If you crave a bowl of pure comfort that’s creamy, hearty, and absolutely packed with flavor, this Creamy Gnocchi Soup is about to become your go-to recipe. Imagine pillowy potato gnocchi floating in a luxuriously rich broth, dotted with tender vegetables, leafy spinach, and a sprinkle of Parmesan. It’s the kind of soup that brings everyone to the table with smiles, perfect for busy weeknights yet special enough for cozy weekends. Whether you’re seeking a quick dinner fix or a soul-soothing meal to share, this soup always delivers a satisfying, feel-good experience.

Creamy Gnocchi Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is in its simplicity—each ingredient plays an important role, from the aromatic veggies that create the flavor base to the gnocchi that makes every bite satisfying. Here’s what you’ll need and why each item matters.

Olive oil: Adds a subtle fruity richness and helps sauté the vegetables without burning.
Butter: Gives the soup a silky texture and enhances the overall flavor.
Onion: Brings a sweet, aromatic base to the soup.
Garlic: Infuses the broth with irresistible depth and warmth.
Carrots: Add a gentle sweetness and lovely color.
Celery: Provides a savory, earthy undertone and classic soup crunch.
Dried thyme: Delivers a woodsy, herby aroma that feels like a hug in a bowl.
Dried basil: Offers a subtle peppery sweetness that brightens the soup.
Salt and pepper: Essential seasonings to bring out every flavor.
All-purpose flour: Thickens the broth to that perfect creamy consistency.
Chicken or vegetable broth: Forms the savory backbone of the soup—choose veggie broth for a vegetarian version.
Half-and-half or heavy cream: Creates that signature creaminess everyone loves.
Potato gnocchi: The star ingredient—soft, chewy bites that make this soup extra hearty.
Baby spinach: Adds a fresh pop of green and a boost of nutrition.
Grated Parmesan cheese (optional): For a salty, nutty finish—totally worth it if you love cheese!

How to Make Creamy Gnocchi Soup

Step 1: Sauté the Veggies

Start by heating the olive oil and butter together in a large pot or Dutch oven over medium heat. Once the butter has melted, toss in the diced onion, minced garlic, chopped carrots, and chopped celery. Sauté for 5 to 6 minutes, stirring often, until the veggies are beautifully softened and fragrant—this step builds the delicious foundation for your Creamy Gnocchi Soup.

Step 2: Add the Herbs and Seasonings

Sprinkle in the dried thyme, dried basil, salt, and pepper. Give everything a good stir so the vegetables are evenly coated with the aromatic herbs and seasonings. This is when your kitchen will start to smell absolutely amazing!

Step 3: Make the Roux

Sprinkle the flour evenly over the sautéed veggies. Keep stirring constantly for about 1 to 2 minutes—this cooks out the raw flour taste and creates a roux that will thicken your soup perfectly.

Step 4: Add the Broth and Simmer

Gradually whisk in the chicken or vegetable broth, making sure there are no lumps. Bring the mixture up to a gentle boil, then reduce the heat so it simmers softly. This step melds all the flavors together and begins to form that signature creamy base.

Step 5: Stir in the Cream

Now it’s time for the magic touch—add the half-and-half or heavy cream. Stir well, and watch as the soup transforms into a dreamy, creamy pot of comfort.

Step 6: Cook the Gnocchi

Add the potato gnocchi straight into the simmering soup. Let them cook for 5 to 7 minutes, or until they float to the surface and are tender throughout. The gnocchi will soak up all those lovely flavors while thickening the soup even more.

Step 7: Finish with Spinach and Parmesan

Toss in the baby spinach and stir until just wilted, about 1 to 2 minutes. Remove the pot from the heat and, if you like, stir in the grated Parmesan cheese for a final touch of richness. Taste and adjust your seasoning as needed—then get ready to serve!

How to Serve Creamy Gnocchi Soup

Garnishes

A sprinkle of freshly grated Parmesan, a handful of chopped fresh parsley, or even a drizzle of olive oil on top makes each bowl of Creamy Gnocchi Soup look as elegant as it tastes. If you want a little extra crunch, try some cracked black pepper or crispy croutons right before serving.

Side Dishes

To round out your meal, serve this soup with warm, crusty bread—perfect for soaking up every last drop. It also pairs beautifully with a simple green salad tossed in a zesty vinaigrette, or roasted vegetables for an extra serving of goodness.

Creative Ways to Present

For a fun twist, ladle your Creamy Gnocchi Soup into mini sourdough bread bowls, or serve it family-style in a big pot at the center of the table. You can even garnish each bowl differently for a personalized touch—think a swirl of pesto, a pinch of chili flakes, or a spoonful of ricotta.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Gnocchi Soup can be kept in an airtight container in the refrigerator for up to three days. The gnocchi will continue to absorb some of the broth, so the soup may thicken slightly, but the flavors will only deepen and improve.

