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This creamy gnocchi soup with spinach, mushrooms, garlic, and a creamy broth is irresistible! Vegetarian comfort food at its finest.
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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 Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Keyword: spinach gnocchi soup
Servings: 6
Author: Natasha Bull

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: 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