Zesty, comforting, and oh-so-creamy—these gnocchi soup recipes are about to become your new favorite cozy meal. Perfect for chilly evenings or whenever you crave a hearty bowl of warmth, each recipe promises pillowy gnocchi swimming in rich, flavorful broths. Dive in to discover 18 delicious ways to turn simple ingredients into soul-satisfying soups that’ll have everyone asking for seconds!
Tomato Basil Gnocchi Soup
Brace yourself for a cozy hug in a bowl that’s basically a warm Italian vacation without the jet lag—this Tomato Basil Gnocchi Soup is the ultimate comfort food mashup, blending pillowy gnocchi with a rich, herby tomato broth that’ll make your taste buds do a happy dance. It’s the kind of dish that turns a chilly evening into a snuggly feast, and trust me, you’ll want to dive right in with a big spoon (and maybe a cheesy grin).
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of tablespoons of olive oil
– One medium yellow onion, diced up small
– A few cloves of garlic, minced (because more garlic is always better!)
– A 28-ounce can of crushed tomatoes
– Four cups of vegetable broth (or chicken broth if you prefer)
– A pound of store-bought potato gnocchi (the little potato dumplings)
– A big handful of fresh basil leaves, roughly chopped
– A splash of heavy cream (about ¼ cup)
– Salt and black pepper to season as you go
Instructions
1. Heat the olive oil in a large pot over medium heat until it shimmers slightly.
2. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it turns soft and translucent—tip: don’t rush this step, as it builds a sweet base flavor.
3. Stir in the minced garlic and cook for 1 more minute, just until fragrant (be careful not to burn it!).
4. Pour in the crushed tomatoes and vegetable broth, then bring the mixture to a gentle boil.
5. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes to let the flavors meld together—tip: this simmering time is key for a deeper, richer soup.
6. Uncover the pot and add the gnocchi, cooking for 3-4 minutes until they float to the top and are tender.
7. Stir in the chopped basil and heavy cream, then season with salt and black pepper to your liking—tip: taste as you go to adjust the seasoning perfectly.
8. Remove the pot from the heat and let it sit for 2 minutes to thicken slightly before serving.
Kick back and savor the velvety texture with those fluffy gnocchi pockets soaking up the tangy tomato broth; it’s like a cozy blanket for your soul with a hint of fresh basil brightness. Serve it up in big bowls with a sprinkle of extra basil on top, or get creative by pairing it with a crusty bread for dipping—either way, it’s a guaranteed crowd-pleaser that’ll have everyone asking for seconds.
Creamy Chicken Gnocchi Soup
Heads up, soup lovers! If you’re craving something that feels like a warm hug in a bowl but with the sophistication of an Italian nonna’s secret recipe, you’ve hit the jackpot. This creamy chicken gnocchi soup is the ultimate cozy-up-on-the-couch dish, perfect for when you want to impress your taste buds without spending hours in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 tablespoon of olive oil
- 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves of garlic, minced
- 4 cups of chicken broth
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1 (16-ounce) package of potato gnocchi
- 1 cup of heavy cream
- 2 cups of fresh spinach
- Salt and pepper, a generous pinch of each
- A splash of lemon juice (about 1 tablespoon)
- Fresh parsley, a couple of tablespoons chopped for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat until it shimmers, about 1-2 minutes.
- Add 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces, and cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and lightly browned on all sides. Tip: Don’t overcrowd the pot—cook in batches if needed to get that perfect sear without steaming.
- Remove the cooked chicken from the pot and set it aside on a plate.
- In the same pot, add 1 medium onion, diced, 2 carrots, peeled and sliced, and 2 celery stalks, chopped. Sauté for 5-6 minutes, stirring frequently, until the vegetables are softened and the onion is translucent.
- Add 3 cloves of garlic, minced, and cook for 1 minute, stirring constantly, until fragrant.
- Pour in 4 cups of chicken broth and add 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. Bring the mixture to a boil over high heat.
- Reduce the heat to medium and let it simmer for 10 minutes to allow the flavors to meld.
- Add 1 (16-ounce) package of potato gnocchi to the pot and cook for 3-4 minutes, following the package instructions, until the gnocchi float to the surface. Tip: Stir gently to prevent the gnocchi from sticking together—they’re delicate little pillows!
- Return the cooked chicken to the pot and stir to combine.
- Pour in 1 cup of heavy cream and add 2 cups of fresh spinach. Cook for 2-3 minutes, stirring occasionally, until the spinach is wilted and the soup is heated through. Tip: Add the cream off the heat first to prevent curdling, then warm it up slowly.
- Season with a generous pinch of salt and pepper and a splash of lemon juice (about 1 tablespoon), stirring well to incorporate.
- Remove the pot from the heat and let it sit for 2 minutes to thicken slightly.
Serve this soup hot, garnished with a couple of tablespoons of fresh parsley, chopped. Seriously, each spoonful delivers a velvety, rich broth that clings to the tender chicken and pillowy gnocchi, with the spinach adding a fresh pop of color and nutrients. For a fun twist, top it with a sprinkle of grated Parmesan or serve alongside crusty bread for dipping—it’s so good, you might just lick the bowl clean!
