Sausage gnocchi soup with sun-dried tomatoes

This Sausage gnocchi soup with sun-dried tomatoes is a cozy, substantial weeknight soup that tastes like a slow-cooked dinner even though it comes together quickly. Browned Italian sausage provides a rich, savory backbone while concentrated sun-dried tomatoes add a sweet-tangy depth. A splash of white wine and a touch of tomato paste lift the pan flavor before chicken stock and heavy cream are added to make a silky, orange-tinged broth. Potato gnocchi cook right in the simmering soup so there’s minimal cleanup, and handfuls of baby spinach stir in at the end for a fresh, tender contrast. Finished with freshly grated Parmesan and cracked black pepper, this bowl is comforting, layered, and endlessly spoonable.

The technique is straightforward: render the sausage until it leaves brown bits in the bottom of the pot, use those fondy bits to flavor the aromatics, then deglaze and build the broth. Gnocchi typically cook in just a few minutes and act like tiny dumplings, soaking up flavor while keeping a pillowy texture. Using oil-packed sun-dried tomatoes instead of dry-packed ones shortens hydration time and contributes an extra glossy sheen to the broth. If you want to cut the richness, swap half-and-half for the heavy cream or use all stock and finish with freshly grated Parmesan instead.

This recipe is designed to be flexible and forgiving. It scales easily to feed two or eight, accepts substitutions like ground turkey or vegetarian sausage, and works with store-bought or homemade gnocchi. Because the soup thickens slightly as it rests, I include reheating tips and make-ahead notes so you can plan lunches, leftovers, or a make-ahead dinner for busy nights. Whether you serve it in rustic ceramic bowls for a family supper or ladle it into individual crocks for a cozy dinner party, it’s a dependable, flavorful dish for cool evenings.

Why this soup works

This recipe balances rich, savory, and bright elements to create a satisfying bowl. The sausage renders fat and browns, building caramelized savory notes called Maillard flavors that the aromatics and tomato paste pick up. Deglazing with white wine lifts those browned bits, dispersing concentrated taste into the liquid rather than letting it burn.

Cream and Parmesan add body and a silky mouthfeel, but they are used judiciously so the soup stays balanced instead of cloying. Sun-dried tomatoes inject a concentrated acidic-sweet note that cuts through the richness and gives the broth an orange-tinted color. Finally, spinach or other quick-wilt greens add freshness and color contrast while contributing a light vegetal flavor that prevents the soup from feeling one-dimensional.

Ingredient notes and substitutions

Sausage: Choose sweet or spicy Italian sausage depending on your heat preference. If using whole sausages with casings, remove the casings before cooking to get the crumbly texture pictured. For leaner results, use turkey or chicken sausage and add a tablespoon of olive oil to encourage browning.

Sun-dried tomatoes: Oil-packed sun-dried tomatoes are ideal because the oil softens the tomato and contributes a glossy finish to the broth. If you only have dry-packed sun-dried tomatoes, rehydrate them in hot water for 10–15 minutes, drain, and chop before adding.

Ingredients

• 1 pound Italian sausage (mild or spicy), casings removed
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1/2 cup dry white wine
• 4 cups low-sodium chicken stock
• 1 cup heavy cream
• 1 cup oil-packed sun-dried tomatoes, drained and roughly chopped
• 1 pound potato gnocchi (fresh or refrigerated)
• 4 cups baby spinach, packed (or more to taste)
• 3/4 cup freshly grated Parmesan cheese, plus extra for serving
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons unsalted butter
• 1/2 cup water (as needed for adjusting consistency)
• Crusty bread, for serving (optional)

