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Sausage Gnocchi Soup with Kale is hearty, comforting and full of Italian flavor! Savory Italian sausage and pillowy potato gnocchi come together in a creamy, herb-infused broth made with puréed vegetables and kale. Finished with Pecorino Romano and plenty of fresh lemon juice, it’s rich and satisfying without feeling heavy!
Keep In Mind Before You Start . . .
- Brown the sausage well. Let it develop a little caramelization for maximum flavor. Those browned bits on the bottom of the pot make the broth even more delicious!
- Don’t overcook the gnocchi. Add it toward the end and simmer gently, just until tender. It will continue absorbing broth as the soup sits.
- Don’t skip the puréeing! Blending the softened vegetables and kale creates a creamy, naturally thickened broth. Be sure to remove the herb sprigs first.
- Finish with plenty of fresh lemon juice. It balances the richness of the sausage, cream and cheese and gives the soup a wonderfully bright finish.
Creamy Sausage Gnocchi Soup: Italian Comfort Food in a Bowl
If there’s one thing I love as much as soup, it’s gnocchi! Actually, as much as I love pasta (and I love pasta a lot!), I think I love gnocchi even more.
My Abruzzese grandmom Susie (Assunta) knew this well. Every year for my birthday, she made homemade potato gnocchi for me. And many times, I was right there alongside her, making gnocchi for one of our big, Sunday-style family dinners.
Those are some of my favorite food memories, and they’ve stayed with me all these years.
Of course, homemade gnocchi is wonderful, but I wanted a more streamlined approach for this soup. And with so many good-quality purchased potato gnocchi available these days, there’s no reason not to take advantage of them!
This Sausage Gnocchi Soup with Kale brings together tender, pillowy gnocchi and savory Italian sausage in a creamy, flavorful broth infused with fresh rosemary and thyme.
What makes this soup a little different is that the vegetables and kale are puréed right into the broth, giving it a naturally creamy texture and a beautiful mustard-gold color. A little cream and Pecorino Romano add richness, while a generous splash of fresh lemon juice brightens everything up.
The result is hearty and satisfying without feeling overly thick or heavy. And best of all, everything comes together in one pot!
For a few more soups with sausage, check out White Bean Sausage Soup, Lentil Soup with Sausage and Creamy Tortellini and Sausage Soup.
Ingredient Notes
- Italian Sausage: Sweet or hot Italian sausage both work beautifully. Remove the casings before cooking and break the sausage into bite-sized pieces as it browns. Italian chicken or turkey sausage can also be substituted.
- Potato Gnocchi: Good-quality refrigerated potato gnocchi is my first choice, but shelf-stable or frozen gnocchi can also work. There’s no need to cook the gnocchi separately—it cooks right in the soup!
- Onion, Carrots, Celery and Garlic: These aromatic vegetables form the flavor foundation of the soup. The carrots add a little natural sweetness, while the celery and garlic contribute savory depth.
- Tuscan Kale: Also known as lacinato or dinosaur kale, this is my favorite variety for this soup. The kale is simmered with the vegetables, then puréed into the broth to create body and flavor. Remove the tough center stems before chopping.
- Fresh Rosemary and Thyme: These herbs are simmered as whole sprigs in the broth, then removed before puréeing. This gives the soup a warm, subtle herbiness without chopped herbs throughout. Go easy on the rosemary so it doesn’t overpower the other flavors.
- Heavy Cream: Just one cup adds richness and creaminess without making the soup overly heavy. Puréeing the vegetables and kale creates additional body, so there’s no need for flour.
- Pecorino Romano Cheese: Adds a sharp, savory finish that complements the sausage and kale. Freshly grated cheese is best. Parmigiano-Reggiano or Grana Padano can also be substituted for a more mild flavor.
- Fresh Lemon Juice: Don’t underestimate the lemon in this soup! It balances the richness of the sausage, cream and cheese, giving the finished soup a bright, fresh flavor. I use 3 tablespoons but adjust to your taste.
- Dry White Wine: Adds acidity and depth while helping release the flavorful browned bits from the bottom of the pot. Pinot Grigio or another dry white wine works well.
- Chicken Broth: Use low- or no-sodium broth whenever possible so you can control the final seasoning. Vegetable broth can also be used.
Soup Lovers!
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How to Make Sausage Gnocchi Soup
- Brown the sausage. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook for 6–8 minutes, breaking it into bite-sized pieces, until nicely browned and cooked through. Remove with a slotted spoon and set aside, leaving the flavorful drippings in the pot.
- Cook the vegetables. Reduce the heat to medium or medium-low and add the onion, carrots, celery, garlic and crushed red pepper, if using. Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the wine. Pour in the white wine, stirring and scraping up any browned bits from the bottom of the pot.
- Add the broth, herbs and kale. Pour in the chicken broth, then add the rosemary, thyme, black pepper and chopped kale. Stir well, cover and bring to a gentle simmer.
- Simmer until tender. Continue simmering, mostly covered, for about 6–8 minutes or until the vegetables are soft enough to purée. Remove and discard the herb sprigs.