Spinach and Gnocchi Soup
Nope, you’re not dreaming—this cozy, creamy spinach and gnocchi soup is the real deal, ready to hug your taste buds in under 30 minutes. Picture pillowy gnocchi swimming in a velvety broth with vibrant spinach, all while you barely lift a finger (we won’t tell!). It’s the ultimate ‘I-want-comfort-but-also-a-life’ weeknight hero.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– A glug of olive oil (about 2 tbsp)
– 1 yellow onion, diced
– 3 cloves of garlic, minced
– 4 cups of vegetable broth
– 1 cup of heavy cream
– A 5-ounce bag of fresh baby spinach
– 1 pound of shelf-stable potato gnocchi
– A generous pinch of salt and black pepper
– A sprinkle of grated Parmesan for serving (optional, but highly encouraged!)
Instructions
1. Heat the olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds—don’t let it brown!
4. Pour in the vegetable broth and bring to a gentle boil over high heat.
5. Reduce the heat to medium-low and stir in the heavy cream until fully combined.
6. Add the gnocchi to the pot and simmer for 5 minutes, or until they float to the surface.
7. Tip: If using refrigerated gnocchi, cook for 2–3 minutes longer until tender.
8. Gradually stir in the baby spinach, letting it wilt into the soup for about 2 minutes.
9. Season with salt and black pepper, tasting as you go—start with ½ tsp salt and ¼ tsp pepper.
10. Tip: For extra depth, add a pinch of red pepper flakes with the garlic in step 3.
11. Remove the pot from heat and let it sit for 2 minutes to thicken slightly.
12. Tip: If the soup seems too thick, thin it with a splash of broth or water.
13. Ladle into bowls and top with grated Parmesan if using.
Unbelievably creamy yet light, this soup boasts tender gnocchi and wilted spinach in every spoonful, with a savory broth that’s just rich enough. Serve it with crusty bread for dipping, or jazz it up with crispy bacon bits for a salty crunch—either way, it’s a bowl of pure comfort that’ll have everyone asking for seconds!
Cheesy Potato Gnocchi Soup
Nestled between holiday feasts and cozy winter nights, this Cheesy Potato Gnocchi Soup is the ultimate hug in a bowl—think fluffy potato pillows swimming in a creamy, cheesy broth that’ll make you forget all about that questionable sweater gift from Aunt Carol. It’s comfort food with a side of sass, ready to warm your soul and possibly steal the spotlight at dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of tablespoons of olive oil
– One medium yellow onion, diced up small
– A couple of cloves of garlic, minced
– Four cups of chicken broth (or veggie broth if you’re keeping it plant-based)
– One pound of potato gnocchi (the store-bought kind works perfectly here)
– Two cups of heavy cream
– Two cups of shredded sharp cheddar cheese
– A splash of milk if the soup gets too thick
– Salt and black pepper to season as you go
Instructions
1. Heat a couple of tablespoons of olive oil in a large pot over medium heat until it shimmers slightly.
2. Add one diced medium yellow onion and cook for about 5 minutes, stirring occasionally, until it turns soft and translucent—this builds a sweet base flavor.
3. Toss in a couple of minced garlic cloves and cook for 1 minute more, just until fragrant to avoid burning.
4. Pour in four cups of chicken broth and bring it to a gentle boil over high heat.
5. Add one pound of potato gnocchi to the boiling broth and cook according to the package directions, usually 3–4 minutes, until they float to the top—this is your cue they’re done.
6. Reduce the heat to low and stir in two cups of heavy cream, letting it warm through for 2 minutes without boiling to prevent curdling.
7. Gradually sprinkle in two cups of shredded sharp cheddar cheese, stirring constantly until fully melted and smooth for a velvety texture.
8. If the soup seems too thick, add a splash of milk and stir until it reaches your desired consistency.
9. Season with salt and black pepper to taste, starting with a pinch and adjusting as needed.
Delightfully creamy with a rich cheesy kick, this soup boasts tender gnocchi that soak up all that savory goodness—serve it up in big mugs for a casual twist, or top with extra cheddar and a sprinkle of chives for a fancy touch that’s still totally weeknight-friendly.
Vegetable Gnocchi Soup
Sick of the same old soup routine? Let’s shake things up with a bowl of cozy that’s basically a hug from the inside—Vegetable Gnocchi Soup. It’s the perfect way to sneak in those veggies while pretending you’re dining in a rustic Italian trattoria, all from the comfort of your slightly messy kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A glug of olive oil (about 2 tbsp)
– 1 medium yellow onion, diced
– 2 carrots, peeled and chopped into little coins
– 2 celery stalks, sliced
– 3 cloves of garlic, minced
– 4 cups of vegetable broth
– 1 (14.5 oz) can of diced tomatoes, with their juices
– 1 teaspoon of dried oregano
– A good pinch of salt and black pepper
– 1 (16 oz) package of potato gnocchi
– A couple of big handfuls of fresh baby spinach
– A splash of heavy cream (about 1/4 cup)
– A generous sprinkle of grated Parmesan cheese for serving
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers.
2. Add the diced onion, chopped carrots, and sliced celery. Sauté for about 5-7 minutes, stirring occasionally, until the veggies soften and the onion turns translucent.