Instructions

1. Prepare ingredients: remove sausage from casings and crumble into bite-sized pieces if necessary; drain and roughly chop the sun-dried tomatoes; grate Parmesan; chop onion and mince garlic. Gather the gnocchi and spinach so they are ready to add later. (Ingredients used: i1, i8, i11, i3, i4, i9)
2. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the olive oil. When the oil shimmers, add the sausage and cook, breaking it up with a spoon, until well browned and most of the fat has rendered, about 6–8 minutes. Do not overcrowd the pan; you want some caramelized bits. (Ingredients used: i2, i1)
3. Once the sausage is browned, push it to one side and add the butter to the empty area of the pot. Add the chopped onion and a pinch of salt; cook, stirring occasionally, until the onion is translucent and beginning to brown at the edges, about 4–5 minutes. Stir the sausage and onion together. (Ingredients used: i10, i3, i12)
4. Add the minced garlic, tomato paste, dried oregano, and crushed red pepper flakes (if using). Cook, stirring constantly, for 30–60 seconds until the tomato paste darkens slightly and the garlic is fragrant. This concentrates the tomato flavor. (Ingredients used: i4, i5, i16, i17)
5. Pour in the white wine to deglaze the pot, scraping the browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 1–2 minutes, so the alcohol cooks off and the pan flavor concentrates. (Ingredients used: i6)
6. Add the chopped sun-dried tomatoes and chicken stock. Stir to combine, then bring the mixture to a gentle simmer. Reduce the heat to medium-low and simmer for 8–10 minutes to allow flavors to marry. (Ingredients used: i8, i7)
7. Stir in the heavy cream and 1/2 cup of the grated Parmesan, then taste and season with salt and plenty of freshly ground black pepper. If the soup feels too thick, add up to 1/2 cup water to reach your desired consistency. Gently warm through for 2–3 minutes—do not boil vigorously once the cream is in. (Ingredients used: i11, i13, i12, i18)
8. Add the gnocchi directly to the simmering soup. Stir gently to separate them and prevent sticking. Cook according to package directions—typically 2–4 minutes—until the gnocchi float and feel tender when tasted. Stir occasionally to ensure even cooking. (Ingredients used: i9)
9. When the gnocchi are cooked, fold in the baby spinach a handful at a time until fully wilted but still bright green, about 1–2 minutes. Taste and adjust seasoning with additional salt and black pepper if needed. (Ingredients used: i10, i12)
10. Remove the pot from the heat and stir in the remaining grated Parmesan so it melts into the broth, creating a silky finish. Let the soup rest for 2 minutes so flavors settle, then ladle into bowls. Finish each serving with an extra grating of Parmesan and a crack of black pepper. Serve hot with crusty bread for dunking. (Ingredients used: i13, i12, i19)

Pro Tips

• Use a heavy-bottomed pot to encourage good caramelization of the sausage; those brown bits are flavor gold.
• If you can, buy oil-packed sun-dried tomatoes and drain them—these have more concentrated flavor and texture that enrich the broth without extra hydration time.
• Brown the tomato paste briefly with the garlic so it darkens; this simple step adds caramelized tomato notes rather than a raw tomato flavor.
• Gnocchi cook very quickly. Add them at the end and taste as soon as they float; overcooking makes them gummy.
• If the soup becomes too thick after refrigeration, thin it with warm chicken stock or a splash of milk rather than cold water to avoid temperature shock.

Variations

• Spicy sausage swap: Use hot Italian sausage or add an extra 1/4 teaspoon crushed red pepper flakes to amp up the heat.
• Vegetarian version: Replace sausage with sliced cremini mushrooms and use plant-based sausage or extra white beans; use vegetable stock instead of chicken stock.
• Cheesy lineup: Stir in 1/2 cup mascarpone or cream cheese with the cream for an even silkier texture and richer mouthfeel.
• Tortellini substitution: Replace gnocchi with cheese tortellini; cooking time may vary by brand, so follow package directions and add to the simmering broth.

Serving Suggestions

• Serve in individual handled bowls with a small wedge of lemon on the side for guests who like a bright squeeze over creamy soup.
• Accompany the soup with thick slices of toasted country bread rubbed with garlic and brushed with olive oil for soaking up the broth.
• Top each bowl with a handful of lightly dressed arugula if you want a peppery, fresh contrast to the creamy broth.
• Offer a small bowl of chili oil and extra grated Parmesan at the table so diners can customize the spice level and cheesiness.

Make-ahead and batch cooking

This soup scales well for meal prep. Make a large batch and portion into airtight containers. Keep the gnocchi separate if you plan to reheat multiple times because their texture will degrade with repeated heating. When freezing, omit gnocchi and freeze the soup base for up to 3 months; thaw in the refrigerator overnight and add freshly cooked gnocchi when serving.

If you’d like to save time on a weeknight, brown the sausage and sauté the onion and garlic the day before, then finish the soup the next evening. The flavors may deepen overnight, making the finished soup even more cohesive.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Because the gnocchi will continue to absorb liquid, the soup will thicken; when reheating, warm gently over low heat and add warm chicken stock or a splash of milk to loosen the broth. Reheat only once; if freezing, freeze without the gnocchi for best texture and add freshly cooked gnocchi when serving.

