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This Sausage and Vegetable Gnocchi Soup is the ultimate weeknight dinner! It’s cozy, hearty, and bursting with Italian flavor, yet comes together in less than 30 minutes. With savory sausage, tender gnocchi, and plenty of vegetables, it’s a one-pot meal that the whole family will love!!
I have a soft spot for simple vegetable-packed soups, especially when life gets busy. They’re nourishing, satisfying, and a delicious way to sneak in more veggies. As a nutritionist, I always encourage clients to enjoy soups regularly because they hydrate, fuel the body with nutrients, and keep you full. This one checks all those boxes while still being family-friendly and customizable to your favorite flavors.
Why You’ll Love This Sausage and Gnocchi Soup
Think of this as a heartier version of my Vegetable Detox Soup with Cabbage. The difference here is the addition of protein-rich sausage and fluffy potato gnocchi, making it extra filling. The tomato-based broth is seasoned with Italian herbs, creating a cozy flavor profile that feels like comfort in a bowl. Top it with fresh basil and a sprinkle of parmesan for the perfect finishing touch!!
How to Make It
- Heat a large soup pot with a little oil. Brown the sausage and set it aside.
- In the same pot, sauté onion, celery, carrot, and zucchini until softened.
- Stir in Italian herbs, marinara sauce, and broth. Return the sausage to the pot.
- Bring to a gentle boil and add the gnocchi. Cook for a few minutes until tender.
- Stir in fresh greens like arugula, spinach, or kale just before serving.
- Top with parmesan cheese and fresh basil for extra flavor!!
Recipe Tips and Adaptations
- Add extra vegetables like bell pepper, butternut squash, or mushrooms for more flavor.
- Swap in ground turkey, chicken, or beef for the sausage.
- Use pasta or potatoes instead of gnocchi if you prefer.
- Change up the greens with kale or spinach.
Serving and Storing
Pair with my Easy House Salad for a balanced meal. Leftovers keep well in the fridge for up to 5 days. This soup also freezes beautifully. If freezing, I recommend adding gnocchi after reheating to keep the texture perfect. Simply warm on the stovetop when ready to enjoy again!
Sausage and Vegetable Gnocchi Soup
Ingredients
- 1 tbsp avocado oil or olive oil
- 1 lb Italian sausage
- 1 cup diced sweet onion, (about 1/2 medium onion)
- 3 stalks celery, , diced
- 3 medium carrots, , diced
- 1 small zucchini, , diced
- 2 tsp Italian seasoning
- 1.5 cups marinara sauce
- 5 cups chicken broth
- 16 oz uncooked potato gnocchi
- 2 cups fresh arugula or spinach
- 1/3 cup freshly grated parmesan
- fresh basil for garnish, (optional)
Instructions
- Heat a large stockpot or soup pot to medium high heat. Once hot, add the oil, then the sausage. Cook the sausage until browned, about 5-7 minutes, using a wooden spoon to break up. Remove the sausage from the pot, but keep the pot hot.
- Toss in the diced vegetables: onion, celery, carrots, and zucchini. Saute for 5-6 minutes, then add in minced garlic and Italian seasoning. Saute another 1-2 minutes.
- Add the sausage back to the pot, pour in the tomato sauce and chicken broth. Now toss in the gnocchi. Bring to a gentle boil, then reduce heat to a medium low. Simmer for about 8 minutes.
- Stir in the arugula or spinach. The soup is now ready to serve. Garnish with parmesan cheese and fresh basil (if using).
One of our favorite, easy and delicious weeknight dinners! Our kids devour it! We sub Banza pasta for the gnocchi. Thanks Amy!
Love hearing that, and Banza pasta is a great substitute.
Very good! Used hot sausage !
I found Amy due to the fact she was one of my daughter’s professors at William and Mary !
Great recipes.
Awww, love that! Thanks for stopping by.
This soup is so delicious! I’m going to be eating it all week. Such good flavor and lots of yummy veggies too!
Just a note – it isn’t actually gluten free unless you use gluten free gnocchi or sub potatoes.
Is it possible to sub the trader joes cauliflower gnocchi?
Yes, absolutely!