3. Toss in the minced garlic and cook for just 1 more minute until fragrant—don’t let it burn!
4. Pour in the vegetable broth and the can of diced tomatoes with their juices. Stir to combine.
5. Sprinkle in the dried oregano, salt, and black pepper. Give it a good stir.
6. Bring the soup to a gentle boil, then reduce the heat to a simmer. Let it bubble away for 10 minutes to let the flavors get to know each other.
7. Gently add the potato gnocchi to the simmering soup. Cook according to the package directions, usually about 3-4 minutes, until they float to the top. (Tip: Don’t stir too vigorously here, or you might break up those tender little pillows!)
8. Stir in the baby spinach and let it wilt for about 1-2 minutes until it’s bright green and softened.
9. Remove the pot from the heat. Stir in the splash of heavy cream until the soup is creamy and unified. (Tip: Adding the cream off the heat prevents any curdling—trust me, you want it smooth.)
10. Ladle the soup into bowls and top each with a generous sprinkle of grated Parmesan cheese.
Ready to dive in? The gnocchi are delightfully pillowy against the savory, tomato-kissed broth, and the spinach adds a fresh pop. For a fun twist, serve it with some crusty garlic bread for the ultimate dunking experience—your spoon will thank you.
Spicy Sausage Gnocchi Soup
Let’s be honest: when the weather gets chilly, we all want something that hugs us from the inside out. This Spicy Sausage Gnocchi Soup is that cozy, flavorful hug, delivering a kick of heat and pillowy potato dumplings in every spoonful—it’s basically a warm blanket in a bowl.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon of olive oil
– 1 pound of spicy Italian sausage, casings removed
– 1 medium yellow onion, diced
– 3 cloves of garlic, minced
– 4 cups of chicken broth
– 1 (14.5-ounce) can of diced tomatoes, with their juices
– 1 teaspoon of dried oregano
– 1 (16-ounce) package of potato gnocchi
– A big handful of fresh spinach (about 2 cups)
– A generous 1/2 cup of heavy cream
– Salt and freshly ground black pepper, as needed
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 1 minute.
2. Add the spicy Italian sausage, breaking it up with a wooden spoon, and cook until browned and no longer pink, 5–7 minutes. (Tip: Don’t stir too much at first to get a nice sear on the sausage!)
3. Toss in the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
4. Stir in the minced garlic and cook just until fragrant, about 30 seconds—be careful not to let it burn.
5. Pour in the chicken broth and the can of diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot for extra flavor.
6. Sprinkle in the dried oregano, then bring the mixture to a boil over high heat.
7. Once boiling, reduce the heat to medium and let it simmer for 10 minutes to let the flavors meld.
8. Gently stir in the potato gnocchi and cook according to the package directions, usually 3–4 minutes, until they float to the top. (Tip: Avoid over-stirring the gnocchi to keep them from breaking apart.)
9. Add the fresh spinach and cook just until wilted, about 1 minute.
10. Reduce the heat to low and stir in the heavy cream until fully incorporated, about 1 minute. (Tip: Adding the cream off the heat prevents curdling.)
11. Season with salt and freshly ground black pepper to taste, then remove from heat.
Craving comfort? This soup delivers with a rich, creamy broth that’s perfectly balanced by the spicy sausage and tender gnocchi. Serve it up with a crusty loaf of bread for dipping, or get fancy with a sprinkle of grated Parmesan on top—it’s a weeknight winner that feels anything but ordinary.
Broccoli Cheddar Gnocchi Soup
Brace yourselves, soup lovers, because we’re about to turn your cozy dinner dreams into a cheesy, veggie-packed reality. This Broccoli Cheddar Gnocchi Soup is basically a hug in a bowl, with pillowy gnocchi and a velvety cheddar sauce that’ll make you forget all about that chilly weather outside—consider it your edible security blanket.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– A couple of tablespoons of butter
– One medium onion, chopped up small
– Two cloves of garlic, minced (because more garlic is always a good idea)
– A quarter cup of all-purpose flour
– Four cups of chicken or veggie broth
– Two cups of milk (whole milk for extra creaminess)
– A big head of broccoli, chopped into bite-sized florets
– One pound of store-bought potato gnocchi
– Two cups of shredded sharp cheddar cheese
– A splash of heavy cream (optional, but oh-so-decadent)
– Salt and pepper to get it just right
Instructions
1. Melt the butter in a large pot over medium heat.
2. Add the chopped onion and cook for about 5 minutes, until it’s soft and translucent.
3. Stir in the minced garlic and cook for 1 more minute, just until fragrant—don’t let it burn!
4. Sprinkle the flour over the onion and garlic mixture, stirring constantly for 2 minutes to cook out the raw flour taste. (Tip: This roux is the secret to a thick, luscious soup base.)
5. Slowly pour in the broth while whisking continuously to avoid lumps.
6. Add the milk and bring the mixture to a gentle simmer over medium-high heat.
7. Reduce the heat to medium-low and let it simmer for 5 minutes, stirring occasionally.
8. Toss in the broccoli florets and cook for 5 minutes, until they’re bright green and tender-crisp.
9. Add the gnocchi and cook for 3–4 minutes, until they float to the top. (Tip: Don’t overcook the gnocchi, or they’ll turn mushy—keep an eye on them!)
