By 
This post is sponsored by Cache Valley® Creamery. All thoughts and opinions are my own.
This Creamy Gnocchi Soup Recipe is an easy, one-pot comfort food that's ready to eat in less than 30 minutes and perfect for chilly days. Pillowy gnocchi combine with tender veggies in a cheesy broth for a vegetarian-friendly meal that's perfect for busy weeknights.
I love all types of pasta, but gnocchi might be my favorite. As a result, I cook with it frequently, using it to make family-friendly meals like my Creamy Tomato Sausage Gnocchi with Spinach and Sweet Potato Gnocchi with Sage Brown Butter.
However, when the weather is particularly chilly, or I just need something a little extra homey, this creamy gnocchi soup recipe is the dish I turn to. With just ten simple ingredients, it's incredibly easy to make but is never lacking in flavor, largely due to the addition of shredded cheese.
I often make a big pot and serve it with a side of my Homemade 5 Ingredient Crusty Bread or Cheesy Stuffed Garlic Bread Bites and an Easy Spinach Salad with Pears. Everyone around the table practically licks their bowls trying to get every last drop.
Jump to:
Key Ingredients and Notes
- Cache Valley® Salted Butter - This is my go-to for creating a rich flavor base. However, I've also tested this recipe with unsalted butter, adding a little extra salt at the end of cooking, and it turns out great.
- Veggies - Leeks and garlic infuse the soup with a sweet, pungent taste that gives it incredible depth.
- Chicken Stock - I typically use my Homemade Chicken Stock. However, if I don't have any on hand, I use low-sodium store-bought stock.
- Gnocchi - If I have it on hand, I use my homemade potato gnocchi. Otherwise, I find that refrigerated store-bought gnocchi works great. If serving those with gluten allergies or intolerances, I look for gluten-free gnocchi and adjust the cooking time accordingly to prevent the pasta from becoming soggy.
- Heavy Cream - This creates the creamy consistency and adds rich flavor. I've also used whole milk, and it works just as well.
- Cache Valley® Finely Shredded Six Cheese Italian - This is my favorite cheese blend for gnocchi soup, because it adds layers of salty, nutty, cheesy flavor that you don't get with just one type of cheese.
Want the quick version? Jump to the recipe card below. Or, keep reading for a detailed, step-by-step guide.
Possible Variations
- Protein - Stir 1-2 cups of shredded roast chicken, cooked ground beef, cooked turkey, or cooked sausage into the broth for a heartier, protein-filled soup.
- Veggies - Include sautéed mushrooms, onions, carrots, or celery with the veggies. Or, stir a few handfuls of baby spinach or kale into the broth just before serving.
- Pesto - Swirl 2-3 tablespoons of basil pesto into the broth just before serving for a pop of herbaceous flavor.
- Cheese - Swap the Italian cheese blend for finely shredded cheddar and Monterey Jack, finely shredded Parmesan, or finely shredded Swiss.
- Spice - Add a pinch of crushed red pepper flakes, or drizzle chili oil on top of each bowl for a touch of heat.
How to Make Creamy Gnocchi Soup on the Stovetop
Sauté the vegetables - Melt the butter in a medium saucepan over medium heat. Then, add the leeks, garlic, salt, and pepper, and sauté until the veggies soften.
Combine and boil - Sprinkle flour over the veggies, stirring to combine. Then, stir in the chicken broth, and bring the liquid to a boil.
Cook the gnocchi - Add the gnocchi, and cook until the soup is thickened and the gnocchi are soft and pillowy.
Serve - Remove the pan from the heat, stir in the heavy cream and shredded cheese, and serve warm with extra cheese on top.
As Seen on TV
I had the chance to share this recipe with the Food Nanny on KUTV! It was such a fun segment, and I shared my best tips for making it extra delicious.
Watch the segment here →
How to Store
To prevent the gnocchi from becoming mushy, I store it separately from the broth. The cooked gnocchi will stay fresh in an airtight container in the refrigerator for 1-2 days, and the broth will keep for up to 5 days. If I'm planning on having leftovers, I make an extra batch of broth and store it in the fridge. Then, I cook fresh gnocchi just before serving.
To reheat, I warm the broth and pasta on the stovetop over medium heat or reheat individual bowls of leftover soup in the microwave in 30-second increments.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
More Easy Soup Recipes
If you love this Creamy Gnocchi Soup Recipe, be sure to try these easy soup recipes, too!
- Tortellini en Brodo - A one-pot Italian classic with savory, cheesy flavors no one can resist.
- Lemon Chicken Orzo Soup - A classic comfort food made in one pot in just 45 minutes.
- Creamy Sausage Tortellini Soup - A unique, slightly spicy option full of nutrients and irresistible flavor.
- Easy Italian Wedding Soup - A homemade favorite everyone around the table will love.
Recipe
Creamy Gnocchi Soup Recipe
Video
Ingredients
- 2 Tablespoons Cache Valley® salted butter
- 2 ounces leeks, thinly sliced
- 2 cloves garlic, minced
- ¼ teaspoon salt
- Pinch of black pepper
- 2 tablespoons all-purpose flour
- 4 cups chicken stock or broth
- 12 ounces refrigerated gnocchi
- ½ cup heavy cream
- 1 cup Cache Valley® finely shredded six Italian, plus extra for serving
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Add the leeks, garlic, salt, and pepper. Sauté for 3-5 minutes, until softened.
- Sprinkle in the flour, stirring to combine, and cook for 1 minute.
- Slowly stir in the chicken broth until smooth, then bring the mixture to a gentle boil.
- Add the gnocchi and cook for 2-3 minutes, until the soup has thickened slightly.
- Remove from the heat and stir in the heavy cream and shredded cheese. Serve with extra cheese on top if desired.
Comments
No Comments