Slow Cooker Sausage Gnocchi Soup

Sausage Gnocchi Soup is thick, creamy comfort in a bowl made effortlessly in your slow cooker. Almost like a fully loaded Zuppa Toscanathis Italian sausage gnocchi soup delivers rich, savory flavor with only half the calories of most creamy soups. Every spoonful is hearty and satisfying, thanks to the tender gnocchi that soaks up all that garlicky, sausage-infused goodness.

This sausage gnocchi soup recipe is pure cozy perfection for chilly days or easy weeknight dinners. The creamy broth, kale, and sausage create a balance of indulgence and warmth that's hard to beat. For an extra touch, pair it with Roasted Mushrooms since their earthy flavor complements the soup beautifully.

What Makes This Recipe Work

This Sausage Gnocchi Soup works because it brings together the heartiness of Italian sausage with the soft, pillowy texture of gnocchi in a creamy, flavorful broth. The slow cooker does all the heavy lifting, letting the flavors blend beautifully while keeping the soup thick and comforting without needing loads of cream.

Another reason this creamy sausage gnocchi soup stands out is its good balance of textures and flavors. The tender kale adds freshness, the gnocchi provides that satisfying chew, and the sausage gives each bite a savory kick. It's simple enough for busy weeknights but special enough to serve when you want something that feels homemade and comforting.

What Goes Into Sausage Gnocchi Soup

This Sausage Gnocchi Soup is filled with simple, hearty ingredients that come together to create the ultimate creamy comfort bowl.

• Ground Hot Italian Sausage: The star of this recipe, bringing deep savory flavor and a little spice. You can swap it for chicken, pork, beef, or turkey sausage depending on your taste.
• Gnocchi: Soft, pillowy dumplings that soak up every bit of the creamy broth, giving the soup its irresistible heartiness.
• Kale Leaves: Fresh kale (or baby spinach) adds color, texture, and a boost of nutrients, balancing the richness of the cream and sausage.
• Evaporated Milk: Creates that silky, creamy texture without being too heavy, keeping this Italian sausage gnocchi soup light but indulgent.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

1. Add Everything to the Slow Cooker: Combine the browned sausage, onion, carrots, celery, garlic, chicken broth, Italian seasoning, Vegeta or bouillon, onion powder, garlic powder, salt, and pepper in your slow cooker.

1. Cook Low and Slow: Cover and cook on high for 4–5 hours or on low for 6–8 hours, letting the vegetables soften and the broth turn rich and savory. This long, gentle cook brings out a reliable flavor in every bite.

1. Pour in the Creamy Base: Stir in the evaporated milk, along with the milk and cornstarch mixture, until fully combined. The broth will start to thicken slightly, creating that signature creamy texture.

1. Add the Gnocchi: Drop in the fresh gnocchi, give it a quick stir, and cover again. Let it cook for about 30 minutes, just until the gnocchi softens and absorbs the creamy, sausage-infused broth.

1. Mix in the Greens: Add the chopped kale or spinach and stir gently to combine. Cover for another 5 minutes, letting the greens wilt and blend beautifully into the soup.

1. Season and Serve: Taste the soup and adjust with extra salt and pepper, if needed. Serve warm with grated parmesan and crispy bacon on top for the ultimate cozy finish.

This Sausage Gnocchi Soup is rich and comforting, so pairing it with something light and flavorful makes the meal even better. A warm, buttery option like Bloomin' Onion Garlic Bread is good for dipping into the creamy broth, while Cheesy Green Beans add a creamy, savory crunch that pairs beautifully with the sausage.

For a heartier option, serve it with Creamy Chicken Alfredo for an indulgent pasta pairing that doubles down on comfort. Together, these dishes create a cozy, restaurant-worthy meal that makes this creamy sausage gnocchi soup even more irresistible.

Kitchen tip

• Brown the sausage well because that golden color means extra flavor and makes the base of your soup taste good.
• Drain the grease before slow cooking to keep the broth silky and comforting instead of heavy.
• Mash a few gnocchi pieces if you love a thicker soup. It's our go-to trick when we want it extra cozy and creamy.
• Use evaporated milk or half-and-half if you're lightening things up. It still feels rich but won't sit too heavy.

Recipe FAQ's

Yes, but for best texture, freeze it without the gnocchi. Add fresh gnocchi when reheating so it stays soft and pillowy instead of mushy.

Hot Italian sausage adds the most flavor, but mild, chicken, or turkey sausage works too if you prefer something lighter.

Yes! Simmer everything in a large pot on the stovetop for about 30–40 minutes, then follow the same steps for adding the creamy ingredients and gnocchi.

Watch us make this Creamy Sausage Gnocchi Soup right here!

What you need

• 1 pound ground hot Italian sausage browned, or any other sausage – chicken, pork, beef or turkey
• 1 onion peeled and diced
• 2 carrots peeled and diced
• 2 celery sticks diced
• 5 cloves garlic or 1 1/2 tablespoons minced garlic
• 4 cups chicken broth good-quality
• 2 teaspoons Italian seasoning
• 2 teaspoons vegetable stock powder like Vegeta, or chicken/beef bouillon powder, chicken adds better flavour
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3/4 teaspoon salt adjust to your tastes
• 1/3 teaspoon cracked black pepper, (adjust to your tastes)
• 600 ml evaporated milk or half and half, or reduced fat cream – full fat may also be used if not watching calorie intake
• 3 heaping tablespoons cornstarch mixed and dissolved well in 2 cups of milk, we use 2% milk
• 1 pound fresh gnocchi found in the fridge section of your supermarket
• 4 cups shredded kale leaves, stems removed (or baby spinach leaves)
• 1 pinch salt to taste
• 1 pinch pepper to taste

Method

1. Place the browned sausage, onion, carrots, celery, garlic, broth, Italian seasoning, Vegeta (or bouillon), onion powder, garlic powder, salt, pepper in a crockpot or slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours.
2. Add the evaporated milk (or half and half or cream), milk/cornstarch mixture and gnocchi. Stir and replace cover. Cook another 30 minutes until the soup has thickened and the gnocchi has softened.
3. Add in the chopped kale (or spinach), cover for an extra 5 minutes or until just beginning to wilt.
4. Taste test and season with extra salt and pepper, if desired. Serve immediately with optional parmesan cheese and bacon. (If soup thickens too much when cold, just add extra milk in half cup increments until achieving desired consistency while warming it up to serve.)