10. Reduce the heat to low and gradually stir in the shredded cheddar cheese until it’s fully melted and smooth.
11. If using, mix in the heavy cream for an extra silky texture.
12. Season with salt and pepper, tasting as you go to get the balance just right. (Tip: Add the salt after the cheese, since cheddar can be salty on its own.)
Zesty and utterly comforting, this soup boasts a creamy, velvety texture with tender broccoli and fluffy gnocchi in every spoonful. The sharp cheddar adds a rich, tangy kick that pairs perfectly with a crusty bread dunk—or get creative by serving it in bread bowls for a truly indulgent meal that’ll have everyone asking for seconds.
Pumpkin Gnocchi Soup
Zesty autumn vibes are calling, and they’re demanding a cozy, creamy hug in a bowl—enter this pumpkin gnocchi soup, where pillowy dumplings swim in a velvety, spiced broth that’ll make you forget all about that chilly weather outside. It’s basically fall comfort in a spoonful, with a dash of whimsy thanks to those adorable gnocchi bobbing around like little edible buoys. Trust me, this soup is the culinary equivalent of wrapping yourself in a fuzzy blanket while binge-watching your favorite show.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of tablespoons of olive oil
– One medium onion, finely chopped
– Two cloves of garlic, minced
– A 15-ounce can of pumpkin puree (not pie filling!)
– Four cups of vegetable broth
– A cup of heavy cream
– A teaspoon of ground cinnamon
– Half a teaspoon of ground nutmeg
– A pinch of salt and black pepper
– A 16-ounce package of store-bought potato gnocchi
– A handful of fresh sage leaves
– A splash of maple syrup
Instructions
1. Heat a couple of tablespoons of olive oil in a large pot over medium heat until it shimmers.
2. Add one finely chopped medium onion and sauté for about 5 minutes, until it turns soft and translucent—tip: don’t rush this; caramelizing the onions slightly adds sweetness.
3. Toss in two minced cloves of garlic and cook for 1 minute, just until fragrant to avoid burning.
4. Stir in a 15-ounce can of pumpkin puree, mixing well with the onions and garlic for 2 minutes to deepen the flavor.
5. Pour in four cups of vegetable broth, bring to a boil, then reduce heat and let it simmer for 10 minutes.
6. Add a cup of heavy cream, a teaspoon of ground cinnamon, half a teaspoon of ground nutmeg, a pinch of salt, and black pepper, stirring until fully combined.
7. Gently drop a 16-ounce package of potato gnocchi into the soup and cook for 3-4 minutes, until they float to the top—tip: avoid overcooking to keep them tender.
8. In a small skillet, heat a splash of olive oil over medium-high, fry a handful of fresh sage leaves for 30 seconds until crisp, then set aside for garnish.
9. Finish the soup with a splash of maple syrup, stirring it in for a subtle sweetness.
10. Ladle the soup into bowls, top with the crispy sage leaves, and serve immediately.
Lusciously smooth with a hint of spice, this soup boasts a velvety texture that clings to each gnocchi, creating a comforting bite every time. The crispy sage adds a delightful crunch, while the maple syrup whispers autumn in every spoonful—try serving it with crusty bread for dipping to soak up every last drop of that creamy goodness.
Minestrone Style Gnocchi Soup
Mmm, is there anything cozier than a bowl of soup that hugs you from the inside out? This Minestrone Style Gnocchi Soup is basically a warm, Italian-inspired hug in a bowl, perfect for when you need to trick yourself into eating vegetables (the gnocchi helps). It’s hearty, it’s comforting, and it comes together faster than you can say ‘pass the Parmesan.’
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A glug of olive oil (about 2 tbsp)
– 1 yellow onion, diced
– 3 cloves of garlic, minced
– 2 carrots, chopped
– 2 celery stalks, chopped
– A 14.5-oz can of diced tomatoes
– 4 cups of vegetable broth
– A 15-oz can of cannellini beans, rinsed and drained
– 1 tsp of dried oregano
– A 16-oz package of shelf-stable potato gnocchi
– A couple of big handfuls of fresh baby spinach
– A generous sprinkle of grated Parmesan cheese for serving
– Salt and black pepper
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat for 1 minute until it shimmers.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it brown!
4. Tip in the chopped carrots and celery, and cook for 5 minutes, stirring now and then, until they start to soften.
5. Pour in the can of diced tomatoes with their juices and the vegetable broth, then add the dried oregano, a pinch of salt, and a few cracks of black pepper.
6. Bring the mixture to a boil over high heat, then reduce the heat to medium-low, cover the pot, and let it simmer for 10 minutes to let the flavors meld. (Tip: This simmer time is key for developing a richer broth!)
7. Gently stir in the rinsed cannellini beans and the package of gnocchi.
8. Cook uncovered for 5 minutes, stirring once or twice, until the gnocchi float to the top—that’s your cue they’re perfectly tender.
9. Turn off the heat and fold in the baby spinach until it just wilts, which takes about 1 minute. (Tip: Adding the spinach off the heat keeps it vibrant green and prevents overcooking.)
