Creamy Gnocchi Soup With White Beans

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!

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save

Olive Garden was a beacon of our childhood family outings. The endless breadsticks, the family-style salads, the soups—I loved it. So, I thought I’d recreate one of my favorites from there.

That’s where this gnocchi soup comes in. I had developed a few creamy bean recipes like creamy chickpea soup and Marry Me chickpeas, and they were both hits. I knew adapting my bases to making gnocchi soup would be an easy transition, and that white beans were the perfect replacement for chicken, so I set out to make gnocchi soup just like Olive Garden’s, minus the chicken!

Why you’ll love it

• Make it fast thanks to white beans and gnocchi, both of which don’t have to cook very long and cook much faster than chicken!
• Simple ingredients like half-and-half, Italian seasoning, and spinach bring tons of flavor, and you probably already have the ingredients in your pantry or fridge!
• One pot is used to make this vegetarian gnocchi soup. This saves time and energy pulling out different dishes and cleaning multiple pots!

grab these ingredients

Gnocchi soup is so 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. While the carrots add sweetness, we use yellow onions here for just a touch more.
• Butter: Any kind of butter will work, or you can use olive oil.
• Garlic: Mincing fresh garlic is the best way to get the most flavor per clove. If you do use pre-minced garlic, I typically add about 20% more garlic to compensate for the loss of flavor that is typical of pre-minced garlic stored in the fridge.
• Spices: To make this soup extra delicious, you will need Italian seasoning, salt, and red pepper flakes. I always like a little kick in my soups, so adding the red pepper flakes is one of the many reasons this soup is extra tasty!
• Flour: Gnocchi soup traditionally has a thicker broth. Corn starch, cheese, or flour can be used to thicken the broth. I use flour because it’s a staple in any household and doesn’t change the flavor profile.
• Vegetable broth: You can make your own vegetable broth or use store-bought. Really either is a fine option. And if you aren’t vegan or vegetarian, bone broth is a great option too.
• White beans: These are my go-to beans for soups, especially Italian-style soups. They are creamy and mild in flavor, yet hearty enough to take the place of chicken or other protein. There are many varieties of white beans including navy beans, cannellini beans, and “great northern” beans. Cannellini beans are preferred for this soup and they are usually found in a can next to any other beans or canned vegetables.
• Spinach: Roughly chop your spinach to make it bite size. If you use baby spinach, you can probably get away with not chopping it. Kale would also be good in this soup.
• 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-and-half: Heavy cream will work here, too, and some readers have had success using vegan cream and coconut cream as well.

avoid curdling

I use half-and-half or heavy cream because the higher the fat content, the less likely the cream is to curdle. The other trick is to ensure your soup is not fully boiling when the cream is added. This is why it’s important to remove the soup from the heat and then slowly stir in the cream to fully incorporate it.

How to make Vegetarian Gnocchi Soup

Making this soup couldn’t be simpler! The key to success for any recipe is to make sure everything is diced and portioned out before you start the soup, and to give this brief overview of the recipe a read-through first. Jump to the recipe card for the full instructions.

1. Make the flavor base by sautéing the vegetables and spices in a little butter.
2. Turn it into soup by adding the broth, beans, gnocchi, and spinach.
3. Make it creamy by removing it from the heat and stirring in the half and half. Serve with a side of cozy garlic bread and this quinoa kale salad!

Recipe Testing Notes

Through testing, I’ve learned some things about this soup—what works and what doesn’t. So here’s why this recipe will work perfectly for you!

• Remove the soup from the heat before adding the cream. This ensures the cream won’t curdle in the super-hot liquid.
• Shelf-stable gnocchi keep the soup from becoming mushy: frozen gnocchi can release too much liquid.
• Cooking the gnocchi in the broth adds more flavor than cooking the gnocchi separately in water and saves on cleaning. Just one pot!

P.S. Love creamy gnocchi dishes? Try this 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!

rate pin print remove ads

15-Minute Creamy Gnocchi Soup Recipe

4.98 from 43 ratings

By: Sarah Bond

Cook: 15 minutes minutes

Total: 15 minutes minutes

Servings: 4 servings

Made with creamy white beans instead of chicken and 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!

Ingredients 

1x2x3x

• ▢ 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

Save this recipe!

Enter your email & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save

Cook ModePrevent your screen from going dark

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

Storage: This soup stores well in the fridge or freezer. Store it for up to 5 days in the fridge in an airtight container. To reheat, use the microwave or slowly reheat on the stove while stiring.

The soup will keep for up to 3 months in the freezer. Just let it thaw before reheating.

Nutrition

Serving: 1serving | Calories: 437kcal | Carbohydrates: 67g | Protein: 15.1g | Fat: 12.9g | Saturated Fat: 7.8g | Cholesterol: 34mg | Sodium: 1197mg | Potassium: 973mg | Fiber: 6.7g | Sugar: 5g | Calcium: 214mg | Iron: 4mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!