Parmesan, Mushroom, and Spinach Gnocchi Soup

Imagine sinking your spoon into a velvety, aromatic broth where pillowy gnocchi dumplings float alongside earthy mushrooms and vibrant spinach, all enveloped in a Parmesan-infused embrace. This Parmesan, Mushroom, and Spinach Gnocchi Soup is the ultimate comfort in a bowl – a restaurant-quality dish that comes together in your home kitchen with surprising ease. The harmonious blend of Italian flavors creates a luxurious yet comforting experience that works beautifully for weeknight dinners or special occasions. You’ll learn how to create the perfect balance of flavors and textures in this soul-warming soup that’s bound to become a family favorite.

Why You’ll Love This Recipe

This Parmesan, Mushroom, and Spinach Gnocchi Soup deserves a permanent spot in your recipe collection for so many reasons. First, it delivers incredible depth of flavor in just one pot and under 30 minutes – perfect for those busy weeknights when you crave something homemade but time is scarce. The contrasting textures are what make this soup truly special: tender, potato gnocchi pillows provide a satisfying chew against the silky broth, while the mushrooms offer a meaty bite and fresh spinach adds a gentle crispness.

The umami-rich flavor profile comes from the perfect marriage of savory mushrooms, nutty Parmesan, and aromatic herbs. It’s a soup that feels simultaneously luxurious and comforting – elegant enough for entertaining but simple enough for everyday meals. Plus, this creamy mushroom gnocchi soup achieves its velvety texture without heavy cream, making it lighter than you’d expect from something so indulgent-tasting.

Ingredients

For this hearty Parmesan, Mushroom, and Spinach Gnocchi Soup, you’ll need:

• 1 tbsp olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 8 oz (225g) cremini mushrooms, sliced (baby bellas work perfectly)
• 1 tsp dried thyme
• ½ tsp dried rosemary
• ¼ tsp red pepper flakes (optional)
• 2 tbsp all-purpose flour
• 4 cups (950ml) vegetable or chicken broth
• 16 oz (450g) shelf-stable or refrigerated potato gnocchi
• 4 cups (120g) fresh spinach, roughly chopped
• ½ cup (50g) freshly grated Parmesan cheese, plus more for serving
• ¼ cup (60ml) half-and-half (optional)
• Salt and freshly ground black pepper, to taste

The mushrooms provide the soup’s earthy foundation – cremini (baby bella) mushrooms offer the perfect balance of flavor and texture, but feel free to use a mix of wild mushrooms for even more depth. For the Parmesan, freshly grated is absolutely worth it here, as it melts seamlessly into the broth, creating that signature silky texture that makes this gnocchi soup special.

Pro Tips

Master the Mushroom Sauté: The secret to maximum flavor in your Parmesan, Mushroom, and Spinach Gnocchi Soup lies in how you cook the mushrooms. Don’t rush this step! Heat your pan until it’s properly hot before adding mushrooms, then resist the urge to stir constantly. Allow them to sit undisturbed for 2-3 minutes to develop a golden caramelization. This process releases their natural umami compounds and creates that deep, savory flavor that makes this soup exceptional.

Creating the Perfect Broth Base: When adding flour to create your soup base, cook it with the vegetables for a full minute before slowly adding broth. This eliminates any raw flour taste and creates a silky texture. Pour in your broth gradually while whisking constantly to prevent lumps from forming. This technique ensures your mushroom and gnocchi soup has that perfect, velvety consistency without any floury pockets.

Gnocchi Timing Matters: Unlike pasta that needs draining, gnocchi cooks directly in your soup. Add them about 3-4 minutes before you’re ready to serve. They’ll release some starch into the broth, naturally thickening it slightly, while remaining perfectly tender. If using shelf-stable gnocchi, they’ll float to the surface when done. For an even more luxurious texture, let the finished soup rest covered for 5 minutes before serving to allow the flavors to marry and the gnocchi to absorb some of the rich broth.

Instructions

Step 1: Sauté the Aromatics
Heat olive oil in a large Dutch oven or soup pot over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown. This aromatic foundation builds the first layer of flavor for your Parmesan, Mushroom, and Spinach Gnocchi Soup.

Step 2: Cook the Mushrooms
Add sliced mushrooms to the pot along with dried thyme, rosemary, red pepper flakes (if using), and a pinch of salt and pepper. Increase heat to medium-high and cook for 5-7 minutes, stirring occasionally, until mushrooms have released their moisture and begun to brown. Don’t rush this step – those caramelized edges on the mushrooms are flavor gold!

