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Why You’ll Love This Gnocchi Soup Recipe
If you’ve never had gnocchi in soup before, you’re in for a treat! It’s similar to my Italian sausage soup, but instead of pasta, we’re using gnocchi. Each pillowy bite soaks up the savory broth, creating a creamy, comforting texture that’s perfect for a cold night. This sausage gnocchi soup tastes like something you’d find at a cozy Italian café, yet it’s made with simple, wholesome ingredients right from your kitchen.
Best of all, it comes together in under 30 minutes, making it a nourishing, weeknight-friendly meal that still feels special, especially during fall and winter when you’re craving something warm and satisfying. Serve it with my 5-minute lemon parmesan salad for a well-balanced feast!
Ingredients You’ll Need
- Avocado oil: A clean, high-heat oil perfect for sautéing.
- Mild Italian sausage: Adds rich, savory depth. Use spicy sausage if you prefer extra heat. For a paleo-friendly sausage, Applegate Organic Sweet Italian Chicken Sausage is a great choice, but feel free to use pork or turkey sausage if that’s what you have.
- Onion and garlic: Build the aromatic base.
- Roasted red peppers: I love using jarred roasted red peppers for ease, but if you have fresh ones, you can use those if preferred.
- Zucchini: Adds texture and lightness.
- Tomato paste: Enhances the umami and deepens the broth color.
- Red pepper flakes, basil, and oregano: Classic Italian spices for warmth and balance.
- Bone broth or chicken broth: The foundation for that savory, comforting flavor.
- Gnocchi: I used (and love) Trader Joe’s cauliflower gnocchi, but any brand or homemade gnocchi will work. Frozen gnocchi can go straight into the soup, while fresh versions should be added near the end of cooking.
- Coconut milk: Adds a dairy-free creamy texture that keeps it paleo-friendly.
- Spinach: Stirred in at the end for color and nutrients.
- Salt and pepper: Season at the end so the broth doesn’t become too salty.
- Optional parmesan: Add a sprinkle for non-paleo eaters.
This soup stays fully gluten-free and dairy-free by using cauliflower gnocchi instead of wheat-based gnocchi, and coconut milk in place of cream. No grains, no dairy, and no refined ingredients – just whole, real food that still tastes indulgent.
How to Make Sausage Gnocchi Soup
Step 1: Heat avocado oil in a Dutch oven or large pot over medium-high heat. Add sliced Italian sausage and diced onion, sautéing for about 5 minutes until the sausage is browned and the onion translucent.
Step 2: Stir in minced garlic, roasted red peppers, zucchini, tomato paste, red pepper flakes, basil, and oregano. Cook for 1-2 minutes until the tomato paste deepens in color and the garlic is fragrant.
Step 3: Pour in the bone broth and bring the soup to a gentle simmer.
Step 4: Add the cauliflower gnocchi straight from the freezer (if using Trader Joe’s).
Step 5: Simmer for 2-3 minutes, then stir in coconut milk and baby spinach. Cook another 2-3 minutes until the spinach is wilted and the soup is creamy.
Step 6: Remove from heat. Taste and season with salt and pepper. Serve hot, topped with parmesan if desired.
Cozy soups are just what we all need this season. Check out my list of 20+ easy Fall soups for more inspiration!
Recipe Tips and Variations
- Don’t salt the soup until the end. Sausage brands vary in seasoning, and the broth may already be salty enough.
- This recipe is endlessly adaptable. Swap the spinach for kale, add carrots or broccoli, or throw in chopped cabbage for extra texture. It’s the kind of one-pot dinner that always works, no matter what’s in your fridge.
- For a thicker, creamier texture, mash a few gnocchi right in the pot during the last few minutes of simmering – it naturally thickens the broth without adding flour or starch.
- If you’re meal-prepping, cook the soup base first and add the gnocchi only when reheating. This keeps the gnocchi tender and prevents them from getting too soft over time.
If you love nourishing, easy meals like this, my creamy chicken and wild rice soup is another cozy favorite. And for pasta night, try the best French onion pasta, it’s rich, comforting, and full of flavor!
Storage and Reheating Tips
Store leftover soup in an airtight container in the fridge for up to 4 days. The gnocchi will continue to soften slightly as it sits, so reheat gently on the stovetop over medium-low heat.
If you want to freeze it, do so before adding the gnocchi – then add them fresh when reheating for the best texture.
Recipe FAQs
Yes! Substitute the cauliflower gnocchi with regular potato gnocchi and replace the coconut milk with heavy cream for a classic, ultra-creamy version. It will still cook in about the same time.
Definitely. Use spicy Italian sausage instead of mild and add extra red pepper flakes for a kick.