- Purée the soup. Turn off the heat and carefully use an immersion blender to purée the vegetables and kale directly in the pot until mostly smooth. Add the heavy cream and continue blending until incorporated. The soup should have a creamy consistency, with some small flecks of kale remaining.
- Return the sausage. Turn the heat back on to medium-high and add the browned sausage and any accumulated juices. Cover and bring the soup back to a gentle simmer, then uncover and cook for 2–3 minutes to thicken slightly.
- Cook the gnocchi. Stir in the potato gnocchi and simmer gently, uncovered, according to the package instructions, stirring occasionally, until tender. Avoid boiling vigorously.
- Finish the soup. Turn off the heat and stir in the fresh lemon juice and grated Pecorino Romano. Taste and adjust the salt and black pepper as needed.
- Serve. Ladle into bowls and serve piping hot. Buon appetito!
Recipe Variations and Substitutions
- Change the Sausage: Use sweet or hot Italian pork sausage, or substitute Italian chicken or turkey sausage. For a little extra heat, use hot sausage or increase the crushed red pepper.
- Use Different Greens: Curly kale can replace Tuscan kale, although it may require a little more cooking time. Fresh spinach is another option, but because it cooks much more quickly, add it after the vegetables have softened and just before puréeing.
- Use Different Gnocchi: Refrigerated, shelf-stable and frozen potato gnocchi can all work. Cooking times may vary, so follow the package instructions.
- Add a Cheese Rind: A Pecorino or Parmigiano-Reggiano rind can be added while the broth simmers for even more savory flavor. Remove it before serving and decrease the amount of grated cheese accordingly.
- Add Cannellini Beans: Add 1 cup cooked, drained cannellini beans along with the kale and vegetables before puréeing. The beans will blend into the broth, adding extra body and a little protein without making the soup feel heavy.
- Keep It Chunky: Prefer a brothier soup with more vegetable texture? Simply skip the puréeing step. The soup will be less creamy and have a different appearance, but the flavors will still be delicious.
Make Ahead, Leftovers & Freezing
- Make Ahead: Prepare the soup through the puréeing and sausage steps, but leave out the gnocchi, cheese and lemon juice. Refrigerate the soup base, then gently reheat and add the gnocchi when ready to serve. Finish with the Pecorino Romano and lemon juice.
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm gently over medium-low heat, stirring occasionally. Add additional broth or water as needed, since the gnocchi will continue absorbing liquid.
- Freezing: I don’t recommend freezing the finished soup because the gnocchi may become overly soft after thawing. For best results, freeze the soup base without the gnocchi and add fresh gnocchi when reheating. Keep in mind that cream-based soups may separate slightly after freezing and thawing.
Frequently Asked Questions
Can I use store-bought gnocchi for soup?
Absolutely! Good-quality purchased potato gnocchi works beautifully and makes this recipe much easier. Refrigerated gnocchi is my first choice, but shelf-stable and frozen varieties can also work.
Do I need to cook the gnocchi separately?
No! The gnocchi cooks directly in the soup, which keeps things simple and allows it to absorb some of the broth’s flavor. Just be careful not to overcook it.
Do I need to purée the vegetables and kale?
No, but I highly recommend it! Puréeing the softened vegetables and kale creates a naturally creamy broth without needing flour or another thickener. You can skip this step for a brothier, chunkier soup, but the texture and appearance will be quite different.
How do I keep gnocchi from getting mushy in soup?
Add it toward the end of cooking and simmer only until tender. If making the soup ahead, it’s best to add the gnocchi shortly before serving.
A Cozy Bowl of Italian Comfort
This soup brings together so many things I love—Italian sausage, tender gnocchi, fresh herbs and a creamy, flavorful broth.
And while nothing will ever replace the homemade potato gnocchi my grandmom Susie made for my birthday, I love that this soup lets me enjoy one of my favorite foods in an easy, comforting way.
I hope you enjoy it as much as I do.
Mangia bene!
More Recipes with Italian Sausage
If you love Italian sausage, check out these other recipes:
Sausage Gnocchi Soup with Kale
Sausage Gnocchi Soup with Kale is hearty, comforting and full of Italian flavor! Savory Italian sausage and pillowy potato gnocchi come together in a creamy, herb-infused broth made with puréed vegetables and kale. Finished with Pecorino Romano and plenty of fresh lemon juice, it's rich and satisfying without feeling heavy!
Video
Equipment
- Cheese grater (optional)
- Dutch oven (or large pot)
Ingredients
- 3 Tbsp olive oil
- 1 pound sweet or hot Italian sausage, casings removed
- 1 cup small-diced yellow onion
- 1 cup small-diced carrot
- ¾ cup small-diced celery
- 3 Tbsp chopped or thinly sliced garlic
- ¼ tsp crushed red pepper flakes, (optional; use more if you'd like)
- ¾ cup dry white wine, such as Pinot Grigio
- 6 cups low- or no-sodium chicken broth, plus more as needed (can use vegetable broth)
- 2 sprigs fresh thyme
- 1 small sprig fresh rosemary
- ¼ tsp ground black pepper
- 3 packed cups chopped Tuscan kale (lacinato kale), tough stems removed
- 1 cup heavy cream
- 16 ounces potato gnocchi, (See Notes.)
