19 Delicious Gnocchi Soup Recipes Comforting

Picture this: a chilly evening, a cozy kitchen, and the irresistible aroma of warm, pillowy gnocchi simmering in a rich, flavorful broth. Whether you’re craving a quick weeknight dinner or a hearty bowl of comfort food to soothe the soul, our roundup of 19 delicious gnocchi soup recipes has something for everyone. Dive in and discover your next favorite dish that promises to delight your taste buds and warm your heart.

Creamy Tomato Gnocchi Soup

Make your taste buds dance with this creamy tomato gnocchi soup—comfort in a bowl with a velvety texture and a tangy tomato punch.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp crushed red pepper flakes
• 1 can (28 oz) crushed San Marzano tomatoes
• 4 cups low-sodium chicken broth
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 lb store-bought potato gnocchi
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• Fresh basil leaves, torn, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and red pepper flakes; cook until fragrant, 30 seconds.
4. Pour in crushed tomatoes and chicken broth; bring to a simmer.
5. Season with salt and pepper; let simmer for 15 minutes to meld flavors.
6. Gently stir in gnocchi; cook until they float to the top, about 3 minutes.
7. Reduce heat to low; stir in heavy cream and Parmesan until smooth.
8. Ladle into bowls; garnish with torn basil leaves.

Velvety and rich, this soup pairs perfectly with crusty bread for dipping. The gnocchi adds a pillowy contrast to the creamy tomato base, making every spoonful a delight.

Spinach and Ricotta Gnocchi Soup

Rethink cozy with this Spinach and Ricotta Gnocchi Soup—fluffy pillows of gnocchi swim in a creamy, herby broth, packed with vibrant greens. It’s the hug-in-a-bowl you didn’t know you needed.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup whole milk ricotta cheese, creamy and fresh
• 1 large egg, farm-fresh
• 1/2 cup all-purpose flour, sifted
• 2 cups fresh spinach, roughly chopped
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup Parmesan cheese, freshly grated

Instructions

1. Heat extra virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add finely diced yellow onion and sauté until translucent, 3-4 minutes.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Pour in low-sodium chicken broth and bring to a gentle boil.
5. While broth heats, mix whole milk ricotta cheese, farm-fresh egg, sifted all-purpose flour, finely ground black pepper, and sea salt in a bowl to form a dough.
6. Drop teaspoon-sized dough balls directly into the boiling broth. Tip: Work in batches to prevent crowding.
7. Add roughly chopped fresh spinach and simmer until gnocchi float to the top, 2-3 minutes. Tip: Don’t stir too much to keep gnocchi intact.
8. Ladle soup into bowls and top with freshly grated Parmesan cheese. Tip: Serve immediately for the best texture.

Oozing with creamy ricotta gnocchi and flecked with emerald spinach, this soup is a textural dream. Try topping with a drizzle of chili oil for a spicy kick or serve with crusty bread to sop up every last drop.

Pumpkin Gnocchi Soup with Sage

Pumpkin gnocchi soup with sage is your next cozy bowl of comfort. Perfect for those crisp fall evenings or whenever you crave a creamy, herby hug in a bowl.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup canned pumpkin puree
• 4 cups vegetable broth, low sodium
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 tsp nutmeg, freshly grated
• 1 cup heavy cream
• 1 lb store-bought gnocchi
• 1/4 cup fresh sage leaves, thinly sliced
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Whisk in pumpkin puree, vegetable broth, black pepper, salt, and nutmeg until smooth.
5. Bring to a simmer, then reduce heat to low and cook for 10 minutes to meld flavors.
6. Stir in heavy cream and bring back to a gentle simmer.
7. Add gnocchi and cook according to package instructions, usually 3-4 minutes, until they float to the top.
8. Meanwhile, fry sage leaves in a small pan with a bit of olive oil until crisp, about 1 minute.
9. Ladle soup into bowls, top with crispy sage and grated Parmesan.

