If you’re looking for a cozy, hearty dinner that’s somewhere between a creamy tomato soup and a big bowl of chili, this Hearty Sausage and Gnocchi Soup is exactly what you need.

I like to think of this as an Italian-inspired chili. It’s thicker, heartier, and much more filling than your typical soup, with savory Italian sausage, pillowy bites of gnocchi, and little pieces of tomato tucked into a rich, creamy tomato base.

The secret to that thick, velvety texture is the addition of whole-milk ricotta. It gets blended right into the soup with the tomatoes and vegetables, adding a wonderful creaminess without needing a ton of heavy cream. Then the fresh basil, garlic, and Italian seasoning bring plenty of flavor.

I love adding topping to this as well. A generous sprinkle of freshly grated Parmesan, extra basil, and crunchy homemade croutons or toasted breadcrumbs make every spoonful even better.

This is the kind of dinner I want on a chilly evening when I’m craving something warm, comforting, and substantial enough to be a meal all on its own. And I highly recommend having some crusty bread nearby, because you won’t want to leave any of that sauce behind!

Why you’ll love this recipe!

Like an Italian-inspired chili
A complete, satisfying dinner
Creamy without heavy cream
Packed with Italian-inspired flavor
Pillowy gnocchi in every spoonful
Plenty of hidden vegetables
Perfect for chilly evenings
Easy to customize
Great for leftovers

What Makes This Soup Like an “Italian Chili”?

Traditional chili gets much of its hearty texture from ground meat, beans, and a thick tomato sauce. This sausage and gnocchi soup has a similar substantial consistency, but with Italian-inspired ingredients instead.

The tomato puree creates a rich foundation, while the blended vegetables add body and natural sweetness. Whole-milk ricotta makes the base creamy and velvety, and the gnocchi add tender, pillowy bites that make each bowl especially satisfying.

It’s thicker than a typical soup, but still spoonable. You get all the comfort of a cozy bowl of soup, but with the heartiness of a stew or chili.

And unlike a traditional chili, there’s no chili powder or cumin. Instead, the flavor comes from Italian sausage, fresh basil, garlic, Parmesan, and tomatoes.

What ingredients do I need?

Mild Italian Sausage: Italian sausage adds so much flavor to this recipe. As it browns, it develops a rich, savory flavor that gives the entire soup a delicious foundation.
Olive Oil: A little olive oil helps sauté the vegetables and adds richness to the tomato base.
Sweet Onion: Sweet onion adds a mild, savory sweetness that balances the acidity of the tomatoes.
Red Bell Pepper: Red bell pepper adds subtle sweetness and depth to the tomato mixture.
Carrots: They add natural sweetness, balance the acidity of the tomatoes, and help give the soup a thicker, heartier consistency.
Fresh Garlic: Fresh garlic brings plenty of savory flavor to the soup.
Tomato Puree: Tomato puree creates the rich, thick tomato base that makes this soup feel more like an Italian chili.
Petite Diced Tomatoes: Petite diced tomatoes add little bites of tomato throughout the creamy base.
Chicken Broth: Chicken broth adds savory flavor and helps thin the tomato puree into a spoonable consistency.
Italian Seasoning: Italian seasoning adds a blend of herbs that complements the sausage and tomatoes.
Whole-Milk Ricotta: Whole-milk ricotta is the ingredient that makes this soup especially creamy. Blending it directly into the hot tomato base creates a rich, velvety consistency with a subtle milky sweetness that balances the tomatoes.
Fresh Basil: Fresh basil adds a wonderful brightness that keeps the soup from tasting too heavy.
Mini Potato Gnocchi: Mini gnocchi are perfect for this recipe because they’re small enough to fit on a spoon alongside the sausage and tomatoes. They add soft, pillowy bites that make the soup feel especially hearty and filling. Shelf-stable or refrigerated potato gnocchi can work.
Kosher Salt and Black Pepper: Season the soup to taste after adding the sausage and gnocchi.
Parmesan Cheese: Freshly grated Parmesan adds a salty, nutty finish that complements the creamy tomato base. I love adding a generous sprinkle to each bowl right before serving.
Croutons or Toasted Breadcrumbs: A crunchy topping is one of my favorite ways to finish this soup. Homemade croutons or toasted breadcrumbs add a wonderful contrast to the creamy tomato base and tender gnocchi.

