Creamy Kielbasa Gnocchi Soup

WANT TO SAVE THIS RECIPE?

As someone who loves cozy, comforting meals that come together quickly without sacrificing flavor, this Creamy Kielbasa Gnocchi Soup is a total winner in my kitchen. It’s rich, savory, and full of hearty textures thanks to the pillowy gnocchi and smoky kielbasa. I first made this on a chilly weeknight when I needed something fast, filling, and full of flavor—and now it’s one of my favorite go-to recipes for a feel-good dinner.

What I adore about this soup is how it strikes the perfect balance between indulgence and ease. You only need one pot and about 30 minutes to pull it together, yet the taste is layered, luxurious, and deeply satisfying. Whether you’re looking for a quick weeknight meal or something special to serve guests, this soup checks every box.

---

Why You’ll Love This Creamy Kielbasa Gnocchi Soup

• One-pot simplicity: Less mess, less cleanup, all the flavor.
• Ready in under 30 minutes: Perfect for busy nights.
• Incredible texture: Creamy broth, tender gnocchi, and juicy sausage.
• Smoky, savory flavor: Kielbasa infuses the soup with a bold richness.
• Customizable: You can tweak the vegetables, protein, and even the creaminess.

---

What Kind of Gnocchi Should I Use?

For this Creamy Kielbasa Gnocchi Soup, I usually go with shelf-stable potato gnocchi from the pasta aisle. It’s convenient, cooks quickly right in the soup, and has that soft, chewy texture that holds up beautifully in the creamy broth. If you have access to fresh gnocchi from the refrigerated section or even want to use homemade, go for it—just keep an eye on the cooking time as it may cook a bit faster.

Avoid using frozen gnocchi unless you’re planning to cook them separately before adding to the soup. They can release extra moisture and dilute the richness of the broth if tossed in straight from the freezer.

---

Options for Substitutions

This recipe is incredibly versatile, so here are a few ideas to make it your own:

• Kielbasa Alternatives: Swap with smoked sausage, andouille, or even diced rotisserie chicken for a different flavor profile.
• Dairy-Free Version: Use coconut milk or a plant-based cream alternative. It will change the flavor slightly but still be rich and comforting.
• Vegetarian Twist: Skip the kielbasa and add mushrooms or white beans. A dash of smoked paprika can help mimic that smoky depth.
• Leafy Greens: Spinach is a go-to, but kale, chard, or even arugula can add a different texture and taste.
• Broth Options: Chicken broth is ideal, but vegetable broth works well if you’re keeping it meatless.
• Spice It Up: Add crushed red pepper flakes or a spoon of Dijon mustard for extra zing.

---

Ingredients for This Creamy Kielbasa Gnocchi Soup

Each ingredient in this soup plays a role in building its comforting flavor and satisfying texture. Here’s what you’ll need and why it matters:

---

• Kielbasa
  This smoked sausage adds rich, savory depth and a hint of spice that flavors the entire soup.
• Potato Gnocchi
  These pillowy dumplings cook right in the broth, soaking up the creamy goodness while giving the soup a hearty, comforting bite.
• Butter
  A small amount helps sauté the aromatics and adds richness to the base.
• Onion
  Sweet and savory, onion is a must for building flavor from the start.
• Garlic
  A couple of cloves go a long way in boosting the soup’s aroma and depth.
• All-Purpose Flour
  Just a tablespoon or two thickens the soup and gives it that luscious, creamy body.
• Chicken Broth
  Acts as the flavorful base—use a good-quality or homemade broth for best results.
• Heavy Cream
  Adds indulgent creaminess that makes the soup feel like a hug in a bowl.
• Spinach
  A fresh element that balances the richness and adds a pop of color.
• Parmesan Cheese
  For finishing—adds saltiness, umami, and an irresistible cheesy layer.
• Salt & Black Pepper
  Essential for seasoning and bringing all the flavors together.

---

Step 1: Sauté the Kielbasa

Start by slicing the kielbasa into bite-sized rounds. Heat a large pot or Dutch oven over medium heat and melt the butter. Add the sausage and cook until browned and slightly crisp on the edges—this adds a delicious smoky flavor to the base of your soup. Remove the kielbasa and set aside.

---

Step 2: Sauté Aromatics

In the same pot (with the rendered fat from the kielbasa), add the chopped onion. Sauté until translucent, about 3–4 minutes. Stir in the minced garlic and cook for another minute, until fragrant.

---

Step 3: Make the Roux

Sprinkle in the flour and stir continuously for about a minute to cook out the raw taste. This roux will help thicken the soup as it simmers.

---

Step 4: Add Broth and Simmer

Slowly pour in the chicken broth while stirring to avoid lumps. Bring to a gentle simmer and cook for about 5 minutes until the broth begins to thicken.

---

Step 5: Add Gnocchi and Simmer

Toss in the gnocchi and let them simmer for 4–5 minutes. They’ll float to the top and puff up slightly once they’re done cooking.

---

Step 6: Stir in Cream and Greens

Reduce the heat to low and stir in the heavy cream. Add the fresh spinach and cook until just wilted, about 1–2 minutes. Return the browned kielbasa to the pot.

---

Step 7: Finish with Parmesan and Seasoning

Sprinkle in the grated Parmesan and stir to melt. Taste the soup and season with salt and freshly cracked black pepper as needed.

---

How Long to Cook the Creamy Kielbasa Gnocchi Soup

This recipe is beautifully quick from start to finish. Here’s a general timeline:

• Sautéing kielbasa and aromatics: 6–8 minutes
• Simmering broth and gnocchi: 10 minutes
• Adding cream and spinach: 2–3 minutes

In total, you’re looking at about 20–25 minutes of active cooking time, which makes this dish perfect for weeknights when you want a homemade meal without a big time investment.

