Hey there, soup season enthusiasts! Let’s cozy up with a bowl of Crock Pot Italian Style Gnocchi Soup—a hearty, soul-warming dish that’s like a hug from an Italian grandma. This soup is packed with pillowy potato gnocchi, savory Italian sausage, tender veggies, and a rich, herby tomato broth that’s both comforting and flavorful. It’s the perfect meal for chilly weeknights, lazy weekends, or when you’re craving entertaining a crowd and want something effortless yet impressive. I started making this soup a couple of winters ago when I was craving something warm and satisfying but didn’t want to spend hours in the kitchen. It’s become a go-to in my house because it’s so easy to toss together in the Crock Pot and always gets rave reviews from family and friends!
Why You’ll Love This Recipe
- Set It and Forget It: Toss everything in the Crock Pot and let it do the work—perfect for busy days.
- Bold Italian Flavors: The combo of sausage, garlic, herbs, and Parmesan creates a cozy, restaurant-quality taste.
- Crowd-Pleaser: The soft gnocchi and hearty broth make it a hit with kids and adults, even picky eaters.
- Versatile: Easily tweak it with different proteins, veggies, or spice levels to suit your taste.
- Meal Prep Win: Makes a big batch that’s great for lunches or freezing for later.
- Budget-Friendly: Uses affordable ingredients like canned tomatoes and store-bought gnocchi.
- Comfort in Every Bite: Creamy, savory, and satisfying without being too heavy.
Ingredients You’ll Need
- Italian Sausage: Mild or spicy, depending on your heat preference—ground or links work fine.
- Potato Gnocchi: Shelf-stable or refrigerated gnocchi from the store is perfect; no need to cook it first.
- Diced Tomatoes: Canned works great for a rich, tangy base—fire-roasted adds extra depth.
- Chicken Broth: Low-sodium keeps it from getting too salty; veggie broth works for a lighter option.
- Onion: Diced finely for subtle sweetness that melts into the soup.
- Garlic: Fresh minced garlic is key for that classic Italian flavor.
- Carrots and Celery: Chopped small for texture and a hint of freshness.
- Spinach: Fresh baby spinach wilts in at the end for color and nutrition.
- Heavy Cream: Just a splash for a creamy, luxurious finish.
- Italian Seasoning: A blend of oregano, basil, and thyme for authentic flavor.
- Parmesan Cheese: Grated, for stirring in and sprinkling on top—don’t skip this!
- Olive Oil: For browning the sausage and sautéing veggies.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Brown the Sausage
In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add 1 pound of Italian sausage (casings removed if using links) and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5–7 minutes. Drain excess fat and transfer the sausage to your Crock Pot. Pro tip: Browning adds tons of flavor, so don’t skip this step!
Step 2: Sauté the Veggies
In the same skillet, add another tablespoon of olive oil if needed. Toss in 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 4–5 minutes until softened. Add 3 minced garlic cloves and 1 tablespoon of Italian seasoning, and cook for 30 seconds until fragrant. Scrape this veggie mixture into the Crock Pot with the sausage.
Step 3: Add the Base Ingredients
To the Crock Pot, add one 28-ounce can of diced tomatoes (with juice), 4 cups of low-sodium chicken broth, and 1 bay leaf. Stir to combine everything. The broth and tomatoes create a rich, flavorful base that’ll make your kitchen smell amazing.
Step 4: Cook Low and Slow
Cover the Crock Pot and cook on low for 4–6 hours or on high for 2–3 hours. This gives the flavors time to meld and the veggies time to soften. Avoid lifting the lid too often—it slows the cooking process!
Step 5: Add Gnocchi and Spinach
About 30 minutes before serving, stir in 1 pound of potato gnocchi and 2 cups of fresh baby spinach. The gnocchi will cook right in the soup, becoming soft and tender, and the spinach will wilt perfectly. If the soup looks too thick, add an extra ½ cup of broth or water.
Step 6: Finish with Cream and Cheese
Stir in ½ cup of heavy cream and ½ cup of grated Parmesan cheese until fully combined. Taste and adjust seasoning with salt and pepper if needed. Remove the bay leaf. The cream and cheese give the soup a velvety, decadent touch.
