Ultimate Creamy Gnocchi Soup Recipe: Comfort in Every Spoonful

I never forget that first chilly evening when I made gnocchi soup for dinner. The wind howled outside, my kitchen smelled of garlic and onion, and as that first bowl of creamy, pillowy gnocchi-packed soup warmed my hands, I knew I’d found something more than a recipe—I’d found a hug in a bowl. If you’ve ever craved a dish that’s both homey and elegant, this is it. In the next few minutes, you’ll learn how to make gnocchi soup from scratch, customize it to fit your diet, and master those little tricks that take it from good to unforgettable.

What Is Gnocchi Soup? Flavor Profile & Origins

Gnocchi soup blends the fluffy texture of potato dumplings with a rich broth, often creamy, sometimes tomato-based, and always comforting. Gnocchi (pronounced NYO-kee) are Italian potato (or sometimes ricotta or flour) dumplings, about the size of your thumb, soft and pillowy once cooked. They soak up flavors beautifully.

This kind of soup has roots in Italian cooking, where gnocchi is traditionally served as a first course (primo) or even a side dish. In the U.S., gnocchi soup has evolved—restaurant versions like Olive Garden’s creamy chicken gnocchi are almost cult classics. You’ll find versions with bacon, sausage, or extra greens, depending on regional tastes and family traditions.

In flavor, you’re aiming for richness—onion, garlic, herbs, sometimes a touch of roasted chicken or smoked meat—balanced with the mild, comforting potato dumpling texture. Texture contrast matters: soft yet not mushy gnocchi, tender veggies, a broth that’s thick but not heavy.

Key Ingredients for the Best Gnocchi Soup

Here are the essentials you’ll need, plus what you can optional swap in to make your version stand out.

Equipment & Prep Techniques

You don’t need a professional kitchen to cook amazing gnocchi soup, but having the right tools and following a smart prep order will save you headaches.

What You’ll Need

• A large soup pot or Dutch oven (at least 5-6 quarts) so gnocchi and broth have room.
• Wooden spoon or heat-proof spatula to stir without damaging delicate gnocchi.
• Sharp knife and cutting board. Prep your vegetables ahead.
• Measuring cups/spoons.
• Optional: immersion blender if you like silky broth, or heavy-duty blender.

Prep & Timing Tips

• Mirepoix first: Chop onion, celery, carrots before turning on the heat. Sauté until soft, not browned.
• Protein prep: If using chicken, cook or roast beforehand. Use leftover rotisserie chicken for speed.
• Gnocchi handling: If frozen, no need to thaw fully — just adjust cook time. Fresh gnocchi cooks fast and floats when done.
• Dairy & heat control: Always add heavy cream or milk toward the end over low heat to avoid curdling.

Step-by-Step Recipe: How to Make Classic Chicken Gnocchi Soup

Here is a recipe that balances comfort and ease — classic, creamy, and satisfying.

Ingredients (for 6 servings)

Instructions

1. Heat your soup pot over medium heat and add olive oil (or butter). Once shimmering, sauté onion, carrot, and celery until onion is translucent (about 5 minutes). Stir in garlic and cook another minute until fragrant.
2. Add cooked chicken and thyme. Pour in broth. Bring to a gentle boil. Reduce the heat to a simmer for about 5 minutes.
3. Gently stir in gnocchi, letting the soup return to a simmer. Cook until gnocchi float (usually 3-4 minutes for fresh, a bit more if frozen).
4. Add the spinach or greens and stir until wilted. Then slowly pour in cream, stirring constantly. Heat just until warmed through—you don’t want a boil once cream is added.
5. Taste. Adjust salt and pepper. If you like more richness, add a knob of butter or extra parmesan. Serve hot, ideally with crusty bread or garlic toast.

Variations & Flavor Twists

You’ll want to make gnocchi soup over and over, and these variations let you change it up without reinventing the wheel.

• Sausage & Gnocchi: Brown Italian sausage first; use spicy or sweet. Adds savory zing and more protein.
• Cheesy Gnocchi Soup: Incorporate sharp cheddar or parmesan. Melt the cheese in gently warmed broth; avoid boiling to prevent separation.
• Tomato-based Version: Use crushed tomatoes or tomato paste along with broth. Skip most cream; add cream only at the end for balance.
• Herb & Mushroom Version: Sauté mushrooms and herbs (rosemary, thyme) for a deeper, woodsy flavor.
• One-pot Slow-Cooker Style: Great for busy days. Let vegetables, protein, and broth cook slow for hours; add gnocchi and cream near the end so the texture stays good.

