Brrr! Is there anything cozier than a warm bowl of gnocchi soup on a chilly day? We’ve gathered 26 delicious recipes that turn pillowy gnocchi into the ultimate comfort food. From creamy classics to quick weeknight fixes, there’s a bowl here for every craving. Dive in and find your new favorite—your spoon is waiting!
Creamy Chicken Gnocchi Soup
Grab your spoon because this creamy chicken gnocchi soup is about to become your new cold-weather obsession. Get ready to cozy up with flavors that hug your soul and prep that’s seriously simple.
Ingredients
– a couple of boneless, skinless chicken breasts
– a 16-ounce package of potato gnocchi
– 4 cups of chicken broth
– 1 cup of heavy cream
– 2 tablespoons of olive oil
– 1 small onion, diced
– 2 cloves of garlic, minced
– 2 medium carrots, sliced
– 2 stalks of celery, chopped
– 1 teaspoon of dried thyme
– a pinch of salt and black pepper
– a handful of fresh spinach
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers.
2. Add the diced onion, sliced carrots, and chopped celery to the pot.
3. Sauté the vegetables for 5-7 minutes, until they start to soften.
4. Stir in the minced garlic and cook for 1 minute, until fragrant.
5. Add the chicken breasts to the pot.
6. Pour in 4 cups of chicken broth.
7. Bring the broth to a boil, then reduce the heat to low.
8. Simmer the chicken for 15-20 minutes, until it is fully cooked and reaches an internal temperature of 165°F.
9. Remove the chicken from the pot and place it on a cutting board.
10. Shred the chicken using two forks.
11. Return the shredded chicken to the pot.
12. Add the 16-ounce package of potato gnocchi to the soup.
13. Cook the gnocchi for 3-4 minutes, until they float to the top.
14. Stir in 1 cup of heavy cream.
15. Add 1 teaspoon of dried thyme, a pinch of salt, and black pepper.
16. Tip: For extra flavor, toast the dried thyme in your palm before adding it to release its oils.
17. Simmer the soup for 2-3 minutes, until it is heated through.
18. Stir in a handful of fresh spinach and cook for 1 minute, until wilted.
19. Tip: Don’t overcook the spinach to keep its vibrant color and nutrients.
20. Taste the soup and adjust seasoning if needed, but avoid adding more salt until after simmering.
21. Tip: Let the soup sit for 5 minutes off the heat to allow the flavors to meld together for a richer taste.
You’ll love the velvety texture from the cream and the tender gnocchi that soak up all the savory goodness. Serve it with a sprinkle of Parmesan or crusty bread for dipping—it’s a bowl of pure comfort that’s begging for a second helping.
Hearty Tomato Basil Gnocchi Soup
A cozy bowl of comfort that’s ready in minutes. This gnocchi soup packs flavor with ripe tomatoes, fresh basil, and a creamy finish. Perfect for busy weeknights or chilly evenings.
Ingredients
– A glug of olive oil
– One finely chopped yellow onion
– A couple of minced garlic cloves
– A 28-ounce can of crushed tomatoes
– Four cups of vegetable broth
– A pound of shelf-stable potato gnocchi
– A half cup of heavy cream
– A handful of fresh basil leaves, chopped
– A pinch of salt and black pepper
Instructions
1. Heat a large pot over medium heat and add a glug of olive oil.
2. Sauté one finely chopped yellow onion for 5 minutes, until translucent.
3. Add a couple of minced garlic cloves and cook for 1 minute, until fragrant.
4. Pour in a 28-ounce can of crushed tomatoes and stir to combine.
5. Add four cups of vegetable broth and bring to a boil.
6. Reduce heat to low and simmer for 10 minutes to let flavors meld.
7. Gently stir in a pound of shelf-stable potato gnocchi and cook for 3 minutes, until they float to the top.
8. Pour in a half cup of heavy cream and stir until the soup is creamy and heated through.
9. Stir in a handful of chopped fresh basil leaves.
10. Season with a pinch of salt and black pepper, then remove from heat.
Get ready for a velvety, rich soup with pillowy gnocchi and bursts of fresh basil. Serve it with a sprinkle of Parmesan or crusty bread for dipping—it’s a hug in a bowl.
