How to Make Gnocchi Soup

This Gnocchi Soup is creamy, comforting, and couldnโ€™t be any more scrumptious with a creamy tomato Parmesan broth!ย  Readerโ€™s call it, โ€œabsolutely delicious!!,โ€ย โ€œsoooooo good!!!!โ€ย โ€œOMGee! Delishโ€ and repeatedly, โ€œthe best soup I have ever made!โ€ย  It’s easy to make in ONE POT, versatile, pantry friendly and reheats beautifully for prep ahead dinner or lunches.

WATCH: How to Make Gnocchi Soup

 
up close of a ladle of gnocchi soup


 

gnocchi SOUP

This gnocchi soup recipe is based off of my creamy Italian basil soup which has long been a readerโ€™s favorite.  This gnocchi soup version still boasts everything you love about the original including the aromatic Italian garlic, parsley, oregano, basil flavors with sautรฉed onions, carrots, and celery but in this gnocchi soup version, Iโ€™ve swapped the chicken for Italian sausage and the macaroni for gnocchi to create a version I like even more.  You simply canโ€™t beat, tender, gnocchi and juicy Italian sausage! 

Why You’ll Love this Sausage and Gnocchi Soup

  • PARMESAN + TOMATOES + BASIL! This gnocchi soup is elevated further by stirring Parmesan cheese and fresh basil directly into the broth to create a recipe you simply canโ€™t live without.
  • QUICK AND EASY. Itโ€™s all made in one pot and most of the time is hands off simmering.ย 
  • MAKE AHEAD FRIENDLY. This gnocchi soup can even be prepped ahead or made 100% ahead of time because it tastes just as good, or even better the next day!
  • PANTRY FRIENDLY. Youโ€™ll also love that the ingredients for this gnocchi soup recipe are pantry friendly -you can even use frozen gnocchi and freeze your Italian sausage until ready to use (exactly what I used for this recipe)
  • VERSATILE. Substitute the sausage with ground beef or chicken and add whatever you have on hand!ย  To that end, Iโ€™ve included an entire section on how to customize this recipe โ€“ because itโ€™s all about the creamy tomato basil Parmesan broth! ย 
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Italian Sausage Gnocchi Soup Ingredients

This gnocchi soup recipe is made with pantry friendly ingredients that are easy to find at your grocery store but will transport your taste buds to Italy.ย  They key to the exploding flavor is to build layers of flavor by first browning the sausage with the mirepoix and then sautรฉing the aromatic garlic before adding the broth, then finishing it all off with fresh Parmesan and fresh basil.ย  To make this gnocchi recipe, you will need (measurements in the printable recipe card at the bottom of the post):

