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
Scale
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.