10. Taste and adjust the seasoning with more salt and pepper if needed. (Tip: Always taste before serving—broths can vary in saltiness!)
Zesty and satisfying, this soup boasts a brothy yet substantial texture with pillowy gnocchi and tender veggies in every spoonful. The flavors are a cozy blend of savory tomatoes and herbs, brightened by that fresh spinach. Serve it up in big bowls with an extra snowstorm of Parmesan on top, or maybe with a slice of crusty bread for the ultimate dunking experience.
Tuscan Gnocchi Soup
Whew, is there anything cozier than a bowl of soup that feels like a warm hug from an Italian nonna? This Tuscan Gnocchi Soup is exactly that—a creamy, dreamy, one-pot wonder that’s basically a vacation in a bowl, minus the flight delays and questionable airplane food. Let’s get simmering!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– A glug of olive oil (about 2 tbsp)
– One yellow onion, diced
– A couple of carrots, chopped
– 3 cloves of garlic, minced
– 1 lb of Italian sausage (casings removed if needed)
– 4 cups of chicken broth
– A 14.5-oz can of diced tomatoes, with their juices
– 1 tsp of dried oregano
– A 5-oz package of fresh spinach
– 1 cup of heavy cream
– A 16-oz package of shelf-stable potato gnocchi
– A generous handful of grated Parmesan cheese for serving
Instructions
1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat for about 1 minute until it shimmers.
2. Add the diced onion and chopped carrots to the pot and sauté for 5-7 minutes, stirring occasionally, until the onions are translucent and the carrots start to soften.
3. Stir in the minced garlic and cook for 1 more minute until fragrant—don’t let it burn!
4. Add the Italian sausage to the pot, breaking it up with a wooden spoon, and cook for 5-6 minutes until it’s browned and no longer pink.
5. Pour in the chicken broth and the can of diced tomatoes with their juices, then sprinkle in the dried oregano.
6. Bring the soup to a boil, then reduce the heat to medium-low, cover the pot, and let it simmer for 10 minutes to let the flavors meld.
7. Uncover the pot and stir in the fresh spinach, letting it wilt for about 2 minutes until it’s bright green and tender.
8. Pour in the heavy cream and stir to combine, then gently fold in the gnocchi.
9. Let the soup cook uncovered for 3-4 minutes, stirring occasionally, until the gnocchi are tender and float to the surface.
10. Remove the pot from the heat and ladle the soup into bowls.
11. Top each serving with a generous sprinkle of grated Parmesan cheese.
Tip: For a richer flavor, try browning the sausage really well in step 4—those crispy bits are liquid gold! Tip: If your gnocchi are sticking, give the pot a gentle stir during step 9. Tip: Don’t skip the Parmesan at the end; its salty kick balances the creamy soup perfectly.
This soup is a textural dream with pillowy gnocchi, hearty sausage, and silky cream. The flavors are robust and comforting, with a hint of sweetness from the carrots and tomatoes. Try serving it with a crusty baguette for dipping, or add a pinch of red pepper flakes if you like a little heat—it’s versatile enough for a weeknight dinner or a festive gathering.
Mushroom and Gnocchi Soup
Nestled between holiday feasts and cozy winter nights, this mushroom and gnocchi soup is the culinary hug you didn’t know you needed—think pillowy gnocchi swimming in a creamy, earthy broth that’ll make your taste buds do a happy dance. It’s the ultimate comfort food that’s ridiculously easy to whip up, perfect for when you’re craving something hearty without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of tablespoons of olive oil
– One yellow onion, diced
– Three cloves of garlic, minced
– About 8 ounces of cremini mushrooms, sliced
– Four cups of vegetable broth
– One cup of heavy cream
– A 16-ounce package of potato gnocchi
– A big handful of fresh spinach
– A sprinkle of salt and black pepper
– A splash of fresh lemon juice
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn!
4. Toss in the sliced mushrooms and cook for 8 minutes, stirring now and then, until they release their juices and turn golden brown. Tip: Don’t crowd the mushrooms; they’ll steam instead of brown if piled too high.
5. Pour in 4 cups of vegetable broth and bring to a boil over high heat, which should take about 3 minutes.
6. Reduce the heat to medium-low and simmer for 5 minutes to let the flavors meld.
7. Stir in 1 cup of heavy cream and heat for 2 minutes until warmed through but not boiling.
8. Add the 16-ounce package of gnocchi and cook for 3 minutes, stirring gently, until they float to the top—that’s your cue they’re done!
9. Turn off the heat and fold in a big handful of fresh spinach until wilted, about 1 minute. Tip: Fresh spinach adds a pop of color and nutrients without overcooking.
10. Season with a sprinkle of salt and black pepper to your liking, then finish with a splash of fresh lemon juice for brightness. Tip: The lemon juice cuts through the richness and elevates the mushroom flavor beautifully.
Comforting and creamy, this soup boasts a velvety texture with tender gnocchi and earthy mushrooms in every spoonful. Serve it with crusty bread for dipping, or get creative by topping it with grated Parmesan and a drizzle of truffle oil for an extra indulgent twist.
