If you are craving a cozy and comforting bowl of soup that feels like a warm hug, this Parmesan, Mushroom, and Spinach Gnocchi Soup Recipe is exactly what you need. It’s rich and creamy with tender gnocchi pillows, earthy mushrooms, and vibrant spinach, all enhanced by the sharp, nutty flavor of fresh Parmesan cheese. Every spoonful delivers layers of flavor and texture that come together beautifully, making this soup a perfect choice for chilly evenings or any time you want a satisfying, homemade delight.
Ingredients You’ll Need
The beauty of this Parmesan, Mushroom, and Spinach Gnocchi Soup Recipe lies in its simplicity and thoughtfully selected ingredients. Each one plays a vital role, from creating the base of flavor with onion and celery to adding richness with cream and Parmesan, and of course, the gnocchi that makes it so unique and comforting.
- Olive oil: Adds a smooth base to sauté your veggies gently.
- Butter: Boosts richness and helps brown onions and mushrooms beautifully.
- Onion (1/2 medium, chopped): Provides sweetness and depth that forms the heart of the soup.
- Celery (2 sticks, finely chopped): Adds a subtle crunch and freshness to balance creaminess.
- Flour (1 tablespoon): Helps thicken the soup to that perfect creamy consistency.
- Garlic (3 cloves, minced): Brings aromatic warmth and a little bite.
- Cremini mushrooms (16 ounces, sliced or chopped): Give an earthy, meaty flavor and wonderful texture.
- Chicken or veggie broth (4 cups): The flavorful liquid base that ties all ingredients together.
- Italian seasoning (1/4 teaspoon): Adds a gentle herbal background note.
- Potato gnocchi (1 pound, uncooked): These soft, pillowy dumplings make the soup irresistibly hearty.
- Heavy or whipping cream (1 cup): Creates a luxuriously creamy and smooth mouthfeel.
- Fresh baby spinach (2 cups, packed): Brightens the soup with color and tender greens.
- Freshly grated Parmesan cheese (1 cup): Melts into the broth, enriching the flavor and adding a salty tang.
- Salt & pepper: Essential for bringing out all the flavors perfectly.
How to Make Parmesan, Mushroom, and Spinach Gnocchi Soup Recipe
Step 1: Sauté Your Aromatics
Start by heating olive oil and butter together in a soup pot over medium-high heat. Once melted and shimmering, toss in the chopped onion and celery. Sautéing these for about 5 minutes until the onion softens and edges brown just a little releases their natural sweetness, building the foundational flavor for your soup. As this happens, it’s a great time to chop your mushrooms to keep things moving quickly.
Step 2: Create the Roux
Sprinkle the flour evenly over your softened veggies and stir for around 30 seconds. This brief cooking step cooks out the raw flour taste and helps set the stage for thickening the soup, giving the broth that luscious, velvety texture we’re aiming for.
Step 3: Add Garlic and Mushrooms
Immediately add the minced garlic and mushrooms to the pot. Cooking them together for about 5 minutes will coax the mushrooms to release their juices, concentrating their rich, earthy flavor. Make sure to stir occasionally, scraping up any lovely caramelized bits stuck to the bottom, as these add an incredible depth to your soup.
Step 4: Simmer With Broth and Gnocchi
Pour in the chicken or vegetable broth, then sprinkle in the Italian seasoning and add the gnocchi. Turn the heat up to bring everything to a boil, then reduce it to a gentle simmer for about 5 minutes. This allows the gnocchi to cook through perfectly while infusing the broth with all those great mushroom and herb flavors.
Step 5: Finish With Cream, Spinach, and Parmesan
Now stir in the heavy cream, fresh spinach, and grated Parmesan cheese. Raise the heat to medium and cook for another 5 minutes until the spinach wilts tenderly, the cheese melts seamlessly into the soup, and the broth lightly thickens, transforming into a rich, creamy masterpiece.
Step 6: Season and Serve
Finally, taste and season with salt and pepper as desired. Serve your soup piping hot with an optional sprinkle of extra Parmesan on top to enhance each bowl’s inviting aroma and flavor.
How to Serve Parmesan, Mushroom, and Spinach Gnocchi Soup Recipe
Garnishes
Adding fresh garnishes like a handful of chopped parsley, a drizzle of good-quality olive oil, or even some crispy pancetta bits can elevate the presentation and add layers of texture. A sprinkling of extra Parmesan right on top never hurts either, inviting you to enjoy that cheesy goodness from the first bite.
Side Dishes
This soup is wonderfully satisfying on its own, but pairing it with crunchy artisan bread or crusty garlic bread makes the meal extra comforting. A simple green salad dressed lightly with lemon juice and olive oil also works perfectly, balancing the creamy soup with fresh, crisp contrast.