Step 3: Create the Soup Base
Sprinkle flour over the mushroom mixture and stir constantly for 1 minute to cook out the raw flour taste. Gradually pour in broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the soup to thicken slightly.

Step 4: Add the Gnocchi
Add gnocchi directly to the simmering broth and cook according to package directions, usually about 2-3 minutes for fresh or 3-4 minutes for shelf-stable gnocchi. They’ll float to the top when they’re done. The gnocchi will release some starch, adding body to your creamy mushroom gnocchi soup naturally.

Step 5: Finish the Soup
Reduce heat to low. Stir in the chopped spinach and allow it to wilt for about 1 minute. Add the grated Parmesan cheese and half-and-half (if using), stirring until the cheese has completely melted. Taste and adjust seasoning with salt and pepper as needed. Allow the Parmesan, Mushroom, and Spinach Gnocchi Soup to rest for 2-3 minutes before serving for flavors to fully develop.

Variations

Protein-Packed Version: Transform your Parmesan, Mushroom, and Spinach Gnocchi Soup into a heartier meal by adding protein. Shredded rotisserie chicken folded in during the final minutes of cooking adds convenience and substance. Alternatively, browned Italian sausage (sweet or spicy) introduced at the beginning with the onions creates a robust flavor profile that complements the mushrooms beautifully.

Dairy-Free Adaptation: This creamy mushroom gnocchi soup can easily accommodate dairy restrictions. Replace the Parmesan with nutritional yeast (about 3 tablespoons) for that nutty, cheesy flavor, and substitute the half-and-half with full-fat coconut milk or your favorite unsweetened plant-based cream. These swaps maintain the soup’s silky texture while making it completely dairy-free.

Veggie Boost: Amp up the vegetable content by adding diced carrots and celery with the onions, or stir in roasted red peppers during the final minutes. For a spring variation, substitute half the spinach with tender asparagus pieces or fresh peas added in the last 3-4 minutes of cooking. This versatility makes the soup adaptable to seasonal produce availability.

Storage and Serving

Store leftover Parmesan, Mushroom, and Spinach Gnocchi Soup in an airtight container in the refrigerator for up to 3 days. The gnocchi will continue to absorb broth as it sits, so when reheating, you may need to add a splash of broth or water to restore the original consistency. Gentle reheating is key – use medium-low heat on the stovetop or 50% power in the microwave, stirring occasionally to prevent the gnocchi from becoming gummy.

For serving, ladle this luscious gnocchi soup into wide, shallow bowls and finish with a shower of freshly grated Parmesan, a drizzle of extra virgin olive oil, and a sprinkle of fresh thyme leaves. Pair it with a crusty artisan bread for dipping or a simple arugula salad dressed with lemon and olive oil to cut through the richness. For an elegant dinner party presentation, serve individual portions in small hollowed-out bread boules, allowing guests to enjoy both the soup and its edible container.

FAQs

Can I use frozen gnocchi for this soup?
Yes! Frozen gnocchi works perfectly in this Parmesan, Mushroom, and Spinach Gnocchi Soup. Add them directly to the simmering broth without thawing, but allow 1-2 minutes of additional cooking time until they float to the surface.

What can I substitute for spinach?
Kale, Swiss chard, or arugula make excellent substitutions for spinach. Kale and chard need slightly longer cooking times (about 3-4 minutes), while peppery arugula can be stirred in right before serving.

My soup isn’t thick enough. How can I fix it?
If you’d like a thicker consistency, make a quick slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Stir this into the simmering soup and cook for an additional 2 minutes until it reaches your desired thickness.

Can this soup be made ahead?
Yes, but with a modification. Prepare the soup base without the gnocchi and spinach, then refrigerate. When ready to serve, reheat the base, add the gnocchi and spinach, and finish with Parmesan for the freshest texture.

Is this soup freezer-friendly?
This soup can be frozen without the gnocchi and dairy components. Freeze only the mushroom broth base, then add fresh gnocchi, spinach, and Parmesan when reheating for the best texture and flavor.

Conclusion

This Parmesan, Mushroom, and Spinach Gnocchi Soup is comfort food at its finest — a gorgeous harmony of pillowy gnocchi, earthy mushrooms, and vibrant spinach swimming in a Parmesan-kissed broth that wraps you in a culinary hug. It’s the kind of dish that bridges the gap between everyday cooking and special occasion dining, requiring minimal effort but delivering maximum satisfaction. Whether you’re seeking weeknight simplicity or impressive entertaining, this soup proves that truly delicious food doesn’t need to be complicated—sometimes the most comforting meals are just a pot away.

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