Recipe Variations

Spicy Sausage and Gnocchi Soup: Use hot Italian sausage instead of mild, or add ¼–½ teaspoon crushed red pepper flakes when cooking the garlic and Italian seasoning.
Spinach and Sausage Gnocchi Soup: Stir in 2–3 generous handfuls of fresh baby spinach during the final few minutes of cooking. Allow the spinach to wilt before serving.
Kale and Sausage Gnocchi Soup: Add finely chopped kale during the last 5–10 minutes of cooking, allowing enough time for it to soften.
Extra Cheesy Sausage Gnocchi Soup: Stir in ½ cup freshly grated Parmesan cheese just before serving. Keep the heat low and stir until the cheese is incorporated.
Creamier Tomato Gnocchi Soup: For an extra-rich variation, replace ½ cup of the chicken broth with heavy cream. I think the ricotta already makes this soup plenty creamy, but this is an option if you want an especially indulgent version.
Italian Sausage and White Bean Soup: Add 1 can of drained and rinsed cannellini beans along with the sausage and diced tomatoes.You can reduce the gnocchi slightly if you’d like to keep the soup from becoming too thick.
Roasted Red Pepper Variation: Replace the fresh red bell pepper with approximately ½ cup drained roasted red peppers. They add a deeper, slightly smoky sweetness to the tomato base.

Pro Tips

Brown the sausage really well and don’t rush this step. Allowing the sausage to develop some golden-brown color adds a deeper, more savory flavor to the entire soup. Break it into relatively small pieces so you get a little sausage in every spoonful.
Save a little sausage drippings. A small amount of the rendered sausage fat adds wonderful flavor to the vegetables. Just be sure to drain away any excess grease so the soup doesn’t become oily.
Dice the vegetables evenly. Cutting the carrots, onion, and bell pepper into similar-sized pieces helps them soften at approximately the same rate.
Let the vegetables become completely tender. Because you’re blending the vegetables into the tomato base, you want them very soft. Undercooked carrots or peppers can prevent the soup from becoming as smooth as possible.
Use a good-quality tomato puree. Tomatoes make up a large portion of this recipe, so their flavor matters. Choose a tomato puree you enjoy, ideally one with a naturally sweet, balanced flavor.
Use whole-milk ricotta. Whole-milk ricotta creates a richer, creamier consistency than part-skim ricotta. For the smoothest results, choose a creamy ricotta rather than one that is especially dry or grainy.
Blend the ricotta thoroughly. Don’t simply stir the ricotta into the soup. Blending helps break down the curds and creates a much smoother, silkier tomato base.
Avoid boiling the soup after adding the ricotta. Once the ricotta is incorporated, keep the soup at a gentle simmer. Aggressive boiling can affect the creamy texture and may cause the dairy to separate.
Use fresh basil when possible. Fresh basil adds a brightness that dried herbs can’t quite replicate. I like blending some into the soup and saving additional leaves for serving.
Don’t add too much broth at the beginning. This soup is intentionally thick and hearty, almost like an Italian chili. Start with the recommended amount and adjust only after the gnocchi has cooked.
Drain the petite diced tomatoes. Draining the tomatoes helps maintain the thicker consistency while still giving you little bites of tomato throughout the soup.
Add the gnocchi toward the end. Gnocchi cook quickly and can become overly soft if they sit in hot soup for too long. Add them just before serving for the best texture.
Stir frequently after adding the gnocchi. Because the soup is thick, the gnocchi can settle toward the bottom of the pot. Gentle stirring helps prevent sticking.
Don’t overcook the gnocchi. The gnocchi should be soft and tender but still hold their shape. Overcooked gnocchi can become gummy or start to break apart.
Season at the end. Italian sausage, chicken broth, and Parmesan all contribute salt. Taste the finished soup before adding more.
Don’t skip the toppings. Fresh Parmesan, basil, and crunchy croutons or breadcrumbs add flavor and texture that make the finished bowl even better.
Keep extra broth nearby. Gnocchi absorb liquid as they sit, so the soup naturally thickens over time. A splash of broth brings it back to your preferred consistency.

Can I Substitute?

Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.

