Loaded with savory sausage, tender potato gnocchi, and hearty pinto beans in a creamy pesto broth, this Sausage & Gnocchi Soup with Basil Pesto is a warm, cozy meal the whole family will love. Best of all, it comes together in just 30 minutes—perfect for busy weeknights when you want something comforting without a lot of effort.
This gnocchi pesto soup is hearty and satisfying without feeling heavy. The soft gnocchi, rich sausage, and fresh basil pesto create the perfect balance of flavors and textures, making it one of my favorite go-to soup recipes once soup season hits.
Variations for Pesto Gnocchi Soup
• Sausage: Turkey sausage, pork sausage, or chicken sausage all work well
• Gnocchi: Swap in sweet potato gnocchi or cheese-filled gnocchi
• Vegetables: Kale, carrots, zucchini, red peppers, or spinach are all great additions
• Vegan: Use plant-based sausage and cauliflower gnocchi
Ingredients
Italian sausage
Olive oil
Dried minced onion (or fresh diced onion)
Garlic cloves
Chicken broth
Dried oregano
Dried basil
Dried thyme
Dried rosemary
Pinto beans
Uncooked gnocchi – sub gluten free
Basil pesto
Cornstarch
Cold water
Salt and pepper, to taste
For serving (optional):
Grated Parmesan cheese
Fresh basil
Red pepper flakes for heat
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the sausage and cook for about 5 minutes, or until fully cooked through. Remove from the pot, slice into bite-size pieces, and set aside.
In the same pot, add the onion and sauté for 3–4 minutes until softened. Stir in the garlic and cook for about 30 seconds, just until fragrant.
Pour in the chicken broth and add the dried seasonings. Stir well, bring to a gentle boil, then reduce to a simmer and cook for 5–7 minutes.
Stir in the uncooked gnocchi and simmer for 3–4 minutes, until they float to the surface. Do not overcook, or they’ll become mushy.
In a small bowl, whisk together the cornstarch and cold water to form a slurry. Slowly pour it into the soup while stirring. Let the soup simmer for 2–3 minutes, until slightly thickened.
Turn off the heat and stir in the pesto. Taste and adjust seasoning with salt and pepper as needed.
Ladle into bowls and garnish with grated Parmesan, fresh basil, and an extra swirl of pesto if desired.
Make-Ahead Tip
This soup can be made ahead, but wait to add the gnocchi until just before serving. Adding them too early will cause them to soak up liquid and turn mushy.
Storage
Store the soup without the gnocchi in an airtight container in the refrigerator for 3–4 days. When ready to eat, reheat the soup and cook the gnocchi fresh before serving.
FAQ
How long do gnocchi last in the fridge?
Cooked gnocchi will last up to 3 days in an airtight container. Unopened shelf-stable gnocchi can last for months, but once opened, refrigerate and use within a few days. Gnocchi can also be frozen for up to 3 months.
How can you tell if gnocchi has gone bad?
Gnocchi has gone bad if it smells sour, has a slimy texture, or shows discoloration. If you notice any of these signs, discard it.
More soup Recipes
Easy Creamy crockpot potato soup
Sausage Gnocchi Soup with Basil Pesto
Ingredients
- 1 lb Italian sausage
- 1 tbsp olive oil
- 2 tbsp dried minced onion or 1 small fresh onion, diced
- 3 garlic cloves minced
- 4 cups chicken broth
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp dried thyme
- ¼ tsp dried rosemary
- 1 14 oz can pinto beans
- 1 lb gnocchi uncooked
- ¼ cup pesto
- 1 tbsp cornstarch
- 3 tbsp cold water
- Salt and pepper to taste
- Grated Parmesan and fresh basil for serving (optional)
- Optional: Red pepper flakes – for a bit of heat
Instructions
- Place the the olive oil in a large pot or Dutch oven over medium heat for 1 minute.
- Add the sausage links to the pan and cook for 5 minutes or until fully cooked in the middle, then cut it into 1 ” pieces. Remove from the pan and set aside.
- In the same pot, add the diced onion and saute’ for about 3-4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
- Pour in the 4 cups of chicken broth and seasonings and stir together. Bring to a gentle boil, then reduce to a simmer for 5–7 minutes.
- Stir in the uncooked gnocchi and let them simmer for 3–4 minutes, or until they just float to the top of the pan. Don’t overcook or they will turn mushy
- Mix the cornstarch with cold water in a small bowl to create a slurry. Slowly pour the slurry into the soup while stirring. Let the soup simmer for 2–3 minutes to thicken slightly.
- Turn off the heat and stir in the pesto. Taste and adjust the salt and pepper as needed.
- Ladle the soup into bowls and garnish with grated Parmesan, fresh basil, and an extra swirl of pesto if desired.
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