Kielbasa Gnocchi Soup is a hearty and flavorful soup filled with kielbasa, creamy broth, sun-dried tomatoes, Cajun seasoning, and potato gnocchi. It’s a delicious and well-balanced combination of savory, creamy, and spicy elements that come together to create a comforting and satisfying meal. I also have Creamy Bean Soup with Kielbasa you will love! In addition, you may want to try more of my Kielbasa Recipes, too!
Ingredients & Substitutions
Kielbasa: Kielbasa (sometimes also called ring sausage) is a flavorful, lightly smoked sausage that is pre-cooked. You could also use Andouille sausage, Mexican Chorizo, or other sausages as substitutes. I like to brown the kielbasa to get it nice and crispy.
Sun-Dried Tomatoes: When using dry-packed sun-dried tomatoes, be sure to soak them in hot water for about 30 minutes before draining, patting them dry, and chopping; this will soften them up. Get this step done in advance and store the softened tomatoes in an airtight container in the refrigerator for up to a week. You could also use the sun-dried tomatoes packed in oil; drain and chop before using unless they are already chopped (even easier)!
Chicken Broth: The chicken broth is the base of the soup. You could substitute chicken stock if that is what you have on hand. Then, heavy cream and cream cheese are added to create a creamy broth.
Cajun Seasoning: For the most flavor, make homemade Cajun seasoning to use in the soup. Cajun seasoning does give each bite a little bit of a kick.
Gnocchi: Look for potato gnocchi to add to the soup. It is a type of pasta that is typically made from a combination of potatoes, flour, and sometimes eggs. They are small, soft dough dumplings.
Spinach: Fresh spinach adds a vibrant green color to the soup as well as added freshness. You could also use frozen spinach that has been thawed and drained of excess liquid. If you are not a fan of spinach, you can leave it out. The soup will still be delicious!
What To Serve With Kielbasa Gnocchi Soup
This hearty Kielbasa Gnocchi Soup pairs well with a variety of side dishes. Here are a few options you may want to serve with the soup:
- Baguette or other crusty bread
- Garlic Breadsticks
- Garlic Knots
- Wedge Salad
- Roasted Vegetables like Brussels sprouts, carrots, or asparagus
- Focaccia Bread of Focaccia Breadsticks
Can I Make The Soup Ahead Of Time?
Yes, you can get most of the soup made ahead of time. To get a head start, prepare the soup, all except adding the gnocchi and spinach. Once the base has been made, let it cool and store it in an airtight container in the refrigerator for up to 2 days. When ready to serve the soup, heat the soup on the stovetop, add the gnocchi, and continue with the recipe. Add the spinach as the final step.
How To Store Kielbasa Gnocchi Soup
To store Kielbasa gnocchi soup, first, let it cool completely. Next, store it in an airtight container(s). I like to divide the soup into smaller portions for easy grab-and-go lunches or dinners. It will last in the refrigerator for up to 3-4 days. Reheat the soup on the stovetop over low heat or in the microwave. It is still so delicious, even as leftovers!
Kielbasa Gnocchi Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 ring (13.9 ounces) kielbasa sliced into ¼-inch rounds
- 1 small yellow onion, finely diced (about ½ cup)
- ½ cup (about 8 whole) sun-dried tomatoes, soaked in hot water, drained, chopped
- 2 tablespoons garlic, minced
- 3 cups (24 ounces / 720 g) chicken broth
- 2 cups water
- 1 cup (238 g) heavy cream
- 1 block (8 ounces) cream cheese, softened
- 1 tablespoon Cajun seasoning
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 16 ounces uncooked potato gnocchi
- 1 cup (30 g) fresh spinach leaves
- parsley, chopped for garnish
- parmesan, grated for garnish
Instructions
- To a large pot over medium-high heat, add oil. Once hot, add kielbasa and heat for about 3-5 minutes on each side, or until brown and slightly crispy on the edges.
- Add onions and sun-dried tomatoes. Cook until the onions are softened (about 3-5 minutes).
- Add garlic and cook for 1 minute.
- Add chicken broth, water, heavy cream, cream cheese, Cajun seasoning, pepper, and red pepper flakes. Stir until the cream cheese is fully melted and creamy.
- Add the gnocchi to the pot and cook for 2-3 minutes, or according to the package instructions. Fully cooked gnocchi will float to the surface when ready.
- Stir in spinach. Reduce heat. Let the soup simmer for a few minutes until the spinach wilts.
- Garnish with chopped fresh parsley and parmesan cheese. Please note: The soup will thicken as it sits.
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What the Test Kitchen had to say about this recipe:
Autumn
This soup is rich and creamy, like a chowder and so full of flavor! Gnocchi and Kielbasa in every single bite! So delicious!
Elizabeth
This might be the most perfect soup EVER! I love the Kielbasa with the added Cajun spice. And then, the gnocchi is like eating little dumplings. Yum, Yum, and more YUM!
Rachael
I love this soup! So creamy and flavorful. Gnocchi is great in any soup in my opinion, and it was wonderful in this one, too!
Annabelle
This is a great meal for chilly weather, and gnocchi is always a great addition!
Bella
I am so obsessed with this soup. Seriously. I cannot stop eating this! The delicate and soft gnocchi makes everything better. The soup is perfectly seasoned, creamy, and savory. Try this flavorful recipe!
Selena
Super creamy, super delicious. The flavors go together so well. The gnocchi in it makes it feel fancy without all the work!
Best soup I ever made.
My new favorite soup. It tasted exactly how I imagined … savory and creamy and hearty and rich. Perfect blend of ingredients. I never leave reviews; this is one you have to try.
You’ve convinced me to make this soup. Thank you.
This is one of the best winter soups!! The gnocchi makes it unique and the spice is perfect on a winter day. I just try not to think about the calorie count!
Great soup…Being Italian my family makes “homemade from scratch”…They are lighter and smaller. When I use the store bought brands(Deluco brand), is very close to homemade, just more costly).
The Dollar store (Dollar Tree, not Dollar General) sells a brand there for just 1.25, thats made in Italy. Besides the affordable price, they ARE good.Not gummy as some frozen or grocery store brans off the shelf) That said…Before I put these gnocchis in the boiling water or a soup…I take scissors and cut them “in half”…athey are now the TRUE size of what a homemade gnocchi is suppose to be.They will cook faster than you might think, so “do taste taste.I have found that (especially FROZEN braces of gnocchi, take longer to cook than package suggests…and “off the shelf dry gnocchi’s cook faster…Just from my many years of cooking gnocchi brands.Homemade from scratch cook even faster.
I made this tonight for dinner and it was a big hit!!!
Yup you can skip it – will change the flavor a bit but I have made it without.
Really great recipe, easy one-pot meal!
What other seasoning can you use besides cajun?
Itialian seasoning would be good also just make sure it pairs with your meat your adding – like Cajun is good with a smoked. You could also do more of ground meat like a Jimmy dean sausage. Garlic and onion powders with some salt and pepper are pretty easy subs.
I am wondering if you could make this in a crockpot?
You can but add the gnocchi in at the end just before serving. You can cook separately and add it in or the last hour – all day it’s gonna get mushy
What’s the best way to make a nondairy version of this?
Can I make it without the sun dried tomatoes? I have a tomato allergy