Go Back
–+ servings
bowl of creamy sausage gnocchi soup in large serving bowl.
Print Recipe
5 from 5 votes

Sausage Gnocchi Soup

This creamy Sausage Gnocchi Soup is the kind of cozy dinner you’ll want on repeat all fall and winter. Made with savory Italian sausage, tender gnocchi, spinach, tomatoes, and a creamy cottage cheese base, this hearty soup is packed with flavor and protein—and comes together in about 45 minutes!
Prep Time15 minutes
Cook Time30 minutes
Total Time1 hour 45 minutes
Course: dinner, lunch, meal prep, Soup
Cuisine: American
Servings: 6
Calories: 455kcal
Author: Courtney Paige

Equipment

  • 5-quart or larger Dutch oven or stock pot
  • Chef's Knife
  • Cutting Board
  • Rubber Spatula
  • Measuring cups and spoons
  • Immersion blender (or blender or food processor)

Ingredients

  • 1 lbs ground mild italian sausage
  • 1 medium white onion diced
  • 4 stalks celery diced
  • Pinch of salt
  • 3 cloves garlic minced
  • ¼ cup all purpose flour
  • 32 oz beef bone broth divided
  • 1 can diced tomatoes (with the juice) 14.5oz
  • 4 cups baby spinach fresh
  • 1 lbs potato gnocchi 17oz, dry
  • 1 cup 4% cottage cheese
  • ½ cup whole milk I used Fairlife
  • ½ tsp Red pepper flakes or more to taste
  • Cracked pepper & salt to taste

Instructions

  • Brown the sausage. Heat a large stock pot over medium heat. Once hot, add the ground Italian sausage and let it render for 2–3 minutes before stirring. This gives you those delicious golden bits! Cook for 5–8 minutes, breaking the sausage apart with a spatula, until no pink remains. Remove with a slotted spoon and set aside.
    ground sausage cooked in large stock pot.
  • Cook the vegetables. Keep the pot over medium heat and add the diced onion and celery with a large pinch of salt (there should be plenty of grease from the sausage but add a bit of olive oil to the pan if needed). Sauté for about 5 minutes, or until the onion is translucent. Add the minced garlic and cook until fragrant, about 30 seconds.
    diced celery and onion cooked in large stock pot.
  • Make the roux. Sprinkle the flour over the vegetables and stir until everything is coated. Slowly pour in about 2 cups of the beef bone broth, whisking as you go. I like to add the broth about ¼ cup at a time at first so the flour incorporates smoothly and doesn't clump.
  • Build the soup. Add the diced tomatoes with their juices and bring the soup to a gentle simmer. Allow it to simmer for a few minutes so the broth can begin to thicken.
  • Add the gnocchi, spinach, and sausage. Pour in the remaining 2 cups of bone broth, then add the baby spinach, gnocchi, and cooked sausage. Stir so the gnocchi is submerged in the broth.
    spinach and gnocchi added to large stock pot with broth.
  • Cook the gnocchi. Cover the pot and cook for about 5 minutes, or until the gnocchi is al dente and fork tender. Tip: Take one gnocchi out and taste it! I’ve found this is the most foolproof way to know when it's ready since cooking times can vary by brand.
  • Blend the cottage cheese. While the gnocchi cooks, add the cottage cheese to a large measuring cup or bowl. Use an immersion blender to blend until completely smooth. Slowly pour in the milk while blending until you have a creamy, pourable mixture.
  • Remove the soup from the heat. Slowly pour in the blended cottage cheese mixture and stir until completely incorporated. Watch the broth transform into a creamy, rich soup!
    creamy being poured into sausage gnocchi soup in large stock pot.
  • Season and serve. Taste and add salt, cracked black pepper, and red pepper flakes as desired. Serve warm with a piece of crusty bread, extra red pepper flakes, or your favorite soup toppings. Enjoy!

Notes

Store in an airtight glass container and refrigerate for up to 3 days. The gnocchi will absorb some of the broth as it sits, so the soup will be thicker the next day.

Nutrition

Serving: 1 serving (without toppings) | Calories: 455kcal | Carbohydrates: 49g | Protein: 27g | Fat: 17g | Fiber: 4g