One-Pot Italian Sausage-Gnocchi Soup


This hearty soup comes together in just 30 minutes.

Gnocchi and sausage soup served in a bowl
Photo: Jennifer Causey
Hands On Time:
20 mins
Total Time:
30 mins

A simple soup doesn't have to mean simple flavors. Case in point, this rich and hearty recipe, which packs turkey sausage and potato gnocchi into every bite. You'll start the sausage with the onion and garlic so that the rendered drippings infuse the broth. Add a can of diced tomatoes, and all that's left is poaching the gnocchi in the liquid as it simmers and folding in a handful of baby spinach. The result is a generous meal that you can get together in just half an hour.


  • 2 tablespoons olive oil

  • 12 ounces fresh Italian turkey sausage, removed from casing if necessary

  • 1 yellow onion, chopped (1 ½ cups)

  • 1 tablespoon finely chopped garlic (from 3 garlic cloves)

  • 1 ¼ teaspoons dried Italian seasoning

  • 1 (14½-ounces) can diced tomatoes

  • 4 cups lower-sodium chicken broth

  • 1 (16-ounces) pkg. shelf-stable potato gnocchi

  • 3 cups packed baby spinach (3 ounces)


  1. Heat oil in a large Dutch oven over medium-high. Add sausage, onion, garlic, and Italian seasoning. Cook, stirring often and breaking up meat using a spoon, until meat is no longer pink, about 8 minutes. Stir in tomatoes and broth; bring to a gentle boil over medium-high. Add gnocchi and spinach; cook, stirring often, until gnocchi is al dente, about 2 minutes.

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