Creamy Kielbasa Gnocchi Soup
I love when comfort food doesn’t take hours to make, and this Creamy Kielbasa Gnocchi Soup hits that sweet spot perfectly. It came together on a chilly weeknight when I wanted something soul-warming without having to spend forever in the kitchen. The moment the kielbasa began sizzling and releasing its smoky aroma, I knew I was onto something special.
The velvety broth, infused with garlic, herbs, and a touch of cream, creates the perfect base for pillowy gnocchi and hearty slices of kielbasa. I added a generous handful of spinach for freshness and a touch of green, and just like that, a satisfying dinner was on the table in under 30 minutes. It’s rich without being too heavy, indulgent yet balanced, and utterly craveable.
Every time I make this soup, I get requests for seconds and the occasional “Is there more left?” from around the table. It’s a one-pot wonder that checks every box: easy, flavorful, and family-friendly. Whether you’re feeding a crowd or just yourself, this recipe is pure comfort in a bowl.
Why You’ll Love This Creamy Kielbasa Gnocchi Soup
This soup combines the smokiness of kielbasa, the pillowy softness of gnocchi, and the silkiness of a creamy broth into one irresistible package. It takes less than 30 minutes to make, uses just one pot, and is perfect for those busy nights when you still want a home-cooked meal. It’s hearty enough to be a full meal, and leftovers are even better the next day.
How to Make Creamy Kielbasa Gnocchi Soup (Step 1, 2, 3…)
Step 1: In a large heavy-bottomed pot or Dutch oven, heat a little olive oil over medium heat. Add sliced kielbasa and cook until browned on both sides. Remove the sausage and set aside.
Step 2: In the same pot, add minced garlic and sauté until fragrant. Stir in a bit of tomato paste and cook it down for a minute or two. Add chicken broth and scrape the bottom of the pot to release all the flavorful bits.
Step 3: Pour in the heavy cream and bring the soup to a gentle simmer. Stir in store-bought gnocchi and let them cook until they float to the top and become tender.
Step 4: Add back the browned kielbasa along with fresh spinach. Simmer just until the spinach wilts. Season with salt, black pepper, and a pinch of crushed red pepper for heat.
Step 5: Finish with a generous grating of parmesan cheese, stir, and serve hot.
Recipe Variations and Possible Substitutions
Swap the kielbasa with chicken sausage or spicy andouille if you want a kick. For a vegetarian version, omit the meat and use veggie broth; mushrooms make a great hearty substitute. You can also use half-and-half instead of heavy cream for a lighter texture, or swap spinach for kale if you prefer a sturdier green. If gnocchi isn’t your thing, tortellini or small pasta shells are great alternatives too.
Serving and Pairing Suggestions
This soup shines as a complete meal on its own, but it pairs wonderfully with warm crusty bread or a buttery garlic baguette for dipping. I also like serving it with a simple side salad of arugula or mixed greens tossed in a lemon vinaigrette to cut through the richness. For something heartier, roasted vegetables or a baked potato make cozy companions.
A crisp white wine like Pinot Grigio or a light-bodied red such as Beaujolais complements the creamy texture without overpowering the flavor. If you’re serving it to kids or keeping it alcohol-free, a cold sparkling apple cider or lemonade adds a refreshing contrast.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The gnocchi may continue to absorb liquid, so the soup will thicken slightly over time. To reheat, simply warm it in a saucepan over medium heat, adding a splash of broth or water to loosen the consistency if needed.
You can also microwave individual portions in 30-second intervals, stirring in between until heated through. I don’t recommend freezing this soup, as the cream and gnocchi don’t hold up well to thawing and reheating.
Frequently Asked Questions
Can I use frozen gnocchi instead of shelf-stable?
Yes, frozen gnocchi works beautifully. Just add them straight into the simmering soup and cook a minute or two longer until tender.
Can I make this soup ahead of time?
Absolutely! You can prepare the soup a day in advance, but hold off on adding the gnocchi until you reheat it so they don’t get too soft.
What can I use instead of kielbasa?
Smoked turkey sausage, andouille, or even diced ham are great alternatives if you don’t have kielbasa on hand.
Is this soup gluten-free?
Only if you use gluten-free gnocchi and verify that all your ingredients, like broth and sausage, are certified gluten-free.
Can I make this dairy-free?
Yes! Swap the heavy cream for coconut cream and use a dairy-free parmesan-style cheese. Just note that the flavor will be slightly different but still delicious.
Related Recipe You’ll Like
If you’re a fan of creamy, comforting meals, you might also love my Creamy Tuscan Chicken Tortellini. It uses similar flavors with a hint of sun-dried tomatoes and garlic in a luscious cream sauce.
Save and Share This Recipe for Later
Don’t forget to pin this Creamy Kielbasa Gnocchi Soup to your favorite Pinterest board so you always have it ready for the next cozy evening. Share it with friends on Facebook or tag your cooking creations on Instagram—I’d love to see how it turns out for you!
Creamy Kielbasa Gnocchi Soup
This Creamy Kielbasa Gnocchi Soup is a quick and hearty one-pot meal perfect for weeknights. Smoky kielbasa sausage, pillowy gnocchi, and fresh spinach are nestled in a velvety garlic and herb cream broth. It's rich, comforting, and ready in under 30 minutes. Ideal for cozy evenings or when you need a filling, family-friendly dinner. This creamy soup is packed with protein and flavor, making it a go-to favorite for cold nights and quick homemade meals.
Ingredients
- 1 tablespoon olive oil
- 14 oz kielbasa sausage, sliced into rounds
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 4 cups chicken broth
- 1 cup heavy cream
- 1 pound potato gnocchi (shelf-stable or frozen)
- 3 cups fresh spinach
- Salt and black pepper to taste
- Pinch of crushed red pepper flakes (optional)
- 1/3 cup grated parmesan cheese, plus more for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add sliced kielbasa and cook until browned. Remove and set aside.
- In the same pot, add minced garlic and cook until fragrant. Stir in tomato paste and cook for 1-2 minutes.
- Pour in chicken broth, scraping up any browned bits from the bottom. Add heavy cream and bring to a gentle simmer.
- Stir in gnocchi and cook until they float to the top, about 3-4 minutes.
- Return kielbasa to the pot. Add spinach and simmer just until wilted.
- Season with salt, pepper, and red pepper flakes. Stir in parmesan cheese.
- Serve hot, topped with extra parmesan and cracked black pepper if desired.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- You can use kale instead of spinach for a heartier texture.
- Store leftovers in the fridge for up to 3 days. Add a splash of broth when reheating to loosen the soup.
- Not recommended for freezing due to the dairy and gnocchi texture.