Enjoy the velvety texture of the soup paired with the pillowy gnocchi. Each spoonful is a balance of creamy pumpkin and the earthy crunch of sage. Serve with a side of crusty bread for dipping.

Chicken and Gnocchi Soup

Whip up this creamy, dreamy Chicken and Gnocchi Soup that’s a hug in a bowl—perfect for those chilly evenings or when you’re craving something comforting yet fancy.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 cup diced yellow onion, sweet and crisp
• 1/2 cup shredded carrots, vibrant and fresh
• 1/2 cup diced celery, crunchy and aromatic
• 2 cloves garlic, minced to pungent perfection
• 1 lb boneless, skinless chicken breasts, juicy and tender
• 4 cups chicken broth, savory and golden
• 1 cup heavy cream, luxuriously thick
• 16 oz potato gnocchi, pillowy and soft
• 1 tsp dried thyme, earthy and fragrant
• 1/2 tsp finely ground black pepper, sharp and bold
• 1 cup fresh spinach, leafy and bright
• 1/2 cup grated Parmesan cheese, salty and nutty

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onion, carrots, and celery. Sauté until the onions are translucent, about 5 minutes.
3. Stir in the garlic and cook until fragrant, about 30 seconds.
4. Add the chicken breasts, broth, and thyme. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes, or until chicken is fully cooked.
5. Remove the chicken, shred it with two forks, and return it to the pot.
6. Add the gnocchi and simmer for 4 minutes, stirring occasionally to prevent sticking.
7. Pour in the heavy cream and black pepper, stirring to combine. Simmer for another 2 minutes.
8. Fold in the spinach and cook until just wilted, about 1 minute.
9. Remove from heat and stir in the Parmesan cheese until melted.

Get ready to dive into a bowl of this velvety soup where the gnocchi floats like little clouds in a rich, creamy sea. Serve it with a crusty baguette for dipping, or sprinkle extra Parmesan on top for that irresistible cheesy pull.

Cheesy Gnocchi Soup with Bacon

Make your taste buds dance with this creamy, dreamy Cheesy Gnocchi Soup with Bacon. It’s the ultimate comfort food that’s ready in a flash—perfect for those cozy nights in.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 6 slices thick-cut bacon, chopped into bite-sized pieces
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups chicken broth, low-sodium
• 1 cup heavy cream
• 1 lb store-bought gnocchi, pillowy and fresh
• 2 cups sharp cheddar cheese, freshly grated
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 1/4 cup fresh parsley, chopped for garnish

Instructions

1. Heat 1 tbsp rich extra virgin olive oil in a large pot over medium heat until shimmering.
2. Add 6 slices thick-cut bacon, chopped into bite-sized pieces, and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same pot, add 1 medium yellow onion, finely diced, and sauté until translucent, about 3 minutes.
4. Stir in 3 cloves garlic, minced, and cook for 30 seconds until fragrant.
5. Pour in 4 cups chicken broth, low-sodium, and bring to a gentle boil.
6. Add 1 lb store-bought gnocchi and cook according to package instructions, about 3 minutes, until they float to the top.
7. Reduce heat to low and stir in 1 cup heavy cream, 2 cups sharp cheddar cheese, freshly grated, 1 tsp smoked paprika, and 1/2 tsp finely ground black pepper. Stir until the cheese is fully melted and the soup is creamy.
8. Garnish with the crispy bacon and 1/4 cup fresh parsley, chopped.

Finish with a bowl that’s a hug in food form—creamy, cheesy, with a smoky bacon crunch. Serve with crusty bread for dipping or a crisp salad to cut through the richness.

