Creamy Gnocchi Soup With Spinach and Parmesan

Last updated: October 6, 2026

Gnocchi soup is a creamy one-pot dinner that takes about 40 minutes, with tender potato dumplings floating in a Parmesan broth full of carrots, celery, and spinach. We walk you through every stage below so you can cook the whole recipe from this post, or jump straight to the recipe card.

How to Make Gnocchi Soup in One Pot

Gnocchi soup comes together in a single Dutch oven in about 40 minutes, with 15 minutes of prep and 25 minutes at the stove. The order matters, so you build flavor in layers: vegetables first, then flour and broth, then gnocchi, then cream and spinach at the very end.

Working in that order keeps the broth silky and the gnocchi tender instead of mushy. Each stage below explains what to look for so you never have to guess.

Gather Your Ingredients

This recipe uses 1 pound of shelf-stable potato gnocchi, 4 cups of vegetable broth, 1 cup of heavy cream, and 1/2 cup of grated Parmesan cheese. The vegetables are one medium yellow onion, 2 medium carrots, 2 celery ribs, and 4 garlic cloves.

Rounding things out are 5 ounces of baby spinach, 1/4 cup of all-purpose flour, 2 tablespoons of unsalted butter, 1 tablespoon of olive oil, and 1 teaspoon of Italian seasoning. You also need 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1 teaspoon of fresh lemon juice.

Choose the Right Gnocchi

Shelf-stable potato gnocchi from the pasta aisle, such as Gia Russa or Pastene, is the easiest choice because it cooks directly in the soup. Look for a 16 ounce package, which is exactly what this recipe calls for.

Refrigerated or frozen gnocchi also works, and we cover the timing for each in the variations below. The card uses shelf-stable gnocchi, so follow those times the first time you make it.

Build the Flavor Base

Melt the butter with the olive oil in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery and cook for 6 to 8 minutes, stirring often, until the onion turns translucent and the carrots begin to soften.

Stir in the garlic and cook for 30 seconds, just until fragrant. Sprinkle the flour over the vegetables and stir for 1 minute so the flour loses its raw taste and gives the broth a little body.

Add the Broth and Simmer

Pour in the vegetable broth slowly while whisking, so the flour dissolves without lumps. Add the Italian seasoning, salt, and pepper, then bring the pot to a boil.

Reduce the heat to a gentle simmer and cook for 10 minutes, until the carrots are tender when you pierce them with a fork. The broth thickens slightly as it simmers, which gives the finished soup a cozy, spoon-coating texture.

Cook the Gnocchi

Add the gnocchi straight to the simmering broth with no need to boil it separately. Simmer for 3 to 4 minutes, stirring gently, until the gnocchi float and feel tender when you bite one.

Stirring keeps the dumplings from settling and sticking to the bottom of the pot. As they cook, the gnocchi release a little starch that thickens the broth even more.

Finish With Cream, Parmesan, and Spinach

Turn the heat to low and stir in the cream and Parmesan. Add the spinach a handful at a time and cook for about 2 minutes, until it wilts into the broth.

Stir in the lemon juice, then taste and adjust the salt. Parmesan is naturally salty, so always taste before adding more, then top each bowl with a little extra Parmesan.

Gnocchi Soup Tips for the Best Texture

The best gnocchi soup has plump, tender dumplings in a broth that is creamy but not heavy. A few small habits make that happen every time.

Do Not Overcook the Gnocchi

Gnocchi continue to soften in hot broth even after you turn off the heat. Pull the pot off the burner as soon as the gnocchi float and taste tender, and serve right away.

Keep the Heat Low After Adding Cream

Boiling the soup after the cream goes in can make the broth look grainy and separate. Keep the burner on low once the cream, Parmesan, and spinach are in, and you will get a smooth, glossy finish.

Dice the Vegetables Evenly

Cut the onion, carrots, and celery into pieces about 1/2 inch wide. Even pieces cook at the same pace, so every spoonful has vegetables that are tender but not mushy.

Season at the End

Broth brands vary widely in saltiness, and Parmesan adds more. Wait until the soup is finished to taste and adjust, so you do not oversalt it early.

Gnocchi Soup Variations and Substitutions

This gnocchi soup is vegetarian as written, and it welcomes plenty of changes. Use these ideas to match what you have in the kitchen.

Add Protein

Stir in 2 cups of shredded rotisserie chicken along with the spinach for a heartier dinner. The card leaves chicken out, so treat it as optional, and since rotisserie chicken is already cooked, it only needs to warm through.

Swap the Greens

Chopped lacinato kale works well in place of spinach. Add it when you add the gnocchi and simmer for 5 minutes, which is long enough to soften the leaves.

Use Refrigerated or Frozen Gnocchi

Refrigerated gnocchi cooks in 2 to 3 minutes, so check it early. Frozen gnocchi can go straight into the pot and usually needs 1 to 2 minutes longer than the shelf-stable kind.

Lighten It Up

Half-and-half can replace the heavy cream, and the soup will be a little thinner but still creamy. Add the half-and-half off the boil, just as you would the cream.

Storing and Reheating Gnocchi Soup

Gnocchi soup keeps in the refrigerator in an airtight container for up to 3 days. The USDA says leftovers are safe for 3 to 4 days, but the gnocchi soften as they sit, so 3 days gives you the best texture.

Reheat leftovers on the stove over medium heat until the soup reaches 165°F, which is the temperature the USDA Food Safety and Inspection Service recommends for leftovers. The gnocchi absorb broth overnight, so stir in a splash of vegetable broth or water to loosen the soup as it warms.

