Hearty soup with ground sausage, gnocchi, tomato broth, baby spinach, basil pesto, and parmesan—comforting, warm, and flavor‑packed.

Why You Will Love This Recipe

• Pillowy gnocchi soak up broth and flavor beautifully.

• Savory sausage gives depth without being overly spicy.

• Tomato with garlic, basil brings richness and classic Italian character.

• Pesto and parmesan finish offer luxury touches.

• Spinach adds freshness and nutrition.

Italian Gnocchi Soup

Italian Gnocchi Soup is one of those one‑pot meals where flavor evolves with every ingredient and simmer. It begins with browned ground sausage, which brings both fat and seasoning; as it renders, you get Miso‑like richness and meaty flavor threads that anchor the soup base. Then comes broth—vegetable or chicken, depending on your preference—along with tomatoes (with basil, garlic, and oregano) that contribute depth, acidity, and herbaceous fragrance. When you add gnocchi, those soft potato pillows swirl around in the hot broth, absorbing flavor and becoming tender in only a few minutes.

The moment the gnocchi float to the surface, you know they’re nearly done; that buoyancy marks readiness but also warns to reduce heat so they don’t over‑cook to mush. Then adding baby spinach brings color, freshness, and a leafy texture that contrasts with the dense gnocchi and meat. Basil pesto stirred in at the end elevates the soup: not digested by cooking too long, it releases aroma of fresh basil, garlic, and olive oil in layers. Parmesan finishing touches add salty umami, rounding out flavor and adding creaminess when it melts slightly into the broth.

This soup balances richness and lightness—meaty sausage and gnocchi for comfort; tomatoes, spinach, broth for brightness. Every spoonful has texture variety: tender gnocchi, chew of sausage, softness of spinach, the almost creamy hit from cheese and pesto. It warms you like a thick sauce but lighter, still brothy enough for sipping.

Perfect for cooler evenings, family dinners, or when you want something filling but not heavy. It reheats well; flavor deepens after resting. Also forgiving: swap in turkey sausage if you want lighter meat; use vegetarian sausage or omit meat for meatless version; adjust seasoning to taste.

Servings

4‑6 bowls

Time

Ingredients

• 1 pound ground Italian sausage (remove casing if any)

• 32 oz vegetable or chicken broth

• 1 (14.5 oz) can diced tomatoes with basil, garlic, oregano, undrained

• 16 oz package dry gnocchi

• 6 oz fresh baby spinach leaves

• ½ teaspoon freshly ground black pepper

• ½ cup basil pesto

• ½ cup freshly grated Parmesan cheese

Instructions

1. In a large Dutch oven over medium‑high heat, cook ground sausage until browned; drain excess if needed.

2. Add broth and canned diced tomatoes; bring to a boil.

3. Add gnocchi, return to boil, reduce heat and simmer until gnocchi float to surface (≈ 2‑4 minutes).

4. Stir in fresh spinach until wilted; season with pepper.

5. Remove from heat; stir in basil pesto.

6. Ladle soup into bowls; top each serving with about 1 tablespoon Parmesan cheese.

Tips

• Buy good quality sausage, preferably with flavor but not super spicy.

• Watch gnocchi closely; floating signals doneness—don’t overcook.

• Pesto added at end retains its freshness and aroma.

• Parmesan must be freshly grated for better melt and flavor.

• This soup thickens after sitting; add splash of broth when reheating if needed.