Mushroom and Gnocchi Soup

Let’s dive into a bowl of comfort with this creamy Mushroom and Gnocchi Soup—**quick**, **flavor-packed**, and **totally slurp-worthy**.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 cup finely chopped yellow onion
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 4 cups vegetable broth
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 lb store-bought or homemade gnocchi
• 1 cup heavy cream
• 2 tbsp chopped fresh parsley

Instructions

1. **Heat** olive oil in a large pot over medium heat until shimmering.
2. **Add** onion and garlic, sautéing for 3 minutes until translucent and fragrant.
3. **Toss in** mushrooms, cooking for 5 minutes until they release their juices and brown slightly.
4. **Pour in** vegetable broth, bringing to a boil. Season with black pepper and sea salt.
5. **Drop in** gnocchi, cooking for 3 minutes until they float to the surface.
6. **Stir in** heavy cream, reducing heat to low. Simmer for 2 minutes to thicken slightly.
7. **Garnish** with fresh parsley before serving.

Just imagine: pillowy gnocchi swimming in a velvety broth, with earthy mushrooms and a hint of garlic. Serve with crusty bread for the ultimate cozy meal.

Vegetable Gnocchi Soup

Bold flavors meet cozy vibes in this veg-packed gnocchi soup. **Whip up** a bowl that’s as easy to love as it is to make.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 cup diced yellow onion, crisp and sweet
• 3 cloves garlic, minced to aromatic perfection
• 2 cups vibrant baby spinach, roughly chopped
• 1 cup diced carrots, crunchy and bright
• 1 cup diced celery, fresh and snappy
• 4 cups vegetable broth, savory and deep
• 1 can (14.5 oz) fire-roasted diced tomatoes, smoky and tangy
• 1 package (16 oz) potato gnocchi, pillowy and soft
• 1 tsp dried basil, fragrant and earthy
• 1/2 tsp crushed red pepper flakes, for a subtle kick
• Salt and finely ground black pepper, to season

Instructions

1. **Heat** olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. **Add** onion, garlic, carrots, and celery. Sauté until onions are translucent, about 5 minutes.
3. **Stir in** spinach and cook until just wilted, about 2 minutes.
4. **Pour in** vegetable broth and diced tomatoes. Bring to a boil, then reduce heat to simmer for 10 minutes.
5. **Add** gnocchi, basil, and red pepper flakes. Simmer until gnocchi floats to the top, about 3 minutes.
6. **Season** with salt and black pepper. Serve hot.

Make every spoonful count with this soup’s **velvety broth** and **tender gnocchi**. Try topping with a sprinkle of parmesan or a drizzle of chili oil for an extra flavor boost.

Spicy Sausage and Gnocchi Soup

Fire up your taste buds with this Spicy Sausage and Gnocchi Soup—**bold flavors**, **quick steps**, and **maximum comfort** in every spoonful.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb spicy Italian sausage, casings removed
• 1 cup diced yellow onion, crisp and fresh
• 3 cloves garlic, minced to aromatic perfection
• 4 cups chicken broth, savory and golden
• 1 (16 oz) package potato gnocchi, pillowy and soft
• 1 (14.5 oz) can diced tomatoes, juicy and vibrant
• 1 tsp crushed red pepper flakes, for a fiery kick
• 1/2 cup heavy cream, luxuriously smooth
• 2 cups fresh spinach, tender and leafy
• 1/2 cup grated Parmesan cheese, sharp and nutty
• Salt and finely ground black pepper, to season

Instructions

1. Heat 1 tbsp rich extra virgin olive oil in a large pot over medium heat until shimmering.
2. Add 1 lb spicy Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Stir in 1 cup diced yellow onion and 3 cloves minced garlic, sautéing until translucent, about 3 minutes.
4. Pour in 4 cups chicken broth and 1 can diced tomatoes, bringing the mixture to a boil.
5. Gently add 1 package potato gnocchi, reducing heat to simmer until they float to the top, about 3 minutes.
6. Sprinkle 1 tsp crushed red pepper flakes, then stir in 1/2 cup heavy cream for a creamy texture.
7. Fold in 2 cups fresh spinach until just wilted, about 1 minute.
8. Season with salt and finely ground black pepper, then serve hot, garnished with 1/2 cup grated Parmesan cheese.