Spinach Artichoke Gnocchi Soup
Hearty comfort in a bowl! This creamy spinach artichoke gnocchi soup blends cozy flavors with pillowy dumplings—perfect for chilly nights. Grab your spoon and dive in.
Ingredients
– 1 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 (14 oz) can artichoke hearts, drained and chopped
– 4 cups fresh spinach
– 1 (16 oz) package potato gnocchi
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– A pinch of salt and black pepper
– A sprinkle of red pepper flakes (optional)
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in 4 cups vegetable broth and bring to a boil over high heat.
5. Add the chopped artichoke hearts and simmer for 5 minutes.
6. Stir in 4 cups fresh spinach and cook for 2 minutes until wilted.
7. Gently add the potato gnocchi and cook for 3-4 minutes until they float to the top.
8. Reduce heat to low and stir in 1 cup heavy cream.
9. Sprinkle in 1/2 cup grated Parmesan cheese, stirring until melted and smooth.
10. Season with a pinch of salt and black pepper, and add red pepper flakes if using.
11. Simmer for 2 more minutes to blend flavors, avoiding boiling to prevent curdling.
Oh, the creaminess! This soup boasts a velvety texture with tender gnocchi and vibrant greens. Serve it with crusty bread for dipping or top with extra Parmesan for a cozy, restaurant-worthy meal.
Mushroom and Garlic Gnocchi Soup
Let’s get cozy with this umami-packed bowl! Loaded with pillowy gnocchi and earthy mushrooms, this soup delivers serious comfort in under 30 minutes.
Ingredients
– A couple of tablespoons of olive oil
– 4 cloves of garlic, minced
– 8 ounces of cremini mushrooms, sliced
– 4 cups of vegetable broth
– 1 package (16 ounces) of potato gnocchi
– A splash of heavy cream
– A handful of fresh parsley, chopped
– Salt and black pepper to season
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. Add the minced garlic and sauté for 1 minute until fragrant.
3. Toss in the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and turn golden brown.
4. Pour in 4 cups of vegetable broth and bring to a boil.
5. Gently drop the gnocchi into the boiling broth and cook for 3-4 minutes, or until they float to the surface.
6. Reduce the heat to low and stir in a splash of heavy cream.
7. Season with salt and black pepper to your liking.
8. Remove from heat and sprinkle with chopped fresh parsley.
Mushroom and garlic meld into a rich, savory broth that hugs each tender gnocchi. Serve it with crusty bread for dipping, or top with grated Parmesan for an extra kick—perfect for those chilly evenings when you need a quick, satisfying fix.
Italian Sausage Gnocchi Soup
Perfect for crisp fall evenings, this Italian Sausage Gnocchi Soup brings cozy vibes in under 30 minutes. Packed with savory sausage, pillowy gnocchi, and robust tomatoes—it’s a bowl of comfort you’ll crave all season.
Ingredients
– 1 lb Italian sausage (casings removed)
– 1 yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp olive oil
– 4 cups chicken broth
– 1 (14.5 oz) can diced tomatoes
– 1 tsp dried oregano
– ½ tsp red pepper flakes (optional for heat)
– 1 (16 oz) package potato gnocchi
– 2 cups fresh spinach
– A big handful of grated Parmesan cheese
– Salt and black pepper to season
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium-high heat.
2. Add 1 lb Italian sausage and cook for 5-7 minutes, breaking it up with a spoon until browned and crumbly.
3. Toss in the diced onion and minced garlic; sauté for 3-4 minutes until fragrant and softened.
4. Pour in 4 cups chicken broth and the can of diced tomatoes with their juices.
5. Stir in 1 tsp dried oregano and ½ tsp red pepper flakes if using.
6. Bring the soup to a boil, then reduce heat to medium and let it simmer for 10 minutes to meld flavors.
7. Gently drop in the package of gnocchi and cook for 3-4 minutes until they float to the top.
8. Tip: Don’t overcook the gnocchi or they’ll turn mushy—float time is your cue!
9. Stir in 2 cups fresh spinach and cook for 1-2 minutes until wilted.
10. Season with salt and black pepper to your liking.
11. Tip: Taste as you go; the sausage and broth might already be salty.
12. Ladle the soup into bowls and top with a generous sprinkle of Parmesan cheese.
13. Tip: For extra richness, drizzle with a bit of olive oil right before serving.
Ladle up this hearty soup and savor the tender gnocchi and savory sausage in every spoonful. The broth is rich and slightly spicy, perfect with a crusty bread dip. Get creative by adding a dollop of pesto or a squeeze of lemon for a bright twist!
