25 Gnocchi Soup Dinner Recipes That Make You a Kitchen Hero

There’s something absolutely magical about a steaming bowl of gnocchi soup on a chilly evening. Those little pillowy dumplings floating in rich flavorful broth just hit different you know? Whether you’re looking to impress your family or simply craving some serious comfort food gnocchi soup is your ticket to dinner success.

I’ve been obsessed with gnocchi soups lately and let me tell you – they’re way easier to make than you might think. Plus they’re incredibly versatile. You can go creamy and indulgent keep it light and veggie-packed or create something that’s basically a warm hug in a bowl. The best part? Most of these recipes come together in under 45 minutes making them perfect for those “what’s for dinner?” moments we all know too well.

1. Classic Chicken Gnocchi Soup

This is the gold standard folks. Rich creamy and loaded with tender chicken and vegetables this soup is pure comfort food perfection1.

Ingredients:

• 2 tablespoons olive oil
• 1.5 lbs chicken thighs (boneless skinless)
• 2 medium carrots diced
• 2 celery stalks diced
• 1 medium onion diced
• 3 garlic cloves minced
• 2 bay leaves
• 1/2 cup dry white wine (or extra broth)
• 8 cups chicken stock
• 1 lb potato gnocchi
• 2 cups fresh spinach
• 1 tsp dried thyme
• 1 sprig fresh rosemary
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Season chicken thighs with salt and pepper then cook for 4 minutes per side until golden. Remove and set aside.
2. In the same pot add carrots celery onion and bay leaves. Let them sit for about 8 minutes without stirring – you want that beautiful caramelization happening1.
3. Add the wine (or extra broth) thyme and rosemary. Scrape up all those delicious brown bits from the bottom of the pot.
4. Toss in the garlic and cook for another minute until fragrant.
5. Pour in the stock and bring to a simmer. Let it bubble away for 15 minutes while you shred the chicken with two forks.
6. Add the gnocchi and shredded chicken back to the pot. Cook for 5 minutes until the gnocchi floats to the top.
7. Remove bay leaves and rosemary sprig then stir in the spinach until wilted. Season to taste and serve immediately.

Pro tip: Don’t skip the caramelization step – it adds incredible depth of flavor that makes this soup restaurant-quality.

2. Creamy Dairy-Free Chicken Gnocchi Soup

For those avoiding dairy but still craving that creamy texture this version uses soy cream and delivers all the comfort without compromise2.

Ingredients:

• 1 tablespoon butter (vegan)
• 1 tablespoon cooking oil
• 1/2 medium brown onion diced
• 2 medium carrots grated
• 2 celery stalks sliced
• 7 oz cremini mushrooms sliced
• 2 garlic cloves minced
• 1 lb potato gnocchi
• 1.5 cups cooked chicken shredded
• 5 cups warm chicken broth
• 1.5 cups soy cream
• 2 cups fresh spinach
• 1 tablespoon cornstarch
• 1/2 tsp Italian seasoning
• 1/2 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Heat butter and oil in a large pot over medium-high heat. Add onion carrots celery and mushrooms. Sauté for 2 minutes.
2. Add garlic and all the seasonings. Cook for another 2 minutes until everything smells amazing.
3. Make a cornstarch slurry by mixing cornstarch with 2 tablespoons of water.
4. Pour in the warm broth and cornstarch slurry. Bring to a gentle boil then reduce heat and simmer until thickened2.
5. Add gnocchi and chicken. Simmer for 3-5 minutes until gnocchi is tender.
6. Stir in spinach and let it wilt. Remove from heat and slowly stir in the soy cream – make sure the soup isn’t boiling hot or it might curdle.
7. Let stand for 5 minutes before serving.

3. Hearty Vegetarian Gnocchi Soup

This veggie-packed version proves you don’t need meat to create a satisfying filling soup3.

