When the air turns crisp and the days grow shorter, there’s nothing more satisfying than a rich, hearty bowl of soup—and this spicy gnocchi soup with chorizo and zucchini delivers on every front. Smoky, spicy, creamy, and brimming with texture, this soup is everything you want in a fall meal. It's a bold twist on traditional gnocchi recipes soup, merging the punch of Spanish chorizo with tender zucchini and fluffy potato gnocchi. This is one of those fall soup recipes you'll come back to all season long. Think of it as your cozy sweater in soup form—warm, comforting, and impossible to resist.
Whether you're a gnocchi dinner recipes enthusiast or just browsing for new fall soups and stews, this one's for you.
Spicy Gnocchi Soup with Chorizo and Zucchini
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course, Soup
Cuisine Italian, Spanish
Large soup pot or Dutch oven Essential for sautéing and simmering everything evenly. A heavy-bottomed pot helps distribute heat and prevents scorching.
Wooden spoon or silicone spatula For stirring the ingredients without damaging your cookware.
Sharp knife and cutting board To prep your vegetables and sausage.
Measuring cups and spoons For accuracy in seasoning and liquids.
Ladle To serve up those perfect, steamy bowls.
- 1 tablespoon olive oil
- 1/2 pound Spanish chorizo sliced (you can also use ground chorizo if preferred)
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 medium zucchini sliced
- 1/2 teaspoon crushed red pepper flakes adjust to taste
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- 1 tablespoon tomato paste
- 1 14-ounce can fire-roasted diced tomatoes
- 4 cups chicken broth use vegetable broth for a vegan-style base
- 1 cup heavy cream can be swapped for coconut cream or a non-dairy alternative
- 1 16-ounce package potato gnocchi
- 2 cups baby spinach
- Fresh parsley chopped (for garnish)
- Parmesan cheese grated (optional, for serving)
Sauté the Chorizo
Heat the olive oil in your soup pot over medium heat. Once shimmering, add the chorizo. Let it sizzle and render its fat for about 5 minutes, stirring occasionally. You're looking for crisp edges and a deep red color—this step adds a massive punch of flavor as the oil infuses with all that smoky paprika goodness.
Build the Flavor Base
Add the diced onion to the pot with the chorizo and cook for another 3-4 minutes, until softened. Stir in the garlic, crushed red pepper flakes, smoked paprika, and Italian seasoning. Cook for 1 minute more, just until the garlic is fragrant and the spices bloom.
Tomato Time
Mix in the tomato paste and cook for 1-2 minutes, letting it darken slightly—it should cling to the veggies and meat. Then, pour in the fire-roasted tomatoes and stir everything together, scraping up any browned bits on the bottom of the pot.
Simmer and Soften
Add the chicken broth and bring the pot to a simmer. Toss in the sliced zucchini and cook uncovered for 10 minutes. The zucchini will soften but still retain some bite.
Make It Creamy
Lower the heat slightly and pour in the heavy cream. Stir until fully incorporated and the broth turns a warm, golden-orange hue. At this point, it’s already starting to look like a creamy gnocchi soup dream.
Add the Gnocchi
Stir in the potato gnocchi and let them cook for 3-5 minutes, or until they float to the top. This is your sign that they’re perfectly cooked and pillowy.
Spinach and Seasoning
Add the spinach and stir until wilted. Taste the soup and adjust seasoning with salt and pepper. A pinch more crushed red pepper can elevate the heat level if desired.
Serve
Ladle the spicy gnocchi soup into bowls, top with fresh parsley and a sprinkle of Parmesan cheese if you’re not going dairy-free. Serve immediately and savor every spoonful.
Pairings
This soup is rich and satisfying on its own, but if you're planning a full meal or serving guests, here are some perfect pairings:
- Crusty bread – Think ciabatta or a rustic sourdough to soak up the creamy broth.
- Simple green salad – Arugula with lemon vinaigrette balances the richness with a hit of acid.
- White wine – A crisp Pinot Grigio or Sauvignon Blanc works beautifully with the chorizo's spice and the soup’s creamy base.
- Grilled cheese sandwich – For a cozier, indulgent dinner, serve with a sharp cheddar melt on the side.
FAQs
1. Can I use Italian sausage instead of chorizo?
Absolutely. If you’re aiming for more of an italian sausage gnocchi soup vibe, swap the chorizo with spicy or sweet Italian sausage. It will still give the soup depth but with different seasoning notes. Ground sausage or sliced links both work well.
2. Is this soup similar to Olive Garden gnocchi soup?
In spirit, yes—but this version packs a spicier punch and uses chorizo instead of chicken. It leans closer to a spicy cousin of the olive garden potato gnocchi soup. You can also adapt this into an olive garden gnocchi soup crockpot version by following similar ingredients but slow cooking the base and stirring in cream and gnocchi toward the end.
3. Can I make this a vegan gnocchi soup?
Definitely. Use plant-based chorizo or a smoky vegan sausage, substitute the chicken broth with vegetable broth, and opt for a dairy-free cream like coconut cream or cashew cream. It's a simple transformation that still delivers on flavor.
4. What type of gnocchi works best for this soup?
Potato gnocchi is the go-to and gives the best texture—soft, chewy, and perfect for soaking up all that creamy broth. Store-bought shelf-stable gnocchi works great, but if you have time to make it from scratch, it’s even better.
5. Can I substitute chicken for chorizo?
Yes, especially if you're after a chicken gnocchi soup recipe or love gnocchi meals that are a bit lighter. Shredded rotisserie chicken or sautéed chicken thighs are great options. For fans of easy chicken gnocchi soup, this is a good variation to try.
