Healthy Chicken Sausage and Gnocchi Soup

Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.

Growing up, soup in our house meant opening a can and adding water. It wasn’t until I started cooking for my own family that I realized how easy (and so much better) homemade soup could be. My first attempts were basic chicken noodle, but then I discovered the magic of gnocchi.

This chicken sausage and gnocchi soup happened by accident one cold evening when I was trying to use up what I had in the fridge. Those little potato dumplings turned what would have been a regular soup into something my family now requests weekly. It’s the kind of recipe that proves good cooking doesn’t have to be complicated – just a few simple ingredients coming together in a cozy way.

What Kind of Chicken Sausage Should I Use?

For this cozy soup, you’ve got plenty of options when it comes to chicken sausage. Italian-style chicken sausage (mild or hot, depending on your heat preference) works really well here, but you could also use chicken apple sausage for a slightly sweet twist. Most grocery stores carry pre-cooked chicken sausages these days, which will work fine – just slice them up and brown them quickly in the pan. If you’re using raw chicken sausage, simply remove the casings and break up the meat while it cooks. Just make sure to check the ingredients list if you need to keep the recipe gluten-free, as some sausage varieties contain bread crumbs as fillers.

Options for Substitutions

This cozy soup recipe is really adaptable and works well with several substitutions:

• Chicken sausage: You can swap chicken sausage with turkey sausage, Italian pork sausage, or even plant-based sausage alternatives. If using pre-cooked sausage, just slice and add it later in the cooking process.
• Almond milk: Any non-dairy milk works here – try oat milk, soy milk, or cashew milk. Regular dairy milk is fine too if you don’t need the recipe to be dairy-free.
• Gnocchi: While gnocchi gives this soup its special character, you can use small pasta shapes like shells or orecchiette, or even tortellini. Just adjust cooking time according to package instructions.
• Kale: Not a kale fan? Switch it up with spinach, Swiss chard, or escarole. If using spinach, add it right at the end as it cooks much faster than kale.
• Arrowroot flour: Any of the mentioned flour options work well as thickeners. Cornstarch is another good option – just use the same amount and mix with cold liquid before adding.
• Chicken broth: Vegetable broth works just as well here. You can also use bouillon cubes dissolved in water if you’re out of broth.

Watch Out for These Mistakes While Cooking

The biggest challenge when making gnocchi soup is timing – adding the gnocchi too early can make them overly soft and mushy, so wait until the last 3-4 minutes of cooking to add them to the simmering broth. Another common mistake is rushing the vegetable base – taking time to properly soften the onions, celery, and carrots (about 5-7 minutes) builds a stronger flavor foundation for your soup. When thickening the soup with flour, be sure to whisk it thoroughly with the almond milk before adding to prevent lumps, and keep stirring as the soup simmers to ensure a smooth, creamy consistency. For the best results, add the kale right at the end, just a minute or two before serving – this keeps it bright green and slightly crisp rather than overcooked and dull.

What to Serve With Chicken Sausage and Gnocchi Soup?

This hearty soup is practically a meal on its own, but a few simple sides can make it even better! A crusty loaf of gluten-free bread or some warm dinner rolls are perfect for soaking up the flavorful broth. Since the soup is pretty filling with the gnocchi and sausage, I like to keep things light on the side with a simple mixed green salad dressed with lemon vinaigrette. If you’re feeding a hungry crowd, you could also add a plate of roasted vegetables like Brussels sprouts or broccoli – they’ll complement the cozy flavors of the soup without making the meal too heavy.

Storage Instructions

Keep Fresh: This cozy soup will stay good in the fridge for up to 4 days when kept in an airtight container. Just keep in mind that the gnocchi might absorb more liquid as it sits, making the soup thicker over time. If you’re planning to meal prep, you might want to store the cooked gnocchi separately from the soup.

Freeze: You can freeze this soup for up to 3 months in a freezer-safe container. For best results, I recommend freezing it without the gnocchi and kale, then adding fresh ones when you reheat it. This way, the gnocchi won’t get mushy, and the kale will stay nice and green.

Reheat: To warm up your soup, simply heat it on the stovetop over medium heat until it’s hot throughout, stirring occasionally. If it’s too thick, add a splash of broth or almond milk to thin it out. For single servings, the microwave works great too – just heat in 1-minute intervals, stirring between each.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 60-70 g
• Fat: 50-60 g
• Carbohydrates: 150-180 g

Ingredients

• 1 tablespoon olive oil (15 ml)
• 1 pound chicken sausages, skins removed (450 g)
• 1 large onion (white, brown, or yellow), chopped
• 2 celery stalks, chopped
• 2 large carrots, chopped
• 1 tablespoon minced garlic (about 3 cloves)
• 2 cups unsweetened almond milk (480 ml, or another non-dairy milk of your choice)
• 1 tablespoon arrowroot, tapioca, rice, or gluten-free all-purpose flour
• 4 cups chicken broth (950 ml)
• 1 pound potato gnocchi, gluten-free (16 oz)
• 3 cups kale, cut into bite-sized pieces
• Salt and freshly ground black pepper to taste
• Optional: fresh herbs such as parsley or thyme for serving

Step 1: Cook the Sausage

Warm a large pot over medium-high heat and add a drizzle of olive oil.

Once the oil is hot, add the sausage to the pot.

Use a wooden spoon to break up the sausage into smaller pieces.

Cook until the sausage is lightly browned, ensuring it is well-cooked and flavorful.

Step 2: Sauté the Vegetables

With the sausage nicely browned, add the chopped onion, celery, carrot, and garlic to the pot.

Cook these vegetables for about 7 minutes, stirring frequently.

This will help to soften the veggies and incorporate their flavors.

Keep an eye on the garlic and onion to prevent them from overcooking and becoming bitter.

Step 3: Prepare and Add the Liquid Base

While the vegetables are softening, whisk together the almond or non-dairy milk with your choice of starch or flour until smooth and lump-free.

Once the vegetables are ready, add this starchy milk mixture and chicken stock to the pot.

Increase the heat to high and bring the soup to a boil.

Add the gnocchi once the soup reaches a rolling boil.

Step 4: Simmer and Cook the Gnocchi

After adding the gnocchi, lower the temperature to medium-low to maintain a gentle simmer.

Let the soup cook for about 6-8 minutes until the gnocchi is tender and cooked through.

This simmering time allows the flavors to meld together beautifully.

Step 5: Finish with Kale and Seasonings

Add the kale to the pot and continue cooking for an additional 3-5 minutes until the kale has softened.

Taste the soup and adjust the seasoning with salt to your preference.

Sprinkle freshly grated black pepper over the top for added depth.

For extra freshness, add some chopped fresh herbs if desired.

Step 6: Serve and Enjoy

Remove from heat and carefully ladle the soup into bowls.

Enjoy your hearty, delicious soup with family and friends, savoring each spoonful of warmth and flavor!