Ingredients:

• 1 tablespoon olive oil
• 1/2 white onion diced
• 2 garlic cloves minced
• 1 celery stalk diced
• 2 small carrots sliced
• 1 cup broccoli florets diced
• 1 small sweet potato peeled and diced
• 1 cup kale stems removed and chopped
• 2 cups gnocchi
• 2 cups vegetable stock
• 1/2 cup coconut milk
• 1 tsp apple cider vinegar (optional)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried sage
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot and sauté onion for 3-4 minutes until softened.
2. Add garlic and dried herbs cooking for another 2-3 minutes while stirring.
3. Toss in celery and cook for 3-4 more minutes.
4. Add broccoli sweet potato and carrots. Cook for 4-5 minutes adding a splash of water if the potato starts sticking3.
5. Pour in vegetable stock and gnocchi. Bring to a boil then reduce to a light simmer.
6. Stir in coconut milk and cook for 6-8 minutes until gnocchi is tender.
7. Add kale and apple cider vinegar. Cook for 1-2 minutes until kale wilts.
8. Remove bay leaf season with salt and pepper and serve hot.

4. Simple Chicken and Leek Gnocchi Soup

Sometimes simple is best. This recipe focuses on quality ingredients and lets their natural flavors shine4.

Ingredients:

• 1 large yellow onion diced
• 2 leeks (white parts only) sliced
• 2 medium carrots diced
• 2 celery ribs diced
• 3 garlic cloves minced
• 1.5 lbs chicken thigh meat
• 8 cups homemade chicken stock
• 1 tsp crushed red pepper flakes
• 2 tsp fresh thyme
• 2 tsp fresh rosemary
• 16 oz gnocchi
• 1/2 lemon juiced
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat.
2. Add onion leeks carrots and celery. Sauté until vegetables are softened and fragrant.
3. Add minced garlic and cook until fragrant about 1 minute.
4. Pour in stock and bring to a simmer. Add chicken meat and reduce heat to medium-low4.
5. Cover loosely and let cook until chicken is tender and easily shredded.
6. Remove chicken shred with two forks then return to pot.
7. Add red pepper flakes thyme rosemary salt and pepper. Taste and adjust seasoning.
8. Bring to a gentle simmer and add gnocchi. Cook for about 5 minutes until gnocchi floats.
9. Stir in fresh lemon juice just before serving.

Pro tip: Using leeks instead of just onions adds a subtle sophisticated flavor that really elevates this soup.

5. Slow Cooker Chicken Gnocchi Soup

For those busy days when you want to come home to something amazing this slow cooker version is a lifesaver5.

Ingredients:

• 1 tablespoon butter
• 1 small yellow onion diced
• 1 celery stalk diced
• 1/2 cup carrots julienned
• 3 garlic cloves minced
• 1 lb boneless chicken breasts
• 4 cups chicken broth
• 2 cups half-and-half
• 1/2 tsp thyme
• 1/2 tsp mustard powder
• 16 oz potato gnocchi
• 1 cup fresh spinach chopped
• 1 tablespoon cornstarch
• Salt and pepper to taste
• Pinch of red pepper flakes

Instructions:

1. Cut chicken into bite-sized pieces. Melt butter in the slow cooker on low heat.
2. Add vegetables garlic and chicken. Toss to coat with butter.
3. Pour in chicken broth and add thyme and mustard powder. Don’t add the half-and-half gnocchi or spinach yet5.
4. Cook on low for 6-8 hours until chicken is tender.
5. In the last 30 minutes whisk half-and-half with cornstarch until smooth. Slowly stir into soup.
6. Add gnocchi and increase heat to high. Cook for 30 minutes until gnocchi is tender.
7. Add spinach in the final few minutes. Season with salt pepper and red pepper flakes.

6. Vegan Chickpea Gnocchi Soup

This plant-based version is incredibly satisfying and packed with protein from chickpeas6.

