This easy gnocchi soup recipe is exactly what you need to make for dinner this week. It’s creamy and comforting, but also with a pretty heavy dose of veggies and protein.

You could go the extra mile and do homemade gnocchibut if you want to make this easy gnocchi soup in under 30 minutes, you can use store-bought gnocci, which is what I usually do.

And if you’re looking for a more brothy, non-dairy version, try this one gnocchi and vegetable soup.

A lot of other creamy gnocchi soups use chicken in the recipe, making it more like Olive Garden Chicken and Gnocchi Soup.

And while I never turn my nose up at Olive Garden, I personally find using another protein like spicy sausage, spicy veggie sausage, or bacon makes this soup recipe much more interesting and balanced against the creaminess.

So that’s what I recommend here. But if you want to substitute chicken, feel free.

For more easy and comforting recipes, check out our soup archive.

Gnocchi soup ingredients:

  • Shallots
  • Celery
  • Carrot
  • Garlic
  • Thyme
  • Chicken or vegetable broth
  • Spicy sausage, vegetable sausage or bacon
  • Gnocchi – potato, whole wheat or even mini work well
  • Kale or spinach
  • Cream – heavy whipping or half and half works well
  • Salt, pepper and cayenne pepper

Directions:

Cook the shallot, celery, carrot, garlic and thyme in a little olive oil seasoned lightly with salt, pepper and cayenne pepper. Add the vegetable sausage. When the vegetables are soft, add the stock and bring to a boil.

Then add the gnocchi and cook for 2-3 minutes. Then stir in the kale and cream. Taste and add more salt, pepper and cayenne pepper.

Substitutions and tips:

  • Vegetable sausage does not need to be cooked in advance, so it can be added as shown on the recipe card below. If you use a meat sausage or bacon instead, then prepare this first in the same pot as you plan to make the soup.
  • You can omit the olive oil and use the fat from the sausage to cook the vegetables in. Add the meat again at the same time as you add the broth.
  • I love Tuscan kale for this recipe. It’s quite hardy, so I remove the middle stem and any larger veins that don’t look fun to chew. But I love how this kale holds its texture against the rest of the elements in this soup.
  • That said, you can substitute other varieties of kale or spinach instead.
  • If you want to make this vegan or non-dairy, you can substitute the cream or a non-dairy cream or even coconut milk.

Other Gnocchi Recipes:

If you love this easy gnocchi soup, try this next…

FAQ

Frequently asked questions

Do you have to cook the gnocchi before adding the soup?

None. Gnocchi cooks quickly – usually 2-3 minutes. So it can cook in the soup liquid and does not have to be boiled beforehand.

Does the gnocchi get soft in the soup?

No, gnocchi hold the texture well in soup. However, if you choose to store this soup for several days and reheat, the gnocchi may soften, but it will not become mushy.

What does gnocchi go with?

Gnocchi is like pasta. So anything that goes with pasta, you can usually pair gnocchi with as well. Gnocchi are great in all kinds of pasta sauces, tossed in butter with cooked vegetables or added to soups.


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a creamy soup with vegetables and gnocchi

Yield 5 portions

Prepare 5 mine

Cook 20 mine

Total 25 mine

Instructions

  • Cook the shallot, celery, carrot, garlic and thyme in a little olive oil seasoned lightly with salt, pepper and cayenne pepper.

  • Add the vegetable sausage.

  • When the vegetables are soft, add the stock and bring to a boil.

  • Then add the gnocchi and cook for 2-3 minutes.

  • Turn down the heat and stir in the kale and cream.

  • Taste and add more salt, pepper and cayenne pepper.

Notes

  • Vegetable sausage does not need to be cooked in advance, so it can be added as shown on the recipe card below. If you use a meat sausage or bacon instead, then prepare this first in the same pot as you plan to make the soup.
  • You can omit the olive oil and use the fat from the sausage to cook the vegetables in. Add the meat again at the same time as you add the broth.
  • I love Tuscan kale for this recipe. It’s quite hardy, so I remove the middle stem and any larger veins that don’t look fun to chew. But I love how this kale holds its texture against the rest of the elements in this soup.
  • That said, you can substitute other varieties of kale or spinach instead.
  • If you want to make this vegan or non-dairy, you can substitute the cream or a non-dairy cream or even coconut milk.

Nutrition

Nutrition facts

Easy Gnocchi Soup

Amount per portion

% Daily Value*

* Percent daily values ​​are based on a 2000 calorie diet.

Note: Nutrition is automatically calculated using Spoonacular for your convenience. Where applicable, we recommend using your own nutritional calculations.

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