Enjoy a comforting Parmesan, Mushroom, and Spinach Gnocchi Soup that’s rich, creamy, and perfect for cozy nights. Try this easy recipe today!
Parmesan, Mushroom, and Spinach Gnocchi Soup
If you’re looking for a creamy and comforting soup bursting with flavor, this Parmesan, Mushroom, and Spinach Gnocchi Soup is the perfect choice. Combining tender potato gnocchi with earthy mushrooms, fresh spinach, and a rich Parmesan-infused broth, it’s a soulful dish that’s easy to prepare for any night of the week.
Why You’ll Love It
This creamy soup balances savory mushrooms and fresh greens with the soft pillowy texture of gnocchi. It’s quick to make, packed with nutrients, and ideal for cozy dinners or meal prep. Plus, the Parmesan adds a delicious umami kick that elevates every spoonful.
Ingredients
- 1 tablespoon olive oil (can substitute with butter for richer flavor)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 8 ounces cremini mushrooms, sliced (button mushrooms work well too)
- 6 cups vegetable broth (use chicken broth if preferred)
- 1 (16-ounce) package potato gnocchi
- 3 cups fresh spinach, roughly chopped (kale can be used alternatively)
- 1 cup heavy cream (coconut cream for a dairy-free option)
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
Step-by-Step Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, 3-4 minutes.
- Add garlic and mushrooms, sautéing until mushrooms release moisture and brown, about 6-8 minutes.
- Pour vegetable broth into the pot and bring to a boil.
- Add potato gnocchi and cook as per package instructions, usually 2-3 minutes until they float.
- Turn heat to low. Stir in spinach, heavy cream, and Parmesan. Simmer until spinach wilts and soup thickens slightly, 3-4 minutes.
- Season with salt and pepper. Serve warm with extra Parmesan if desired.
For more comforting recipes, check out our Easy Weeknight Dinners and Creamy Soups collections.
Learn more about gnocchi varieties at the Food Network.
Expert Tips
Make sure not to overcook the gnocchi; they cook quickly and become mushy if left too long. Use fresh Parmesan cheese for the best flavor and avoid pre-grated versions with additives. If you want a thicker soup, add a tablespoon of flour or use less broth. This soup reheats well, but stir gently to reincorporate any separation.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, place soup in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove, adding a splash of broth if soup is too thick.
Variations
- Vegan: Use coconut cream instead of heavy cream and a vegan Parmesan alternative.
- Gluten-Free: Use gluten-free gnocchi options.
- Dairy-Free: Substitute dairy cream with coconut or cashew cream and skip Parmesan or use dairy-free cheese.
- Spicy: Add a pinch of red pepper flakes when sautéing mushrooms.
FAQ
- Can I make Parmesan, Mushroom, and Spinach Gnocchi Soup ahead? Yes, it actually tastes better the next day once flavors meld. Just store properly as noted under storage.
- What’s the best gnocchi for this soup? Potato gnocchi works best for its tender texture but you can experiment with sweet potato or cauliflower-based gnocchi.
- Is this recipe suitable for vegetarians? Absolutely, as long as you use vegetable broth and skip any animal-derived garnishes.
- How do I prevent the soup from curdling? Add cream gently on low heat and avoid boiling after adding dairy.
- What makes this soup creamy? The combination of Parmesan cheese and heavy cream creates the rich and silky texture in this Parmesan, Mushroom, and Spinach Gnocchi Soup.
Call to Action
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