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Parmesan, Mushroom, and Spinach Gnocchi Soup

Published: / Updated: / 105 Comments

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This creamy spinach gnocchi soup with parmesan cheese and mushrooms is easy to make and comforting. It's ready in about 30 minutes!

If you're craving more gnocchi soup, try my Sausage Gnocchi Soup next.

a white bowl with easy creamy spinach gnocchi soup with plenty of mushrooms, garlic, and parmesan cheese

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.

close-up of creamy gnocchi soup with spinach, mushrooms, garlic, and a creamy broth

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. 😉

white bowl with creamy gnocchi soup and a spoon

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. 

More gnocchi soups you may like:

white bowl with creamy spinach gnocchi soup with mushrooms and spinach

Will you give this mushroom and spinach gnocchi soup recipe a try?

Questions? Let me know in the comments below. 🙂

This creamy gnocchi soup with spinach, mushrooms, garlic, and a creamy broth is irresistible! Vegetarian comfort food at its finest.

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!
4.94 from 31 votes
Print Recipe Pin Recipe Save
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine American
Servings 6
Calories 409 kcal

Ingredients
 

  • 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

Instructions
 

  • 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.

Notes

  • 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. 
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 409kcalCarbohydrates: 36gProtein: 14gFat: 25gSaturated Fat: 14gCholesterol: 74mgSodium: 1140mgPotassium: 624mgFiber: 3gSugar: 2gVitamin A: 1783IUVitamin C: 16mgCalcium: 274mgIron: 4mg
Keyword spinach gnocchi soup
Author Natasha Bull
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  1. Joyce Sigler says

    5 stars
    Delicious soup! I made the vegetable version for our son and couldn't stop tasting it! LOL. GOOD JOB on this easy and healthy recipe! I know I’ll make it again. (Dustin eats eggs and cheese but no meat. I didn’t even think about cheese not being vegetarian until I saw another post. I used the cheese.)

    Reply

  2. Sophia says

    5 stars
    Made this soup (almost) vegetarian by using veg broth. Kept the Parmesan in as I’m not strict about it. Turned out very delicious and just as good reheated the next day. My partner who isn’t as keen on veggie food loved it and had two bowls in one sitting. Thanks for the recipe

    Reply

  3. Nancy says

    5 stars
    I surprised my hubby with this delicious soup for lunch today. Loved all the ingredients (which I had on hand) and the soup really makes a nice presentation. Next time I will make just a few adjustments such as cooking the mushrooms a little longer and adding additional garlic and Italian seasoning. This wonderful soup will definitely be a repeat at our house.

    Reply

    • Miranda @ Salt & Lavender says

      Hi Megan! We wouldn't recommend it. Dairy doesn't usually freeze well and can separate, and I suspect the texture of the gnocchi after thawing would be undesirable as well.

      Reply

    • Natasha says

      So glad you enjoyed it! Fun fact - baby bellas are actually the same as cremini mushrooms. They can be a tad bigger but they're the same variety. 🙂

      Reply

  7. Julie L says

    This was amazing! I was leery for my husband to try a soup without meat, but we both loved this. Easy to make, and great flavors! Thanks!

    Reply

  8. Georgia-Rae Forbes says

    5 stars
    This recipe was so tasty! The only struggle we had was the flour sticking to the bottom of the pot... Any tips?

    Reply

    • Natasha says

      I'm so glad you enjoyed it!! 🙂 Re: the flour, I would ensure you stir it often (like every few minutes - sometimes gnocchi can cement to the bottom so that could've been part of your problem), and really scrape the bottom of the pot as indicated in step 4.

      Reply

  9. Kylee Peterson says

    This is my favourite soup ever! So easy and tasty. Now it is winter in NZ I make it fortnightly and every one loves it..if I have been unable to get fresh mushrooms I soak a whole packet of dried shitakes, chop them up and use the water too. Thankyou 😊

    Reply

  11. Juanita says

    I really can’t wait to try this!
    I always packed my kids’ lunches, how do think this would hold up in a thermos? Annnnnd one more thing, have you tried this in a crockpot?
    Thanks!

    Reply

    • Natasha says

      Hi! I haven't used a Thermos since I was a kid, but I don't see why it wouldn't work if you've tried similar soups in it. Sorry - I have not tried this in the Crockpot. If you do try, I'd probably add the spinach, cream, and gnocchi in during the last 30 min or so of cooking.