---

Tips for Perfect Creamy Kielbasa Gnocchi Soup

• Brown the kielbasa well: Let it caramelize a bit to maximize flavor—it makes a huge difference.
• Don’t overcook the gnocchi: They should be soft but not mushy. Once they float and puff slightly, they’re ready.
• Use fresh spinach last: Add it right at the end so it wilts without turning soggy or dull in color.
• Grate your own Parmesan: Pre-shredded cheese often has anti-caking agents that don’t melt well.
• Simmer, don’t boil: Once the cream is in, keep the heat low to avoid curdling or separating.
• Add broth gradually: This helps create a smooth texture, especially after stirring in flour.
• Adjust consistency: If the soup thickens too much while sitting, stir in a splash of broth or cream to loosen it.
• Taste and season last: The sausage and cheese are salty, so always do a final taste before adding extra salt.

---

Watch Out for These Mistakes While Cooking

Even a simple soup like this can go sideways if you’re not careful. Here are a few pitfalls to avoid for the creamiest, most flavorful result:

• Overcrowding the pot: If your pot is too small, the gnocchi may not cook evenly, and the soup could get starchy or gloopy.
• Skipping the browning: That golden crust on the kielbasa adds tons of flavor. Don’t rush it.
• Boiling after adding cream: High heat can cause the dairy to separate. Keep it to a gentle simmer or low heat.
• Adding gnocchi too early: They only need a few minutes to cook. Add them when the broth is ready, not before.
• Using pre-grated cheese: It may not melt smoothly and can leave the soup grainy.
• Neglecting to stir: Keep things moving while adding flour and liquid to avoid clumps.
• Under-seasoning: Taste at the end—broth, cheese, and kielbasa bring salt, but you may still need a pinch more.
• Letting it sit too long uncovered: The soup thickens quickly. If you’re not serving right away, cover it or stir in extra broth before reheating.

---

What to Serve With Creamy Kielbasa Gnocchi Soup?

This soup is filling, but pairing it with the right sides can round out the meal or impress guests. Here are eight great ideas:

Crusty Bread

Perfect for soaking up every last drop of creamy broth.

Simple Green Salad

A fresh salad with a vinaigrette can cut through the richness of the soup.

Garlic Bread

Soft, buttery, and garlicky—always a good idea with creamy soups.

Grilled Cheese Sandwich

Especially tasty with a sharp cheddar. Dip it right in.

Glass of White Wine

A dry white like Sauvignon Blanc complements the creaminess beautifully.

Pickles or Pickled Veggies

A little acidity goes a long way in balancing the dish.

Roasted Brussels Sprouts

Adds a nutty, caramelized contrast to the soup.

Light Fruit Salad

A fresh, slightly tart mix of berries or citrus adds brightness after the meal.

---

Storage Instructions

This soup stores surprisingly well, though a few tweaks will help maintain its creamy texture when reheating:

• Refrigerator: Let the soup cool completely, then store it in an airtight container. It will keep for up to 4 days in the fridge.
• Freezer: While technically possible, freezing isn’t ideal due to the cream and gnocchi. The texture may become grainy or the gnocchi overly soft upon thawing. If you must freeze it, do so before adding the cream and spinach—then add those fresh when reheating.
• Reheating: Warm on the stove over low heat, stirring often. Add a splash of broth or cream to loosen the consistency if it’s too thick. Avoid boiling to prevent the cream from curdling.

---

Estimated Nutrition

Here’s a general estimate per serving (based on 6 servings total):

• Calories: ~470
• Protein: 17g
• Carbohydrates: 35g
• Fat: 30g
• Saturated Fat: 14g
• Cholesterol: 75mg
• Sodium: 980mg
• Fiber: 2g
• Sugar: 2g

Note: These values may vary depending on the specific brands and substitutions used.

---

Frequently Asked Questions

Can I use milk instead of heavy cream?

Yes, but the soup won’t be as rich or thick. Whole milk works best if you go this route. For a thicker result, add a little extra flour or a cornstarch slurry.

---

Can I use frozen spinach?

Absolutely. Just make sure to thaw and squeeze out the excess moisture before adding it to the soup to prevent watering it down.

---

What if I don’t have gnocchi?

You can substitute with small pasta shapes like tortellini, or even diced potatoes. Just adjust cooking times accordingly.

---

Can I make this in advance?

Yes! It actually tastes even better the next day as the flavors deepen. Just reheat gently and consider adding a bit of extra broth or cream.

---

Can I make this soup without meat?

Definitely. Use vegetable broth, skip the kielbasa, and add mushrooms, white beans, or even roasted cauliflower for a hearty vegetarian version.

---

How do I keep leftovers from getting too thick?

Add a splash of broth or water when reheating to loosen the soup. Gnocchi continues to absorb liquid, so thinning it a bit helps restore the original texture.

---

Do I need to season the soup a lot?

Be cautious—kielbasa and Parmesan already bring salt. Always taste before adding more.

---

Can I cook this in a slow cooker?

Yes, but it’s best to add the gnocchi and spinach during the last 30 minutes of cooking to prevent them from overcooking.

---

Conclusion

Creamy Kielbasa Gnocchi Soup is the kind of comforting, quick-fix meal that feels like it took much more effort than it really did. Whether you’re trying to warm up on a chilly night or just want something hearty and delicious without the fuss, this soup delivers every time. With its smoky sausage, pillowy gnocchi, and rich, creamy base, it’s a meal that satisfies body and soul—and keeps you coming back for seconds.

---

Print