Italian Sausage: Mild Italian sausage gives this soup its signature flavor, but you have several options.
- Hot Italian sausage: Adds a delicious spicy kick.
- Sweet Italian sausage: Creates a slightly sweeter, milder flavor.
- Ground turkey or chicken: A lighter alternative. Add additional Italian seasoning, garlic, and a little olive oil to make up for the milder flavor.
- Ground beef: Creates an especially hearty, chili-like soup. Use a lean variety and drain excess grease after browning.
- Plant-based sausage: A good alternative for a meatless version.
Tomato Puree: You can substitute crushed tomatoes for tomato puree. Crushed tomatoes have a slightly more textured consistency, but blending the soup thoroughly will help create a smoother base. You can also use plain canned tomato sauce, although the finished soup may be a little thinner depending on the brand. Avoid substituting tomato paste directly for tomato puree, as it is much more concentrated.
Petite Diced Tomatoes: Regular diced tomatoes can be used in place of petite diced tomatoes. If the pieces are large, chop them into smaller bites before adding them to the soup. You can also omit the diced tomatoes if you prefer a completely smooth tomato base.
Chicken Broth: Vegetable broth works well as a substitute for chicken broth. You can also use chicken bone broth for a slightly richer, more savory flavor. Choose low-sodium broth if you prefer to have more control over the final seasoning.
Whole-Milk Ricotta: Whole-milk ricotta gives this soup its signature creamy texture, but you can experiment with alternatives, like:
- Part-skim ricotta: Works, although the soup may be slightly less rich and creamy.
- Cottage cheese: Blend thoroughly until smooth. The flavor may be tangier, and the texture can vary.
- Heavy cream: Can create a creamy tomato soup, but it won’t have quite the same body or flavor as ricotta.
- Mascarpone: Adds a richer, silkier finish. Start with a smaller amount and adjust to taste.
Mini Gnocchi: Regular potato gnocchi can be substituted for mini gnocchi. You can also use small pasta shapes, such as ditalini or small shells, although cooking times and liquid requirements will differ.
Fresh Basil: Fresh basil is ideal, but if you don’t have any, increase the Italian seasoning slightly. You can also add a small amount of dried basil, although the flavor won’t be quite as fresh.
Red Bell Pepper: Orange or yellow bell pepper can be substituted for red bell pepper. Green bell pepper is less sweet and has a more pronounced vegetal flavor, so I prefer the sweeter varieties for this recipe.

Dietary Substitutions

Gluten-Free: Use certified gluten-free potato gnocchi and confirm that your sausage, broth, and other packaged ingredients are gluten-free. The tomato base itself doesn’t require flour, so the gnocchi is the main ingredient to replace.
Dairy-Free: Replace the ricotta with a plain, unsweetened dairy-free ricotta alternative or another creamy plant-based option suitable for blending into hot sauces. Omit the Parmesan or use a dairy-free alternative. The flavor and consistency may differ slightly from the original recipe.
Vegetarian: Omit the Italian sausage and substitute cooked white beans, cannellini beans, or a plant-based sausage. Use vegetable broth instead of chicken broth. For extra flavor, add a little more garlic, Italian seasoning, and olive oil.

What to Serve with Sausage and Gnocchi Soup

Because this soup is so hearty and filling, you really don’t need much alongside it. That said, there are a few things I think make it even better.

Crusty Bread or Dinner Rolls: A warm loaf of crusty bread, or dinner rolls, are perfect for soaking up the creamy tomato base.
Garlic Bread: Buttery garlic bread with plenty of Parmesan is always a good idea alongside Italian-inspired soups.
Homemade Croutons: Crunchy croutons add texture and make each bowl feel a little extra special.
Toasted Breadcrumbs: Toast panko breadcrumbs in a little olive oil with garlic and Parmesan for a delicious crispy topping.
Simple Green Salad: A lightly dressed green salad adds freshness and balances the richness of the soup.
Roasted Vegetables: Roasted broccoli, Brussels sprouts, or asparagus pair nicely with the creamy tomato flavors.
Fresh Parmesan and Basil: Even if you’re keeping things simple, don’t skip a generous sprinkle of Parmesan and a little fresh basil.

