This easy slow cooker Italian gnocchi soup recipe has all the Italian flavors we love, with its rich tomato and broth soup base, Italian seasoning, veggies, sausage and soft potato gnocchi cooked in the flavorful soup base until they literally melt in your mouth. This recipe for Italian gnocchi soup is very easy to prep ahead and toss into the slow cooker for a comfort food dinner after a busy day. This soup freezes well and makes a great meal prep recipe if you are looking for easy freezer meals to reheat on busy days. For more slow cooker soup recipes, keep scrolling below the recipe card to see the list of family favorites compiled for you.
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Slow Cooker Italian Gnocchi Soup
Equipment
- Slow cooker (linked below)
- Cutting board (linked below)
- measuring cups (linked below)
- Chef's knife
Ingredients
- 1 pound ground sausage Italian or regular pork sausage
- 1 cup diced tomato
- 1/2 cup diced onions
- 3 garlic cloves minced
- 3/4 teaspoon salt or to taste
- 1/4 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 6 cups chicken broth
- 4 tablespoons tomato paste
- handful of fresh spinach can also use frozen spinach
- 1 package Italian potato gnocchi 16-17 oz.
Instructions
- In a large skillet, cook the ground sausage until browned and cooked through, then drain the grease (if needed) and transfer to a 6-7 quart slow cooker. Dump the diced tomatoes, onions and minced garlic over top, then add the seasonings.
- Pour chicken broth and tomato paste over the beef and veggies in the slow cooker, then cover and cook on low for 5-6 hours, or on high for 3-4 hours.
- During the last hour of slow cooking, stir in the spinach and potato gnocchi and then allow to cook on low for an additional 45-60 minutes, or until the gnocchi has softened to your preference.
- Allow the soup to cool slightly, then serve and enjoy. Shredded parmesan cheese and fresh parsley can be added on top of the soup as garnish, optional but delicious!
Notes
Equipment needed for this Slow Cooker Italian Gnocchi Soup:
- Slow cooker I prefer to use my 7 quart slow cooker for making this Italian gnocchi soup, however, you can also use a 6 quart slow cooker/crockpot.
- Cutting board A cutting board is nice to have for dicing and mincing the tomatoes, onions and garlic needed for this soup. I like to use a cutting board whenever I am chopping or dicing anything, because it prevents the countertop from getting scratched.
- Measuring cups Measuring cups are needed to get an accurate measurement of the ingredients listed for this Italian gnocchi soup.
- Chef’s knife A large chef’s knife makes the dicing and mincing process so much easier!
Additional slow cooker soup/stew recipes you may enjoy:
- Slow cooker lasagna soup
- Classic beef stew
- Family favorite cheeseburger soup
- Crack chicken soup
- Amish golden stew
- Amish Cheesy Chicken soup
- Hearty homemade chili
- Roasted garlic tomato soup
- Slow cooker mushroom tortellini soup
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Ingredients needed for this slow cooker Italian Gnocchi Soup: Chicken broth, potato gnocchi, diced onion, diced tomato, tomato paste, garlic cloves, Italian seasoning, ground black pepper, salt, ground sausage and spinach (I used frozen spinach).
Where can I find potato gnocchi?
Potato gnocchi can be found in almost every grocery store, due to its recent surge in popularity for soups, etc. I have used several different brands of potato gnocchi and honestly, my favorite was a package of Great Value brand potato gnocchi from Wal-mart. Maybe the Great Value brand was my favorite because it was cheaper than the other potato gnocchi I had been buying, but it was also my favorite because of how nice and soft it got in the slow cooker.
Step 1-2: In a large skillet, cook the ground sausage until browned and cooked through, then drain the grease (if needed) and transfer to a 6-7 quart slow cooker. Dump the diced tomatoes, onions and minced garlic over top, then add the seasonings. Pour chicken broth and tomato paste over the beef and veggies in the slow cooker, then cover and cook on low for 5-6 hours, or on high for 3-4 hours.
Step 3: During the last hour of slow cooking, stir in the spinach and potato gnocchi and then allow to cook on low for an additional 45-60 minutes, or until the gnocchi has softened to your preference.
How can I tell if the potato gnocchi is done?
I like to give my potato gnocchi at least an hour on low in my 7 quart slow cooker (which tends to cook faster than older crockpots), but the best way to tell if the gnocchi is done is to remove a piece from the slow cooker and allow it to cool slightly, then give it a taste test. If the potato gnocchi is nice and soft it is ready to serve, but if it still has a gummy texture, it needs to cook a little longer (similar to pasta).
Step 4: Allow the soup to cool slightly, then serve and enjoy! We like to top our Italian gnocchi soup with shredded parmesan and fresh parsley (if I am feeling extra fancy). If you love this Italian gnocchi soup, you may also enjoy our Olive garden copycat for chicken gnocchi soup. Some tasty breads to pair with this Italian gnocchi soup are: Copycat Olive Garden Breadsticks, Copycat Red Lobster Cheddar Bay Biscuits or 60 Minute Dinner Rolls.
Storage options for this Italian gnocchi soup made in the slow cooker:
Leftovers of this Italian gnocchi soup can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze the soup for several months. This soup is also a great option for meal prepping, just pop a batch into the slow cooker, allow it to cool, and then refrigerate or freeze it for a quick meal on a busy day.
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