Slow Cooker Creamy Gnocchi Sausage Kale Soup is thick and creamy comfort in a bowl!
Almost like a fully loaded Zuppa Toscana, this Slow Cooker Creamy Gnocchi Sausage Kale Soup is absolutely incredible, with a guilt-ridden sinful taste BUT only half the calories of regular creamy soups! It’s the addition of gnocchi (also known as soft and pillowy dumplings) that make this soup a family favourite!
Slow Cooker Soup Recipe
Put on your sweats and fluffy socks, and get ready to welcome winter with open arms and a bowl of heaven! This soup is so addicting, the leftovers are eaten before getting the chance to be turned into leftovers!
I’m giving you so many options in this recipe to custom-make it to your own tastes! First, I used a low fat Italian sausage I found at my local butcher. You can also use chicken sausage, normal beef or pork sausage, or even turkey. Just make sure the sausage you use is Italian (that’s where some of the flavour is)!
Next, you can use spinach instead of kale. Also, you can top this soup with crispy bacon if you wish! There’s so much flavour in this soup already, we didn’t need to add a thing. However, taste and preference is such a personal thing that you’re more than welcome to make it toy your own tastes.
Lightened up creamy options
Another thing I do in this recipe is use evaporated milk instead of thickened or heavy creams. Of course, you can use either, or even a combo of both! As you can see down here ↓this soup is so thick and creamy with evaporated milk that you won’t notice the absence of heavy cream. But once again, it’s your choice.
Inspired by Zuppa Toscana
While I really want to call this soup a Zuppa Toscana (a popular soup made at the incredible Olive Garden), I feel that this one is loaded with so much flavour, it makes a world of difference!
Looking for more soups? Try these!
Slow Cooker Creamy Tortellini Soup
Watch us make this Creamy Gnocchi Sausage Kale Soup right here!
Slow Cooker Creamy Gnocchi Sausage Kale Soup
- 1 pound 500 grams ground hot Italian sausage, browned (or any other sausage -- chicken, pork, beef or turkey)
- 1 onion, peeled and diced
- 2 carrots, peeled and diced
- 2 celery sticks, diced
- 5 cloves garlic (or 1 1/2 tablespoons minced garlic)
- 4 cups good-quality chicken broth
- 2 teaspoons Italian seasoning
- 2 teaspoons vegetable stock powder, like Vegeta, (or chicken/beef bouillon powder — chicken adds better flavour)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3/4 teaspoon salt, (adjust to your tastes)
- 1/3 teaspoon cracked black pepper, (adjust to your tastes)
- 600 ml (2 1/3 cups) evaporated milk or half and half, (or reduced fat cream -- full fat may also be used if not watching calorie intake)
- 3 heaping tablespoons cornstarch mixed and dissolved well in 2 cups of milk, (I use 2% milk)
- 1 pound (500 grams) fresh gnocchi (found in the fridge section of your supermarket)
- 4 cups shredded kale leaves, stems removed (or baby spinach leaves),
- extra salt and pepper, to taste
- optional toppings: freshly grated Parmesan cheese and crispy bacon
- Place the browned sausage, onion, carrots, celery, garlic, broth, Italian seasoning, Vegeta (or bouillon), onion powder, garlic powder, salt, pepper in a crockpot or slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours.
- Add the evaporated milk (or half and half or cream), milk/cornstarch mixture and gnocchi. Stir and replace cover. Cook another 30 minutes until the soup has thickened and the gnocchi has softened.
- Add in the chopped kale (or spinach), cover for an extra 5 minutes or until just beginning to wilt.
- Taste test and season with extra salt and pepper, if desired. Serve immediately with optional parmesan cheese and bacon. (If soup thickens too much when cold, just add extra milk in half cup increments until achieving desired consistency while warming it up to serve.)
Ann McColm says
I made your mushroom soup last night for dinner. I’m not a fan of mushrooms but this was delicious. I cut the mushrooms smaller and fried them a little brown. Thanks for the yummy recipe. Ann
Kitty Velaris says
So I’ve tried two recipes from here. The first was a bit hit and miss simply because it wasn’t my families normal tastes. It happens. However this recipe was the second I tried and everyone loved it! I went with potato and pumpkin gnocchi and made some Italian sausage mince from scratch. Honestly this is going into a regular winter rotation for us. Thanks for the amazing recipe!
I made this last night and we thoroughly enjoyed it. Cooked in the slow cooker and then switched to Dutch oven for a few minutes to help thicken it up. It’s true, no need for cream or anything heavy – evaporated milk and 2% worked perfectly. We have tons of leftovers to enjoy.
Wendy M says
Delish, the whole family loved it. After frying sausage I cleaned the pot then fried the onion and garlic a little before adding everything else. Also fried the gnocchi a little before adding to pot.
Thanks for another great recipe.
That is great to hear! Thank you so much for sharing! I am so glad that everyone enjoyed it! Thank you for following along with me!
How much is a serving? 1cup?
Tymeron Smith says
It depends on what diet or method you are using when wanting a “serving”. In my servings it is a plate full or per person. Hope that helps!
I love this soup! So much flavour, quick and easy to prepare what more can you ask for!
Do you cook in high or low for the additional 30mins? Also, can you freeze this?
Cook on HIGH CC! And yes, you can freeze this once completely cooled!
Carmela Foley says
How big is a serving? One cup?
Are there stove top or instant pot instructions?
How much volume is a serving?
Tracy Aeschlimann says
What is considered a serving?