Freezing

While you can freeze this soup, keep in mind that the texture of the gnocchi may change a bit after thawing, becoming a little softer. For best results, freeze the soup before adding the gnocchi and spinach; then, when reheating, add fresh gnocchi and spinach.

Reheating

To reheat, simply warm the soup gently on the stovetop over low to medium heat, stirring occasionally. If it’s too thick, add a splash of broth or cream to loosen it up. Avoid boiling so the cream stays silky and the gnocchi doesn’t break down.

FAQs

Can I make Creamy Gnocchi Soup vegetarian?

Absolutely! Just use vegetable broth instead of chicken broth, and skip the Parmesan or use a vegetarian alternative. The soup will still be every bit as delicious and satisfying.

How can I add protein to this soup?

For a heartier meal, stir in cooked shredded chicken or browned Italian sausage right before serving. Both options blend beautifully with the creamy broth and gnocchi.

Is it possible to make this soup dairy-free?

Yes, you can! Swap in plant-based butter and cream, and either skip the Parmesan or use your favorite dairy-free cheese. The soup will still have that luscious, creamy texture.

What kind of gnocchi works best?

Shelf-stable, refrigerated, or homemade potato gnocchi all work wonderfully in Creamy Gnocchi Soup. Just make sure to cook them until they float and are tender—overcooking will make them too soft.

Can I add other vegetables?

Definitely! Feel free to toss in chopped mushrooms, zucchini, peas, or even corn for extra flavor and color. This soup is super flexible, so make it your own with whatever veggies you love.

Final Thoughts

If you’re looking for a recipe that feels like a warm hug in a bowl, Creamy Gnocchi Soup is it. With its rich, velvety broth and tender gnocchi, it’s always a crowd-pleaser. Don’t be surprised if your family requests it on repeat—give it a try and see just how comforting homemade soup can be!

Creamy Gnocchi Soup Recipe

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4.8 from 9 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This creamy gnocchi soup is a comforting, hearty bowl perfect for cozy fall evenings, blending tender potato gnocchi with sautéed vegetables, rich herbs, and a creamy broth enriched with half-and-half and Parmesan cheese. It’s an easy stovetop meal that beautifully balances flavors and textures, ideal for vegetarians when made with vegetable broth and customizable with added protein options.

Ingredients

Scale

Vegetables & Aromatics

1 small onion, diced
2 cloves garlic, minced
1 cup chopped carrots
1 cup chopped celery
2 cups baby spinach

Herbs & Seasonings

1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Salt and pepper to taste

Fats & Flour

1 tablespoon olive oil
1 tablespoon butter
1/4 cup all-purpose flour

Liquids

4 cups chicken or vegetable broth
1 cup half-and-half or heavy cream

Main Ingredient

1 (16-ounce) package potato gnocchi

Cheese (Optional)

1/2 cup grated Parmesan cheese

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Instructions

Sauté Vegetables: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add the diced onion, minced garlic, chopped carrots, and celery. Sauté for 5–6 minutes until vegetables are softened and fragrant.
Add Herbs & Seasonings: Stir in the dried thyme, dried basil, salt, and pepper, allowing the herbs to infuse with the vegetables for about a minute.
Incorporate Flour: Sprinkle the all-purpose flour over the sautéed vegetables and cook while stirring constantly for 1–2 minutes. This will help thicken the soup later.
Add Broth: Slowly whisk in the chicken or vegetable broth to the pot, ensuring the mixture becomes smooth without lumps. Bring the soup to a gentle boil.
Add Cream & Simmer Gnocchi: Reduce heat to low and stir in the half-and-half or heavy cream. Add the potato gnocchi and simmer for 5–7 minutes, or until the gnocchi float to the surface and are cooked through.
Wilt Spinach: Stir in the baby spinach leaves and cook for an additional 1–2 minutes until wilted and tender.
Finish with Cheese & Season: Remove the pot from heat and gently stir in the grated Parmesan cheese, if using. Taste the soup and adjust seasoning with additional salt and pepper as needed. Serve warm.

Notes

For added protein, stir in cooked shredded chicken or Italian sausage during the simmering step.
To make the soup dairy-free, substitute plant-based butter and cream alternatives, and omit the Parmesan cheese.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently to preserve texture.
Use vegetable broth to keep the soup vegetarian.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course, Soup
Method: Stovetop
Cuisine: American, Italian-Inspired