  • Gnocchi:  are potato dumplings that cook directly in the soup. You can use fresh, frozen or dried.
  • Italian sausage:  I prefer hot Italian Sausage โ€“ it will not make your gnocchi soup spicy, just flavorful.  Italian sausage comes seasoned with Italian seasonings, primarily fennel.  Fennel is crucial for authentic Italian flavor so if you swap the sausage for beef or turkey, make sure you add some Italian seasonings, fennel and a pinch of red pepper flakes.
  • Parmesan cheese:  adds a salty richness.  Only use finely, freshly grated โ€“ no pre-grated or powdered stuff in this recipe!
  • Onion:  one diced yellow onion. 
  • Garlic:  4-6 garlic cloves depending on your garlic love.
  • Carrots:  chop the carrots small, about ยผ-inch cubes.
  • Celery: should also be chopped small, about ยผ-inch.
  • Red bell pepper:  adds a subtle sweetness. Donโ€™t chop the bell peppers too small or theyโ€™ll get lost.
  • Fire roasted diced tomatoes:  are tomatoes that have been roasted which gives them a complex smokiness and removes the acidic bite.   Fire roasted tomatoes are located next to the traditional diced tomatoes โ€“ just make sure you purchase the ones without any added seasonings. You can use plain diced tomatoes if you canโ€™t locate fire roasted.
  • Chicken Broth:  take care your chicken broth is low sodium otherwise your gnocchi soup will be too salty.  Using low sodium broth also allows us to use chicken bouillon which amps up the flavor.
  • Chicken bouillon:  use bouillon powder, bouillon cubes or better than bouillon.  Add to the soup without dissolving in liquid first. If using cubes, you will need 3 which you crush up and then add directly to the broth.
  • Half and Half:  I often donโ€™t keep half and half on hand, but keep heavy cream on hand.  If youโ€™re like me, you can substitute the half and half with half cream and half milk. For a healthier alternative you may substitute the half and half with evaporated milk mixed with 1 additional tablespoon cornstarch.
  • Flour:  helps thicken the gnocchi soup by creating a roux. You may substitute with gluten free all-purpose flour.
  • Cornstarch:  also helps thicken the soup which allows us to use lower calorie half and half as opposed to heavy cream.
  • Basil:  fresh basil infuses the soup with complex notes of sweet and savory, with hints of mint, anise, and pepper.
  • Seasonings: dried parsley, dried oregano, bay leaves, salt and pepper season our soup to perfection.
  • Red pepper flakes:  ¼ teaspoon red pepper flakes enliven the gnocchi soup.  It does not make the soup spicy, but does add a kick.  If you know you are sensitive to spice, then start with a pinch and add more to taste.
top view of gnocchi soup recipe  in a white soup pot

HOW TO MAKE gnocchi soup

You are going to love how easy this gnocchi soup recipe is!ย  Most of the work involves chopping vegetables and the rest is hands-off simmering. Here are step by step photos showing how to make gnocchi soup or you can also watch the โ€œHow to Make Gnocchi Soupโ€ recipe video (full recipe in the printable recipe card at the bottom of the post):

  1. Brown sausage with mirepoix: Heat one tablespoon olive oil in a large soup pot/Dutch oven over medium heat-high.  Add sausage, onion, carrots and celery and cook until sausage is cooked through and onions are tender. Donโ€™t drain the drippings afterward because we are going to use the grease instead of adding additional butter to cook the flour.  Add red bell pepper, garlic, red pepper (if using) and sautรฉ 30 seconds.
showing how to make gnocchi soup by browning sausage, carrots, celery and onions in a white Dutch oven

2. Cook flour:  Sprinkle in flour and cook two additional minutes.  The mixture will become quite thick so itโ€™s important to constantly stir so the garlic doesnโ€™t burn.

3. Add remaining ingredients:  Whisk cornstarch with ยฝ cup chicken broth then gradually stir into the soup followed by remaining broth, tomatoes, bouillon, seasonings and bay leaves. When adding the cornstarch, you can whisk it with as little or as much broth as you like, just so it dissolves. 

showing how to make gnocchi soup recipe by adding tomatoes, chicken broth, parsley, oregano to soup

4. Simmer until the vegetables are tender.   Bring to a boil; cover leaving about a 1-inch opening, and reduce to a gentle simmer for 15 minutes or until vegetables are tender, stirring occasionally and replacing the lid.

5. Add Parmesan, half and half and gnocchi. Stir in Parmesan cheese until smooth followed by half and half.  Bring the soup to a simmer then stir in gnocchi and fresh basil. Simmer for 4 to 5 minutes or just until the gnocchi are cooked.

showing how to make gnocchi soup recipe by adding Parmesan cheese and gnocchi to the soup

6. Adjust to taste.  Season with salt and pepper to taste (I like more salt) and add additional half and half or milk if desired for a less โ€œchunkyโ€ soup and warm through.

Sausage Gnocchi Soup Substitutions

CAN I USE ALL FRESH HERBS or all dried herbs?