Leftovers and Storage

Refrigerator: Allow the soup to cool slightly before transferring it to airtight containers. Refrigerate promptly, within 2 hours of cooking. Store leftovers in the refrigerator for up to 3–4 days.
- Keep in mind that the gnocchi will continue absorbing liquid as the soup sits, so leftovers will likely be thicker than the freshly prepared soup.
How to Reheat Sausage and Gnocchi Soup
- For the best results, reheat the soup gently on the stovetop over medium-low heat.
- Add a splash of chicken broth and stir occasionally until heated through.
- Avoid bringing the soup to a vigorous boil, which can affect the texture of the ricotta and cause the gnocchi to become overly soft.
- You can also reheat individual portions in the microwave, stirring halfway through and adding a little broth as needed.
- Reheat leftovers until thoroughly hot, reaching 165°F.
Can You Freeze Sausage and Gnocchi Soup? You can freeze the finished soup, but I don’t recommend it if you’re looking for the best texture. Ricotta can become slightly grainy after freezing and thawing, while gnocchi may soften or become mushy.
Instead, I recommend freezing the tomato and sausage base before adding the ricotta and gnocchi.
- Allow the base to cool completely, transfer it to freezer-safe containers, and freeze for up to 3 months.
- Thaw overnight in the refrigerator, reheat gently, then blend in the ricotta and add freshly cooked gnocchi before serving.
Make-Ahead Instructions
- This is a great recipe to prepare ahead of time, especially if you’re serving it for a family dinner or gathering.
- Prepare the soup through the step of adding the cooked sausage and diced tomatoes.
- Allow it to cool, then refrigerate in an airtight container for up to 2 days before serving.
- When ready to eat, gently reheat the soup and add the mini gnocchi.
- Cook until tender, adjust the seasoning and consistency, and finish with Parmesan, fresh basil, and crunchy croutons.
- For the freshest texture, wait until serving to add the toppings.

Troubleshooting

My soup is too thick.
This soup is intentionally thicker than a traditional brothy soup, but it should still be easy to spoon into bowls. If it becomes too thick, stir in additional chicken broth, approximately ¼ cup at a time, until it reaches your desired consistency. Keep in mind that the gnocchi will continue absorbing liquid as the soup sits.

My soup is too thin.
Allow the soup to simmer uncovered for several minutes before adding the gnocchi. This helps evaporate excess liquid and concentrate the tomato flavor. You can also blend the vegetables more thoroughly to give the base additional body. Avoid adding extra ricotta simply to thicken the soup, as it will also change the flavor.

My soup tastes too acidic.
Tomatoes naturally contain acidity, and some canned varieties are more acidic than others. Make sure the carrots, onions, and bell pepper have cooked until tender so their natural sweetness can balance the tomatoes. You can also add a small pinch of sugar if needed. Taste again after adding the ricotta, which helps soften the tomato flavor.

My soup tastes bland.
The soup may need additional salt, fresh basil, or Parmesan. Make sure the Italian sausage is browned well, since it provides a significant amount of flavor. Taste the finished soup and adjust the seasoning gradually.

My soup tastes too salty.
Use low-sodium chicken broth and wait until the end to season. If the finished soup is too salty, add a little unsalted broth or additional plain tomato puree to dilute the seasoning. Keep in mind that Parmesan adds additional saltiness.

My ricotta looks grainy.
Some ricotta brands have a naturally grainier texture than others. Use a creamy whole-milk ricotta and blend thoroughly into the tomato base. For the smoothest result, remove the soup from the heat and allow it to cool slightly before blending in the ricotta.

My soup looks curdled or separated.
The soup may have been heated too aggressively after adding the ricotta. Avoid boiling once the dairy is incorporated. Remove the pot from the heat and gently blend the tomato base again if needed, making sure the sausage and diced tomatoes haven’t been added yet.

My gnocchi are gummy or mushy.
The gnocchi may have cooked too long or remained in the hot soup for an extended period. Add them near the end of cooking and follow the package directions. For leftovers or meal prep, consider cooking and storing the gnocchi separately.

My gnocchi are sticking to the bottom of the pot.
Because the soup is thick, gnocchi can settle to the bottom while cooking. Stir gently and frequently after adding them, and keep the heat at a gentle simmer rather than a vigorous boil.

My soup is too greasy.
Italian sausage can release a significant amount of fat while browning. Drain excess grease before adding the vegetables, leaving only a small amount for flavor. If the finished soup appears oily, carefully skim excess fat from the surface.

My vegetables aren’t blending smoothly.
The carrots or peppers may not have cooked long enough. Continue simmering until all the vegetables are completely tender, then blend thoroughly with an immersion blender.

My leftovers are much thicker than the original soup.
This is completely normal. Gnocchi absorb moisture as they sit, especially overnight. Add a splash of chicken broth when reheating and stir gently until the soup returns to your preferred consistency.

But, I Still Have A Few Questions…

What is sausage and gnocchi soup?
Sausage and gnocchi soup is a hearty Italian-inspired dish made with savory Italian sausage, potato gnocchi, vegetables, and a flavorful broth or tomato base. This version uses tomato puree and whole-milk ricotta to create an especially thick, creamy soup that’s substantial enough to serve as a complete dinner.