Roasted Red Pepper Gnocchi Soup
Unbelievably cozy and packed with flavor, this roasted red pepper gnocchi soup comes together in under 30 minutes. Grab your Dutch oven and let’s get simmering!
Ingredients
– a couple of tablespoons of olive oil
– one large yellow onion, diced
– three cloves of garlic, minced
– two jars (12 ounces each) of roasted red peppers, drained and chopped
– four cups of vegetable broth
– one teaspoon of smoked paprika
– a pinch of red pepper flakes
– one package (16 ounces) of shelf-stable potato gnocchi
– a half cup of heavy cream
– a handful of fresh basil, chopped
– salt and black pepper to season
Instructions
1. Heat two tablespoons of olive oil in a large Dutch oven over medium heat until shimmering.
2. Add one diced large yellow onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in three minced garlic cloves and cook for 1 minute until fragrant.
4. Tip: Don’t let the garlic burn—it can turn bitter quickly.
5. Add two jars of drained and chopped roasted red peppers, four cups of vegetable broth, one teaspoon of smoked paprika, and a pinch of red pepper flakes.
6. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes.
7. Carefully transfer the soup to a blender and blend until smooth.
8. Tip: Hold the blender lid firmly with a towel to avoid hot splatters.
9. Return the blended soup to the Dutch oven and bring it back to a gentle simmer over medium heat.
10. Add one package of shelf-stable potato gnocchi and cook for 3-4 minutes, stirring occasionally, until they float to the top.
11. Stir in a half cup of heavy cream and heat through for 2 minutes.
12. Tip: For a richer flavor, use full-fat cream and avoid boiling after adding it to prevent curdling.
13. Season with salt and black pepper to taste.
14. Ladle the soup into bowls and top with a handful of chopped fresh basil.
Rich and velvety with a subtle smokiness from the paprika, this soup boasts tender gnocchi pillows in every spoonful. Serve it with a crusty baguette for dipping, or add a sprinkle of Parmesan cheese for an extra savory kick.
Cheesy Bacon Gnocchi Soup
Just when you thought comfort food couldn’t get better—creamy gnocchi meets crispy bacon in a cheesy hug. This soup is pure cozy magic that comes together in under 30 minutes. Get ready to dive in!
Ingredients
– A package of shelf-stable gnocchi
– 6 slices of thick-cut bacon, chopped
– 1 small yellow onion, diced
– 2 cloves of garlic, minced
– 3 cups of chicken broth
– 1 cup of heavy cream
– 2 cups of shredded cheddar cheese
– A handful of fresh parsley, chopped
– A pinch of salt and black pepper
Instructions
1. In a large pot over medium heat, cook the chopped bacon until crispy, about 8–10 minutes.
2. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the drippings in the pot.
3. Add the diced onion to the bacon drippings and sauté until softened, about 5 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in the chicken broth and bring to a gentle boil.
6. Add the gnocchi and cook according to package instructions, usually 2–3 minutes until they float.
7. Reduce the heat to low and slowly stir in the heavy cream.
8. Gradually add the shredded cheddar cheese, stirring constantly until melted and smooth.
9. Season with a pinch of salt and black pepper to balance the flavors.
10. Stir in the crispy bacon and fresh parsley just before serving.
Serve this soup piping hot with an extra sprinkle of cheese on top. The gnocchi stays pillowy soft while the bacon adds a salty crunch—perfect for dunking crusty bread!
Vegetable Medley Gnocchi Soup
Perfect for cozy nights—this veggie-packed gnocchi soup comes together in under 30 minutes. Packed with flavor and totally customizable!