Creative Ways to Present
For a dinner party or special occasion, serve the Parmesan, Mushroom, and Spinach Gnocchi Soup Recipe in rustic bread bowls for an impressive, cozy presentation. You can also ladle it over toasted baguette slices topped with melted cheese for a cross between soup and a canapé. The visual appeal and added textures take this comforting dish to the next level.
Make Ahead and Storage
Storing Leftovers
Let your soup cool to room temperature before transferring it to an airtight container. Stored in the refrigerator, it’ll stay fresh for up to 3 days. The gnocchi might continue to absorb broth and soften slightly, so it’s best enjoyed reheated within that window.
Freezing
Freezing this soup is possible, but keep in mind that the cream and gnocchi may change texture once thawed. To freeze, cool completely and place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently to preserve flavor and texture as much as possible.
Reheating
When ready to eat leftovers, reheat the soup slowly over medium-low heat, stirring occasionally to prevent scorching. You might need to add a splash of broth or water to loosen the consistency if it thickened too much. Avoid high heat to keep the cream from curdling and your gnocchi tender and intact.
FAQs
Can I make this Parmesan, Mushroom, and Spinach Gnocchi Soup Recipe vegetarian?
Absolutely! Simply swap out the chicken broth for vegetable broth, and ensure your Parmesan cheese is vegetarian-friendly. The flavor remains just as comforting and delicious without the meat base.
What type of gnocchi works best in this soup?
Potato gnocchi works wonderfully here, especially fresh or store-bought uncooked varieties. They cook quickly and soak up the flavors of the broth perfectly without becoming mushy.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach can be used if fresh isn’t available. Just be sure to thaw and squeeze out any excess water before adding it toward the end of cooking to avoid a watery soup.
Is it possible to make this soup dairy-free?
To make a dairy-free version, substitute the butter with olive oil, use a plant-based cream alternative, and leave out the Parmesan or use a dairy-free cheese. This will change the flavor slightly, but you’ll still have a lovely, creamy soup.
How can I thicken the soup if it’s too thin?
If your soup ends up thinner than you’d like, mix a teaspoon of cornstarch with cold water to create a slurry, then stir it into the simmering soup until it thickens. Be sure to add it gradually to avoid over-thickening.
Final Thoughts
There is something truly special about this Parmesan, Mushroom, and Spinach Gnocchi Soup Recipe that turns a simple meal into a celebration of comfort and flavor. Whether you’re cooking for family, friends, or just indulging yourself, this soup promises warmth, satisfaction, and a little bit of magic in every bite. Give it a try and watch it become one of your new favorite go-to recipes for cozy nights.
Print
Parmesan, Mushroom, and Spinach Gnocchi Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Parmesan, Mushroom, and Spinach Gnocchi Soup is a creamy, comforting dish featuring tender gnocchi, earthy cremini mushrooms, and fresh spinach, all simmered in a rich broth infused with garlic and Italian seasoning. Topped with freshly grated parmesan cheese, it’s a perfect quick and hearty meal that comes together in just 30 minutes.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 2 sticks celery, chopped finely
- 1 tablespoon flour
- 3 cloves garlic, minced
- 16 ounces cremini mushrooms, sliced or chopped
Soup Liquid and Seasoning
- 4 cups chicken or vegetable broth
- 1/4 teaspoon Italian seasoning
Main Ingredients
- 1 pound uncooked potato gnocchi
- 1 cup heavy/whipping cream
- 2 cups packed fresh baby spinach
- 1 cup freshly grated parmesan cheese
Seasoning
- Salt & pepper to taste
Instructions
- Sauté Aromatics: Add the olive oil and butter to a soup pot over medium-high heat. Once melted, add the chopped onion and celery, sautéing for about 5 minutes until the onions start to brown slightly. Meanwhile, prepare the mushrooms to save time.
- Add Flour: Stir in the flour and cook for approximately 30 seconds to help thicken the soup later.
- Cook Mushrooms and Garlic: Add the minced garlic and sliced mushrooms to the pot. Cook for about 5 minutes, allowing the mushrooms to release their moisture. Stir occasionally to scrape up any browned bits from the bottom of the pot for extra flavor.
- Add Broth, Seasoning, and Gnocchi: Pour in the chicken or vegetable broth, add Italian seasoning, and stir in the uncooked gnocchi. Increase heat to high to bring the soup to a boil, then reduce to a gentle simmer for 5 minutes until the gnocchi is tender.
- Add Cream, Spinach, and Parmesan: Stir in the heavy cream, fresh spinach, and freshly grated parmesan cheese. Increase heat to medium and cook for an additional 5 minutes until the spinach is wilted, the cheese melts into the soup, and the broth thickens slightly.
- Season and Serve: Season the soup with salt and pepper according to your taste. Serve immediately, optionally garnishing with extra parmesan cheese for added flavor.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- You can substitute cremini mushrooms with button mushrooms if needed.
- For a lighter option, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
- Make sure not to overcook the gnocchi to prevent them from becoming mushy.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
