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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.
4.95 from 34 votes

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!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6


  • 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. 
  • 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.


Calories: 409kcal, Carbohydrates: 36g, Protein: 14g, Fat: 25g, Saturated Fat: 14g, Cholesterol: 74mg, Sodium: 1140mg, Potassium: 624mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1783IU, Vitamin C: 16mg, Calcium: 274mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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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.)

    1. Natasha says:

      So happy it was a hit!! 🙂

  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

    1. Natasha says:

      That’s awesome!!

  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.

    1. Miranda @ Salt & Lavender says:

      That’s wonderful to hear, Nancy! What a nice surprise for your husband 🙂

  4. Celeste says:

    5 stars

    1. Natasha says:

      Thank you!! Glad you liked it!

  5. Megan says:

    Does this soup freeze well?

    1. 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.

      1. Monica says:

        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?

        1. Natasha says:

          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.

  6. Georgie says:

    5 stars
    Wonderful ! Used baby Bella’s, couldn’t get creminis.

    1. 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. 🙂

  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!

    1. Natasha says:

      You’re very welcome, Julie! Thanks for your review! 🙂

  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?

    1. 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.

  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 😊

    1. Natasha says:

      That’s wonderful to hear!! I’m so glad it’s a favorite and helps keep you toasty warm, Kylee! 🙂

  10. Elizabeth says:

    5 stars
    This is my go-to soup recipe! Love the creaminess and ease of it.

    1. Natasha says:

      Thrilled to hear that, Elizabeth! 🙂