Garlic Parmesan Gnocchi Soup
Ugh, is there anything more comforting than a bowl of soup that tastes like a cozy hug? This Garlic Parmesan Gnocchi Soup is basically a warm, cheesy cloud in a bowl, ready to rescue you from the winter blues (or, let’s be real, a random Tuesday). It’s the kind of dish that makes you want to cancel all plans and just hang out with your spoon.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of tablespoons of olive oil
– 1 whole yellow onion, diced up nice and small
– 4 cloves of garlic, minced (or more, we don’t judge)
– A quarter cup of all-purpose flour
– 4 cups of chicken broth
– 1 cup of heavy cream
– A 16-ounce package of potato gnocchi
– 1 cup of freshly grated Parmesan cheese
– A couple of handfuls of fresh baby spinach
– Salt and black pepper
Instructions
1. Grab a large pot or Dutch oven and heat your couple of tablespoons of olive oil over medium heat.
2. Toss in your diced yellow onion and cook for about 5 minutes, until it’s soft and translucent.
3. Add your 4 minced garlic cloves and cook for just 1 more minute, until fragrant—don’t let it burn!
4. Sprinkle in your quarter cup of all-purpose flour and stir constantly for 2 minutes to cook off the raw flour taste.
5. Slowly pour in your 4 cups of chicken broth while whisking to avoid lumps, then bring it to a gentle simmer.
6. Stir in your 1 cup of heavy cream and let it heat through for 2-3 minutes.
7. Add your entire 16-ounce package of potato gnocchi and simmer for 5 minutes, or until the gnocchi float to the top.
8. Reduce the heat to low and stir in your 1 cup of freshly grated Parmesan cheese until it’s melted and smooth.
9. Toss in your couple of handfuls of fresh baby spinach and cook for just 1 minute, until wilted.
10. Season with salt and black pepper to your liking, then remove from the heat.
Yes, you’ve just created a masterpiece! The gnocchi are pillowy soft, swimming in a rich, garlicky broth with a sharp Parmesan kick, and the spinach adds a fresh pop of green. Serve it up in big bowls with extra cheese on top, or maybe with a crusty piece of bread for dipping—because why not make it a full-on comfort food party?
Zucchini and Gnocchi Soup
Yikes, it’s that time of year again—when your zucchini harvest is staging a coup in the crisper drawer. Let’s turn that veggie rebellion into a cozy, comforting hug in a bowl with this Zucchini and Gnocchi Soup, a one-pot wonder that’s basically a warm blanket for your taste buds.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– A glug of olive oil (about 2 tbsp)
– A couple of garlic cloves, minced
– One medium onion, diced
– Two medium zucchinis, chopped into half-moons
– A splash of vegetable broth (4 cups)
– A 16-ounce package of potato gnocchi
– A handful of fresh basil, chopped
– A sprinkle of salt and black pepper
Instructions
1. Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the diced onion and cook, stirring often, until it turns translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn!
4. Tip in the chopped zucchini and cook for 5 minutes, stirring occasionally, until it starts to soften.
5. Pour in the vegetable broth and bring the mixture to a boil over high heat.
6. Reduce the heat to medium-low, cover the pot, and let it simmer for 10 minutes to meld the flavors.
7. Gently add the gnocchi to the pot and cook according to the package directions, usually 3–4 minutes, until they float to the top.
8. Stir in the chopped basil, salt, and black pepper, then remove the pot from the heat.
9. Let the soup sit for 2 minutes to allow the flavors to settle before serving.
Voilà! This soup boasts a silky broth with tender zucchini and pillowy gnocchi that soak up all the savory goodness. Serve it with a crusty bread for dipping, or get fancy by topping it with a dollop of pesto for an extra herby kick—it’s comfort food that’s as versatile as it is delicious.
Corn and Gnocchi Chowder
Yikes, it’s that time of year when you want something cozy but can’t face another boring soup! Enter this Corn and Gnocchi Chowder—a hug in a bowl that’s basically a party between creamy comfort and pillowy potato dumplings. It’s the lazy chef’s dream dinner that somehow feels fancy.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of tablespoons of olive oil
– 1 medium yellow onion, diced up small
– 2 cloves of garlic, minced (or more if you’re brave!)
– 3 cups of frozen corn kernels
– 4 cups of vegetable broth
– 1 pound of shelf-stable potato gnocchi
– 1 cup of heavy cream
– A big handful of fresh parsley, chopped
– Salt and pepper to get it just right
Instructions
1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat until it shimmers.
2. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in the minced garlic and cook for 1 more minute until fragrant—don’t let it burn!
4. Tip in the 3 cups of frozen corn and cook for 3-4 minutes, letting it thaw and get a slight char.
5. Pour in the 4 cups of vegetable broth and bring the mixture to a gentle boil.
6. Once boiling, add the 1 pound of gnocchi and cook according to the package directions, usually 3-4 minutes, until they float to the top.
7. Reduce the heat to low and stir in the 1 cup of heavy cream, letting it warm through for 2 minutes without boiling.
8. Season with salt and pepper, then fold in the chopped parsley just before serving.
9. Ladle the chowder into bowls and dig in while it’s hot!
Keep it simple: this chowder boasts a velvety, rich base with sweet pops of corn and tender gnocchi that soak up all the flavor. Serve it with crusty bread for dipping, or top with extra parsley and a crack of black pepper for a restaurant-worthy touch.