Sausage gnocchi soup with sun-dried tomatoes

A quick, cozy soup of browned Italian sausage, chopped oil-packed sun-dried tomatoes, creamy chicken stock, and potato gnocchi, finished with spinach and Parmesan for a silky, satisfying bowl.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound Italian sausage (casings removed) mild or spicy, crumbled
• 1 tablespoon Olive oil
• 1 medium Yellow onion finely chopped (about 1 cup)
• 3 cloves Garlic minced
• 1 tablespoon Tomato paste
• 1/2 cup Dry white wine for deglazing
• 4 cups Low-sodium chicken stock
• 1 cup Oil-packed sun-dried tomatoes drained and roughly chopped
• 1 pound Potato gnocchi fresh or refrigerated
• 4 cups Baby spinach packed
• 1 cup Heavy cream
• to taste Salt
• 3/4 cup Freshly grated Parmesan plus extra for serving
• to taste Freshly ground black pepper
• 1/2 teaspoon Dried oregano
• 1/4 teaspoon Crushed red pepper flakes optional
• 2 tablespoons Unsalted butter
• 1/2 cup Water as needed to adjust consistency
• null Crusty bread (for serving) optional

Equipment

• large heavy-bottomed pot or Dutch oven
• Wooden spoon
• Chef’s Knife
• Cutting Board
• Grater

Method

 

1. Prepare ingredients: remove sausage from casings if necessary and crumble, drain and chop sun-dried tomatoes, grate Parmesan, chop onion, and mince garlic so all components are ready to use.
2. Heat a large heavy-bottomed pot over medium-high heat and add the olive oil; when shimmering, add the sausage and cook, breaking it up until well browned and most fat is rendered, about 6–8 minutes.
3. Push the browned sausage to one side, add the butter to the empty space, then add the chopped onion and a pinch of salt; cook until the onion is translucent and shows light browning about 4–5 minutes before stirring together.
4. Add the minced garlic, tomato paste, dried oregano, and crushed red pepper flakes if using; cook, stirring constantly, for 30–60 seconds until the tomato paste darkens slightly and the garlic is fragrant.
5. Pour in the white wine to deglaze the pot, scraping up browned bits from the bottom; allow the wine to reduce by roughly half, 1–2 minutes.
6. Stir in the chopped sun-dried tomatoes and chicken stock, bring to a gentle simmer, reduce heat to medium-low, and simmer for 8–10 minutes to meld flavors.
7. Add the heavy cream and half of the grated Parmesan; taste and season with salt and freshly ground black pepper, adjusting consistency with up to 1/2 cup water if necessary; warm gently for 2–3 minutes without boiling vigorously.
8. Add the gnocchi directly to the simmering soup and cook until they float and are tender, usually 2–4 minutes, stirring gently to prevent sticking.
9. Fold in the baby spinach a handful at a time until wilted but still bright green, about 1–2 minutes, then remove the pot from heat and stir in the remaining grated Parmesan to melt into the broth.
10. Ladle the soup into bowls, finish with an extra grating of Parmesan and freshly ground black pepper to taste, and serve with crusty bread for dunking if desired.

Notes

If using dry-packed sun-dried tomatoes, rehydrate them in hot water for 10–15 minutes before draining and chopping.

To reduce calories but keep creaminess, use half heavy cream and half low-fat milk or replace cream with 1/2 cup mascarpone for a richer finish.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes. You can make the soup up to two days ahead, refrigerate it without the gnocchi, and reheat before adding freshly cooked gnocchi. If you make it with gnocchi, expect the dumplings to soften and swell during storage; reheating gently and adding a touch of warm stock will restore an enjoyable consistency, but fresh gnocchi is preferable for the best texture.

What can I use instead of sun-dried tomatoes?

If you don’t have sun-dried tomatoes, substitute 1/2 cup canned diced tomatoes that have been drained, and add an extra teaspoon of tomato paste for depth. Roasted red peppers finely chopped can also provide a sweet, smoky element though the acidic tang of sun-dried tomatoes is unique.

How do I prevent the gnocchi from becoming gummy?

Avoid prolonged cooking and excessive stirring. Add the gnocchi to a gently simmering broth and cook only until they float and are tender—usually 2–4 minutes for store-bought gnocchi. Stir just enough to keep them separated.

Can I make this dairy-free?

Yes. Swap the heavy cream for canned full-fat coconut milk or a cashew cream for richness. Use a dairy-free Parmesan alternative or omit the cheese and finish with a splash of nutritional yeast for savory, umami notes.

Is it okay to use ground turkey or chicken sausage?

Absolutely. Ground turkey or chicken sausage will work; expect a milder flavor and a leaner texture. You may want to add a touch more olive oil when browning to compensate for less rendered fat, and adjust seasoning with extra salt or herbs to boost flavor.