If you’re looking for a cozy bowl of happiness that feels like a warm Italian hug, you’ve landed in the right place. This Gnocchi Soup is creamy, dreamy, veggie-packed, and comes together in about the time it takes me to realize I’ve eaten half the pot standing over the stove.
Soft, pillowy gnocchi swimming in a velvety veggie broth? Yes, please. Add in fragrant thyme, a little Creole seasoning kick, buttery aromatics, and a secret white-bean cream trick? Oh yeah… this is comfort food LEVEL 100.
Serve this to your family, your friends, your neighbors, or just yourself — I won’t judge. This is soup season done right.
Why This Recipe Works
- It’s FAST. We’re talking a legit comforting soup in under 30 minutes.
- It’s secretly creamy (without cream!). The blended white beans add thickness and richness without making the soup heavy.
- Packed with veggies. Carrots, celery, leek, spinach — check, check, check, and check.
- Gnocchi = comfort. Soft, chewy, pillowy goodness in every bite.
- Customizable. Add sausage, chicken, mushrooms, or swap the spinach for kale — live your soup truth.
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What Is My Take on Gnocchi Soup?
Gnocchi soup should be simple, cozy, and as close to a hug-in-a-bowl as possible.
A lot of gnocchi soups out there rely on heavy cream, but this one uses blended beans to give you that rich texture without turning it into a gut bomb. It’s still indulgent, still creamy, still full of all the good stuff — just smarter.
Plus, gnocchi cooks FAST, meaning you can go from “what’s for dinner?” to “OMG SERVE ME ANOTHER BOWL” in record time.
Make it a Meal
This soup is super hearty on its own, but if you want to level things up:
- Pair with a simple green salad
- Add an Easy Lentil Bolognese
- Toss in Italian sausage
- Serve with Garlic Bread (duh)
- Top with shaved parmesan
Easy Side Dishes
Try these light, fresh sides to balance the cozy:
- Garlic Bread (because carbs + carbs = love)
- Simple Arugula Salad with lemon vinaigrette
- Roasted Broccoli or Roasted Sweet and Spicy Brussels
- Oven Bacon Wrapped Asparagus
Ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
Step By Step Instructions
Step1: Place a drained can of white beans and ½ cup vegetable broth in a food processor and blend until smooth. Set aside.
Step2: Heat butter in a large pot over medium heat. Add diced leek, diced carrots, and diced celery, and cook until the carrots begin to soften, about 5 minutes. Stir in minced garlic, chopped thyme, and Creole seasoning, then cook for one more minute.
Step3: Add the bean mixture and 3.5 cups of vegetable broth to the pot and bring the soup to a gentle simmer for 3-5 minutes to thicken the soup. Stir in fresh spinach and 16 oz of gnocchi, cook just until the gnocchi are tender, about 2 to 3 minutes.
Serve and enjoy!
Expert Tips
- Don’t overcook the gnocchi — they get mushy fast.
- If you like a thicker soup, blend all the beans instead of just half.
- Add crushed red pepper for heat, or a squeeze of lemon for brightness.
- Want it creamy-creamy? Stir in a splash of heavy cream or coconut milk at the end.
Common Questions
Absolutely! No thawing required — just toss it in.
Cannellini or great northern beans work best, but chickpeas will do in a pinche!
Yes! Brown Italian sausage or shredded chicken works beautifully here.
Storing Instructions
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Gnocchi doesn’t freeze well in broth, so freeze just the soup base before adding gnocchi.
- Reheating: Reheat gently to avoid mushy gnocchi. Add fresh gnocchi to the reheated soup if needed.
Did you make this gnocchi? Rate the recipe and leave a comment to let me know how they turned out!
Recipe
Gnocchi soup recipe
Ingredients
- 2 tablespoon unsalted butter
- ½ cup leek diced
- ½ cup carrots diced
- ½ cup celery diced
- 1 tablespoon minced garlic
- 2 teaspoon creole seasoning
- ½ teaspoon chopped thyme
- 4 cups vegetable broth
- 1 can white bean 15 ounce drained
- 4 cups spinach rough chop
- 16 ounce Gnocchi
Instructions
- Place a drained can of white beans and ½ cup vegetable broth in a food processor and blend until smooth. Set aside.
- Heat butter in a large pot over medium heat. Add diced leek, diced carrots, and diced celery, and cook until the carrots begin to soften, about 5 minutes. Stir in minced garlic, chopped thyme, and Creole seasoning, then cook for one more minute.
- Add the bean mixture and 3.5 cups of vegetable broth to the pot and bring the soup to a gentle simmer for 3-5 minutes to thicken the soup. Stir in fresh spinach and 16 oz of gnocchi, cook just until the gnocchi are tender, about 2 to 3 minutes.
Expert Tips:
- Don’t overcook the gnocchi — they get mushy fast.
- If you like a thicker soup, blend all the beans instead of just half.
- Add crushed red pepper for heat, or a squeeze of lemon for brightness.
- Want it creamy-creamy? Stir in a splash of heavy cream or coconut milk at the end.
Nutrition
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