Ingredients:

• 2 tablespoons vegan butter (or oil)
• 1 small yellow onion diced
• 1 large celery rib diced
• 2 large carrots diced
• 2 tablespoons all-purpose flour
• 3 garlic cloves minced
• 1 tsp dried thyme
• 1/4 tsp black pepper
• 1 can (15 oz) chickpeas drained and rinsed
• 5 cups vegetable broth
• 16 oz gnocchi
• 1/2 cup vegan cream (coconut or cashew)
• 2 cups fresh spinach
• Salt to taste

Instructions:

1. Melt vegan butter in a large pot over medium-high heat.
2. Add onions celery and carrots. Stir frequently for 3 minutes until softened.
3. Add thyme black pepper and garlic. Cook for 30 seconds stirring constantly.
4. Sprinkle in flour and stir constantly for 30 seconds6.
5. Add chickpeas and slowly stir in the broth.
6. Bring to a boil add gnocchi carefully and stir well.
7. Return to boil then reduce heat to medium-low and simmer for 8 minutes.
8. Add vegan cream and spinach. Cook 1-2 minutes until spinach wilts.
9. Season with salt and serve immediately.

7. Feel-Better Chicken Gnocchi Soup

This soup is like a warm hug when you’re feeling under the weather – it’s loaded with vegetables and has a unique rice base that makes it extra comforting7.

Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 large sweet onion chopped
• 1 large shallot chopped
• 4 celery stalks chopped
• 1 large yellow bell pepper chopped
• 6 garlic cloves chopped
• 8 cups low-sodium chicken broth
• 1/2 cup uncooked basmati rice
• 2 tsp kosher salt
• 1 lb carrots thinly sliced (divided)
• 2 bay leaves
• 1 lb mini gnocchi
• 3-3.5 cups shredded rotisserie chicken
• 3/4 cup grated Parmesan
• 1/2 tsp black pepper
• Fresh rosemary and thyme for garnish

Instructions:

1. Heat oil and butter in a large Dutch oven over medium heat until bubbly.
2. Add onion shallot celery and bell pepper. Cook 4-5 minutes until onions are translucent.
3. Add garlic and cook for 2 more minutes stirring well.
4. Add broth rice salt bay leaves and 1 cup of carrots. Reserve remaining carrots7.
5. Bring to a boil then reduce to a steady simmer. Cover and cook for 25 minutes until veggies are very tender.
6. Remove from heat and use an immersion blender to puree until smooth.
7. Add reserved carrots and return to simmer. Cook 14-18 minutes until carrots are tender.
8. Add gnocchi and cook for 2 minutes stirring frequently.
9. Stir in chicken Parmesan and black pepper. Adjust seasoning as needed.
10. Serve with fresh herbs and extra Parmesan.

Pro tip: The rice base creates an incredibly creamy texture without heavy cream – it’s genius!

8. Italian-Style Chicken Gnocchi Soup

This version brings those classic Italian flavors with herbs and a touch of elegance9.

Ingredients:

• 1.5 lbs boneless chicken (thighs or breasts)
• 2 tablespoons olive oil
• 1 tsp Italian seasoning
• 1 tsp lemon pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 2 tablespoons butter
• 1 tablespoon oil
• 3 garlic cloves minced
• 2 carrots chopped
• 1 onion diced
• 2 celery stalks chopped
• 1/2 cup half-and-half
• 2 tablespoons flour
• 4 cups chicken broth
• 1 tsp sweet paprika
• Pinch of nutmeg
• 16 oz gnocchi
• 1/2 cup Parmesan cheese
• 2 tablespoons fresh parsley
• 2 cups spinach
• Salt and pepper to taste

Instructions:

1. Season chicken with olive oil Italian seasoning lemon pepper smoked paprika garlic powder salt and pepper.
2. Cook chicken in an oiled skillet over medium-high heat until golden brown and cooked through. Chop into small pieces9.
3. In a large pot heat butter and oil over medium heat. Add garlic carrots onion and celery. Sauté until onions soften.
4. Whisk half-and-half with flour in a small bowl then add to pot along with chicken broth.
5. Season with black pepper Italian seasoning sweet paprika nutmeg and salt. Cover and simmer for 30 minutes.
6. Add chicken Parmesan parsley and gnocchi. Cook 6-9 minutes until gnocchi is soft.
7. Stir in spinach and cook until wilted. Adjust seasoning and serve hot.

