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Sausage and Gnocchi Soup
with mushrooms / kale

Active: 30 minTotal: 40 min

Gnocchi are potato dumplings that add a comforting contrast to the other earthy ingredients in this soup.
Smarts: This soup is absolutely loaded with ingredients, so you'll need the full amount of stock listed. Leaving the lid on and slightly ajar while the soup simmers will help prevent too much liquid from evaporating off during cooking.



Sausage and Gnocchi Soup:
  • Onions, medium - 1, chopped
  • Kale, any type - 4 leaves, leaves and stems chopped and kept separate
  • Sausage, pre-cooked or smoked - 12 oz, diced
  • Mushrooms, any brown - 8 oz, sliced (look for pre-sliced)
  • Oil, cooking - 1 Tbsp
  • Italian seasoning - 1 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Vinegar, apple cider - 1 Tbsp
  • Stock, any type - 7 cups
  • Tomatoes, diced and fire-roasted (14 oz / 397 g) - 1 can
  • Cheese, parmesan (opt) - 1 rind
  • Gnocchi - 8 oz
  • Cheese, parmesan (opt) - 2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Onions / Kale / Sausage - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Mushrooms (if not pre-sliced) - Slice mushrooms. (Can be done up to 3 days ahead)


  1. Heat a large Dutch oven with oil over medium heat. Add mushrooms and saute until mushrooms are deep golden brown, 4 to 6 minutes. (Don’t rush this step. Browning the mushrooms will add flavor to the soup.)
  2. To the mushrooms, add sausage, onions, kale stems (reserve leaves), Italian seasoning, red pepper flakes, and some salt. Saute until onions are starting to soften, 2 to 3 minutes more.
  3. Add vinegar, scraping up any brown bits on the bottom of the pan.
  4. Stir in kale leaves, stock, tomatoes (including liquid), and parmesan rind.
  5. Bring soup to a simmer. When soup is simmering, add the lid to the pan and reduce heat to low. (If the soup bubbles over, move the lid so it is slightly ajar.) Simmer soup, covered, for 10 minutes to let the flavors come together.
  6. Remove lid and add gnocchi. Simmer gnocchi according to package directions, usually 3 to 4 minutes.
  7. Remove parmesan rind from soup. Taste and season soup with some salt and pepper.
  8. Ladle soup into bowls and top with grated cheese. Enjoy!

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This meal has 50 reviews

Everyone liked the flavor & said put in rotation! Used Andoville Smoked sausage, gnocchi Haggen brand fresh. Used about 5 1/2. Ish c stock (chicken) & w30 brand fire roasted tomatoe. Added cilantro. Filling!

By: Jessie
Posted: Oct 15, 2019
Diet: Original

Tons of flavor. I used Aidells Italian style chicken sausage. Also my fire roasted tomatoes included green chilies for an extra kick.

By: Jaclyn
Posted: Oct 07, 2019
Diet: Original

This was a great fall soup. I didn’t love the sausage I chose, but otherwise the flavors went together really well. Like many others, I ended up using the whole package of gnocchi so I wouldn’t have leftovers.

By: Melissa
Posted: Oct 05, 2019
Diet: Original

This is a great soup. It's full of flavor and very filling.

By: Chelsea
Posted: Oct 05, 2019
Diet: Original

I used veggie stock, but this probably would have been even tastier with a mushroom stock. It was quick to make and satisfying, although I felt there was something missing. Just lacking a bit of flavor, but hearty nonetheless.

By: Angela
Posted: Oct 03, 2019
Diet: Vegetarian

Not spectacular by any means, but a solid quick meal for a weeknight.

By: Yana
Posted: Oct 03, 2019
Diet: Original