Why This Sweet Potato Gnocchi Soup Always Hits the Spot
This is the kind of soup I make when I want something comforting but not boring. Sweet potato gnocchi brings a soft, pillowy texture, the sausage adds depth and savoriness, and the cream ties everything together into a cozy, spoonable meal. It feels indulgent without being complicated, and honestly, it tastes like something you’d order at a small neighborhood restaurant on a cold evening.
What I love most is how quickly it comes together. From chopping the onion to sitting down with a warm bowl, it’s very much a weeknight-friendly recipe, yet it still feels special.
Ingredients You’ll Need for Sweet Potato Gnocchi Soup
Simple ingredients do a lot of work here. Each one plays a clear role, and there’s nothing unnecessary.
- 1 lb (450 g) ground sausage (Italian or mild)
- 1 tbsp olive oil
- 1 small onion, diced
- 2–3 garlic cloves, minced
- 2 tbsp tomato paste
- 4 cups chicken broth
- 1 cup heavy cream (or coconut milk)
- 1 package sweet potato gnocchi
- 2 cups fresh spinach, chopped
- 1 tsp paprika
- ½ tsp chili flakes (optional)
- Salt and pepper to taste
Building Flavor from the First Step
Start by heating the olive oil in a large pot over medium heat. Add the sausage and break it up with a wooden spoon as it browns. Don’t rush this step. Letting the sausage develop a bit of color adds so much flavor to the soup base. You’ll notice the smell immediately—it’s rich and savory, and that’s how you know you’re on the right track.
Once the sausage is fully cooked, add the diced onion. Stir and sauté until it softens and turns slightly translucent. This usually takes a few minutes. Add the garlic next and cook just until fragrant, about one minute. Be careful not to let it burn.
Creating a Rich, Creamy Soup Base
Stir in the tomato paste and let it cook for another minute. This step deepens the flavor and removes that raw tomato taste. It might stick slightly to the bottom of the pot, which is fine—those little bits add character.
Pour in the chicken broth and bring everything to a gentle simmer. Scrape up any browned bits from the bottom of the pot as you stir. This is where the soup really starts to come together.
Cooking the Sweet Potato Gnocchi Just Right
Add the sweet potato gnocchi directly to the simmering broth. They cook quickly, usually within 3 to 5 minutes, so keep an eye on them. You’ll know they’re ready when they float and feel tender when pressed gently with a spoon.
At this point, the soup already looks comforting, but the next steps take it to another level.
Finishing Touches for a Perfect Texture
Lower the heat slightly and stir in the heavy cream, paprika, chili flakes (if using), salt, and pepper. The soup will turn beautifully creamy and lightly orange in color. Taste and adjust seasoning—this is where you make it your own.
Add the chopped spinach and let it wilt into the soup. It only needs a minute or two. The bright green color and slight bitterness balance the richness really well.
Let the soup simmer gently for another two minutes, just until everything feels cohesive and thickened.
Serving and Storing Sweet Potato Gnocchi Soup
Serve the soup hot, ideally with freshly grated parmesan on top or a slice of toasted bread on the side. I personally love dipping crusty bread into the creamy broth—it never gets old.
Leftovers store well in an airtight container in the refrigerator for up to three days. The soup will thicken as it sits, so when reheating, add a splash of broth or cream to loosen it up.
Easy Variations to Try
You can easily adapt this recipe depending on what you have on hand. Swap sausage for ground turkey if you want something lighter, or use spicy Italian sausage if you like more heat. Kale works well instead of spinach, though it needs a bit more simmering time.
For a dairy-free version, coconut milk is a great substitute for heavy cream. It adds a subtle sweetness that pairs surprisingly well with the sweet potato gnocchi.
Sweet Potato Gnocchi Soup FAQs
Can I use regular potato gnocchi instead?
Yes, absolutely. Sweet potato gnocchi adds sweetness, but regular gnocchi works just as well with the creamy sausage broth.
Will the gnocchi get mushy?
If you don’t overcook them, they hold their shape nicely. Add them near the end and avoid boiling the soup aggressively.
Can I freeze this soup?
It’s best enjoyed fresh or refrigerated. Gnocchi can change texture after freezing, and cream-based soups don’t always reheat smoothly.
What can I serve with this soup?
A simple green salad, garlic bread, or even just grated parmesan on top is more than enough.
This Sweet Potato Gnocchi Soup is one of those recipes that quietly becomes a regular. It’s warm, satisfying, and feels like comfort food without the effort—and once you’ve made it once, you’ll find yourself coming back to it again and again.