9. Creamy Sun-Dried Tomato Gnocchi Soup

This version adds a Mediterranean twist with sun-dried tomatoes and plenty of fresh herbs10.

Ingredients:

• 2 tablespoons olive oil
• 1 yellow onion chopped
• 6 carrots chopped
• 4 celery stalks chopped
• 2 tablespoons butter
• 2 tablespoons flour
• 3/4 lb boneless chicken breasts or thighs
• 2-4 garlic cloves chopped
• 1 tablespoon Italian seasoning
• 1 tsp paprika
• 2 tablespoons fresh thyme leaves
• Pinch of chili flakes
• 4-6 cups vegetable broth
• 1/2 cup chopped sun-dried tomatoes
• 4-6 cups baby spinach
• 1.5 cups coconut milk or heavy cream
• 1/2 cup grated Parmesan
• 1 lb fresh potato gnocchi
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large soup pot over medium heat. Add onion and cook 5 minutes until fragrant.
2. Add carrots and celery cooking another 3 minutes.
3. Stir in butter and flour cooking for 1 minute.
4. Add chicken garlic Italian seasoning paprika thyme chili flakes salt and pepper. Toss to coat in spices10.
5. Add 4 cups broth and simmer for 20 minutes until chicken is cooked through.
6. Remove chicken and shred with two forks. Return to soup.
7. Stir in spinach sun-dried tomatoes cream Parmesan and gnocchi.
8. Cook until warmed through about 5 minutes. Add more broth if too thick.
9. Serve topped with extra Parmesan and fresh herbs.

10. Simple Vegan Gnocchi Soup

Sometimes you want something plant-based that’s still incredibly satisfying – this soup delivers11.

Ingredients:

• 16 oz vegan gnocchi
• 1 yellow onion diced
• 2 carrots sliced
• 2 celery stalks sliced
• 8 oz mushrooms sliced
• 3 garlic cloves sliced
• 1 tsp Italian herb mix
• 1/2 tsp dried thyme
• 1/4 cup all-purpose flour
• 3 cups vegetable broth
• 2 cups plant-based milk (unsweetened)
• 2 tablespoons nutritional yeast
• 1 handful baby spinach
• 1/3 cup vegan plain creamer (optional)
• Salt to taste
• Oil for cooking

Instructions:

1. Heat oil in a large pot over medium-high heat. Add onion carrots and celery with a pinch of salt.
2. Cook 5-7 minutes stirring often until vegetables start to soften.
3. Add mushrooms garlic and dried herbs. Cook 3-4 more minutes11.
4. Sprinkle flour over vegetables and stir for 30-60 seconds.
5. Pour in broth and plant milk add nutritional yeast. Whisk until smooth and bring to gentle simmer.
6. Let simmer for 5 minutes until veggies are tender.
7. Add gnocchi and spinach. Simmer until gnocchi is cooked and spinach wilted about 5 minutes.
8. Stir in vegan creamer if using. Adjust salt to taste and serve warm.

11. Creamy Traditional Gnocchi Soup

This is the classic creamy version that tastes just like your favorite restaurant’s12.

