This soup combines soft potato gnocchi with a flavor‑packed broth and creamy texture that’s both satisfying and easy to make. It’s versatile enough to add your favorite vegetables and proteins, yet simple enough to whip up after a busy day. Every spoonful delivers warmth, comfort, and hearty flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Potato gnocchi
Olive oil or butter
Onion
Garlic
Carrots
Celery
Vegetable broth or chicken broth
Heavy cream or a plant‑based alternative
Parmesan cheese (optional)
Fresh spinach or kale
Italian seasoning or herbs (thyme, oregano)
Salt and pepper
Directions
Heat olive oil or butter in a large pot over medium heat.
Add diced onion, carrots, and celery; sauté until softened and fragrant.
Stir in minced garlic and cook for another minute.
Pour in the broth and add Italian seasoning; bring the mixture to a simmer.
Add the gnocchi and cook according to package directions until they float and are tender.
Stir in the cream and simmer gently until the soup becomes creamy.
Add fresh spinach or kale and cook until wilted.
If using, stir in grated Parmesan and season with salt and pepper to taste.
Serve hot with crusty bread or a simple salad.
Servings and timing
Serves about 4–6 people. Prep time: 10–15 minutes Cook time: 15–20 minutes Total time: ~30–35 minutes
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm gently on the stovetop over medium‑low heat until heated through, adding a splash of broth or milk if the soup thickens. You can also microwave individual portions, stirring occasionally for even heating.
FAQs
Is this soup vegetarian?
Yes — if you use vegetable broth and skip Parmesan or choose a vegetarian Parmesan, this soup can be vegetarian.
Can I make this gluten‑free?
Use gluten‑free gnocchi to make this soup gluten‑free.
Why is my soup too thick?
If it’s too thick, add more broth or a splash of milk to reach your desired consistency.
Can I add protein?
Yes — cooked chicken, turkey sausage, or chickpeas are great additions.
What vegetables work well in this soup?
Spinach, kale, peas, zucchini, or mushrooms are delicious options.
How can I make it dairy‑free?
Use a plant‑based cream alternative and dairy‑free cheese (optional).
Can I freeze this soup?
It’s best enjoyed fresh; creamy soups don’t always freeze well, but if you freeze it, thaw in the fridge and reheat slowly, adding extra broth to loosen the texture.
How do I prevent the gnocchi from getting mushy?
Add gnocchi toward the end of cooking and simmer just until they float and are tender.
What herbs complement this soup?
Thyme, oregano, and parsley add great flavor.
What should I serve with creamy gnocchi soup?
Crusty bread, garlic toast, or a side salad pair nicely.
Conclusion
Creamy gnocchi soup is a hearty, comforting dish that’s quick to prepare and full of flavor. With soft gnocchi, a rich broth, and tender vegetables, it makes a satisfying meal for any night of the week. Customize it to suit your taste and enjoy a warm bowl whenever you need comfort food.
A rich, cozy soup featuring tender potato gnocchi in a creamy, herb-infused broth with vegetables. Perfect for weeknight dinners or chilly evenings.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4–6 servings
Category:Soup
Method:Stovetop
Cuisine:Italian-Inspired
Diet:Vegetarian
Ingredients
1 tablespoon olive oil or butter
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
4 cups vegetable broth or chicken broth
1 teaspoon Italian seasoning (or 1/2 tsp each thyme and oregano)
1 pound potato gnocchi
1 cup heavy cream or plant-based cream
2 cups fresh spinach or kale
1/2 cup grated Parmesan cheese (optional)
Salt and black pepper, to taste
Instructions
Heat olive oil or butter in a large pot over medium heat.
Add onion, carrots, and celery; sauté for 5–7 minutes until softened.
Stir in garlic and cook for another 1 minute until fragrant.
Pour in broth and add Italian seasoning; bring to a gentle boil.
Add gnocchi and cook according to package directions, usually 2–4 minutes, until they float and are tender.
Stir in cream and reduce heat to a low simmer; cook for 3–5 more minutes until slightly thickened.
Add spinach or kale and cook just until wilted, 1–2 minutes.
Optional: Stir in Parmesan cheese until melted.
Season with salt and pepper to taste, then serve hot.
Notes
Use gluten-free gnocchi for a gluten-free version.For a dairy-free soup, use plant-based cream and skip or substitute the Parmesan.Add cooked chicken, sausage, or chickpeas for added protein.If the soup thickens too much after storing, add broth or milk while reheating.Best enjoyed fresh but can be refrigerated for up to 3–4 days.