Just imagine the creamy broth hugging each gnocchi, the spicy sausage adding depth, and the spinach bringing a fresh contrast. Serve with crusty bread for the ultimate dunking experience.

Beef and Gnocchi Soup

Yum! This Beef and Gnocchi Soup is your next cozy bowl of comfort, packed with tender bites and pillowy gnocchi in every spoonful.

Ingredients

• 1 lb ground beef, lean and savory
• 1 tbsp rich extra virgin olive oil
• 3 cloves garlic, freshly minced
• 1 medium onion, finely diced
• 2 carrots, crisp and thinly sliced
• 2 celery stalks, crunchy and diced
• 4 cups beef broth, deeply flavored
• 1 can (14.5 oz) diced tomatoes, juicy and fire-roasted
• 1 tsp dried thyme, aromatic
• 1 tsp dried rosemary, fragrant
• 1 package (16 oz) potato gnocchi, soft and pillowy
• 2 cups fresh spinach, vibrant and leafy
• Salt and finely ground black pepper, to season

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Stir in the garlic, onion, carrots, and celery, cooking until the vegetables soften, about 5 minutes.
4. Pour in the beef broth and diced tomatoes, then sprinkle in the thyme and rosemary. Bring to a boil.
5. Reduce heat to a simmer and let the flavors meld for 10 minutes, stirring occasionally.
6. Gently add the gnocchi and cook according to package instructions, usually about 3-4 minutes, until they float to the top.
7. Fold in the fresh spinach until just wilted, about 1 minute. Season with salt and pepper.

Just imagine the tender gnocchi and beef swimming in a rich, herby broth—each bite is a hug in a bowl. Serve it with a crusty bread to dunk and soak up all that goodness.

Broccoli Cheddar Gnocchi Soup

Oozing with comfort, this Broccoli Cheddar Gnocchi Soup is your next creamy, dreamy bowl of happiness. Bold flavors and pillowy gnocchi make it a weeknight hero.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 3 cups fresh broccoli florets, chopped
• 4 cups chicken broth, low-sodium
• 1 cup heavy cream, velvety smooth
• 2 cups sharp cheddar cheese, freshly grated
• 16 oz potato gnocchi, store-bought or homemade
• 1/2 tsp smoked paprika, for a hint of warmth
• Salt and finely ground black pepper, to season

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion, sauté until translucent, about 3 minutes.
3. Stir in minced garlic, cook for 30 seconds until fragrant.
4. Toss in broccoli florets, sauté for 2 minutes to brighten their color.
5. Pour in chicken broth, bring to a gentle boil over high heat.
6. Reduce heat to medium, simmer for 10 minutes until broccoli is tender.
7. Add heavy cream, stirring to combine, then bring back to a simmer.
8. Gradually whisk in grated cheddar until melted and smooth.
9. Gently fold in gnocchi, cook for 3 minutes until they float to the top.
10. Season with smoked paprika, salt, and pepper, adjusting to your liking.

Zesty and comforting, this soup boasts a velvety texture with pops of tender broccoli and chewy gnocchi. Serve with a sprinkle of extra cheddar and a side of crusty bread for dipping.

