Creamy Mushroom Gnocchi Soup Recipe

If you’re craving a comforting bowl that feels like a warm hug on a chilly day, this Creamy Mushroom Gnocchi Soup is exactly what you need. It’s rich, velvety, and surprisingly easy to make, blending tender potato gnocchi with earthy mushrooms, fresh vegetables, and a luscious creamy base. Each spoonful offers a perfect balance of flavors and textures—creamy and hearty with just the right amount of bite from the gnocchi. Whether you’re cooking for yourself or sharing with friends, this soup is sure to become a beloved staple in your recipe collection.

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity and how every ingredient plays a starring role to build layers of flavor and texture. From the butter that enriches the base, to the fresh vegetables that add subtle sweetness and color, each component is essential to make this soup truly shine.

• 3 Tbsp unsalted butter divided: Used to sauté the mushrooms and vegetables, adding richness without overpowering flavors.
• 16 oz. sliced mushrooms: The heart of the soup, bringing earthy depth and a wonderful meaty texture.
• 1 cup diced white onions: Provides a subtle sweet and aromatic foundation.
• ½ cup chopped celery: Adds a hint of freshness and a slight crunch to balance the creaminess.
• ½ cup shredded carrots: Offers natural sweetness and a pop of vibrant orange color.
• 2 tsp minced garlic: Gives an inviting, aromatic kick that wakes up the palate.
• ⅓ cup all-purpose flour: Helps thicken the soup for that perfectly creamy consistency.
• 2 cups half-and-half: Creates the luscious creamy texture without being too heavy.
• 2 cups low-sodium chicken broth: Adds savoriness while keeping the flavor balanced.
• 1 tsp dried thyme: Offers a subtle herby note that elevates the mushrooms and gnocchi.
• ½ tsp black pepper: Adds just the right touch of heat and spice.
• 1 16-oz. package potato gnocchi: Soft and pillowy, these are the perfect bite-sized pasta to soak up the flavors.
• 1 cup fresh spinach chopped: Adds a fresh, bright, and slightly green flavor along with beautiful color.
• Optional garnish: chopped parsley: Adds a fresh, herbal finish and a pop of green for presentation.

How to Make Creamy Mushroom Gnocchi Soup

Step 1: Sauté the Mushrooms

Start by melting 1 tablespoon of butter in a large pot or Dutch oven over medium heat. Add the sliced mushrooms and let them cook undisturbed for about 3-4 minutes. Resist the urge to stir, so they develop a beautiful golden-brown sear. Flip them over and cook unmoved for another 3-4 minutes. This technique enhances their flavor by caramelizing their natural sugars. Once perfectly browned, remove the mushrooms and set them aside for later.

Step 2: Cook the Vegetables

In the same pot, add the remaining 2 tablespoons of butter along with the onions, celery, carrots, and minced garlic. Stir well to combine and sauté for about 4-5 minutes, stirring occasionally, until all the vegetables are softened and fragrant. This base creates a wonderful depth of flavor that sets the stage for the Creamy Mushroom Gnocchi Soup.

Step 3: Make the Roux and Add Liquids

Sprinkle the all-purpose flour evenly over the vegetables and stir continuously to combine. Allow the flour to cook for a minute or two—it should form a roux that will thicken your soup beautifully. Gradually pour in the half-and-half and chicken broth while stirring to prevent lumps. Add the dried thyme and black pepper, then bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low and let it simmer for 2-3 minutes to thicken.

Step 4: Add Gnocchi and Spinach

Next, stir in the potato gnocchi and chopped spinach. The gnocchi will cook quickly and become tender, while the spinach will wilt into the soup, adding freshness and a splash of green. Keep the soup on medium-low heat and stir often for 4-5 minutes to allow everything to blend harmoniously.

Step 5: Finish with Mushrooms

Return the sautéed mushrooms back into the pot. Cook the soup for an additional 4-5 minutes, stirring often, so the flavors marry perfectly and everything is heated through. This final step brings all the elements of your Creamy Mushroom Gnocchi Soup together deliciously.

How to Serve Creamy Mushroom Gnocchi Soup

Garnishes

A sprinkle of freshly chopped parsley is the perfect finishing touch. It adds a burst of color and a fresh, herbal brightness that contrasts wonderfully with the creamy texture. For another layer of indulgence, a light drizzle of truffle oil or a small shaving of Parmesan cheese can elevate the soup to a restaurant-quality experience.

Side Dishes

This soup is hearty enough to stand on its own but pairs beautifully with a crisp green salad or some garlic bread to mop up every last drop. For an extra cozy meal, consider serving it alongside crusty artisanal bread or a simple grilled cheese sandwich to balance the creaminess with some crunch.

Creative Ways to Present

Serving this soup in wide, shallow bowls makes it look inviting and allows the gnocchi and mushrooms to be showcased beautifully. For a fun twist, you can ladle it into mini bread bowls for an impressive presentation. Garnishing with edible flowers or microgreens adds elegance for special occasions.

Make Ahead and Storage

Storing Leftovers

Cool the creamy mushroom gnocchi soup completely before transferring it to an airtight container. Stored properly in the refrigerator, it will keep fresh for up to 3 days. The flavors actually deepen overnight, making leftovers even more delightful to enjoy.

Freezing

This soup can be frozen, but keep in mind that gnocchi might get a little softer after thawing. To freeze, place it in a freezer-safe container, leaving some space at the top for expansion. Freeze for up to 2 months for best flavor. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. If it has thickened too much, add a splash of broth or half-and-half to bring it back to your desired consistency. Avoid microwaving for long times as the gnocchi can become rubbery.

FAQs

Can I use a different type of mushroom in this soup?

Absolutely! While cremini or white button mushrooms work wonderfully, you can experiment with shiitake, portobello, or even a wild mushroom blend for more complexity. Just slice them similarly so they cook evenly.

Is there a vegetarian or vegan version of this Creamy Mushroom Gnocchi Soup?

Yes! Substitute the chicken broth with vegetable broth and use a plant-based milk or cream alternative along with vegan butter. Just be sure to check that your gnocchi contains no eggs if you want it fully vegan.

Can I make this soup gluten-free?

Definitely. Use a gluten-free all-purpose flour or cornstarch to thicken the soup and ensure the gnocchi you choose is gluten-free. Many grocery stores carry gluten-free potato gnocchi options nowadays.

How do I prevent the gnocchi from getting mushy?

Cook the gnocchi gently in the soup, stirring often but not overcooking them. Since they cook quickly, adding them near the end of the cooking process ensures they stay tender but firm.

Can I add protein to this soup?

Of course! Adding shredded cooked chicken or crispy bacon bits works wonders to boost the protein content. Just stir in the protein once the soup is nearly finished cooking to warm it through without drying it out.

Final Thoughts

I can’t recommend this Creamy Mushroom Gnocchi Soup enough—it’s one of those dishes that feels luxurious without requiring hours in the kitchen. The way the mushrooms, tender gnocchi, and creamy broth come together is downright irresistible. I hope you’ll give it a try and make it your go-to comfort meal for chilly evenings, busy weeknights, or anytime you want a little taste of cozy happiness.

Print