This gnocchi soup recipe boasts a custom blend of Italian herbs.  I used a combination of dried herbs and fresh herbs for convenience and to infuse the broth with flavor while really highlighting the fresh basil.  You can, however, use all fresh herbs or all dried herbs, whatever is most convenient for you, but please try and use fresh basil one of these times! 

  • To use fresh herbs, you will need 3x the amount. Always add fresh herbs towards the end of cooking so they stay fresh and flavorful. 
  • To use dried basil, itโ€™s trickier to convert the loosely packed basil to dried, so I would start with 1 teaspoon then add more to taste. Add dried herbs with the broth so they can simmer and unlock their flavor.

Can I use vegetable broth for gnocchi soup?

I do not recommend vegetable broth because itโ€™s not as flavorful as chicken broth.  That doesnโ€™t mean you canโ€™t use vegetable broth, but it does mean the soup will not taste as flavorful.

gnocchi soup RECIPE VARIATIONS

This gnocchi soup recipe boasts a hypnotic, creamy, comforting broth, which means it is a fabulous springboard to make it all your own with all sorts of add-ins or whatever you have on hand:

gnocchi VARIATIONS

You can swap the gnocchi for other starchy alternative such as rice or go low carb with cauliflower.  Here are some ideas:

  • Swap gnocchi for rice.  Add 3/4 cup uncooked long-grain white rice and simmer for 8-12 minutes or until rice is cooked.  Note that the cooking time may vary depending on how long it takes to bring your soup to a boil so I suggest checking the rice occasionally until done.  You can also stir in 2 ยฝ cups cooked rice at the end of cooking and warm through.  
  • Swap potatoes for quinoa.  For a higher protein option, you can add about ยพ cup quinoa, rinsed and drained and simmer for about 25 minutes.
  • Swap potatoes for low carb cauliflower.    Use 2 ยฝ cups cauliflower chopped into bite size pieces.   Cauliflower doesnโ€™t take long to cook, so and add the last 5 minutes of cooking. 
  • Canned beans. Cannellini beans add a slight sweetness, creaminess and meaty texture. 

PROTEIN VARIATIONS

Although I am obsessed with Italian sausage in this recipe and donโ€™t think it will be same without it, you can still use other proteins:

  • Rotisserie chicken. Rotisserie chicken comes lightly seasoned for an added depth of flavor and is a mix of both light and dark meat.  It also comes perfectly tender and ready to slurp up.  You will need about 2 ½ cups shredded rotisserie chicken.  Add the chicken to the gnocchi soup at the same time as the half and half and heat through.
  • Leftover chicken.  Add about 2 ½ cups shredded or chopped leftover chicken to the gnocchi soup with the half and half.
  • Chicken thighs or breasts.  Chop chicken into bite size pieces, cook just until the outsides are browned and remove from the pot. Sautรฉ the mirepoix and add the chicken back with the broth.
  • Ground beef or ground turkey.  Season with Italian seasonings, fennel and a pinch of red pepper flakes to mimic the Italian sausage.
  • Meatballs:  Add mini meatballs to cook directly in the broth like in Italian wedding soup.

VEGETABLE VARIATIONS

I recommend sticking with the carrots and celery but you can also add any other vegetables such as: 

  • Mushrooms. Cremini/baby bella mushrooms will have the most flavor.
  • Butternut squash. Peel, chop into ยฝ-inch pieces.  
  • Broccoli.  Chop into bite size pieces and add the last 10 minutes of cooking.
  • Zucchini. Slice and quarter zucchini and the last 10 minutes of cooking. Slice zucchini on the thick side, about ยผ-inch so it doesnโ€™t get too soft.
  • Green beans. Fresh green beans taste far superior than canned.  Chop into 2โ€ pieces and add the last 10 minutes of cooking.
  • Greens. Add spinach or cabbage at the very end of cooking and cover the pot for 1-2 minutes to wilt.
up close of a spoonful of  gnocchi soup recipe showing how creamy it is