More Cozy Recipes
If you make this sausage gnocchi soup recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media – Instagram, Facebook, and Pinterest for even more delicious recipes!
Creamy Sausage Gnocchi Soup (Paleo & Gluten Free)
Ingredients
- 1 tbsp avocado oil, or your favorite cooking oil
- 12 oz mild Italian sausage, sliced thinly
- 1 medium onion, diced
- 4 garlic cloves, minced
- 2 roasted red peppers, chopped (jarred or fresh)
- 1 medium zucchini, sliced into thin half moons
- 2 tbsp tomato paste
- 1 tsp red pepper flakes, or adjust to taste
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 3½ cups bone broth, or chicken broth
- 1 bag Trader Joe's cauliflower gnocchi, or 12 oz of raw homemade gnocchi (use frozen from TJ's and fresh for homemade)
- 3/4 cup full-fat coconut milk, or your favorite cream or milk
- 3 cups baby spinach
- Salt and pepper, to taste
- Optional: Parmesan cheese, omit for paleo
Instructions
- Heat avocado oil in a dutch oven or a large stockpot over medium high heat. Add sausage and onions, and sauté for 5 minutes until browned and the onions are translucent.1 tbsp avocado oil, 12 oz mild Italian sausage, 1 medium onion
- Add garlic, roasted red pepper, zucchini, tomato paste, red pepper flakes, basil, and oregano. Stir for 1-2 minutes until the garlic is fragrant and the tomato paste incorporated into the mixture.4 garlic cloves, 2 roasted red peppers, 1 medium zucchini, 2 tbsp tomato paste, 1 tsp red pepper flakes, 1 tsp dried basil, 1/2 tsp dried oregano
- Add broth, and let it come to a simmer.3½ cups bone broth
- Add gnocchi and simmer for 2-3 min.1 bag Trader Joe's cauliflower gnocchi
- Add coconut milk and spinach. Cook for another 3 minutes until the spinach is wilted. Remove from heat and taste to add salt and/or pepper. Serve and sprinkle with parmesan cheese if desired.3/4 cup full-fat coconut milk, Salt and pepper, Optional: Parmesan cheese, 3 cups baby spinach
Notes
Recipe Tips and Variations
- Don’t salt the soup until the end. Sausage brands vary in seasoning, and the broth may already be salty enough.
- This recipe is endlessly adaptable. Swap the spinach for kale, add carrots or broccoli, or throw in chopped cabbage for extra texture. It’s the kind of one-pot dinner that always works, no matter what’s in your fridge.
- For a thicker, creamier texture, mash a few gnocchi right in the pot during the last few minutes of simmering – it naturally thickens the broth without adding flour or starch.
- If you’re meal-prepping, cook the soup base first and add the gnocchi only when reheating. This keeps the gnocchi tender and prevents them from getting too soft over time.
Storage and Reheating Tips
- Store leftover soup in an airtight container in the fridge for up to 4 days. The gnocchi will continue to soften slightly as it sits, so reheat gently on the stovetop over medium-low heat.
- If you want to freeze it, do so before adding the gnocchi – then add them fresh when reheating for the best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I have wanted to make this recipe for ages, but there isn’t a Trader Joe’s near me and I have no time to make gnocchi from scratch. Then last week I noticed gluten-free gnocchi on the shelf of my local grocery store, and I knew what I would do with it! Of course, I made substitutions, cashew milk for the coconut milk and arugula for the spinach, but this was as good as I had hoped. And it is very easy to make.
Love love love love love love love this recipe!! So delicious, so easy, so convenient, so cozy! Thank you for this one!
Made this for dinner last night for guests and it was a delicious hit!!
Amazing!!
So so good! A perfect soup for a cold winter night! I always love Jean’s recipes!
Easily can be made Low FODMAP with using green instead onion and garlic olive oil in place of the ghee.
Made this last night and it was a huuuge hit with my family. So tasty, and so nutritious. I used your recipe for Cauliflower Gnocchi since our Trader Joe’s lines tend to be long during the pandemic. All of it was super easy and super tasty. I will definitely make this again.
Thank you so much!! So glad you enjoyed.
Excellent! A fair amount of prep but worth it! Hubby & son each had three bowls! Great with some crusty bread for dunking. FYI for those who are wondering, I measured and estimated a serving to be about 1 1/2 cups.
Thank you so much!!
YUM. This was the perfect soup for a cold winter night. I subbed Aidell’s chicken apple sausage and served with parmesan and Frank’s red hot sauce. Looking forward to the leftovers for lunch this week!
Such a good idea to add Frank’s red hot! Thanks so much for leaving a review.