Lemon Herb Gnocchi Soup
Ready to ditch the holiday stress and dive into a bowl of pure comfort? This Lemon Herb Gnocchi Soup is the cozy, zesty hug your taste buds deserve—think fluffy potato pillows swimming in a bright, herby broth that’ll make you forget you ever considered ordering takeout. It’s the ultimate one-pot wonder for when you need dinner to feel like a warm, delicious high-five.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– A glug of olive oil (about 2 tablespoons)
– One yellow onion, finely chopped
– A couple of garlic cloves, minced
– 4 cups of chicken or vegetable broth
– A 16-ounce package of potato gnocchi
– The zest and juice from one large lemon
– A big handful of fresh parsley, chopped
– A smaller handful of fresh dill, chopped
– A splash of heavy cream (about ¼ cup)
– Salt and freshly ground black pepper
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers.
2. Add the chopped onion and cook, stirring occasionally, for about 5 minutes until it turns soft and translucent.
3. Stir in the minced garlic and cook for 1 more minute until fragrant—don’t let it brown!
4. Pour in the broth and bring it to a gentle boil over high heat.
5. Once boiling, add the gnocchi and reduce the heat to medium-low. Let it simmer for 5 minutes, or until the gnocchi float to the top (that’s your cue they’re done!).
6. Stir in the lemon zest, lemon juice, chopped parsley, and chopped dill.
7. Pour in the heavy cream and season with salt and pepper. Simmer for another 2 minutes to let the flavors meld.
8. Remove the pot from the heat and let it sit for 5 minutes to thicken slightly.
9. Ladle the soup into bowls and serve immediately.
You’ll love the tender, pillowy gnocchi against the silky, herb-infused broth with that bright lemon zing. Try topping it with extra fresh herbs or a sprinkle of Parmesan for a cheesy twist—it’s basically a hug in a bowl that’s perfect for chilly nights or when you just need something soul-soothing.
Beef and Gnocchi Stew
Sometimes you need a meal that feels like a warm hug from your Italian grandmother, but without the guilt trip about not calling enough. This beef and gnocchi stew is that cozy, one-pot wonder—tender chunks of beef and pillowy potato dumplings swimming in a rich, savory broth that’ll make your taste buds do a happy dance.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
- 1.5 pounds of beef chuck, cut into 1-inch cubes (because bigger chunks mean juicier bites!)
- A couple of tablespoons of olive oil, for searing
- 1 large onion, diced (no need to be perfect—rustic is charming!)
- 3 cloves of garlic, minced (or more if you’re feeling feisty)
- 2 carrots, chopped into half-moons
- 2 celery stalks, sliced
- 1 tablespoon of tomato paste (that little tube in your fridge is a lifesaver)
- 4 cups of beef broth (homemade or store-bought, no judgment here)
- 1 cup of red wine (a splash for the pot, a sip for you—it’s only fair)
- 1 teaspoon of dried thyme
- 1 bay leaf (don’t forget to fish it out later!)
- 1 pound of store-bought potato gnocchi (because who has time to make it from scratch?)
- Salt and freshly ground black pepper, to season as you go
- A handful of fresh parsley, chopped, for garnish (optional but pretty)
Instructions
- Pat the beef cubes dry with paper towels—this helps them sear nicely instead of steaming. Tip: Dry meat equals a better crust!
- Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
- Add the beef in a single layer, working in batches if needed to avoid crowding, and sear for 3–4 minutes per side until deeply browned. Transfer to a plate.
- Reduce the heat to medium and add the diced onion to the pot, cooking for 5 minutes until softened and translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn!
- Add the chopped carrots and celery, cooking for another 5 minutes until they start to soften.
- Mix in the tomato paste and cook for 2 minutes to deepen its flavor, stirring constantly.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot (those bits are flavor gold!). Let it simmer for 3 minutes to reduce slightly.
- Return the seared beef to the pot, along with any accumulated juices.
- Add the beef broth, dried thyme, and bay leaf. Bring to a boil, then reduce the heat to low, cover, and simmer for 2 hours until the beef is fork-tender. Tip: Low and slow is the key to melt-in-your-mouth beef!
- Season with salt and pepper to taste—start with 1 teaspoon of salt and ½ teaspoon of pepper, adjusting as needed.
- Gently stir in the gnocchi and cook uncovered for 5–7 minutes, until they float to the surface and are tender. Tip: Don’t overcook the gnocchi, or they’ll turn mushy!
- Remove the bay leaf and discard it.
- Ladle the stew into bowls and garnish with chopped parsley if using.
Zesty and hearty, this stew boasts tender beef that falls apart at the slightest nudge, paired with fluffy gnocchi that soak up the rich, wine-kissed broth. Serve it with a crusty baguette for dipping, or get fancy by topping it with a sprinkle of Parmesan cheese—either way, it’s comfort food that’ll have everyone asking for seconds.