Gnocchi Soup Recipe Tips

This gnocchi soup recipe is pretty straightforward, but here are some helpful tricks and tips for the best gnocchi soup:

  • Use hot Italian sausage. This gnocchi soup recipe will work with beef, turkey or chicken, but it doesnโ€™t get any better than juicy, flavorful sausage.
  • Alternate ground protein.  You can swap the sausage for lean ground beef or turkey seasoned with Italian seasonings, fennel and a pinch of red pepper flakes to mimic Italian sausage.
  • Donโ€™t skip mirepoix.  This recipe boasts the combination of carrots, onions and celery sautรฉed in flavorful drippings.  They are known as the holy trinity of cooking and provide a richness and depth of flavor that canโ€™t be achieved any other way.  Please donโ€™t skip unless you canโ€™t get your hands on these ingredients.
  • Customize vegetables.  In addition to the mirepoix, you can add whatever veggies you have on hand or mix it up just for fun!  Green beans, zucchini, cabbage, bell peppers etc. Just be aware most vegetables only need 10 minutes to cook โ€“ see my detailed instructions in the Variations section.
  • Red pepper flakes. I only suggest using red pepper flakes if you want a spicier soup because the sausage already will have a little kick. We love heat at our house, so we use both.  You may also use mild Italian sausage and add red pepper flakes to taste.
  • Scale recipe.  You can halve this recipe if you donโ€™t have a large family and donโ€™t want leftovers.  If you do love leftovers (raising my hand high), then you will love leftover gnocchi soup for an easy lunch or dinner!
  • Consistency.  You can make this gnocchi soup more or less โ€œchunkyโ€ or more or less creamy. For a less chunky soup, simply add additional broth or half and half at the end of cooking. 
up close gnocchi soup recipe in pot

WHAT TO SERVE WITH gnocchi soup?

This gnocchi soup is a meal-in-one complete with protein, veggies and starch, so you can call dinner done or serve it with any of these additional sides:

TIPS FOR FREEZING creamy soups:

  • Omit the half and half and Parmesan if you plan to freeze the gnocchi soup so it wonโ€™t become grainy. Once thawed, add the half and half and Parmesan and warm through.
  • Regular (not low fat) evaporated milk, or heavy cream freeze much better than half and half โ€“ the higher the fat content, the better it freezes. If you think you might freeze this gnocchi soup, then plan on using either of these alternatives.
  • If freezing with half and half, reheat the thawed soup very gently over low heat to help incorporate the cream back into the soup.
  • If freezing with half and half, add some fresh cream or softened cream cheese to improve the grainy texture
top view of gnocchi soup recipe in a bowl garnished with Parmesan and basil

Italian Sausage Gnocchi Soup Recipe FAQs

Where can I find gnocchi at my grocery store?

Pre-packaged gnocchiย can either be found fresh in the refrigerated section, frozen in the freezer section, or dried on the shelf with other pastas.ย  I recommend fresh gnocchi as my first choice followed by frozen gnocchi. That being said, I have also used dried gnocchi when they were all that was available and they still turned out tasty in this soup โ€“ so essentially, any type of gnocchi will work for this recipe!
If using frozen gnocchi, do not thaw them first.ย  Simply add your frozen gnocchi directly to the soup.ย  If allowed to thaw first, they will turn into soggy mashed potatoes.

Is gnocchi gluten free?

No, gnocchi is traditionally not gluten free. While potatoes are the primary ingredient, flour is typically used as a binder.

How do you thicken gnocchi soup?

This gnocchi soup should already be rich and creamy due to the flour and the half and half.ย  If you would like to thicken the gnocchi soup, you can either:
Cornstarch:ย Remove some broth from the soup and whisk in 1-2 tablespoons cornstarch with a fork until smooth then whisk it back into the soup.ย  Simmer for 5 minutes or until thickened, stirring occasionally.ย  Repeat if desired.
Flour and butter:ย Mix equal parts flour and softened butter together with a fork so it becomes a thick paste and almost forms a ball.ย  You will want 2-4 tablespoons each, depending on how thick you want the soup.ย  Stir it into the soup and simmer for 5 minutes or until thickened, stirring occasionally.ย  Repeat if desired.