Ingredients
– 1 tbsp olive oil
– 1 diced yellow onion
– 2 minced garlic cloves
– 2 chopped carrots
– 2 chopped celery stalks
– 4 cups vegetable broth
– 1 (16 oz) package potato gnocchi
– 1 cup chopped spinach
– A splash of lemon juice
– A pinch of salt and black pepper
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced yellow onion and sauté for 3–4 minutes until translucent.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant. (Tip: Don’t let the garlic burn—it turns bitter fast!)
4. Toss in 2 chopped carrots and 2 chopped celery stalks, cooking for 5 minutes to soften slightly.
5. Pour in 4 cups vegetable broth and bring to a boil over high heat.
6. Reduce heat to medium and add the entire 16 oz package of potato gnocchi, simmering for 3–4 minutes until they float.
7. Stir in 1 cup chopped spinach and cook for 1 minute until wilted. (Tip: Fresh spinach adds color and nutrients without overcooking.)
8. Squeeze in a splash of lemon juice for brightness.
9. Season with a pinch of salt and black pepper, adjusting as needed. (Tip: Taste as you go—broths vary in saltiness!)
10. Ladle the soup into bowls and serve hot.
Zesty and comforting, this soup has tender gnocchi and crisp-tender veggies in every spoonful. Top with grated Parmesan or red pepper flakes for an extra kick—perfect with crusty bread on the side!
Pesto Gnocchi Soup with Chicken
Gnocchi soup gets a major glow-up with this pesto-packed version. Get ready to slurp up creamy, herby goodness with tender chicken in every bite—this is comfort food that actually slays.
Ingredients
– 1 lb of chicken breast, chopped into bite-sized pieces
– 1 package (16 oz) of potato gnocchi
– 4 cups of chicken broth
– 1 cup of heavy cream
– ½ cup of basil pesto
– 1 onion, diced
– 2 cloves of garlic, minced
– A couple of tbsp of olive oil
– A pinch of salt and black pepper
Instructions
1. Heat 2 tbsp of olive oil in a large pot over medium-high heat.
2. Add the diced onion and cook for 3–4 minutes until translucent, stirring occasionally.
3. Toss in the minced garlic and cook for 1 minute until fragrant—don’t let it burn!
4. Add the chopped chicken pieces and season with a pinch of salt and black pepper.
5. Cook the chicken for 5–6 minutes, stirring often, until no longer pink and lightly browned.
6. Pour in 4 cups of chicken broth and bring to a boil.
7. Reduce heat to medium and simmer for 10 minutes to let the flavors meld.
8. Stir in the gnocchi and cook for 3–4 minutes until they float to the top.
9. Lower the heat to low and slowly pour in 1 cup of heavy cream, stirring constantly to prevent curdling.
10. Add ½ cup of basil pesto and stir until fully incorporated and heated through, about 2 minutes.
11. Remove from heat and let it sit for 2 minutes to thicken slightly.
Each spoonful delivers a velvety, rich broth with pillowy gnocchi and savory chicken. Elevate it with a drizzle of extra pesto or a sprinkle of parmesan for that restaurant-worthy finish.
Lemon Herb Gnocchi Soup
Lemon Herb Gnocchi Soup is the cozy hug you need in a bowl. Whip up this bright, comforting dish in under 30 minutes—perfect for busy weeknights or lazy Sundays. Let’s get cooking!