Ingredients:

• 1 tablespoon olive oil
• 1 cup diced carrots
• 1/2 cup diced onion
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 garlic cloves minced
• 2 cups chicken broth
• 3 cups milk
• 1/4 cup all-purpose flour
• 16 oz package gnocchi
• 2 cups cooked chopped chicken
• 2 cups fresh spinach chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Add carrots onion thyme garlic salt and pepper.
2. Cook until onions turn translucent 3-4 minutes stirring often.
3. Add broth and bring to a simmer. Cook 10-15 minutes until vegetables are soft but not mushy12.
4. Whisk milk and flour together until smooth. Add to soup and simmer over medium-low heat until slightly thickened 4-5 minutes.
5. Add gnocchi and bring to a simmer. Cook 5-6 minutes until gnocchi are tender and soup has thickened.
6. Stir in chicken and spinach. Heat through for 4-5 minutes.
7. Add additional salt and pepper to taste. Serve immediately.

Pro tip: The soup will continue to thicken as it cools so don’t worry if it seems a bit thin at first.

12. Oil-Free Vegan Gnocchi Soup

For those following an oil-free lifestyle this soup proves you don’t need oil to create something delicious13.

Ingredients:

• 2 garlic cloves minced
• 1/2 small white onion diced
• 1 small shallot diced
• 3 celery ribs diced
• 8 oz mushrooms sliced
• 2 carrots sliced thin
• 1 tablespoon fresh rosemary chopped
• 1 tablespoon fresh thyme chopped
• 2 tsp chickenless seasoning
• 2 tablespoons white wine (or extra broth)
• 1/4 tsp red pepper flakes (optional)
• 4 cups vegetable broth
• 16 oz gnocchi
• 2 cups kale chopped
• 1 cup plant milk
• 2 tablespoons flour
• 1/4 cup nutritional yeast
• Salt and pepper to taste

Instructions:

1. In a large pot sauté onion and shallot in a splash of broth over medium heat stirring frequently.
2. Add garlic celery mushrooms and carrots. Continue cooking with splashes of broth as needed13.
3. Add herbs chickenless seasoning white wine and red pepper flakes. Cook until wine evaporates.
4. Add remaining broth and bring to a boil.
5. Whisk plant milk with flour until smooth. Add to pot with nutritional yeast.
6. Add gnocchi and simmer until tender about 5-8 minutes.
7. Stir in kale and cook until wilted.
8. Season with salt and pepper to taste.

13. Tuscan-Style Vegan Gnocchi Soup

This soup brings those beautiful Tuscan flavors with herbs and vegetables14.

Ingredients:

• 16 oz potato gnocchi
• 2 tablespoons olive oil
• 1 yellow onion diced
• 2 large carrots sliced
• 2 celery stalks diced
• 2 tsp minced garlic
• 1/3 cup white wine (or extra broth)
• 3 cups vegetable broth
• 1 tablespoon tomato paste
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 tsp Italian seasoning
• 2 bay leaves
• 1 tsp thyme
• 1/2 tsp oregano
• 1 tablespoon tapioca starch
• 2 cups kale or spinach

Instructions:

1. Cook gnocchi according to package directions. Set aside.
2. Heat olive oil in a large pot. Add onion and sauté 5-7 minutes until it starts to brown.
3. Add garlic carrots and celery. Sauté for 5 more minutes14.
4. Add white wine and cook until liquid evaporates.
5. Add broth tomato paste and all seasonings except kale. Bring to a low boil then simmer for 10 minutes.
6. Remove bay leaves. Transfer 1.5 cups of soup to a blender with tapioca starch. Blend until smooth.
7. Return blended mixture to pot with cooked gnocchi. Stir well and simmer 5 minutes.
8. Add kale and cook until wilted. Adjust seasonings and serve hot.

14. Creamy White Bean Gnocchi Soup

This version adds protein and creaminess with white beans – it’s incredibly satisfying15.

