Name: Creamy Gnocchi Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 package (16 oz) potato gnocchi (store-bought or homemade); 1 small onion, chopped; 2 carrots, sliced or diced; 2 celery stalks, chopped; 2 cloves garlic, minced; 2 tbsp olive oil or butter; 2 tbsp all-purpose flour; 4 cups chicken or vegetable broth; 1 cup heavy cream or half-and-half; 2 cups fresh spinach or kale; ½ tsp dried thyme; Salt, to taste; Black pepper, to taste

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This creamy gnocchi soup is rich, velvety, and filled with pillowy soft gnocchi, tender vegetables, and flavorful broth. I love making it on chilly days when I want something warm and comforting that doesn’t take hours to cook. It’s like a cozy hug in a bowl.

Why You’ll Love This Recipe

I love how fast and filling this soup is. It tastes like something I’d order at a restaurant, but I can make it in one pot with simple ingredients. The gnocchi soak up all the creamy goodness, and the combination of vegetables and herbs adds the perfect balance of flavor and texture.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Potato gnocchi (store-bought or homemade)
Onion (chopped)
Carrots (sliced or diced)
Celery (chopped)
Garlic (minced)
Olive oil or butter
All-purpose flour (for thickening)
Chicken or vegetable broth
Heavy cream or half-and-half
Fresh spinach or kale
Dried thyme
Salt
Black pepper

Directions

I heat olive oil or butter in a large pot over medium heat, then sauté onion, carrots, and celery until softened.
I stir in the garlic and cook for another minute.
I sprinkle in the flour and stir for a minute to form a light roux.
I slowly whisk in the broth, making sure it’s smooth and lump-free.
I bring the soup to a simmer, then add the gnocchi and cook until they float and become tender, about 4–5 minutes.
I reduce the heat and stir in the cream, thyme, salt, and pepper.
I add fresh spinach and let it wilt for a couple of minutes before serving.

Servings and timing

This recipe makes 4–6 servings.
Prep takes 10 minutes, and cook time is about 20 minutes—ready in just 30 minutes total.

Variations

Sometimes I stir in leftover shredded chicken . I also swap the spinach for kale or use a dairy-free cream alternative for a lighter option. For extra flavor, I add a pinch of nutmeg or a splash of white wine when sautéing the veggies.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much. I don’t recommend freezing this soup, as the gnocchi can become mushy after thawing.

FAQs

Can I use frozen gnocchi?

Yes, I add them straight to the soup—no need to thaw. They cook just as well.

Is there a way to make it gluten-free?

Yes, I use gluten-free gnocchi and a cornstarch slurry instead of flour to thicken the soup.

Can I make this vegetarian?

Definitely. I use vegetable broth and skip any meat additions.

What’s the best cream to use?

I usually go with heavy cream for richness, but half-and-half or even evaporated milk also work well.

Can I use other vegetables?

Absolutely. I sometimes add mushrooms, peas, or zucchini depending on what I have.

Conclusion

This creamy gnocchi soup is everything I want in a one-pot meal—easy, comforting, and full of rich flavor. It’s a dish I turn to again and again, especially when I need something warm and satisfying without a lot of fuss.