If you’ve fallen in love with my Tuscan Sausage Gnocchi, then get ready—because now you can enjoy those same rich, cozy flavors in soup form! This One-Pot Tuscan Sausage Gnocchi Soup takes everything you adore about the creamy, cheesy skillet dish and transforms it into the ultimate comfort bowl.
In just one pot, Italian sausage, sun-dried tomatoes, Parmesan, and tender gnocchi come together in a velvety broth packed with herbs, aromatics, and just a hint of heat. It’s hearty enough for a full meal, yet simple enough to whip up on a weeknight. And if you’re craving more cozy one-pot soups, don’t miss my One-Pot Italian Sausage Tortellini Soup next!
Ingredients & Substitutions
Italian Sausage
Choose mild or hot depending on your preference. You can also use turkey or chicken sausage for a lighter option.
Shallot
Adds a mild sweetness. If needed, substitute with finely diced onion.
Sun-Dried Tomatoes
Soak in warm water for 30 minutes before chopping. (We also tested this recipe with oil-packed sun-dried tomatoes—those added an extra luxurious richness!) Roasted red peppers make a nice alternative here, too.
Tomato Paste & Spices
Oregano, paprika, garlic powder, and tomato paste give this soup its signature Tuscan-inspired flavor.
Chicken Broth
Use vegetable broth for a meatless version. If omitting sausage, consider adding beans for extra protein.
Heavy Cream
Creates that ultra-creamy base. Half-and-half works great for a lighter soup.
Cherry Tomatoes
They soften and burst into the broth for a pop of sweetness. Grape tomatoes also work well.
Parmesan Cheese
Freshly grated melts beautifully and adds depth. Pecorino Romano is a great swap.
Gnocchi
Potato gnocchi is classic here—store-bought or homemade. You can also use ricotta or sweet potato gnocchi with a slight adjustment to the cook time (cook until they float).
Spinach
Adds a fresh, vibrant finish. Kale or Swiss chard work beautifully, too.
FAQs
Can I make this soup ahead of time?
Yes! Prepare it a few hours in advance and reheat gently. To prevent mushy gnocchi, add them near the end of reheating.
Can I use a different type of gnocchi?
Absolutely—potato, ricotta, or sweet potato gnocchi all work. Just cook until they float.
How creamy is this soup? Can I lighten it up?
It’s luxuriously creamy thanks to the heavy cream. For a lighter version, swap in half-and-half or a milk-and-cream mixture.
Can I make it vegetarian?
Yes! Replace the sausage with plant-based Italian sausage, beans, or sautéed mushrooms for extra umami.
Do sun-dried tomatoes make the soup tangy?
Not at all—they add a sweet, concentrated tomato flavor that deepens the broth.
Serving Ideas
- Pair with a crisp green salad for a lighter meal.
- Serve alongside focaccia, cheesy garlic bread, or butter swim biscuits to soak up that creamy broth.
- Add a little crushed red pepper or extra Parmesan for a finishing touch.
- Round out the meal with roasted veggies like Brussels sprouts or Parmesan asparagus.
Storage Tips
Room Temperature:
Cool completely before storing. Don’t leave out for more than 2 hours.
Refrigerator:
Store in an airtight container for up to 4 days. Reheat slowly on the stovetop; add fresh gnocchi or spinach if needed.
Freezer:
For best texture, freeze without the gnocchi. Store for up to 2 months. Thaw overnight, heat gently, and add freshly cooked gnocchi and spinach before serving.
One Pot Tuscan Sausage Gnocchi Soup
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Discover how easy it is to make this cozy, creamy Tuscan Sausage Gnocchi Soup—all in one pot!
Ingredients
- 1 pound ground Italian sausage, mild
- 1 medium shallot, diced (about ¼ cup)
- ¼ cup sun-dried tomatoes, softened in hot water and chopped
- 1 teaspoon garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups (32 oz) chicken broth
- 1 cup (238 g) heavy whipping cream
- 1 cup (149 g) cherry tomatoes, halved
- ¾ cup (75 g) freshly grated Parmesan, plus more for garnish
- 1 (16 oz) package potato gnocchi, uncooked
- 1 cup (30 g) baby spinach
- Fresh parsley, chopped, for garnish
Instructions
- In a large Dutch oven over medium heat, cook the Italian sausage, breaking it apart with a spoon, until browned but not fully cooked, about 4–6 minutes.
- Add the shallot and sun-dried tomatoes. Cook until the sausage is cooked through and the shallots soften, 3–5 minutes. Drain excess grease if needed.
- Stir in the minced garlic and cook for 1 minute.
- Add tomato paste, oregano, paprika, garlic powder, salt, and pepper. Stir to fully coat the sausage mixture.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
- Stir in the heavy cream and bring to a gentle simmer.
- Add the cherry tomatoes and Parmesan. Stir until melted and creamy.
- Add the gnocchi and spinach. Simmer for 3–5 minutes, until the gnocchi float and the spinach wilts.
- Garnish with parsley and extra Parmesan. Serve warm and enjoy!