This creamy sausage gnocchi soup is what I make when I want something hearty without a lot of cleanup. Italian sausage gives it a savory base, sun-dried tomatoes add a little sweetness and tang, and heavy cream and Parmesan make the broth rich. Everything happens in one pot. There's no need to cook the gnocchi separately, because they simmer right in the broth until tender, which only takes a few minutes. Stir in a few handfuls of baby spinach at the end, grab some crusty bread for dipping, and dinner is ready. I make mine without wine, so there's one less thing to buy.

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Equipment Needed (click for links!)

Dutch oven

More budget friendly Dutch oven

Meat breaker upper tool 

Soup ladle 

Soup bowls 

Veggie chopper

Simple Ingredients, Plenty of Flavor

The Italian sausage gives this soup a savory base, and the sun-dried tomatoes add a little sweetness and tang. Heavy cream and Parmesan make the broth rich and creamy, while the potato gnocchi turn it into a hearty dinner.

I make mine without wine and use an extra ½ cup of chicken broth instead. It keeps things simple and means one less ingredient to have on hand.

Tips for Making This Soup

Leave a little sausage grease in the pot. About a tablespoon is enough to cook the onion and build flavor.

Pour the broth in slowly. Stir as you pour to help the flour blend smoothly into the soup.

Watch the gnocchi. They only need a few minutes to become tender.

Turn the heat down before adding Parmesan. Stir it in gently until melted, then taste before adding salt.

What to Serve With It

Crusty bread is my favorite side for this soup...you’ll want something to soak up that creamy broth. A simple green salad works well, too, but this is plenty hearty on its own.

Easy, cozy, and made in one pot. Exactly what I want on the dinner table after a busy day.