Should you cook gnocchi before adding to soup?

Nope! Gnocchi doesn’t need to be cooked separately before adding to soup because it cooks directly in the soup broth. The doughy dumplings absorb the flavors of the soup while cooking, resulting in a tender and flavorful texture without the need for pre-cooking.

How do you keep gnocchi from getting soggy in soup?

To prevent gnocchi from getting soggy in soup, add them to the hot soup to cook just 4-5 minutes before serving โ€“ then donโ€™t overcook! This minimizes their exposure to the liquid, preserving their texture and preventing them from becoming overly soft.

How many gnocchi per person?

This recipe yields approximately 6-8 gnocchi per bowl of soup. Keep in mind that this is a rough estimate, and the actual count may differ depending on the brand used and portion size.

Is it better to freeze cooked or uncooked gnocchi?

It is generally better to freeze uncooked gnocchi. Freezing uncooked gnocchi helps preserve their texture and prevents them from becoming mushy when cooked later. To freeze, arrange the uncooked gnocchi in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a sealed container or a plastic bag. When ready to use, you can cook the frozen gnocchi directly without thawing.

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Italian Sausage Gnocchi

This Gnocchi Soup is one of my all-time favorite soups! Itโ€™s loaded with pillowy gnocchi, Italian sausage, garlic, basil and veggies enveloped in a creamy tomato Parmesan broth. It’s easy to make, versatile and pantry friendly – you can swap the sausage for ground beef, turkey or chicken and the veggies for your favs. This gnocchi soup makes a scrumptious, one pot weeknight dinner (but is tasty enough for company!) and reheats beautifully for prep ahead dinner or lunches.
Servings: 6 – 8 servings
Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes

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Ingredients

ADD LATER

Instructions

  • Heat one tablespoon oil in a large soup pot/Dutch oven over medium heat-high. Add sausage, onions, carrots and celery and cook until sausage is cooked through and onions are tender.
  • Add red bell pepper, garlic, red pepper (if using) and sautรฉ 30 seconds.
  • Sprinkle in flour and cook, while stirring, for 2 minutes (it will be thick). Whisk cornstarch with ยฝ cup chicken broth (more or less just so it dissolves) then gradually stir into the soup followed by remaining broth, tomatoes, bouillon, seasonings and bay leaves.
  • Cover and bring to a boil, leaving about a 1-inch gap. Reduce to a gentle simmer for 15 minutes or until vegetables are tender, stirring occasionally and replacing the lid.
  • Stir in Parmesan cheese until smooth followed by half and half. Bring the soup to a simmer then stir in gnocchi and fresh basil. Simmer for 4 to 5 minutes or just until the gnocchi are cooked.
  • Season with salt and pepper to taste (I like more salt) and add additional half and half or milk if desired for a less โ€œchunkyโ€ soup and warm through.

Video

Notes

*Donโ€™t miss the recipe video at the top!

Tips and Tricks

  • Gnocchi.ย  Pre-packaged gnocchi can either be found fresh in the refrigerated section, frozen in the freezer section, or dried on the shelf with other pastas. I recommend fresh gnocchi as my first choice followed by frozen gnocchi.ย  If using frozen gnocchi, do not thaw them first. Simply add your frozen gnocchi directly to the soup. If allowed to thaw first, they will turn into soggy mashed potatoes.
  • Alternate ground protein.ย ย You can swap the sausage for lean ground beef or turkey seasoned with Italian seasonings, fennel and a pinch of red pepper flakes to mimic Italian sausage.
  • Customize vegetables.ย  In addition to the mirepoix, you can add whatever veggies you have on hand or mix it up just for fun! ย Green beans, zucchini, cabbage, bell peppers etc. Just be aware most vegetables only need 10 minutes to cook โ€“ see my detailed instructions in the Variations section.
  • Red pepper flakes. I only suggest using red pepper flakes if you want a spicier soup because the sausage already will have a little kick. We love heat at our house, so we use both.ย  You may also use mild Italian sausage and add red pepper flakes to taste.
  • Consistency. ย You can make this gnocchi soup more or less โ€œchunkyโ€ or more or less creamy.ย For a less chunky soup, simply add additional broth or half and half at the end of cooking.