Ingredients:

• 2 tablespoons coconut oil
• 1 yellow onion diced
• 2 medium carrots sliced
• 2 celery stalks chopped
• 4 garlic cloves minced
• 1/4 tsp red pepper flakes
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp poultry seasoning
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans rinsed
• 1 can (14 oz) full-fat coconut milk
• 16 oz vegan gnocchi
• 2 cups fresh kale chopped
• 2 tablespoons fresh lemon juice
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a large pot over medium heat.
2. Add onion carrots and celery. Cook until vegetables are softened about 8 minutes.
3. Add garlic red pepper flakes and dried herbs. Cook for 1 minute until fragrant15.
4. Add vegetable broth and white beans. Bring to a simmer and cook for 10 minutes.
5. Stir in coconut milk and gnocchi. Simmer until gnocchi is tender about 5-7 minutes.
6. Add kale and cook until wilted.
7. Stir in lemon juice and season with salt and pepper.
8. Serve immediately with crusty bread.

15. Mushroom Lovers’ Gnocchi Soup

If you’re a mushroom fan this soup is absolutely divine with multiple varieties of mushrooms.

Ingredients:

• 2 tablespoons olive oil
• 1 lb mixed mushrooms (cremini shiitake oyster) sliced
• 1 large onion diced
• 3 celery stalks diced
• 2 carrots diced
• 4 garlic cloves minced
• 2 tablespoons fresh thyme
• 1 tablespoon fresh rosemary
• 6 cups vegetable broth
• 1 cup coconut milk
• 16 oz gnocchi
• 2 cups baby spinach
• 2 tablespoons nutritional yeast
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium-high heat.
2. Add mushrooms and cook without stirring for 5 minutes to get a nice sear.
3. Stir mushrooms and continue cooking until golden brown and most liquid has evaporated.
4. Add onion celery and carrots. Cook until softened about 6 minutes.
5. Add garlic thyme and rosemary. Cook for 1 minute.
6. Pour in broth and bring to a simmer. Cook for 15 minutes.
7. Add coconut milk and gnocchi. Simmer until gnocchi is tender.
8. Stir in spinach and nutritional yeast. Season with salt and pepper.

Pro tip: Don’t crowd the mushrooms when cooking – they need space to brown properly instead of steaming.

16. Spicy Italian Sausage Gnocchi Soup

This hearty version uses plant-based Italian sausage for those who want something with a bit more kick.

Ingredients:

• 1 lb plant-based Italian sausage sliced
• 1 tablespoon olive oil
• 1 large onion diced
• 3 carrots sliced
• 3 celery stalks diced
• 4 garlic cloves minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 16 oz gnocchi
• 2 cups kale chopped
• 1 can (15 oz) cannellini beans
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add plant-based sausage and cook until browned about 5 minutes.
3. Add onion carrots and celery. Cook until vegetables soften about 8 minutes.
4. Add garlic Italian seasoning and red pepper flakes. Cook for 1 minute.
5. Add diced tomatoes and broth. Bring to a simmer and cook for 15 minutes.
6. Add gnocchi and beans. Cook until gnocchi is tender about 5-7 minutes.
7. Stir in kale and cook until wilted.
8. Season with salt and pepper to taste.

17. Roasted Vegetable Gnocchi Soup

Roasting the vegetables first adds incredible depth of flavor to this soup.

Ingredients:

• 2 bell peppers chopped
• 2 zucchini diced
• 1 large eggplant diced
• 1 red onion chopped
• 4 garlic cloves minced
• 3 tablespoons olive oil
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 16 oz gnocchi
• 2 cups fresh basil chopped
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F.
2. Toss bell peppers zucchini eggplant and red onion with 2 tablespoons olive oil salt and pepper.
3. Roast for 25-30 minutes until vegetables are caramelized and tender.
4. Heat remaining olive oil in a large pot. Add garlic and cook for 1 minute.
5. Add roasted vegetables diced tomatoes and oregano.
6. Pour in broth and bring to a simmer. Cook for 10 minutes.
7. Add gnocchi and cook until tender about 5-7 minutes.
8. Stir in fresh basil just before serving.

Pro tip: Don’t skip the roasting step – it transforms ordinary vegetables into something extraordinary.

18. Coconut Curry Gnocchi Soup

This fusion soup brings warm curry spices and creamy coconut milk together beautifully.