Step 7: Serve and Enjoy
Ladle the soup into bowls and sprinkle with extra Parmesan and a pinch of fresh parsley or basil for a pretty finish. Serve with crusty bread or garlic breadsticks for dipping, and maybe a side salad for a complete meal. Dig in while it’s hot!
Helpful Tips
- Meal Prep Like a Pro: Make the sausage and veggie mixture a day ahead and store in the fridge. In the morning, dump it in the Crock Pot with the other ingredients and start cooking. Leftovers can be portioned into containers for easy lunches.
- Storing Leftovers: Store in an airtight container in the fridge for up to 4 days. The gnocchi may soften more over time, but it’s still delicious!
- Reheating Without Mushiness: Reheat gently on the stove over medium-low heat, stirring occasionally, or in the microwave with a splash of broth to loosen it up. Avoid boiling to keep the gnocchi intact.
- Perfect Pairings: Pair with a Caesar salad, garlic knots, or a glass of Chianti for a true Italian vibe. For dessert, try a scoop of gelato or biscotti for dipping in coffee.
- Creative Twists: Swap sausage for ground turkey or plant-based sausage for a lighter or vegetarian version. Add a pinch of red pepper flakes for heat, or toss in diced zucchini or mushrooms for extra veggies. For a heartier soup, stir in cooked white beans.
- Avoid Overcooking Gnocchi: Add the gnocchi toward the end of cooking to prevent it from becoming too soft or disintegrating into the soup.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Yes! You can prep the sausage and veggies up to 24 hours in advance and store them in the fridge. Combine with the broth and tomatoes in the Crock Pot when ready to cook. The fully cooked soup also reheats well for next-day meals.
Can I freeze this recipe?
You can, but the gnocchi may get mushy upon thawing. For best results, freeze the soup base (without gnocchi, spinach, or cream) for up to 3 months. Thaw in the fridge, reheat, and add fresh gnocchi, spinach, and cream when ready to serve.
What if I don’t have Italian sausage?
Use ground beef, turkey, or chicken with an extra teaspoon of Italian seasoning and a pinch of fennel seeds to mimic sausage flavor. For vegetarian, try plant-based sausage or extra veggies like mushrooms.
Is this recipe good for meal prep?
Definitely! It makes 6–8 servings, so it’s perfect for prepping lunches or dinners. Store in individual containers and reheat as needed for a quick, hearty meal.
How do I make it vegetarian?
Swap the sausage for plant-based sausage or extra veggies like mushrooms or eggplant. Use vegetable broth instead of chicken broth, and ensure your Parmesan is vegetarian (some use animal rennet).
I make this Crock Pot Italian Style Gnocchi Soup at least once a month during the cooler months—it’s my secret weapon for busy nights or when friends come over for a casual dinner. For a fun twist, try serving it in bread bowls for an extra cozy touch. Give it a go and let me know how it turns out—I’d love to hear if it becomes a staple in your kitchen too!
Crock Pot Italian Style Gnocchi Soup
Ingredients
- 1 lb ground Italian sausage browned and drained
- 14.5 oz can diced tomatoes undrained
- 10 oz jar basil pesto
- 16 oz package Italian gnocchi
- 3 cups beef broth
Instructions
- Brown the sausage: In a skillet over medium heat, cook the Italian sausage until browned. Drain any excess grease.
- Combine ingredients: Transfer the browned sausage to the Crock Pot. Add the diced tomatoes (with their juice), basil pesto, gnocchi, and beef broth.
- Stir to combine: Mix all ingredients thoroughly to ensure even distribution.
- Cook: Cover and cook on low for 4–6 hours, or on high for 2–3 hours.
- Serve: Once cooked, stir the soup and serve warm. Enjoy the comforting flavors!
Notes
- For a creamier texture, consider adding ½ cup of heavy cream or half and half during the last 30 minutes of cooking.
- If you prefer a spicier kick, add a pinch of red pepper flakes when combining the ingredients.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat thoroughly before serving.
