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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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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.)
So happy it was a hit!! 🙂
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
That’s awesome!!
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.
That’s wonderful to hear, Nancy! What a nice surprise for your husband 🙂
Amazing
Thank you!! Glad you liked it!
Does this soup freeze well?
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.
Hi! I’ve made this before and it was absolutely delicious and perfect for the colder months! Can o substitute the flour for another gluten free flour and cauliflower gnocchi so it’s a full gluten free dish?
Hi! I’m so glad it’s a hit! I think you could definitely do that… perhaps add a cornstarch slurry at the end? I am not experienced with making roux out of gluten-free flours.
Wonderful ! Used baby Bella’s, couldn’t get creminis.
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. 🙂
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!
You’re very welcome, Julie! Thanks for your review! 🙂
This recipe was so tasty! The only struggle we had was the flour sticking to the bottom of the pot… Any tips?
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.
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 😊
That’s wonderful to hear!! I’m so glad it’s a favorite and helps keep you toasty warm, Kylee! 🙂
This is my go-to soup recipe! Love the creaminess and ease of it.
Thrilled to hear that, Elizabeth! 🙂