Ingredients:

• 2 tablespoons coconut oil
• 1 large onion diced
• 3 garlic cloves minced
• 1 tablespoon fresh ginger minced
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 2 carrots sliced
• 1 red bell pepper diced
• 16 oz gnocchi
• 2 cups baby spinach
• 2 tablespoons lime juice
• Fresh cilantro for garnish
• Salt to taste

Instructions:

1. Heat coconut oil in a large pot over medium heat.
2. Add onion and cook until softened about 5 minutes.
3. Add garlic ginger and curry paste. Cook for 1 minute until fragrant.
4. Stir in coconut milk and broth. Bring to a simmer.
5. Add carrots and bell pepper. Cook for 10 minutes until tender.
6. Add gnocchi and cook until tender about 5-7 minutes.
7. Stir in spinach and lime juice. Cook until spinach wilts.
8. Garnish with fresh cilantro and serve.

19. Mediterranean Gnocchi Soup

This soup brings together classic Mediterranean flavors with olives tomatoes and herbs.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion diced
• 3 garlic cloves minced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup Kalamata olives pitted and sliced
• 1/4 cup sun-dried tomatoes chopped
• 4 cups vegetable broth
• 16 oz gnocchi
• 2 cups arugula
• 1/4 cup fresh basil chopped
• 2 tablespoons fresh oregano
• 1 can (15 oz) chickpeas drained
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add onion and cook until softened about 5 minutes.
3. Add garlic and cook for 1 minute.
4. Add diced tomatoes olives sun-dried tomatoes and oregano.
5. Pour in broth and bring to a simmer. Cook for 10 minutes.
6. Add gnocchi and chickpeas. Cook until gnocchi is tender.
7. Stir in arugula and fresh basil. Cook until arugula wilts.
8. Season with salt and pepper to taste.

20. Butternut Squash Gnocchi Soup

This autumn-inspired soup is creamy comforting and perfect for cooler weather.

Ingredients:

• 3 lbs butternut squash peeled and cubed
• 2 tablespoons olive oil
• 1 large onion diced
• 3 garlic cloves minced
• 1 tablespoon fresh sage chopped
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 16 oz gnocchi
• 1/4 cup pumpkin seeds
• Salt and pepper to taste
• Pinch of nutmeg

Instructions:

1. Preheat oven to 400°F. Toss butternut squash with 1 tablespoon olive oil salt and pepper.
2. Roast for 25-30 minutes until tender and caramelized.
3. Heat remaining oil in a large pot. Add onion and cook until softened.
4. Add garlic and sage. Cook for 1 minute.
5. Add roasted squash and broth. Bring to a simmer and cook for 10 minutes.
6. Use an immersion blender to puree until smooth.
7. Stir in coconut milk and gnocchi. Cook until gnocchi is tender.
8. Season with salt pepper and nutmeg.
9. Garnish with pumpkin seeds before serving.

21. Lemon Herb Gnocchi Soup

This bright fresh soup is perfect when you want something lighter but still satisfying.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion diced
• 3 celery stalks diced
• 2 carrots diced
• 4 garlic cloves minced
• 6 cups vegetable broth
• 16 oz gnocchi
• 2 cups baby spinach
• 1/4 cup fresh dill chopped
• 2 tablespoons fresh parsley chopped
• Zest and juice of 2 lemons
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add onion celery and carrots. Cook until softened about 8 minutes.
3. Add garlic and cook for 1 minute.
4. Pour in broth and bring to a simmer. Cook for 15 minutes.
5. Add gnocchi and cook until tender about 5-7 minutes.
6. Stir in spinach dill and parsley. Cook until spinach wilts.
7. Add lemon zest and juice. Season with salt and pepper.

Pro tip: Add the lemon juice at the very end to keep that bright fresh flavor.