Creamy Pesto Gnocchi Soup
Just when you thought pesto couldn’t get any more addictive, we’re turning it into a cozy, creamy soup that hugs gnocchi like a warm blanket. Picture this: pillowy potato dumplings swimming in a vibrant green basil bath with just enough cream to make it luxurious but not overly heavy—it’s basically a hug in a bowl for those chilly December evenings when you’re dreaming of summer gardens but stuck with winter chills. Trust me, this soup is the culinary equivalent of finding twenty bucks in your winter coat pocket: unexpected, delightful, and gone way too fast.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– A couple of tablespoons of olive oil
– One medium yellow onion, chopped into small pieces
– Three cloves of garlic, minced
– Four cups of vegetable broth
– One 16-ounce package of shelf-stable potato gnocchi
– A generous cup of prepared basil pesto (store-bought is totally fine here!)
– A half cup of heavy cream
– A big handful of fresh spinach
– A sprinkle of grated Parmesan cheese for topping
– Salt and black pepper to get it just right
Instructions
1. Heat two tablespoons of olive oil in a large pot or Dutch oven over medium heat until it shimmers, about 1 minute.
2. Add one chopped medium yellow onion and cook, stirring occasionally, until it turns soft and translucent, which should take 5-7 minutes.
3. Stir in three minced garlic cloves and cook for exactly 1 minute until fragrant—don’t let it brown or it’ll turn bitter!
4. Pour in four cups of vegetable broth and bring the mixture to a boil over high heat, which typically takes 3-4 minutes.
5. Once boiling, add the entire 16-ounce package of potato gnocchi and reduce the heat to a simmer, cooking for 5 minutes until the gnocchi float to the surface.
6. Lower the heat to medium-low and stir in one cup of prepared basil pesto until fully incorporated, about 1 minute.
7. Pour in a half cup of heavy cream and add a big handful of fresh spinach, stirring gently until the spinach wilts, roughly 2 minutes.
8. Season the soup with salt and black pepper to taste, starting with a half teaspoon of salt and a quarter teaspoon of pepper, then adjust as needed.
9. Remove the pot from the heat and let it sit for 2 minutes to allow the flavors to meld together.
10. Ladle the soup into bowls and top each serving with a sprinkle of grated Parmesan cheese.
But wait, there’s more! This soup boasts a velvety texture that clings to the gnocchi without feeling gloppy, while the pesto adds a bright, herby punch that cuts through the creaminess beautifully. Serve it with crusty bread for dipping, or get fancy by garnishing with extra pesto swirls and a drizzle of olive oil—it’s so good, you might just skip the main course and call this dinner.
Roasted Red Pepper Gnocchi Soup
Now, if you’re craving something that hugs your soul like a cozy blanket but tastes like a fancy Italian vacation, let me introduce you to this roasted red pepper gnocchi soup. It’s basically a warm, creamy hug in a bowl, perfect for when you want to feel fancy without actually putting on pants. Trust me, your taste buds will throw a party, and your stomach will send a thank-you note.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large onion, chopped up
– Three cloves of garlic, minced (because more garlic is always better)
– Two jars of roasted red peppers, drained and roughly chopped
– Four cups of vegetable broth
– A splash of heavy cream (about half a cup)
– One package of store-bought gnocchi (around 16 ounces)
– A handful of fresh basil, chopped
– Salt and pepper to season (but we’ll be specific, don’t worry!)
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the chopped onion and cook, stirring occasionally, until it turns soft and translucent, which should take 5-7 minutes.
3. Toss in the minced garlic and cook for 1 more minute until fragrant—just don’t let it burn, or it’ll taste bitter!
4. Tip: Use a wooden spoon to scrape up any browned bits from the bottom of the pot for extra flavor.
5. Stir in the chopped roasted red peppers and cook for 3 minutes to let their sweetness bloom.
6. Pour in 4 cups of vegetable broth and bring the mixture to a boil, then reduce the heat to a simmer.
7. Let it simmer uncovered for 15 minutes to allow the flavors to meld together beautifully.
8. Carefully transfer the soup to a blender and blend until smooth and creamy, about 1-2 minutes.
9. Tip: Hold the lid down with a towel to avoid any hot soup explosions—safety first, folks!
10. Return the blended soup to the pot and stir in half a cup of heavy cream over low heat.
11. Season with 1 teaspoon of salt and half a teaspoon of black pepper, tasting to adjust if needed.
12. Gently add the gnocchi to the soup and cook according to the package directions, usually 3-4 minutes until they float to the top.
13. Tip: Don’t overcrowd the pot; cook the gnocchi in batches if necessary to keep them from sticking.
14. Remove from heat and stir in the chopped fresh basil just before serving.
15. Yes, this soup boasts a velvety texture with a smoky-sweet kick from the peppers, balanced by the pillowy gnocchi. Serve it with a crusty bread for dipping, or top it with a sprinkle of Parmesan if you’re feeling extra indulgent—it’s a bowl of pure comfort that’ll make any day feel like a holiday.
Summary
Nourishing and comforting, these 18 creamy gnocchi soups are perfect for cozy nights. We hope you find a new favorite to warm your kitchen! Try one, leave a comment with your top pick, and share this roundup on Pinterest to spread the comfort. Happy cooking!