Garlic Parmesan Gnocchi Soup

Kickstart your comfort food game with this creamy, dreamy Garlic Parmesan Gnocchi Soup—packed with flavor, ready in minutes, and guaranteed to cozy up your soul.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced (about 1 tbsp)
• 1 small onion, finely diced
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1 lb store-bought or homemade potato gnocchi
• 2 cups fresh baby spinach
• 1/2 tsp crushed red pepper flakes
• Salt and finely ground black pepper to taste

Instructions

1. Heat 1 tbsp rich extra virgin olive oil in a large pot over medium heat until shimmering.
2. Add 1 small finely diced onion and sauté until translucent, about 3 minutes.
3. Stir in 4 cloves minced garlic and 1/2 tsp crushed red pepper flakes, cooking until fragrant, about 30 seconds.
4. Pour in 2 cups low-sodium chicken broth, scraping any bits off the bottom of the pot.
5. Bring to a simmer, then add 1 lb potato gnocchi, cooking until they float to the top, about 3 minutes.
6. Reduce heat to low, stir in 1 cup heavy cream and 1 cup freshly grated Parmesan cheese until smooth.
7. Fold in 2 cups fresh baby spinach until just wilted, about 1 minute.
8. Season with salt and finely ground black pepper to taste.

Perfectly pillowy gnocchi swim in a velvety Parmesan broth, with a hint of heat from red pepper flakes. Serve with crusty bread for dipping or top with extra Parmesan for an indulgent twist.

Sweet Potato and Gnocchi Soup

Just when you thought comfort food couldn’t get cozier, this Sweet Potato and Gnocchi Soup swoops in. Creamy, hearty, and packed with flavor—it’s the hug in a bowl you didn’t know you needed.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 package (16 oz) shelf-stable gnocchi
• 1 cup full-fat coconut milk
• 2 cups fresh baby spinach
• 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add sweet potato and onion. Sauté for 5 minutes, until onions are translucent.
3. Stir in garlic and cook for 30 seconds, until fragrant.
4. Pour in vegetable broth, black pepper, sea salt, smoked paprika, and cayenne pepper. Bring to a boil.
5. Reduce heat to low. Simmer for 10 minutes, until sweet potatoes are tender.
6. Add gnocchi to the pot. Cook for 3 minutes, stirring occasionally.
7. Stir in coconut milk and baby spinach. Cook for 2 minutes, until spinach is wilted.
8. Remove from heat. Stir in fresh parsley.

Creamy meets chewy in this soul-warming soup, with a kick of spice that lingers just right. Serve it with a crusty bread for dipping, or top with extra parsley for a fresh finish.

Kale and White Bean Gnocchi Soup

Viral on every foodie’s feed, this kale and white bean gnocchi soup is your next bowl of comfort. Packed with flavor and ready in a flash, it’s the perfect weeknight win.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 4 cups low-sodium vegetable broth
• 1 (15 oz) can creamy white beans, drained and rinsed
• 1 lb shelf-stable gnocchi
• 4 cups chopped curly kale, stems removed
• 1/2 cup grated Parmesan cheese
• Salt and finely ground black pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
4. Pour in vegetable broth and bring to a gentle boil.
5. Add white beans and gnocchi, simmering for 3 minutes until gnocchi floats.
6. Fold in kale and cook for another 2 minutes until wilted.
7. Remove from heat and stir in Parmesan cheese until melted.
8. Season with salt and pepper, then serve hot.

Fluffy gnocchi and tender kale swim in a creamy, bean-thickened broth with a spicy kick. Top with extra Parmesan and a drizzle of olive oil for an Instagram-worthy finish.

Roasted Red Pepper Gnocchi Soup

Let’s dive into a bowl of comfort that’s as vibrant as it is velvety. This Roasted Red Pepper Gnocchi Soup is your next obsession, blending smoky sweetness with pillowy gnocchi in every spoonful.

Ingredients

• 2 large red bell peppers, charred and peeled for smoky depth
• 1 tbsp rich extra virgin olive oil
• 1 small yellow onion, finely diced for a sweet base
• 2 cloves garlic, minced to release aromatic punch
• 4 cups vegetable broth, low-sodium for controlled seasoning
• 1 cup heavy cream, for luxurious texture
• 16 oz package potato gnocchi, shelf-stable or fresh for chewiness
• 1 tsp smoked paprika, for a hint of warmth
• Salt and finely ground black pepper, to balance flavors
• Fresh basil leaves, torn for a bright finish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
2. Blend charred red peppers with 1 cup of vegetable broth until smooth. Pour into the pot.
3. Stir in remaining broth, heavy cream, and smoked paprika. Bring to a gentle simmer.
4. Add gnocchi to the pot, cooking according to package instructions, usually 3-4 minutes until they float.
5. Season with salt and pepper, adjusting to your preference but remember the broth’s saltiness.
6. Garnish with torn basil leaves before serving for a fresh contrast.

