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An overhead shot of a rustic bowl filled with creamy vegetable gnocchi soup, showcasing the tender gnocchi and chunks of carrots.

Vegetarian Gnocchi Soup (Creamy & Easy Recipe)

This creamy and easy vegetarian gnocchi soup is the ultimate one-pot comfort food! Made with pillowy gnocchi, hearty vegetables, and a rich, savory broth, it's a restaurant-quality meal perfect for any weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp Olive Oil
  • 1 cup diced Yellow Onion about 1 medium onion
  • 1 cup diced Carrots about 2 medium carrots
  • 1 cup diced Celery about 2 stalks
  • 4 cloves Garlic minced
  • 1 tsp Dried Thyme
  • 1/4 cup All-Purpose Flour
  • 4 cups Vegetable Broth low sodium
  • 1 cup Heavy Cream
  • 16 oz Potato Gnocchi 1 package
  • 5 oz Fresh Spinach
  • 1/2 cup grated Parmesan Cheese plus more for serving
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper freshly ground

Equipment

  • 1 Large Dutch oven or pot
  • 1 Knife and Cutting Board

Method
 

Main Instructions
  1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion, carrots, and celery and cook until softened, about 6-8 minutes. Stir in the minced garlic and dried thyme, cooking for another minute until fragrant.
  2. Sprinkle the flour over the vegetables and stir for 1 minute. Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Bring to a simmer.
  3. Reduce heat to low and stir in the heavy cream, salt, and pepper. Add the uncooked gnocchi and simmer for 4-5 minutes, until the gnocchi float to the surface.
  4. Turn off the heat. Stir in the fresh spinach until wilted, then stir in the grated Parmesan cheese until melted. Taste and adjust seasoning if needed.
  5. Ladle the hot soup into bowls and serve immediately, garnished with extra Parmesan cheese.

Notes

Don't Overcook Gnocchi: For the best texture, remove the soup from heat as soon as the gnocchi float.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The gnocchi will soften upon reheating.
Vegan Option: Use full-fat coconut milk instead of heavy cream and a vegan Parmesan substitute for a delicious dairy-free version.