups fresh spinach roughly chopped
• ¼ cup grated Parmesan cheese

Instructions

• Add one Reynolds Kitchens® Slow Cooker Liner to a 4-6 quart slow cooker.
• Add celery, carrots, onion, parsley, garlic, thyme, salt, pepper and broth to the slow cooker and stir. Add chicken breasts and press down into the liquid.
• Cover and cook on low for 6-7 hours or high for 3-4 hours, until vegetables are cooked through.
• Carefully shred chicken in the slow cooker (or remove to a cutting board to chop).
• Whisk together cream and corn starch and stir into the soup with the gnocchi. Cover and let cook for 1 hour on high until gnocchi is tender and broth is slightly thickened.
• Stir in spinach and Parmesan. Adjust seasonings to taste. Serve.
• Remove Reynolds Kitchens® Slow Cooker Liner and see how easy clean up can be!

Video

Nutrition

Serving: 488grams | Calories: 397cal | Carbohydrates: 49g | Protein: 18g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 888mg | Potassium: 439mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2950IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 5mg

The post Slow Cooker Chicken Gnocchi Soup appeared first on The Recipe Rebel.

This Italian Sausage Gnocchi Skillet is an easy dinner made in one pot with just SIX ingredients! Ready in 30 minutes or less. Step by step recipe video down in the recipe card.

If you like this recipe, you’ll also love this Sausage Orzo Soup, Three Cheese Gnocchi Bake and this Sausage Tortellini Soup!

October is all about easy skillet meals here and this Italian Sausage Gnocchi Skillet is a new family favorite!

Gnocchi may not be an ingredient you always have stocked, but it’s worth it to grab a few bags from the dried pasta aisle when you see them because they really make a fabulous cozy meal in no time!

This Chicken Gnocchi Soup has long been one of our favorites, so it was time to use our gnocchi in this easy skillet dinner.

One of the best things about gnocchi is how quickly it cooks up perfectly. If you’re boiling gnocchi, they cook up in just 2-4 minutes, and in this recipe, they cook up tender and fluffy in not much longer!

They make this recipe the perfect weeknight dinner win — quick, cozy, and a crowd pleaser!

Check out this Gnocchi with Sausage, Spinach and Tomatoes, Italian Sausage Gnocchi Soup or this Slow Cooker Chicken Gnocchi Soup next!

Tips for making this Italian Sausage Gnocchi:

• Choose ingredients you love: because there are so few ingredients in this recipe, every one counts. Choose ingredients that have great flavor and they will take this recipe over the top!
• Don’t overcook: gnocchi cooks very quickly (5-8 minutes), so keep an eye on the skillet and stir regularly so that every gnocchi is cooked evenly. We want fluffy but not mushy!
• Add your own spin: this recipe is amazing on its own, but there are a lot of different ways you can make it your own, and I’ve included a bunch of ideas down below!

Variations and Substitutions for this Gnocchi Skillet:

• Swap out the mild Italian sausage for a spicy version, or use ground beef or turkey instead! (Although you’ll want to add extra seasoning if going that route)
• Swap out the sausage for some of this Crockpot Shredded Chicken or Instant Pot Shredded Chicken if you have a batch prepped in the fridge!
• Use a little more tomato sauce or a little more cream to customize the sauce to your preferences
• Use light cream or whole milk to make this recipe a little lighter
• Swap out the spinach for kale or other vegetables, just keep in mind how long they need to cook and them earlier in the recipe if need be

How to make this Gnocchi recipe ahead:

This Gnocchi recipe is just as delicious prepped ahead and reheated later on!

If you know you’ll be reheating it, be sure you don’t overcook the gnocchi as it will cook further when you reheat it.

Cover tightly and refrigerate up to 4 days.

To reheat, add a splash of water, milk or chicken broth and place on the stove over medium-low heat, stirring often, until warmed through. Serve!

More 6 ingredient suppers you’ll love!

• Mango Salsa Chicken and Rice
• Crockpot Italian Beef
• Cabbage Soup
• Instant Pot Chicken and Noodles

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Italian Sausage Gnocchi Skillet

This Italian Sausage Gnocchi Skillet is an easy dinner made in one pot with just SIX ingredients! Ready in 30 minutes or less.

Course Main Course

Cuisine American, Italian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 781cal

Author Ashley Fehr

Ingredients

• 375 gram package mild Italian sausage (about ¾ lb), casings removed
• 1 cup tomato-based pasta sauce
• 3/4 cup heavy cream
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 500 grams dried potato gnocchi (about 1 lb)
• 1 cup chopped fresh spinach
• 1 cup shredded mozzarella cheese

Instructions

• In a large skillet, cook sausage over medium heat until browned.
• Stir in tomato sauce, cream, salt and pepper. Stir until combined.
• Add gnocchi and stir to coat. Bring to a simmer over medium heat, cover and cook for 5-10 minutes, stirring often, until gnocchi are tender.
• Stir in spinach and top with shredded cheese. Cover and let cheese melt before serving.

Video

Nutrition

Calories: 781cal | Carbohydrates: 50g | Protein: 26g | Fat: 53g | Saturated Fat: 25g | Cholesterol: 155mg | Sodium: 1774mg | Potassium: 537mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1814IU | Vitamin C: 9mg | Calcium: 228mg | Iron: 7mg

The post Italian Sausage Gnocchi Skillet appeared first on The Recipe Rebel.