Opt for a bowl that’s creamy with a smoky kick, the gnocchi adding delightful bites. Serve with crusty bread to swipe up every last drop, or top with grated parmesan for an extra umami layer.

Lentil and Gnocchi Soup

Hearty and wholesome, this Lentil and Gnocchi Soup is your next bowl of comfort. Packed with flavor and ready in a flash, it’s weeknight magic.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 large carrot, peeled and diced
• 1 stalk celery, diced
• 1 cup dried green lentils, rinsed
• 4 cups low-sodium vegetable broth
• 1 (16 oz) package shelf-stable gnocchi
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 2 cups fresh baby spinach
• 1/4 cup grated Parmesan cheese, plus more for serving

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion, garlic, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Stir in the lentils, vegetable broth, smoked paprika, and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until the lentils are tender.
4. Add the gnocchi to the pot. Increase heat to medium and cook for 3 minutes, or until the gnocchi float to the surface.
5. Fold in the baby spinach and cook for 1 minute, just until wilted.
6. Remove from heat and stir in the Parmesan cheese.

Now, this soup is a cozy hug in a bowl—creamy lentils, pillowy gnocchi, and a hint of smokiness. Serve it with a sprinkle of extra Parmesan and crusty bread for dipping.

Carrot and Ginger Gnocchi Soup

Just when you thought gnocchi couldn’t get any cozier, we’re swirling it into a velvety carrot and ginger soup that’s pure comfort in a bowl.

Ingredients

• 1 tbsp vibrant extra virgin olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 4 large carrots, peeled and chopped
• 4 cups rich vegetable broth
• 1 cup heavy cream
• 1 lb pillowy potato gnocchi
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the garlic and ginger, cooking for 1 minute until fragrant.
4. Add the carrots and broth, bringing to a boil. Reduce heat and simmer until carrots are tender, about 20 minutes.
5. Blend the soup until smooth using an immersion blender. Tip: For extra silkiness, strain through a fine mesh sieve.
6. Return the soup to the pot, stir in the heavy cream, and warm through without boiling.
7. In a separate pot, cook the gnocchi according to package instructions until they float to the top, about 2-3 minutes. Tip: Reserve a cup of pasta water to adjust soup consistency if needed.
8. Drain the gnocchi and add to the soup, seasoning with salt and pepper.
9. Garnish with fresh parsley before serving. Tip: A drizzle of olive oil adds a luxurious finish.

Mouthwatering and smooth, this soup hugs the gnocchi in a creamy embrace, with the ginger adding a warm kick. Serve with crusty bread for dipping, or top with crispy sage leaves for an elegant twist.

French Onion Gnocchi Soup

Dive into a bowl of comfort with this twist on a classic. French Onion Gnocchi Soup swaps bread for pillowy gnocchi, soaking up all that savory, cheesy goodness.