22. Creamy Tomato Basil Gnocchi Soup

This soup tastes like a warm hug with its rich tomato base and fresh basil.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion diced
• 4 garlic cloves minced
• 2 cans (14.5 oz each) diced tomatoes
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 16 oz gnocchi
• 1/2 cup fresh basil chopped
• 1 tsp dried oregano
• 1 tsp sugar (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add onion and cook until softened about 5 minutes.
3. Add garlic and cook for 1 minute.
4. Add diced tomatoes oregano and sugar if using.
5. Pour in broth and bring to a simmer. Cook for 15 minutes.
6. Use an immersion blender to puree until smooth.
7. Stir in coconut milk and gnocchi. Cook until gnocchi is tender.
8. Add fresh basil and season with salt and pepper.

23. Asian-Inspired Gnocchi Soup

This fusion soup brings together Italian gnocchi with Asian flavors for something totally unique.

Ingredients:

• 2 tablespoons sesame oil
• 1 large onion diced
• 3 garlic cloves minced
• 1 tablespoon fresh ginger minced
• 6 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 16 oz gnocchi
• 2 cups bok choy chopped
• 1 cup mushrooms sliced
• 2 green onions sliced
• 1 tsp sesame seeds

Instructions:

1. Heat sesame oil in a large pot over medium heat.
2. Add onion and cook until softened about 5 minutes.
3. Add garlic and ginger. Cook for 1 minute.
4. Pour in broth soy sauce and rice vinegar. Bring to a simmer.
5. Add mushrooms and cook for 5 minutes.
6. Add gnocchi and cook until tender about 5-7 minutes.
7. Stir in bok choy and cook until wilted.
8. Garnish with green onions and sesame seeds.

24. Smoky Paprika Gnocchi Soup

This soup has a beautiful smoky flavor that makes it incredibly satisfying.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion diced
• 2 red bell peppers diced
• 3 garlic cloves minced
• 2 tablespoons smoked paprika
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 16 oz gnocchi
• 1 can (15 oz) white beans
• 2 cups kale chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add onion and bell peppers. Cook until softened about 8 minutes.
3. Add garlic and smoked paprika. Cook for 1 minute.
4. Add diced tomatoes and broth. Bring to a simmer and cook for 15 minutes.
5. Add gnocchi and white beans. Cook until gnocchi is tender.
6. Stir in kale and cook until wilted.
7. Season with salt and pepper to taste.

25. Harvest Vegetable Gnocchi Soup

This soup celebrates all the best fall vegetables in one comforting bowl.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion diced
• 2 carrots diced
• 2 parsnips diced
• 1 sweet potato diced
• 3 garlic cloves minced
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• 6 cups vegetable broth
• 16 oz gnocchi
• 2 cups Brussels sprouts shredded
• 1 can (15 oz) cannellini beans
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add onion carrots parsnips and sweet potato. Cook until vegetables start to soften about 10 minutes.
3. Add garlic thyme and rosemary. Cook for 1 minute.
4. Pour in broth and bring to a simmer. Cook for 15 minutes until vegetables are tender.
5. Add gnocchi and beans. Cook until gnocchi is tender.
6. Stir in Brussels sprouts and cook until wilted.
7. Season with salt and pepper to taste.

There you have it – 25 incredible gnocchi soup recipes that’ll transform your dinner game completely! From classic comfort food to creative fusion flavors there’s something here for every taste and dietary preference. The beauty of gnocchi soup is that it’s incredibly forgiving – you can adjust vegetables based on what you have swap proteins or make it as creamy or brothy as you like.

Remember these key tips for gnocchi soup success:

• Don’t overcook the gnocchi – they should be tender but still have a slight bite
• Layer your flavors by sautéing aromatics first
• Taste and adjust seasoning throughout the cooking process
• Add delicate greens like spinach at the very end
• If making ahead store the gnocchi separately and add when reheating

These soups are perfect for meal prep feeding a crowd or just treating yourself to something special on a weeknight. Most can be made in under 45 minutes and they all freeze beautifully for future comfort food emergencies. Happy cooking and enjoy every single spoonful!