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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.
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.
More gnocchi soups you may like:
- Chicken Bacon Gnocchi Soup
- Sausage, Kale, and Gnocchi Soup
- Easy Chicken Gnocchi Soup
- Creamy Tomato Gnocchi Soup
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!
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.
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
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.
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!
That’s awesome!! I’m so happy you two enjoyed it. 🙂
This soup is quite marvelous! It is my favorite comfort food.
Aww thank you!! So happy to hear that. 🙂
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.
Thank you!
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.
So happy you enjoyed it, Kristina! 😀
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.
Your comment makes me so happy!! 🙂
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!
I’m so happy you liked it!!
This was great!!! my vegetarian daughter loved it Thank You
Wonderful! So pleased she liked it.
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
Fantastic!! 🙂