Warm up with our savory Parmesan, mushroom & spinach gnocchi soup – a 30-minute comfort meal perfect for weeknight dinners.

Scale

1 tbsp olive oil

1 medium yellow onion, diced (about 1 cup)

3 cloves garlic, minced

8 oz (225g) cremini mushrooms, sliced

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) potato gnocchi (shelf-stable or refrigerated)

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

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.
Add sliced mushrooms, 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.
Sprinkle flour over the mushroom mixture and stir constantly for 1 minute. Gradually pour in broth while whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 5 minutes, allowing the soup to thicken slightly.
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 until they float to the surface.
Reduce heat to low. Stir in chopped spinach and allow it to wilt for about 1 minute. Add grated Parmesan cheese and half-and-half (if using), stirring until cheese has completely melted. Taste and adjust seasoning with salt and pepper as needed.
Let the soup rest for 2-3 minutes before serving. Garnish with additional Parmesan cheese if desired.