For the freezer, make the soup through the 10 minute simmer, before you add the gnocchi, cream, and spinach, and freeze it for up to 3 months. When you are ready to eat, thaw it in the refrigerator overnight, bring it to a simmer, and finish the recipe from the gnocchi step.

What to Serve With Gnocchi Soup

Crusty bread is the classic partner, because it soaks up every drop of the creamy broth. A loaf of ciabatta or a warm baguette from the bakery section works beautifully.

A crisp Caesar salad or a simple arugula salad with lemon and olive oil adds a fresh contrast to the rich soup. Garlic bread and grilled cheese sandwiches are also cozy choices for a chilly night.

The Story Behind Gnocchi Soup

Gnocchi are small Italian dumplings, and the potato version most of us know became common in Italy after potatoes arrived in Europe in the 1500s. Cooks across Italy have long served gnocchi in sauces and broths, which makes them a natural fit for soup.

Creamy gnocchi soup became a favorite in American restaurants and home kitchens because it delivers the comfort of pasta and the warmth of a chowder in one bowl. Shelf-stable gnocchi made it even easier, turning a once labor-intensive dumpling into a pantry staple.

Ready to cook? Use the recipe card below for the full ingredient list and step-by-step method.

Yield: 6 servings

Gnocchi Soup

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

A creamy one-pot gnocchi soup with tender potato gnocchi, carrots, celery, spinach, and Parmesan in a silky broth. Ready in 40 minutes.

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Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 4 garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups vegetable broth
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 pound (16 ounces) shelf-stable potato gnocchi
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 5 ounces baby spinach
• 1 teaspoon fresh lemon juice

Instructions

1. Melt the butter with the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6 to 8 minutes, until the onion is translucent and the carrots begin to soften.
2. Stir in the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and stir for 1 minute.
3. Slowly pour in the broth while whisking. Add the Italian seasoning, salt, and pepper and bring to a boil.
4. Reduce the heat to a gentle simmer and cook for 10 minutes, until the carrots are tender.
5. Add the gnocchi and simmer for 3 to 4 minutes, stirring gently, until the gnocchi float and are tender.
6. Turn the heat to low. Stir in the cream and Parmesan, then add the spinach a handful at a time and cook for 2 minutes, until wilted.
7. Stir in the lemon juice and taste for salt. Ladle into bowls and top with extra Parmesan.

Notes

Refrigerate leftovers in an airtight container for up to 3 days and reheat to 165°F, adding a splash of broth or water to loosen. To freeze, make the soup through the 10 minute simmer, freeze for up to 3 months, then thaw and finish from the gnocchi step. For a heartier soup, stir in 2 cups of shredded cooked rotisserie chicken with the spinach (optional).

Nutrition Information:

Yield:

6

Serving Size:

1 1/2 cups
Amount Per Serving: Calories: 430Total Fat: 24gSaturated Fat: 13gSodium: 1050mgCarbohydrates: 44gFiber: 3gSugar: 6gProtein: 12g

Gnocchi Soup Questions and Answers

Can You Use Frozen Gnocchi in Gnocchi Soup?

Yes. Add frozen gnocchi directly to the simmering broth and cook it for about 1 to 2 minutes longer than shelf-stable gnocchi, until it floats and tastes tender.

Why Is My Gnocchi Soup Too Thick?

The flour and the starch from the gnocchi both thicken the broth, and the soup keeps thickening as it sits. Stir in a splash of vegetable broth or water until it reaches the texture you like.

Can You Make Gnocchi Soup Ahead of Time?

You can chop the vegetables a day ahead, or make the soup base through the 10 minute simmer and refrigerate it. For the best texture, add the gnocchi, cream, and spinach just before serving.

How Do You Keep Gnocchi From Getting Mushy?

Cook the gnocchi only until they float and taste tender, usually 3 to 4 minutes for shelf-stable gnocchi. Serve the soup right away, since gnocchi keep softening in hot broth.

Can You Make Gnocchi Soup Without Cream?

Yes, half-and-half gives you a lighter soup that is still creamy, though slightly thinner, and you should add it with the heat on low so it does not separate.

How Many People Does This Recipe Serve?

This gnocchi soup serves 6 as a main course, with about 1 1/2 cups per serving. Pair it with bread or a salad to round out the meal.

Why This Gnocchi Soup Recipe Works

Cooking the flour with the vegetables for a full minute before adding the broth builds a light base that thickens the soup without a separate roux. Because the flour goes in with the vegetables, the broth stays smooth and the soup never tastes pasty.

Simmering the gnocchi right in the broth lets their starch thicken the soup naturally, and it means everything cooks in one pot. Shelf-stable gnocchi holds its shape well in liquid, which keeps the dumplings plump instead of falling apart.

Adding the cream, Parmesan, and spinach at the end on low heat keeps the broth silky and the greens bright. A small splash of lemon juice at the finish balances the richness so every bite tastes fresh.

Make Your Gnocchi Soup Tonight

Gnocchi soup gives you a cozy, restaurant-style dinner with one pot and about 40 minutes. Soften the vegetables, build a quick broth, simmer the gnocchi, and finish with cream, Parmesan, and spinach.

Grab a package of gnocchi, a bag of spinach, and your favorite crusty bread, and give this gnocchi soup a try this week. When you do, save the leftovers for lunch, since the flavors deepen overnight.

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