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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 was fast, easy, and very delicious! I doubled the recipe, and followed the recipe exactly as written, except I only added 2 cups of cream. It was perfectly creamy, so I think when I make it for just my husband and me, I will only add 1 cup of cream to save on calories. This recipe is a keeper!
I’m so happy to hear it was a hit, Marie! Happy eating! 😀
Made this last night from the cook book. The kids and I loved it! I will definitely be making this again and can’t wait to try more cookbook recipes.
I’m so glad to hear it!! Happy eating! 😀
Amazing soup and soup-er easy to make (sorry, not sorry)! This is the epitome of a comfort dish and it makes a lot per serving. Quite tasty for leftovers, too. The only sub I made was using 2% evaporated milk instead of half and half and white whole wheat flour instead of all-purpose because that is what I had on hand. I foresee making this at least once a week during the fall, winter and spring. Who am I kidding, summer, too!
Went great, I love soup and I’m a vegetarian so this recipe was perfect for a cold day.
This soup was delicious. I made it vegan by subbing oat milk and blended cashews for the cream. The gnocchi got a bit mushy upon reheating leftovers. Maybe next time I’ll add it separately?
Yep they can overcook easily, especially if reheating! Adding them right before serving would solve that 🙂
Can I use heavy cream in place of half and half?
Yes! It would be so rich and creamy! 🙂
I just made this and it’s so delicious!
Thanks Cici, glad you enjoyed the soup!
Will coconut milk work instead of cream? I’m lactose intolerant.
Yes! 🙂
I just finished eating this soup! It was easy to make and so delicious!
So glad it turned out so well Lu!
My family loved this! Made this today for dinner! Great but next time I’ll add more seasoning to add more flavor
Thanks so much for letting us know how it went!