This creamy spinach gnocchi soup with parmesan cheese and mushrooms is easy to make and comforting. It’s ready in about 30 minutes!
My creamy spinach and mushroom gnocchi is one of my most popular recipes on here, and I somehow got the idea of turning it into a soup. I keep a running list of recipe ideas and saw that one on there when I was trying to figure out what to cook this weekend. I’m not exactly sure how it even came about, but I liked the results!
This soup is easily made vegetarian if you use vegetable broth instead of chicken broth. It’s still hearty without any meat (I used plenty of mushrooms). It’s delish served with some crusty bread. Potato gnocchi is just magical, really.
You may also like my easy baked potato soup.
As I type this, I’m looking outside at the remnants of this morning’s snow. We always seem to get a dump of snow in late April or early May, so it isn’t exactly surprising, but less than a week ago I got a sunburn… so it seems a little odd. Wacky weather here. In any case, the last few days have for sure been perfect for a nice, hot bowl of soup.
I like soup year-round, so if it’s warm where you are right now, save this for a rainy day. Or for lunch in a freezing air-conditioned office. 😉
Making this spinach gnocchi soup is pretty easy. You start by sautéing the onions and celery, then you add a little flour to help thicken up the broth, then the mushrooms and garlic followed by the gnocchi and chicken/veg broth. You finish it off by adding in the cream, spinach, and parmesan cheese.
Will you give this mushroom and spinach gnocchi soup recipe a try?
Questions? Let me know in the comments below. 🙂
Parmesan, Mushroom, and Spinach Gnocchi Soup
This creamy spinach gnocchi soup with parmesan cheese and mushrooms is easy to make and comforting. It's ready in about 30 minutes!
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 2 sticks celery chopped finely
- 1 tablespoon flour
- 3 cloves garlic minced
- 16 ounces cremini mushrooms sliced or chopped
- 4 cups chicken or veggie broth
- 2 dashes Italian seasoning
- 1 pound potato gnocchi
- 1 cup heavy/whipping cream
- 2 cups (packed) fresh baby spinach
- 1 cup freshly grated parmesan cheese
- Salt & pepper to taste
Prep your onion and celery and melt the oil & butter in a soup pot over medium-high heat.
Add the onion and celery to the pot and sauté for 5 minutes (it's ok if the onions brown a bit). I like to cut up the mushrooms while it's cooking to save time.
Stir in the flour and cook for about 30 seconds.
Add in the garlic and mushrooms and cook for 5 minutes or so. Once the mushrooms start to release water, give it a good stir to scrape up any brown bits from the bottom of the pot.
Add the chicken broth, Italian seasoning, and gnocchi to the pot. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat so it's gently simmering for 5 minutes.
Stir in the cream, spinach, and parmesan cheese. Increase the heat to medium and cook for another 5 minutes or until the spinach is tender and wilted, the cheese melts into the broth, and the broth has thickened up a bit.
Season with salt & pepper as needed. Serve immediately. If you wish, you can grate some extra parmesan cheese on top of the bowls.
- Serves 4-6 depending on how much people eat.
- I use the "shelf stable" gnocchi that's found in the dry pasta aisle in my local grocery store.