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–+ servings

Hearty Sausage and Gnocchi Soup

This Hearty Sausage & Gnocchi Soup is like an Italian-inspired chili in a bowl! Thick, creamy, and incredibly satisfying, it's made with savory Italian sausage, tender mini potato gnocchi, sweet vegetables, and a rich tomato base blended with whole-milk ricotta. Finished with fresh basil, Parmesan, and crunchy croutons, it's the perfect cozy dinner for chilly evenings.
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Course: dinner, Main Course, One Pan Meals, Soup
Cuisine: Italian-American
Keyword: gnocchi soup, hearty gnocchi soup, homemade gnocchi soup, italian chili, italian sausage soup
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 servings

Ingredients 

For the Soup

  • 1 pound mild Italian sausage bulk or casings removed
  • 1 tablespoon olive oil as needed
  • 1 large sweet onion diced
  • 1 red bell pepper diced
  • 2 medium carrots peeled and diced
  • 4 garlic cloves minced
  • 2 28-ounce cans tomato puree
  • 1 14-ounce can petite diced tomatoes, drained
  • 3 cups chicken broth plus more as needed
  • 1 teaspoon Italian seasoning
  • 1 cup whole-milk ricotta cheese
  • 1/4 cup fresh basil roughly chopped, plus more for serving
  • 1 16-ounce package mini potato gnocchi
  • Kosher salt to taste
  • Freshly ground black pepper to taste

For Serving

  • Freshly grated Parmesan cheese
  • Croutons or toasted breadcrumbs
  • Fresh basil julienned

Instructions

  • Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the Italian sausage and cook for approximately 6–8 minutes, breaking it apart with a wooden spoon, until browned and fully cooked.
  • Transfer the sausage to a plate and set aside. Drain excess grease, leaving a small amount in the pot for flavor.
  • If needed, add 1 tablespoon olive oil to the pot. Add the diced sweet onion, red bell pepper, and carrots. Cook over medium heat for approximately 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
  • Stir in the minced garlic and Italian seasoning. Cook for another 30–60 seconds, stirring frequently, until fragrant.
  • Add the tomato puree, chicken broth, and fresh basil. Stir until combined and bring to a gentle simmer.
  • Reduce the heat to low, cover, and simmer for approximately 20 minutes, stirring occasionally, until the vegetables are completely tender.
  • Remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth and creamy, making sure the carrots, onion, and bell pepper are completely incorporated.
  • Allow the soup to cool slightly until it is no longer actively bubbling. Add the whole-milk ricotta and blend again until completely smooth and creamy.
  • Stir in the cooked Italian sausage and drained petite diced tomatoes. Return the pot to low heat and bring to a gentle simmer. Cook for approximately 5 minutes to allow the flavors to come together.
  • Add the mini potato gnocchi directly to the soup. Cook according to the package directions, stirring gently and frequently, until the gnocchi are tender. Avoid overcooking.
  • Adjust the consistency: If the soup is thicker than you'd like, stir in additional chicken broth, approximately ¼ cup at a time, until it reaches your desired consistency.
  • Taste and season with kosher salt and freshly ground black pepper as needed.
  • Ladle into bowls and finish with freshly grated Parmesan, croutons or toasted breadcrumbs, and additional fresh basil. Serve warm.

Notes

  • Consistency: This soup is intentionally thick and hearty, more like an Italian-inspired chili than a traditional brothy soup. Add additional chicken broth if you prefer a thinner consistency.
  • Italian Sausage: Mild Italian sausage creates a flavorful but not spicy soup. Substitute hot Italian sausage for a spicier version.
  • Tomato Puree: Use plain tomato puree, not tomato paste. Crushed tomatoes can also work but may create a slightly more textured base.
  • Whole-Milk Ricotta: For the smoothest, creamiest texture, use whole-milk ricotta and blend it thoroughly into the tomato base.
  • Blending: Blend the vegetables before adding the sausage and petite diced tomatoes so the finished soup has a smooth base with plenty of hearty bites throughout.
  • Gnocchi: Mini potato gnocchi work best, but regular-sized gnocchi can be substituted. Cooking times vary by brand.
  • Salt: Wait until the end to add additional salt. The sausage, broth, and Parmesan all contribute seasoning.
  • Make Ahead: Prepare the soup base ahead of time and add the gnocchi shortly before serving for the best texture.
  • Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Add a splash of broth when reheating, as the gnocchi will continue absorbing liquid.
  • Freezing: For the best texture, freeze the tomato and sausage base before adding the ricotta and gnocchi. Freeze for up to 3 months.