HOW TO store and REHEATย 

  • Storage:ย  let the gnocchi soup cool to room temperature, then cover and store in your Dutch oven or transfer to an airtight container.ย  Refrigerate for up to 5 days.
  • Stove:ย  reheat large batches of gnocchi soup on the stove over medium low heat, stirring occasionally until warm.ย  You may want to add some additional broth or half and half to the soup because the gnocchi will absorb some of the liquid while sitting overnight.
  • Microwave:ย  transfer individual servings to a microwave-safe dish, cover with a microwave-safe lids or paper towel. ย Microwave for 90 seconds, stir, then continue to microwave for 20-second intervals, if needed.

CAN YOU FREEZE gnocchi soup?

As a general rule of thumb, creamy soups do not freeze well as the texture can become unpleasantly grainy as the dairy and fat separate. You can still freeze the soup with these expectations, or omit the half and half and Parmesan when freezing, then add the half and half and Parmesan to the soup after thawing.ย  Alternatively, you can swap the half and half for evaporated milk (see tips in post).ย  ย Freeze for up to 3 months and thaw overnight in the refrigerator.

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40 Comments

  1. Kelly says

    Prepared it exactly as your recipe instructed and was hands down the best soup I have ever made!

    • Jen says

      Thank you so much Kelly, that is awesome!!!

  2. Salesha says

    Oh. My. Gosh. I made this recipe for lunch today (and the rest of the week) and it is absolutely delicious!! I never really cared for gnocchi but it is just perfect in this soup! I will definitely make it again!

    • Jen says

      Yessss! Thank you so much Salesha! I’m so happy this soup has made a gnocchi lover out of you (or at least in this soup ;))!

  3. English Rose says

    Truly, delicious soup and word according to my daughter, the best soup I have ever made and she has ever tasted!

    • Jen says

      That is amazing, thank you so much! You both have great taste ;)!

  4. Michele Anderson says

    I made the soup as directed, but I only had dried basil; so I added half a teaspoon with the other seasonings and then at the end added a coupe of handfuls of fresh baby spinach. The soup was soooooo good!!!! So I came back today to comment on it and to sign up for your emails, I can’t wait to try more!! Thanks!

    • Jen says

      Welcome to my site Michele, thanks for signing up for my emails and for taking the time to comment! I’m so pleased you loved this soup so much and I love your addition of spinach. I hope you enjoy exploring my site and hopefully discover many new favorites!

  5. Stasie Kunath says

    I am currently on WW and saw this recipe on Facebook. It looks delicious. I have made some changes to fit better into my plan. How many people does it serve and what is the serving size?

    • Jen says

      Hi Stasie, I’m glad you were able to adapt the recipe! I would say it makes 8 servings.

  6. Dawn says

    Made this exactly as listed, with spicy Italian chicken sausage from Sprouts, and it was absolutely delicious! Highly recommended!

    • Jen says

      Thanks so much Dawn for the review/recommendation! I’m so pleased you loved it!

  7. Kim Ironmonger says

    This was one of the best soups I have ever made!! So many great flavours! Thank you
    Kim
    From Vancouver Canada

    • Jen says

      Thank you so much for taking the time to comment Kim! I’m honored and so pleased this was a huge winner!