Ingredients

• 2 tbsp unsalted butter, creamy and golden
• 4 large yellow onions, thinly sliced for sweet caramelization
• 1 tsp granulated sugar, to speed up the browning
• 1/2 cup dry white wine, for a bright acidity
• 4 cups beef broth, rich and deeply flavored
• 1 tsp fresh thyme leaves, aromatic and earthy
• 1 bay leaf, for subtle depth
• 1/2 tsp kosher salt, to enhance all flavors
• 1/4 tsp freshly ground black pepper, for a slight kick
• 16 oz potato gnocchi, soft and chewy
• 1 1/2 cups shredded Gruyère cheese, melty and nutty
• 1/2 cup grated Parmesan cheese, sharp and salty
• 6 slices baguette, toasted until golden and crisp

Instructions

1. Melt butter in a large pot over medium heat until foamy.
2. Add onions and sugar, stirring occasionally, until deeply caramelized, about 30 minutes.
3. Pour in white wine, scraping up any browned bits, and simmer until reduced by half, about 3 minutes.
4. Add beef broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Meanwhile, cook gnocchi according to package instructions until they float, then drain.
6. Preheat broiler to 500°F. Ladle soup into oven-safe bowls, top with gnocchi, a slice of baguette, and a generous sprinkle of Gruyère and Parmesan.
7. Broil for 2-3 minutes until cheese is bubbly and golden brown.

Now, the soup boasts a luscious texture with gnocchi that’s tender yet toothsome. The flavors? A harmonious blend of sweet onions, rich broth, and gooey cheese. Serve it straight from the broiler for that irresistible cheese pull.

Clam Chowder with Gnocchi

Overload your spoon with this creamy, dreamy Clam Chowder with Gnocchi—comfort in a bowl that’s ready to blow your mind.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 cup diced sweet onions
• 2 cloves garlic, minced to perfection
• 3 cups creamy whole milk
• 1 cup heavy cream, luxuriously thick
• 2 cups tender gnocchi, store-bought or homemade
• 2 cans (6.5 oz each) briny chopped clams, juice reserved
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt, for that perfect seasoning
• 2 tbsp fresh parsley, finely chopped for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onions, sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in garlic, cook for 1 minute until fragrant—don’t let it burn!
4. Pour in milk and heavy cream, bring to a gentle simmer, not a boil.
5. Add gnocchi, cook for 3 minutes until they float to the top.
6. Mix in clams with their juice, pepper, and salt. Simmer for 5 minutes.
7. Garnish with parsley before serving hot.

Make every bite count with the pillowy gnocchi swimming in the velvety chowder. The clams add a briny kick that’s balanced by the creamy base. Serve with crusty bread for dipping or a crisp salad on the side.

Thai Coconut Curry Gnocchi Soup

Spice up your soup game with this creamy, dreamy Thai Coconut Curry Gnocchi Soup—packed with bold flavors and ready in under 30 minutes.

Ingredients

• 1 tbsp fragrant coconut oil
• 1 lb pillowy gnocchi
• 1 can (13.5 oz) luscious coconut milk
• 2 cups vibrant chicken broth
• 2 tbsp fiery red curry paste
• 1 tbsp zesty lime juice
• 1 cup crisp snap peas
• 1/2 cup fresh cilantro leaves
• 1/2 cup crunchy roasted peanuts

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering.
2. Add gnocchi and sauté for 3 minutes until lightly golden, stirring occasionally.
3. Pour in coconut milk and chicken broth, stirring to combine.
4. Whisk in red curry paste until fully dissolved and the soup is a uniform color.
5. Bring the soup to a gentle boil, then reduce heat to simmer for 10 minutes, allowing flavors to meld.
6. Add snap peas and lime juice, cooking for an additional 2 minutes until peas are bright green and tender-crisp.
7. Remove from heat and stir in half of the cilantro leaves for a fresh herbaceous note.
8. Ladle soup into bowls and garnish with remaining cilantro and roasted peanuts for a satisfying crunch.

Creamy with a kick, this soup balances the richness of coconut milk with the heat of curry paste. Serve it with a side of crusty bread to soak up every last drop, or top with extra peanuts for added texture.

Conclusion

Many comforting bowls await in our roundup of 19 Delicious Gnocchi Soup Recipes, perfect for warming up any day. Whether you’re craving creamy, hearty, or light, there’s a recipe here to satisfy. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow soup enthusiasts to enjoy. Happy cooking!