Ingredients
– A couple of tablespoons of olive oil
– One finely chopped yellow onion
– Three minced garlic cloves
– Four cups of chicken broth
– One package (16 ounces) of potato gnocchi
– A big handful of fresh spinach
– The zest and juice of one lemon
– A sprinkle of chopped fresh parsley
– A pinch of salt and black pepper
Instructions
1. Heat two tablespoons of olive oil in a large pot over medium heat for about one minute.
2. Add one finely chopped yellow onion and sauté for five minutes, until translucent.
3. Stir in three minced garlic cloves and cook for one more minute, until fragrant.
4. Pour in four cups of chicken broth and bring to a boil over high heat.
5. Tip: Use a wooden spoon to scrape any browned bits from the bottom of the pot for extra flavor.
6. Add one 16-ounce package of potato gnocchi and reduce the heat to medium.
7. Simmer for five minutes, stirring occasionally, until the gnocchi float to the top.
8. Tip: Don’t overcook the gnocchi, or they’ll become mushy—aim for tender and pillowy.
9. Stir in a big handful of fresh spinach and cook for two minutes, until wilted.
10. Remove the pot from the heat and stir in the zest and juice of one lemon.
11. Season with a pinch of salt and black pepper, adjusting to your preference.
12. Tip: Add the lemon juice off the heat to preserve its bright, fresh flavor.
13. Ladle the soup into bowls and garnish with a sprinkle of chopped fresh parsley.
Dive into this soup for a delightful mix of tender gnocchi, vibrant spinach, and zesty lemon. The broth is light yet satisfying, with a herbal kick from the parsley. Serve it with crusty bread for dipping or top with a drizzle of olive oil for an extra touch of richness.
Pumpkin Gnocchi Soup with Sage
Grab your spoon and get ready for the coziest bowl of fall. This pumpkin gnocchi soup with sage is pure comfort in every bite—creamy, herby, and totally craveable.
Ingredients
– A couple of tablespoons of olive oil
– A small yellow onion, diced
– 2 cloves of garlic, minced
– 4 cups of vegetable broth
– 1 can (15 oz) of pumpkin puree
– 1 cup of heavy cream
– 1 package (16 oz) of store-bought gnocchi
– A handful of fresh sage leaves
– Salt and black pepper to season
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in 4 cups of vegetable broth and bring to a gentle boil.
5. Whisk in the can of pumpkin puree until smooth and fully incorporated.
6. Reduce the heat to low and simmer for 10 minutes to let the flavors meld.
7. Add 1 cup of heavy cream and stir to combine.
8. Gently drop in the package of gnocchi and cook for 3-4 minutes until they float to the top.
9. While the soup simmers, heat a small skillet over medium heat with a splash of olive oil.
10. Fry the fresh sage leaves for 30-60 seconds until crisp, then remove and set aside.
11. Season the soup with salt and black pepper to your liking.
12. Ladle the soup into bowls and top with the crispy sage leaves.
Keep it simple and savor the velvety texture with pillowy gnocchi in every spoonful. The sage adds an earthy crunch that pairs perfectly with the rich pumpkin base—try serving it with crusty bread for dipping.
Zucchini and Corn Gnocchi Soup
Perfect for those crisp fall evenings. This zucchini and corn gnocchi soup brings cozy vibes with minimal effort—ready in under 30 minutes.
Ingredients
– 1 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 medium zucchinis, chopped
– 1 cup corn kernels (fresh or frozen)
– 4 cups vegetable broth
– 1 package (16 oz) potato gnocchi
– A splash of heavy cream (about 1/4 cup)
– Salt and black pepper to season
– Fresh basil for garnish
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add the diced onion and cook for 3-4 minutes until translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Tip: Don’t let the garlic burn—it turns bitter fast.
5. Add the chopped zucchini and corn kernels, sautéing for 5 minutes until slightly softened.
6. Pour in 4 cups vegetable broth and bring to a boil.
7. Reduce heat to a simmer and let cook for 10 minutes.
8. Add the potato gnocchi and cook for 3-4 minutes until they float to the top.
9. Tip: Stir gently to avoid breaking the gnocchi.
10. Stir in a splash of heavy cream (about 1/4 cup) and heat through for 2 minutes.
11. Season with salt and black pepper to your liking.
12. Tip: Taste and adjust seasoning before serving—broths vary in saltiness.
13. Ladle into bowls and garnish with fresh basil.
Hearty and comforting, this soup has a creamy base with tender gnocchi and fresh veggie bites. Serve it with crusty bread for dipping, or top with extra black pepper and a drizzle of olive oil to elevate the flavors.
Conclusion
Whether you’re craving classic comfort or adventurous flavors, these 26 gnocchi soup recipes offer cozy inspiration for every season. We hope you find a new family favorite among these delicious bowls—don’t forget to share which one you try in the comments below and pin this roundup to your Pinterest boards for easy reference!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