  8. Michelle says

    I made this for dinner tonight .. exactly as the recipe and directions .. omg this soup is delicious! I will definitely make this again.. oh by the way it was my first time ever tasting gnocchi!

    • Jen says

      Thank you for the glowing review Michelle, I’m so pleased you loved this soup! And welcome to the world of gnocchi – it’s so good with pasta sauce too!

  9. Liana says

    Really good. I used only 1/2 cup of parmesan cheese at the end, and at your suggestion substituted the half and half with evaporated milk. (I only used one cup of the milk with 1 tbsp cornstarch mixed with it). It was creamy enough and will do this again.

    • Jen says

      Thanks so much Liana, I’m so pleased it was a hit with the evaporated milk substitute!

  10. Catharine says

    It was very good ! A lot of prep goes into this meal so I’m glad I didn’t 1/2 it ! The fresh chopped Basil at the end was the perfect finishing touch !
    I will make this again ~ without the dairy ! I found at the point where you need to add in the Parm Cheese & the Cream isn’t really necessary ~ it tasted delicious after I added the Gnocchi & Fresh Basil 1st by mistake !
    I used Olivieri 2 min fresh Potato Gnocchi …Sooooo pillowy soft ! 1/2 Hot & 1/2 Mild ground Sausage too

    • Jen says

      Thanks for the review Catharine, I’m so pleased you enjoyed this soup!

  11. ellen says

    01-03-22: just made this for dinner and it was delicious! Would definately recommend this recipe.

    • Jen says

      Thanks for the review Ellen, I’m so pleased it was a hit!

  12. April says

    Hi! You have 4 to 6 garlic cloves minced twice in the recipe. Did you mean to put it in twice? Looks delicious

    • Jen says

      Thanks for catching that! It should be just once, enjoy!

      • April Lane says

        Jen, I made this tonight. It is so good and it made it to my recipe box. Definitely worthy! Thank you thank you. Itโ€™s so nice to have something different and so delicious. I canโ€™t wait to share this with my extended family.

        • Jen says

          Thanks for taking the time to comment April, I’m so pleased it will be on repeat!

  13. Heather C. in Tulsa says

    This was super! My new favorite soup recipe.
    I added kale and white cannelloni beans and used fresh tomatoes and half a can of crushed tomatoes. OMGee! Delish. It would even be super without the cream or cheese. Thank you!

    • Jen says

      That’s awesome it’s your new favorite, and your additions sound tasty! Thanks Heather!

  14. Brenda says

    I recently made this, and it was excellent! Your soup recipes are some of my favorite ones out there (especially the ones with Italian sausage)!

    • Jen says

      Thank you, Brenda! I am so happy you are enjoying my recipes! It has been great soup weather this winter!

  15. Karen Berger says

    My family LOVED this! Made it exactly as detailed above and it was incredible. Thank you!

    • Jen says

      Thank you so much, Karen! I am so happy you and your family loved this!

  16. Alyssa says

    This gnocchi soup puts olive gardens to shame lol! Soooo many delicious flavors that go marvelously together. 10/10 would make again.

    • Jen says

      Thank you so much, Alyssa! I am so happy this is a winner and a repeat!

  17. M says

    Has anyone tried this without the cream? I have to avoid milk and cream, but I’m guessing this would still be tasty without it.

    • Jen says

      Hi M! If you aren’t using dairy you can substitute plain, unsweetened non-dairy milk of your choice whisked with 1 tablespoon cornstarch. Hope you enjoy!ย 

  18. Annie C says

    We just made this for our annual soup contest and I am happy to report that we took first place and it was hands down the best soup I have ever had! Canโ€™t wait to make it again. We did simmer it on low for 2-3 hrs before adding the gnocchi and dairy and it was still SO good.

    • Jen says

      Yay! I’m so glad that it was a winner!!

  19. April Juliano says

    Absolutely delicious !!!!

    • Jen says

      Thanks April!! So glad you enjoyed!