This creamy gnocchi soup recipe is perfect for fall and winter weeknights! Filled with flavorful vegetables and ready in 30 minutes, it’s cozy and quick.
Trust me, you want this gnocchi soup recipe in your weeknight rotation. Ready in just 30 minutes, it’s quick and cozy. The tender, pillowy gnocchi float in a rich, creamy broth that’s seasoned with aromatic veggies, fragrant herbs, and a touch of tangy Dijon mustard. Served with a drizzle of olive oil on top and crusty bread on the side, it’s pretty much my ideal fall dinner.
If you’ve eaten gnocchi soup before, there’s a good chance you had it at Olive Garden—their chicken gnocchi soup is fairly famous at this point! I wouldn’t call this recipe a copycat (you won’t find any chicken here, for starters), but if you love the soup at Olive Garden, I think you’ll be a fan of this one too. It’s just as comforting, and thanks to all the fresh ingredients, it has an even deeper flavor.
Easy and delicious, this gnocchi soup recipe has become a staple for us this fall. I hope you love it too!
Store-bought vs Homemade Gnocchi
In case you’re not familiar, gnocchi are small Italian dumplings made with potatoes, flour, and sometimes eggs.
You can easily find gnocchi in most grocery stores these days. Look for the shelf-stable kind in the pasta aisle or a refrigerated option near the fancy cheese. Both work well in this recipe.
You can also make homemade potato gnocchi, though for this recipe, I recommend using store-bought. It’s sturdy enough to simmer in the soup, thickening the broth as it cooks. If you were to use homemade gnocchi here, I’d boil it on its own, then add it to the soup just before serving. It’s more delicate than the store-bought kind, so it would fall apart if you cooked it in the soup.
How to Make Gnocchi Soup
You can find the complete recipe with measurements below, but for now, here’s a quick overview of how it goes:
Start by sautéing the aromatic veggies—onion, carrot, and celery. Cook until they soften, 6 to 8 minutes. Stir in the garlic.
Next, simmer the soup. Add vegetable broth, half-and-half (or full-fat coconut milk for a dairy-free version!), gnocchi, thyme, and mustard to the pot. Cook for 15 minutes, or until the gnocchi is tender.
- Tip: Leave the pot uncovered while the soup simmers. This helps the broth get nice and thick!
Add the spinach and stir until wilted.
Finally, season to taste with salt and pepper, and serve! This creamy gnocchi soup pairs perfectly with crusty bread, dinner rolls, or homemade biscuits.
Recipe Variations
- Use a mix of herbs. I call for fresh thyme here, but this soup is just as lovely with a mix of thyme and rosemary. I also love adding parsley for garnish!
- Make it dairy-free. Replace the half-and-half with full-fat canned coconut milk. The soup will have a coconut-y flavor, but we don’t mind it one bit.
- Change up the greens. Swiss chard and kale are both excellent substitutes for the spinach.
How to Store Gnocchi Soup
Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or over low heat on the stovetop. If the soup has thickened in the fridge, add water as needed to thin it to your desired consistency.
More Soup Recipes to Try
If you love this recipe, try one of these cozy Italian-inspired soups next:
Creamy Gnocchi Soup
Serves 4
This gnocchi soup recipe is a perfect dinner for fall and winter weeknights! It’s quick and comforting. The tender, pillowy gnocchi float in a creamy broth with aromatic veggies.
Prevent your screen from going dark
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Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, salt, and several grinds of pepper and cook, stirring occasionally, for 6 to 8 minutes, or until softened.
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Stir in the garlic, then add the broth, half-and-half, gnocchi, thyme, and mustard. Stir to combine, then simmer, uncovered, for 15 minutes, or until the gnocchi is tender.
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Add the spinach and stir until wilted. Season to taste and serve topped with a drizzle of olive oil, freshly ground black pepper, red pepper flakes, and parsley, if desired.
**We also love this soup with ½ tablespoon fresh thyme and ½ tablespoon chopped fresh rosemary.
