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

Nutrition

Serving Size: 1 bowl
Calories: 390
Sugar: 5g
Sodium: 670mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 10g
Cholesterol: 50mg