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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 54 reviews

Incredible flavor! This will be revisited as it gets colder. Everybody in our family enjoyed this and we have a couple of people who are very picky when it comes to soup.

By: Cameron
Posted: Nov 06, 2019
Diet: Original

Good, hearty fall soup!! I used vegetarian sausage and mushroom stock...happy that I have leftovers!

By: Jill
Posted: Nov 05, 2019
Diet: Original

This was delicious! Loved the tip about not rushing the mushrooms - my 4 year old stirred those while I cut and prepped the rest of the soup. We didn't even add the parmesan since I'm currently dairy free and it was still amazing! Loved the gnocchi instead of beans, we went ahead and added the whole package. Same with the smoked sausage and added a bit less stock. Will definitely make again!

By: Rebecca
Posted: Nov 04, 2019
Diet: Original

So good! So much flavor.

By: Marin
Posted: Oct 28, 2019
Diet: Original

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