If you’ve tried my Tuscan Sausage Gnocchi, you know why I had to turn it into a soup, too! All the flavors you love from the creamy, cheesy skillet meal now come together in a cozy, comforting bowl. This One-Pot Tuscan Sausage Gnocchi Soup is rich, hearty, and surprisingly easy to make on a weeknight. Italian sausage, sun-dried tomatoes, Parmesan, and tender gnocchi mingle in a creamy broth with just the right hint of herbs and spice. For another easy one-pot soup option, check out my One-Pot Italian Sausage Tortellini Soup next!
Ingredients & Substitutions
- Italian Sausage: Mild or hot. For a lighter version, try chicken or turkey sausage.
- Shallot: Adds a subtle sweetness; onion can be used in a pinch.
- Sun-Dried Tomatoes: Soak the sun-dried tomatoes in warm water for about 30 minutes before chopping. (We tested this recipe with sun-dried tomatoes packed in oil; the soup had a richer, slightly more luxurious texture, and it was still delicious!) You can also substitute roasted red peppers if desired.
- Tomato Paste & Spices: Oregano, paprika, and garlic powder build the signature Tuscan flavor.
- Chicken Broth: Use vegetable broth for a meat-free version (omit sausage).
- Heavy Cream: Adds richness. Half-and-half works if you prefer a slightly lighter soup.
- Cherry Tomatoes: Burst of sweetness; grape tomatoes are a fine substitute.
- Parmesan Cheese: Freshly grated is best for melting and flavor; can substitute Pecorino Romano.
- Gnocchi: Potato gnocchi is ideal; store-bought or homemade both work. If you love gnocchi like I do, try my French Onion Gnocchi and Creamy Chicken and Gnocchi, too!
- Spinach: Adds freshness at the end; kale or Swiss chard are good alternatives.
FAQs
Can I make this soup ahead of time?
Yes! You can prepare it a few hours ahead and reheat gently on the stovetop. To keep the gnocchi from overcooking, add it toward the end of reheating.
Can I use a different type of gnocchi?
Potato gnocchi works best, but ricotta or sweet potato gnocchi are delicious alternatives. Just adjust the cooking time until they float to the top.
How creamy is this soup? Can I make it lighter?
The heavy cream makes it luxuriously creamy, but you can use half-and-half or a mix of milk and cream for a lighter version without sacrificing flavor.
Can I swap the sausage for a vegetarian option?
Yes! Replace the sausage with a plant-based Italian sausage or extra beans for protein. You can also add mushrooms for extra umami.
Do the sun-dried tomatoes make it tangy?
They add a gentle, concentrated sweetness and depth of flavor rather than a strong tang.
Serving Ideas
- Pair with a crisp side salad for a light, fresh complement.
- Serve with focaccia cheesy garlic bread, or cheesy butter swim biscuits for soaking up the creamy broth.
- A sprinkle of crushed red pepper flakes or extra Parmesan adds a touch of heat and richness.
- Roasted vegetables, like Parmesan roasted asparagus or roasted Brussels sprouts, provide a warm, slightly caramelized contrast.
How to Store One-Pot Tuscan Sausage Gnocchi Soup
Room Temperature: Let the soup cool completely before storing. Do not leave out for longer than 2 hours.
Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop and stir in gnocchi or spinach if needed.
Freezer: For best results, freeze the soup without the gnocchi. Portion into airtight containers or freezer-safe bags for up to 2 months. When ready to eat, thaw in the refrigerator, reheat gently on the stove, and add freshly cooked gnocchi and spinach before serving.
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One Pot Tuscan Sausage Gnocchi Soup
Ingredients
- 1 pound ground Italian sausage, mild
- 1 medium shallot, diced (about ¼ cup)
- ¼ cup (about 4 whole) sun-dried tomatoes, softened in hot water, 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 ounces) chicken broth
- 1 cup (238 g) heavy whipping cream
- 1 cup (149 g) cherry tomatoes, halved
- ¾ cup (75 g) parmesan cheese, freshly grated, plus more for garnish
- 1 package (16 ounces) potato gnocchi, uncooked
- 1 cup (30 g) baby spinach
- fresh parsley, chopped, for garnish
Instructions
- To a large Dutch oven or heavy-bottomed pot over medium heat, add Italian sausage. Cook, breaking it apart with a wooden spoon, until browned but not fully cooked, about 4-6 minutes.
- Add the diced shallots and chopped sun-dried tomatoes. Continue cooking until the sausage is fully cooked and the shallots are softened, about 3-5 minutes. Drain excess grease if necessary.
- Stir in garlic and cook for 1 more minute.
- Add the tomato paste, oregano, paprika, garlic powder, salt, and pepper. Stir well to coat the sausage mixture evenly.
- Slowly pour in the chicken broth, scraping the bottom of the pot to release any browned bits.
- Stir in the heavy whipping cream and bring the mixture to a gentle simmer.
- Add the cherry tomatoes and Parmesan cheese. Stir until the cheese is melted and the soup is creamy.
- Add the gnocchi and spinach. Simmer for 3-5 minutes, or until the gnocchi float to the top and are tender, and the spinach is wilted.
- Garnish with chopped fresh parsley and extra Parmesan. Serve warm.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I love this soup! I am already a fan of gnocchi, and all of the flavors come together so well. It is delicious!
Elizabeth
This soup is rich, but so flavorful! I really liked it a lot!
Stephanie
This is such a cozy meal. I love that it all comes together in one pot.
Bella
I added a few red pepper flakes to my bowl of soup (for a little spice). This is hearty, filling, and super tasty!