Is this soup similar to Italian chili?
Yes! That’s actually how I like to describe it. It has the thick, hearty consistency of chili, but instead of traditional chili spices and beans, it features Italian sausage, gnocchi, tomatoes, garlic, fresh basil, and Parmesan. It’s somewhere between a creamy tomato soup, an Italian stew, and a big bowl of chili.

Is sausage and gnocchi soup supposed to be thick?
This particular recipe is intentionally thick and hearty. The tomato puree, blended vegetables, ricotta, and gnocchi all contribute to its substantial consistency. If you prefer a thinner soup, simply add more chicken broth until it reaches your desired texture.

What type of sausage is best for gnocchi soup?
I prefer mild Italian sausage because it adds plenty of savory flavor without making the soup spicy. Hot Italian sausage is also delicious if you like a little heat. You can use bulk sausage or remove the casings from sausage links.

Can I use ground beef instead of Italian sausage?
Absolutely. Ground beef makes this soup even more reminiscent of chili. I recommend using a lean variety and adding extra Italian seasoning, garlic, and possibly a pinch of crushed red pepper to replace some of the flavor you’d normally get from Italian sausage.

Can I use ground turkey or chicken?
Yes. Ground turkey or chicken works well, although the flavor will be milder. Add a little olive oil while browning and increase the Italian seasoning slightly for additional flavor.

Can I use regular gnocchi instead of mini gnocchi?
Yes. Regular potato gnocchi works just as well. You can leave the pieces whole or cut larger gnocchi in half for smaller, more manageable bites.

Do I need to cook the gnocchi before adding it to the soup?
Nope. Most shelf-stable and refrigerated potato gnocchi can cook directly in the simmering soup. Follow the package directions and stir gently to prevent sticking. If using a specialty gnocchi variety, check the package for specific instructions.

Can I use frozen gnocchi?
Yes, provided the package directions allow cooking directly from frozen. Frozen gnocchi may take a little longer to cook. Avoid thawing first unless the manufacturer recommends it.

Why do you add ricotta to the soup?
Whole-milk ricotta gives the tomato base a creamy, velvety consistency while adding richness and a subtle milky flavor. It helps balance the acidity of the tomatoes without requiring a large amount of heavy cream.

Does ricotta make the soup taste cheesy?
Not strongly. Ricotta has a mild flavor, so it adds more creaminess and richness than an intense cheese taste. The Parmesan topping provides a more pronounced cheesy flavor.

Can I use heavy cream instead of ricotta?
Yes, but the soup will have a different consistency. Heavy cream creates a smooth, creamy tomato base, while ricotta adds more body. Start with approximately ½–¾ cup heavy cream and adjust to your preference.

Can I make this soup without an immersion blender?
Yes. I would carefully transfer the tomato and vegetable base to a countertop blender in batches. Don’t fill the blender more than halfway with hot liquid, and follow the manufacturer’s instructions for venting steam. Then return the blended mixture to the pot before adding the ricotta, sausage, and diced tomatoes.

Can I leave the vegetables chunky instead of blending them?
You can, but the soup will have a different texture. Blending the vegetables creates the thick, smooth tomato base that makes this recipe especially creamy. If you prefer a chunkier soup, blend only part of the mixture.

Can I make this soup vegetarian?
Yes. Replace the sausage with cannellini beans, additional vegetables, or a plant-based sausage. Use vegetable broth instead of chicken broth.

Can I make this soup ahead of time?
Yes! For the best results, prepare the tomato and ricotta base with the sausage and diced tomatoes ahead of time. Refrigerate it, then reheat gently and add the gnocchi shortly before serving.

Why does my gnocchi soup get thicker overnight?
Potato gnocchi absorb liquid as they sit in the soup. This causes the soup to thicken, particularly after refrigeration. Simply add a little chicken broth while reheating to loosen it.

What toppings are best for sausage and gnocchi soup?
Freshly grated Parmesan, fresh basil, homemade croutons, and toasted breadcrumbs are my favorites. A drizzle of good olive oil or a pinch of crushed red pepper flakes can also be delicious.

What should I serve with sausage and gnocchi soup?
Crusty bread, garlic bread, a simple green salad, or roasted vegetables all pair beautifully with this soup. Because it’s so hearty, it can also be served as a complete meal on its own.

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Let’s engage!

Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂

Nutritional Content Disclaimer

I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.

Hearty Sausage and Gnocchi Soup