      Reply

  12. Emily says

    Interested in trying this soup! Sounds yummy but I can’t stomach eating mushrooms. I don’t mind the taste, it’s the texture that gets me. So what could I replace the mushrooms with? Sweet potato? Broccoli? Peppers?

    Either way, I’m adding it to my next meal plan. Thanks for the recipe! I’ll puzzle out what to replace the mushrooms with one way or another lol

    Reply

    • Natasha says

      Hi Emily! Could you chop the mushrooms really small since you don't mind the taste? Just a suggestion. I'm not really sure what else to replace them with tbh. Sweet potato sounds the best to me haha. Let me know if you try or if you come up with something else. I think peppers or broccoli could be good if you're ok with the soup taking on those flavors, but it's kind of hard for me to picture if they would work well or not. Do you eat meat? You could always replace the mushrooms with Italian sausage.

      Reply

  13. Keke says

    5 stars
    This soup is everything that I love about soups. Filling. Creamy. Flavorful. Delicious! My 3 year old son even tried it and winded up eating the whole bowl. Thank you for such a beautiful and simply recipe!

    Reply

  15. Kruthika says

    4 stars
    This turned out great, exactly like the photos above 🙌🏼 but I should have halved the ingredients, I felt there was too much cream. Interested to know if there’s anyone here who’s used coconut milk instead?

    I also felt that this soup would taste just as good without the gnocchi!

    Will make it again and try the variations – reduced quantity and reduced cream.

    Reply

  16. Kristina says

    5 stars
    This was amazing!! I added a tablespoon of corn starch at the end of cooking to thicken the base. Will cook this monthly such an easy, yummy dish.

    Reply

  17. CJK says

    5 stars
    My daughter is a vegetarian and I stumbled upon this recipe looking for a replacement for a similar soup that uses Italian sausage. It is a huge hit and is now her request for her "favorite meal." She loves spinach so we probably use an entire bag, but the beauty of this recipe is that you can tweak it however you like and it comes out delicious! She would never even eat mushrooms before this and now she wants it in everything.

    Reply

  18. Snibb says

    I am a gnocchi piggy and can't tell you how great this recipe is! I didn't have any fresh spinach so there was none in the finished dish. The sauce is outrageously delicious! Thanks so much for sharing. So good!

    Reply

  20. Diana says

    I’ve made this several times it’s so yummy. This time I added carrots with celery then a few minute later red & yellow pepper diced yum

    Reply

  24. Sheila says

    5 stars
    I made this soup today and I added some fresh ground Italian sausage and it was delicious. Thanks for a great family dinner!

    Reply

  25. Kathy McMullan says

    5 stars
    Have made this several times. So tasty. I just sub the gnocchi for a tin of 4 bean mix, drained and rinsed.

    Reply

  26. Anna says

    5 stars
    SO SO good! My husband says it’s his favorite soup we’ve made! We added a little crushed red pepper because we like some spice! We are mostly vegetarian so thank you for adding that option!

    Reply

  27. Shawn says

    This was an amazing recipe, thank you so much! I did use vegetable broth plus added a couple cubes of imitation chicken bouillon. I also used half and half instead of heavy cream (which is still very rich!) and McCormick Montreal Steak seasoning along with the Italian seasoning.

    Reply

    • Natasha says

      Hi! I haven’t tested, but my gut instinct says no. Mushrooms and cream in general don’t freeze too well. I’m worried it would kinda separate and get a bit gloopy. You could always test with a smaller portion perhaps. And reheat on a low heat.

      Reply

  29. Stephanie says

    Can I use frozen gnocchi? If so, should I cook them separate before adding the gnocchi to the broth?

    Reply

  31. Goldie says

    5 stars
    This soup is a Bomb!!! OMG! I made it tonight and it was a winner for my family. I will definitely make this soup again. I made some changes by adding about a cup of cubed butternut squash and carrots. Also I like my chicken broth to simmer for at least 20 minutes. So I let the the broth simmer for 15 min, then brought it to a boil again and added the potato gnocchi and simmer for 5 min as you instructed. Then added the last step of spinach , cheese and half and half cream to the soup. It was a delicious Soup Ever! Thank you for sharing the recipe.