Dietary Variations & Ingredient Substitutions

You can adapt gnocchi soup to suit many diets without losing comfort or flavor. Here’s how:

| Use less gnocchi or divide it. | These changes help drop fat and calories without losing the satisfying texture. |
| Halal / Other Dietary Restrictions | Use halal-certified chicken or plant protein. For dairy-free or Kosher, watch for certified ingredients. | Season boldly to compensate for any flavor you lose when omitting ingredients (like bacon or regular cheese). |

Storage, Make-Ahead & Freezing Tips

Making gnocchi soup ahead or saving leftovers? Here’s how to do it well so your meal still feels freshly made.

• Fridge storage: Let the soup cool completely, then store in airtight containers. It keeps for 3-4 days. Reheat gently over medium, adding a splash of broth or water if it’s thickened.
• Freezing: Cream and gnocchi tend to change texture when frozen—gnocchi may become soft or gummy, and dairy can split. If you must freeze, skip adding cream and spinach. Freeze just the broth, protein, vegetables, and gnocchi. When thawed, warm gently and then stir in fresh cream and greens.
• Meal prep strategy: Cook everything except gnocchi, cream, and greens. When ready to serve, cook gnocchi separately in boiling water, then add to warmed broth with cream and greens so the texture remains best.

You’ll end up with a bowl of gnocchi soup that’s silky, warm, and deeply satisfying—and you’ll probably find yourself thinking of cozy nights, family gatherings, or that feeling of coming home. Once you taste the harmony of tender dumplings, rich broth, fresh herbs, and perfectly wilted greens, you’ll understand why this soup becomes a favorite, time after time.

FAQ

What makes gnocchi different from pasta?

Gnocchi are small dumplings usually made from potato (sometimes with flour and egg), rather than a dough of just flour or semolina. Because of that, they are softer, pillowy, and absorb broth differently than pasta.

Do you need to cook fresh gnocchi before adding it to soup?

No — fresh or frozen gnocchi usually cooks directly in the soup. You’ll know it’s done when it floats or is tender through. Pre-cooking isn’t necessary.

Can I use frozen gnocchi instead of fresh?

Absolutely. Frozen gnocchi works well. Just add a bit more cooking time so it heats through properly, and stir gently so it doesn’t become mushy.

What is a good substitute for heavy cream in gnocchi soup to lighten it up?

You can swap heavy cream for half-and-half, whole milk, or non-dairy options like coconut milk or cashew cream. Use lower-fat milks and add thickeners (like flour or cornstarch) if needed to retain creaminess.

How long can leftover gnocchi soup stay in the fridge, and can I freeze it?

Leftovers with dairy and gnocchi keep for about 3-4 days in the refrigerator. Freezing is trickier — gnocchi tend to change texture, and cream can separate. If freezing, leave out the dairy and greens, then add them fresh when you reheat.

Why does my gnocchi fall apart in the soup?

Usually because of overcooking or the soup being at a rolling boil rather than a gentle simmer. Also, some gnocchi brands are softer; quality and ingredients (potato vs flour ratio) impact how well they hold up.

Is gnocchi soup healthy or high in calories?

It depends on what you put in. Traditional versions with cream and full-fat dairy will be richer in calories and fat. You can lighten it by using lower-fat dairy, more vegetables, lean protein, and controlling portion sizes.

Ultimate Creamy Gnocchi Soup Recipe

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• Author: Rasha Annan
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

A creamy gnocchi soup packed with tender chicken, pillowy potato dumplings, fresh spinach, and aromatic vegetables in a rich broth. This comforting, one-pot meal is perfect for busy weeknights or cozy family dinners.

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Ingredients

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• 2 Tbsp olive oil or butter

• 1 medium onion, diced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• ~2 cups cooked chicken, shredded or diced

• 6 cups low-sodium chicken broth

• 1 lb potato gnocchi (fresh or frozen)

• 2 cups fresh spinach (or kale)

• 1½ cups heavy cream or half-and-half

• 1–2 tsp fresh or dried thyme

• Salt and freshly ground black pepper, to taste

• 1 Tbsp butter (optional, for added richness)

• Grated parmesan cheese, for serving (optional)

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Instructions

• Heat a large soup pot over medium heat and add olive oil or butter. Sauté onion, carrots, and celery for about 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.

• Stir in cooked chicken and thyme, then pour in chicken broth. Bring to a gentle boil, reduce heat, and let simmer for about 5 minutes.

• Gently add the gnocchi to the pot and return to a simmer. Cook until the gnocchi float to the surface (3–4 minutes for fresh gnocchi, slightly longer for frozen).

• Add spinach and stir until wilted. Reduce heat to low, then slowly pour in heavy cream, stirring constantly. Heat until warmed through without boiling.

• Season with salt and pepper to taste. For extra richness, stir in an additional tablespoon of butter or sprinkle with parmesan. Serve hot with crusty bread.

Notes

Use rotisserie chicken to save time.

For a lighter version, substitute half-and-half or whole milk for heavy cream.

Add mushrooms or bacon for extra depth of flavor.

To freeze, omit cream and spinach, and add them fresh when reheating.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop, One-Pot
• Cuisine: Italian-American