Creamy Sage Sausage & Gnocchi Soup With A Kick

Posted September 29th, 2026

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Creamy Sage Sausage & Gnocchi Soup With A Kick

You know, I never thought I was a creamy soup girl but ever since I made this soup I have been craving it almost every day! Eli LOVES a good creamy soup when fall comes around so this soup has become a huge favorite around this house. It’s creamy, savory, and has a little kick from the red pepper flakes! I also love the herby taste the sage sausage gives. I practically opt for sage sausage in every recipe these days, especially during fall! It really feels soo seasonally and adds such a tasty touch.

Ingredients

• 1 lb sage sausage

• 1 yellow onion, diced

• 1 to 2 tbsp minced garlic

• 1 tbsp tomato paste

• 2 1/2 cups chicken broth

• 16 oz gnocchi

• 2 cups heavy cream

• 3 oz grated Parmesan cheese

• 2 cups chopped fresh spinach

• 1 tsp salt, plus more to taste

• 1 1/2 tsp black pepper

• 1 1/2 tsp Italian seasoning

• 1 tsp oregano

• 1 tsp parsley

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/4 tsp smoked paprika

• 1/2 to 1 tsp crushed red pepper flakes, optional

Instructions

1. Add the sage sausage to a large skillet or pot over medium heat. Cook, breaking it into small pieces, until browned and cooked through.

2. Add the diced onion directly to the sausage and rendered fat. Cook for 4 to 5 minutes, stirring occasionally, until soft and translucent.

3. Add the minced garlic and cook for about 30 seconds, until fragrant.

4. Stir in the tomato paste, salt, pepper, Italian seasoning, oregano, parsley, garlic powder, onion powder, smoked paprika, and crushed red pepper flakes. Cook for 1 to 2 minutes.

5. Pour in the chicken broth and bring the mixture to a gentle boil.

6. Add the gnocchi and cook for 2 to 3 minutes, or until tender.

7. Reduce the heat to low and stir in the heavy cream.

8. Add the Parmesan and stir until melted and incorporated.

9. Fold in the spinach and cook until wilted.

10. Let everything gently simmer on low for 5 to 10 minutes, until creamy and slightly thickened.

11. Taste and add additional salt or seasoning as needed, then serve warm.

Seasonal Ways To Serve

I LOVE this Pumpkin Dutch oven from STAUB! I bring it out every Fall. The little pumpkin bowl is around $5 at Walmart and is also such a cute festive touch for the holiday table!

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A Recipe by Madeline May

Creamy Sage Sausage & Gnocchi Soup with a Kick

Fall • Dinner • Comfort Food

Prep

10 mins

Cook

30 mins

Total

40 mins

Yield

6 servings

Serves

6

Difficulty

Easy

Ingredients

• 1 pound sage sausage
• 1 medium yellow onion, diced
• 1–2 tablespoons minced garlic
• 1 tablespoon tomato paste
• 1 teaspoon kosher salt, plus more to taste
• 1½ teaspoons freshly ground black pepper
• 1½ teaspoons Italian seasoning
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon smoked paprika
• ½–1 teaspoon crushed red pepper flakes, optional
• 2½ cups chicken broth
• 16 ounces gnocchi
• 2 cups heavy cream
• 3 ounces freshly grated Parmesan cheese
• 2 cups chopped fresh spinach

Instructions

1. Brown the sausageAdd the sage sausage to a large skillet or Dutch oven over medium heat. Cook, breaking it into small pieces as it browns, until cooked through.
2. Cook the onionAdd the diced onion directly to the cooked sausage and rendered fat. Cook for 4–5 minutes, stirring occasionally, until the onion is soft and translucent.
3. Add the garlicAdd the minced garlic and cook for about 30 seconds, just until fragrant.
4. Add the seasoningsStir in the tomato paste, salt, black pepper, Italian seasoning, oregano, parsley, garlic powder, onion powder, smoked paprika, and crushed red pepper flakes, if using. Cook for 1–2 minutes, stirring frequently.
5. Add the brothPour in the chicken broth and stir, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil.
6. Cook the gnocchiAdd the gnocchi directly to the pot and cook for 2–3 minutes, or according to package directions, until tender.
7. Make it creamyReduce the heat to low and stir in the heavy cream. Let everything warm through gently without bringing the cream to a hard boil.
8. Add the ParmesanStir in the grated Parmesan until melted and incorporated into the soup.
9. Add the spinachFold in the chopped spinach and cook for another 1–2 minutes, until wilted.
10. SimmerLet the soup gently simmer over low heat for 5–10 minutes, stirring occasionally, until creamy and slightly thickened.
11. ServeTaste and add additional salt or seasoning as needed. Serve warm with extra freshly grated Parmesan and crushed red pepper flakes, if desired.

Why Sage Sausage?

Sage sausage adds a cozy, savory flavor that works especially well with the creamy broth and pillowy gnocchi. The rendered sausage fat also becomes the base for cooking the onion, adding even more flavor to the soup.

For the Creamiest Soup

Keep the heat low once you add the heavy cream and Parmesan. The soup will continue to thicken as it gently simmers and will thicken even more as it sits.

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A Recipe by Madeline May • madelinemay.com

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