This post contains affiliate links.
Made with creamy white beans instead of chicken, and lots of fresh spinach, this gnocchi soup recipe is quickly becoming a favorite among my friends and family. This soup is ready in record time (15 minutes to be exact!), making it perfect for cozy weeknights. Readers have also had great luck with making this soup vegan and gluten-free, too!
save this recipe!Olive Garden was the big family outing when I was growing up. Endless breadsticks, family-style salads…I loved it.
This is my version, minus the chicken. I built it from the same creamy bean base as my Marry Me chickpeas.
This is the kind of recipe I lean on as a mom of a young baby. One pot, simple prep, and dinner that feels like a treat on a regular Tuesday.
An instant hit
- Done in about 15 minutes, start to spoon
- White beans step in for chicken and only need to warm through
- Leftovers hold up well, and one reader said it tasted even better the next day
Reader rating
“Probably the best soup I’ve ever had. And it somehow tasted even better the next day! 12/10, will make again.” —Kayla
Key Ingredients
Gnocchi soup is easy and delicious, thanks to a handful of pantry-staple ingredients! Jump to the recipe card for the full quantities.
- Mirepoix: This traditional French dish combines onions, celery, and carrots.
- Garlic: If you use pre-minced garlic, I typically add about 20% more to compensate for the flavor loss that comes with pre-minced garlic stored in the fridge.
- Flour: Gnocchi soup traditionally has a thicker broth. You can use cornstarch, cheese, or flour to thicken the broth; I prefer flour because it’s a household staple and doesn’t change the flavor profile.
- Vegetable broth: You can make your own vegetable broth or use store-bought. Either is a fine option.
- White Beans: These are my go-to beans for Italian-style soups. They are creamy and mild in flavor, yet hearty enough to take the place of chicken or other protein.
- Gnocchi: Shelf-stable potato gnocchi in either full size or mini can be used for this soup (cauliflower gnocchi would work well here too!).
- Half & Half: Heavy cream will work here, too, and some readers have had success using vegan cream and coconut cream as well.
Love gnocchi?
Try my Marry Me gnocchi next! It has a proposal-worthy creamy Tuscan sauce and is ready in under 30 minutes. Or try making your own sweet potato gnocchi.
Pair it with…
I like it the Olive Garden way, with garlic bread for dunking and something fresh on the side. My tomato burrata salad or quinoa kale salad brings a cool, juicy contrast to the creamy broth. For a cozier spread, my slow cooker whole carrots with garlic and balsamic add a sweet, tangy side that cooks itself while you make the soup.
15-Minute Creamy Gnocchi Soup Recipe
Ingredients
- 2 Tbsp butter or oil, 28 g
- 1 cup diced onion, white or yellow, about 1 medium onion
- ½ cup diced carrots, about 2 carrots
- ½ cup diced celery, about 2 ribs celery
- 3 cloves garlic, minced
- 2 tsp Italian seasoning
- 1 tsp salt
- ¼ tsp crushed red pepper flakes
- ¼ cup flour, 25 g
- 4 cups vegetable broth, 1 L
- 1 15-oz can white beans, drained
- 4 cups fresh spinach, roughly chopped
- 16 oz gnocchi, 453 g
- 2 cups half-and-half, 473 mL
Instructions
- Flavor Base: Heat 2 Tbsp butter or oil in a large pot over medium heat. Add 1 cup diced onion, ½ cup diced carrots, and ½ cup diced celery, cooking until onion is soft and translucent, about 5 minutes. Stir in 3 cloves garlic, 2 tsp Italian seasoning, 1 tsp salt, and ¼ tsp crushed red pepper flakes, continuing to cook for a minute. Stir in ¼ cup flour.
- Make It Soup: While stirring, add 4 cups vegetable broth and bring to a gentle simmer for 5 minutes to thicken the soup. Stir in 1 15-oz can white beans, 4 cups fresh spinach, and 16 oz gnocchi, cooking just until gnocchi is tender, about 2 to 3 minutes.
- Serve: Remove from heat and stir in 2 cups half-and-half. Serve warm!
Notes
Nutrition
Nutrition information is calculated by Sarah Bond, degreed nutritionist, and should be taken as an estimate. For the most accurate nutritional information, calculate it using the actual ingredients in your recipe.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
This soup is so delicious! I can’t get over how easy it was to make. It’ll definitely be joining my regular soup rotation!
YAY! So happy you love it, Jenny! 😀
It took about 30 mins and needed a little more flour than stated but turned out great!
We are dairy free so I made it without the cream. I intended to add cashew cream at the end but forgot it and it was equally tasty. I would put a little less salt in it if I intend to keep the cream out, because it was a little salty to my taste. I think this was because I used boxed veggie broth, though.
Creamy and flavorful! Super quick to make and the recipe is full of many ingredients that are typically on hand in my fridge and cupboard – so that made it even faster. My husband loved it, too! This soup will become a regular in our home.
Soup IS my Fav food! Never met a soup I didn’t like and this one with spinach and gnocchi and sauteed onions and garlic- oh boy oh boy am I so ready for dinner! Great tasty recipe Sarah and staff – thank you.
Honestly, the Gnocchi Soup was one of my favourite recipes of the Challenge! It was definitely comfort food and great to bring as lunch. It’s a recipe I’m gonna be re-making for sure.
Yay!! Thanks so much for dropping in to let us know how it went 😀
Bought GF gnocchi for this and the whole family loved it. So delicious and wonderful for a chilly winter evening. Will definitely make again!
So happy to hear it, Kris! Enjoy! 😀
Delicious! I used only 1 cup of half & half as it seemed so rich already.
Thanks for a great recipe and the helpful tips!
Great recipe! Loved the flavor. I eat a lot of vegetarian meals and often pass on the olive garden soup because of the chicken. Now I don’t have to. I will put this in my rotation. It was great with Miltons sea salt crackers made with rice flour.
I used half can light coconut milk light and a little oat milk instead of the half and half or heavy cream suggested. It was not creamy enough so I will try some other options next time.
I had to add more salt than suggested in this recipe. It needed it. Best to add it at the end after cooking per bowl so people can decide how much salt.
I’m so happy you loved it! Thanks for dropping back in to let us know how it went 🙂 Happy eating!
Another 5 star recipe! Even my non-soup loving daughter asked for the recipe!!!
This was part of our Christmas dinner, and I’m so glad I doubled the recipe for leftovers.
This makes me so so glad to hear, Meegan!! Happy eating! 😀