    Reply

  32. Olivia says

    5 stars
    This recipe got even better feedback than your baked potato soup, which I made a few weeks ago - this gnocchi soup is now the best thing I’ve ever cooked for my boyfriend, apparently (the baked potato soup comes in second place)! I used veg stock so it was veggie-friendly, and it was delicious.

    Reply

  33. Stephanie says

    Absolutely delicious! I was worried the soup was going to be too thin, but I was just being impatient. I let it cook on medium for another 5-8 minutes and it was perfect. I used a tomato basil gnocchi for a little extra flava 🙂

    Reply

  34. Jenna says

    Do you think this would be good with a non-dairy substitute like coconut milk? I like to meal prep and creams/dairy milks don't usually last too long for me.

    Reply

    • Natasha says

      Hi! Hmm... it's hard for me to say with this. It will have a coconutty flavor and may end up a little bit oily, but you could give it a go.

      Reply

    • Madhu says

      I did make this soup with coconut milk and it was absolutely delicious. My kids couldn’t tell the difference at all.

      Reply

  35. Amy says

    5 stars
    Absolutely love this recipe also! Just made for the first time and actually added a couple of addtl items as well. Taste is incredible and will definately make again!

    Reply

  36. Susanna says

    5 stars
    So delicious!!! Followed recipe exactly and it was perfect! But I love the suggestions of alternatives other readers have given in the comments.

    Reply

  37. Kristin says

    5 stars
    Really, really good. My first recipe of yours to try and will be cooking more based on how this turned out! I was really surprised at how flavorful it was based on the simplicity of the recipe. Loved that I could do all the prep first and then have a short cook time once we were ready for dinner too. Thanks so much!

    Reply

  40. Barbara says

    4 stars
    Rich and delicious. I added diced carrots and a can of northern white beans, also a couple dashes of hot sauce. I think they were good additions to a really good recipe.

    Reply

  41. Y. Anderson says

    5 stars
    This soup is so delicious, my whole family LOVED it! I can tell this would be a great base and easy to substitute ingredients and still come out with all the yumminess...thank you so much for this recipe xoxo

    Reply

  43. Courtney says

    5 stars
    I made this recipe with romano cheese as I didn't have parmesan - still delicious. I'm not sure if I didn't do something right as I was expecting more of a chowder consistency. However, it wasn't too soupy nor thick like chowder - it was somewhere in between. 100x over would make this again. Thanks for posting!

    Reply

  45. Anabelle says

    I added cream of mushroom instead of the cream & mushrooms separately since I didn't have fresh mushrooms on me. Also did mozzarella instead of parmesan since it's what I had. Added chopped carrots and kale instead of spinach. I love that this recipe is still so good despite all of those changes... isn't soup so easy and comforting? Will definitely make again, hopefully next time with all that I need to properly follow this!

    Reply

    • Natasha says

      Hi Sarah! I don't usually cook with fresh gnocchi, but it tends to be more delicate. I'm a little concerned that if you add it in early it'll fall apart, but if you add it in later the soup won't thicken as it's supposed to. When you say fresh, do you mean like homemade, or do you mean the kind you can buy refrigerated at some grocery stores? I think the latter would probably be fine to add at the same time as the recipe suggests.

      Reply

  47. Tara says

    Thanks for sharing I plan to try this week - should I cook the gnocchi first according to the box directions or just put it in the soup mixture from the box?

    Reply

    • Natasha says

      Just add it in straight from the box. It cooks right in the soup and thickens the broth when it releases starch. 🙂

      Reply

  49. Christina says

    This soup is amazing! I happened on to this recipe & your site and now I am a convert. Thanks for including vegetarian options!

    I just made it tonight 🙂 I also added in some fresh green peas for some added veg.

    Delicious!

    Reply

  50. Melina says

    This looks delicious!! My sister isn’t a fan of veggie broth, is there anything else I can substitute in that’s also vegetarian?

    Reply

    • Natasha says

      Hi! Hmm... have you ever tried Better than Bouillon (you add some to water)? If that's too close to veggie broth, I'd just use water, but make sure you add plenty of salt at the end. You could also perhaps add more Italian seasoning or whatever your favorite herb blend is to give it a bit more flavor.

      Reply