Crockpot Italian Sausage Pesto Gnocchi Soup

This Crockpot Italian Sausage Pesto Gnocchi Soup is the perfect cozy meal for busy weeknights. Made with savory sausage, pillowy potato gnocchi, and rich basil pesto, everything simmers together in a flavorful broth with minimal effort. Just toss the ingredients into your slow cooker and let it do the work—comfort food made easy.

I love a good crockpot meal, and this Crockpot Italian Sausage Pesto Gnocchi Soup is a go-to when I want something hearty and satisfying without spending hours in the kitchen. It’s rich and cozy without being heavy, and honestly tastes like something you’d order at a restaurant. Also try these crockpot recipes – Spicy Chipotle Chicken and Black Beans and Chicken

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Why You’ll Love This Crockpot Soup

• Easy dump-and-go slow cooker recipe
• Cozy, and full of flavor
• Made with store-bought gnocchi for convenience
• Perfect for busy weeknights or chilly days

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Variations to Crockpot Italian Sausage Pesto Gnocchi Soup

Sausage
I love using kielbasa because it’s pre-cooked and cuts down on prep time, but cooked Italian pork sausage or chicken sausage works great too in this Crockpot Italian Sausage Pesto Gnocchi Soup

Gnocchi
Sweet potato gnocchi or cauliflower gnocchi are great swaps to make gluten-free

Vegetables
Add extra veggies like zucchini, carrots, kale, or spinach for more texture and nutrition.

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Ingredients

• 1 lb precooked kielbasa or Italian sausage, sliced into 1″ pieces
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 – (16 oz) package store-bought potato gnocchi, – can also use this gluten free brand
• ⅓ cup basil pesto (I use Buitoni)
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• 2 (14 oz) cans pinto beans, rinsed and drained
• 1 bay leaf
• ½ teaspoon dried rosemary
• Salt and pepper, to taste
• Optional: crushed red pepper flakes

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How to Make Crockpot Italian Sausage Pesto Gnocchi Soup

1. Slice the sausage into 1-inch pieces.
2. Add all ingredients except the gnocchi and Parmesan to the crockpot.
3. Cover and cook on LOW for 4 hours or HIGH for 3 hours.
4. Stir in the cooked gnocchi and cook for an additional 1 hour on HIGH or 2 hours on LOW.
5. Remove the bay leaf and serve warm with freshly grated Parmesan on top.

Storage Tips

Store the soup without the gnocchi in an airtight container in the refrigerator for 3–4 days. When ready to eat, reheat the broth and add freshly cooked gnocchi. Leaving gnocchi in the soup too long can make it mushy.

1. FAQ

Frequently Asked Questions

Can I make this soup ahead of time?
Yes. Prepare the soup without the gnocchi and store it in the refrigerator for up to 3 days. Reheat and add freshly cooked gnocchi just before serving.

Can I freeze crockpot gnocchi soup?
You can freeze the soup base without the gnocchi. Gnocchi doesn’t freeze well and can become mushy. Add freshly cooked gnocchi after reheating.

Can I use fresh gnocchi instead of shelf-stable?
Absolutely. Fresh gnocchi works well—just add it during the last hour of cooking so it doesn’t overcook.

Is this soup spicy?
No, this soup is mild. If you like heat, add crushed red pepper flakes or a pinch of cayenne.

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2. Ingredient Notes for Crockpot Italian Sausage Pesto Gnocchi Soup

Ingredient Notes

• Kielbasa: Pre-cooked sausage keeps this recipe quick and easy, but Italian sausage works well too.
• Pesto: Store-bought basil pesto is perfect here. Choose one with olive oil and Parmesan for best flavor.
• Gnocchi: Shelf-stable gnocchi is convenient and holds up well in the slow cooker when added at the end.

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3. What to Serve With This Soup

What to Serve With Crockpot Pesto Gnocchi Soup

• Crusty bread or garlic bread
• Simple side salad with lemon vinaigrette
• Grilled cheese or toasted panini
• Roasted vegetables or sheet-pan veggies

(Perfect place to link to other recipes.)

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4. Make It Creamier

How to Make Crockpot Italian Sausage Pesto Gnocchi Soup extra Creamy

For a richer, creamier soup, stir in ½ cup heavy cream or half-and-half during the last 30 minutes of cooking.

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5. Slow Cooker Tips

Slow Cooker Tips

• Don’t add gnocchi at the beginning—it will overcook and turn mushy
• Always remove the bay leaf before serving
• Taste and adjust salt at the end, especially if your broth is salty