- ⅓ cup finely grated Pecorino Romano cheese, about 1½ ounces
- 3 Tbsp fresh lemon juice, or to taste
- Salt, to taste (See Notes.)
Instructions
- Prep all ingredients according to specifications above. (Please see the section above in the blog post for Step-By-Step instructions with photos.)
- Brown sausage: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add sausage and cook for about 6–8 minutes, or until nicely browned and cooked through. Break up sausage into bite-sized pieces while stirring. Remove with a slotted spoon and set aside, leaving the drippings in the pot.3 Tbsp olive oil, 1 pound sweet or hot Italian sausage
- Cook vegetables: Reduce heat to medium or medium-low and add onions, carrots, celery, garlic and crushed red pepper. Cook for about 6–8 minutes, stirring occasionally, or until the vegetables begin to soften. You can cover the pot briefly to speed up this process if desired.1 cup small-diced yellow onion, 1 cup small-diced carrot, ¾ cup small-diced celery, 3 Tbsp chopped or thinly sliced garlic, ¼ tsp crushed red pepper flakes
- Add wine: Pour in the white wine and stir to loosen and scrape up any browned bits on the bottom of the pot (i.e., deglaze the pan).¾ cup dry white wine
- Add broth, herbs, kale: Pour in the chicken broth and add the thyme, rosemary, black pepper and chopped kale. Stir well, then cover and increase heat to bring the mixture to a simmer.6 cups low- or no-sodium chicken broth, 2 sprigs fresh thyme, 1 small sprig fresh rosemary, ¼ tsp ground black pepper, 3 packed cups chopped Tuscan kale (lacinato kale)
- Simmer: Once the mixture comes to a simmer, simmer mostly covered, until the vegetables are soft enough to purée, about 6–8 minutes. Stir occasionally. Then, remove and discard the herb sprigs.
- Puree: Turn the heat off and carefully puree the soup until smooth using an immersion blender. Add the cream and continue pureeing. See Notes below for lots of information about using one if you never have before.NOTE: Some small kale flecks may remain and that is ok.1 cup heavy cream
- Simmer: Turn the heat back on to medium-high and return the browned sausage and any accumulated juices to the pot. Cover and bring to a simmer. Simmer uncovered 2-3 minutes to thicken the soup slightly.
- Add gnocchi: Then, stir in the gnocchi and cook uncovered according to the package instructions, stirring occasionally, until tender. Avoid boiling vigorously.16 ounces potato gnocchi
- Finish the soup: Turn off the heat and stir in the grated Pecorino Romano and fresh lemon juice until incorporated. Season with salt and additional black pepper to taste.⅓ cup finely grated Pecorino Romano cheese, 3 Tbsp fresh lemon juice
- Serve: Ladle the soup into bowls and serve piping hot. Buon Appetito!NOTE: This is intended to be a creamy but brothy soup. Add additional broth if you'd prefer a thinner consistency or if the gnocchi absorbs more liquid than expected.
Notes
Yield: This recipe makes about 12 cups and can easily be doubled for a larger batch. I figured on 2 cups per serving, but adjust accordingly.
Sausage:
- Use any kind of Italian sausage, from mild to spicy, based on your preference. Italian chicken or turkey sausage can also be used.
- Be sure to brown the sausage well for the best flavor. A bit of a caramelized crust on the sausage makes everything taste better!
- If substituting dried herbs, start with approximately ½ tsp dried thyme and ¼ tsp dried rosemary, then adjust to taste.
- If you have butcher’s twine, tie the herb sprigs together to make them easier to remove.
- Curly kale or fresh spinach can also be used, but cooking times will vary.
- Greens tend to contain a fair amount of dirt, so always be sure to rinse them thoroughly in multiple bowls of water until clean.
- Grated pecorino cheese is preferred here, but Parmigiano-Reggiano or Grana Padano can be used in a pinch.
- A Parmigiano-Reggiano or Pecorino Romano rind can be simmered in the soup for added flavor; remove it before serving.
- If you do use a cheese rind, you may not need as much grated cheese as listed. Taste and use your judgment.
- Note that you still will have small pieces of kale after pureeing the soup with an immersion blender and this is ok. It adds character to the soup!
- You can skip the pureeing step if you’d prefer a brothier, chunkier soup.
- The gnocchi may release some starch as it cooks, and the soup will thicken slightly as it sits. Add more broth or water as needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over medium-low heat while stirring, adding additional broth or water if needed.
- Freezing the finished soup is not recommended, as the gnocchi can become overly soft. For best results, freeze the soup base without the gnocchi and add fresh gnocchi when reheating.
- It’s best to turn the heat off before using it. It can be turned back on when you’re done.
- Immerse it in the liquid before turning it on.
- Keep the blade head fully submerged and avoid lifting it above the liquid while on to prevent splattering.
- Keep it moving for best results and do not hold it steady in one place. Immersion blenders do their best work when moved around and tilted while blending. This helps the blender to pick up all ingredients and purée evenly.
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Gnocchi is always a great idea– in any form!