This creamy gnocchi soup is one of my favorite cozy dinners for fall and winter. It’s warm, flavorful, and ready in just 30 minutes. The soft, pillowy gnocchi swim in a creamy, rich broth packed with fresh vegetables, herbs, and a subtle hint of Dijon mustard. I love serving it with a drizzle of olive oil and a slice of crusty bread for a comforting, restaurant-worthy meal right at home.
Why You’ll Love This Recipe
I love how quick and easy this gnocchi soup is to make. In just half an hour, I get a meal that tastes like it’s been simmering all day. The gnocchi cook right in the soup, releasing starch that naturally thickens the broth into a luscious, creamy consistency. I also enjoy that it’s versatile — I can make it with dairy or keep it vegan by using coconut milk. The combination of thyme, Dijon mustard, and sautéed vegetables gives it an incredible depth of flavor that feels both rustic and elegant.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons extra-virgin olive oil, plus more for drizzling
½ medium yellow onion, chopped
2 celery ribs, chopped
1 cup julienned carrot
½ teaspoon sea salt
Freshly ground black pepper
2 garlic cloves, grated
2½ cups vegetable broth
1½ cups half-and-half (or full-fat canned coconut milk for a dairy-free version)
1 pound store-bought gnocchi (I like the Delallo brand)
1 tablespoon fresh thyme leaves
1 teaspoon Dijon mustard
4 cups fresh spinach
Red pepper flakes, optional
Fresh parsley, for garnish, optional
Directions
I start by heating olive oil in a large pot over medium heat. Then I add the onion, celery, carrots, salt, and a few grinds of black pepper. I cook this mixture for 6 to 8 minutes until the vegetables soften and release their aroma.
Next, I stir in the garlic and let it cook briefly before adding the vegetable broth, half-and-half (or coconut milk), gnocchi, thyme, and mustard. I stir to combine and simmer the soup uncovered for about 15 minutes, or until the gnocchi become tender and the broth thickens.
Finally, I add the spinach and stir until it wilts. I taste the soup and adjust the seasoning with salt and pepper. To serve, I drizzle a bit of olive oil on top and sprinkle some parsley or red pepper flakes if I’m feeling fancy.
Servings and Timing
This recipe serves 4 people.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
I like to mix up the herbs sometimes — a little rosemary with the thyme adds a lovely aroma. If I want to change the greens, kale or Swiss chard both work beautifully instead of spinach. When I’m in the mood for a vegan version, I swap the half-and-half for full-fat coconut milk, which gives the soup a subtle coconut note that pairs nicely with the savory flavors.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I warm it gently on the stove or in the microwave. If the soup thickens too much in the fridge, I just add a splash of water or broth until it reaches the perfect consistency again.
FAQs
How can I make this soup dairy-free?
I replace the half-and-half with full-fat canned coconut milk. It adds a light coconut flavor that I find really delicious.
Can I use homemade gnocchi instead of store-bought?
Yes, but I prefer to cook homemade gnocchi separately and stir them in at the end, since they’re more delicate and can break apart during simmering.
What’s the best bread to serve with this soup?
I like serving it with a crusty baguette, garlic bread, or soft dinner rolls to soak up the creamy broth.
Can I freeze gnocchi soup?
I don’t recommend freezing it, as the texture of the gnocchi can become mushy once thawed. It’s best enjoyed fresh or refrigerated for a few days.
How can I make this soup spicier?
I sometimes add a pinch of red pepper flakes while sautéing the vegetables or sprinkle some on top before serving for a little extra heat.
Conclusion
This creamy gnocchi soup has become one of my go-to comfort meals when the weather cools down. It’s hearty, flavorful, and satisfying, yet simple enough to make on any busy weeknight. I love how it combines the richness of a creamy broth with the light, tender texture of gnocchi. Whether I’m making it for myself or serving it to guests, it always hits the spot and brings cozy, homemade comfort to the table.
This Creamy Gnocchi Soup is a comforting bowl of warmth featuring pillowy gnocchi in a rich, creamy broth with sautéed veggies, fresh spinach, thyme, and a hint of Dijon mustard. Ready in just 30 minutes—perfect for cozy evenings.
Total Time:30 minutes
Yield:4 servings
Ingredients
2 tablespoons extra‑virgin olive oil (plus more for drizzling)
1 pound store‑bought gnocchi (such as potato gnocchi)
1 tablespoon fresh thyme leaves
1 teaspoon Dijon mustard
4 cups fresh spinach
Red pepper flakes, optional
Fresh parsley, for garnish (optional)
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion, celery, carrot, sea salt, and a few grinds of black pepper. Cook for about 6–8 minutes, until the vegetables begin to soften.
Stir in the grated garlic and cook briefly (about 30 seconds) until fragrant.
Add the vegetable broth, half‑and‑half (or coconut milk if using), gnocchi, thyme, and Dijon mustard. Stir to combine, then simmer uncovered for about 15 minutes, or until the gnocchi are tender and the broth has slightly thickened. :contentReference[oaicite:0]{index=0}
Stir in the fresh spinach and cook until just wilted. Taste and adjust seasoning with more salt or pepper if needed.
Serve the soup hot, drizzled with a little extra olive oil and sprinkled with parsley or red pepper flakes if desired.
Notes
To make it dairy‑free, replace the half‑and‑half with full‑fat canned coconut milk—a version I found in a similar recipe. :contentReference[oaicite:1]{index=1}
For best texture, use shelf‑stable or store‑bought gnocchi; homemade gnocchi may become too delicate if cooked directly in the soup. :contentReference[oaicite:2]{index=2}
If the soup thickens too much in the fridge, loosen it with a splash of broth or water when reheating. :contentReference[oaicite:3]{index=3}
Variations: swap spinach for kale or Swiss chard; add red pepper flakes for spice; stir in fresh herbs like rosemary along with thyme.
