Creamy Spinach & Potato Gnocchi Soup

Name: Creamy Spinach & Potato Gnocchi Soup
Prep time: 15 min
Cook time: 25 min
Yield: 6

soup gnocchi spinach potato creamy italian comfort-food one-pot

Soups

This comforting Italian-inspired soup features pillowy potato gnocchi floating in a creamy broth with tender spinach and aromatic herbs, creating a satisfying one-pot meal ready in just 30 minutes.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 25

Ingredients

30ml2 tbsp olive oil
450g1 lb Italian sausage, casings removed (optional)
1 large1 large yellow onion, diced
3 stalks3 stalks celery, diced
2 large2 large carrots, diced
4 cloves4 cloves garlic, minced
30g1/4 cup all-purpose flour
1.5L6 cups chicken or vegetable broth
450g1 lb Yukon Gold potatoes, diced
500g17.5 oz fresh potato gnocchi
240ml1 cup heavy cream
150g5 oz baby spinach
60g1/2 cup Parmesan cheese, grated
15ml1 tbsp fresh thyme leaves
10ml2 tsp fresh rosemary, chopped
11 bay leaf
120ml1/2 cup dry white wine (optional)
2.5ml1/2 tsp red pepper flakes
to tasteto taste salt and freshly ground black pepper
for garnishfor garnish fresh basil leaves
for servingfor serving crusty Italian bread

Instructions

Heat 30ml2 tbsp olive oil in large pot over medium-high heat. If using 450g1 lb Italian sausage, brown and crumble it, about 5 minutes. Remove to plate.
In same pot, add 1 large1 large yellow onion, 3 stalks3 stalks celery, and 2 large2 large carrots. Cook 5-7 minutes until softened.
Add 4 cloves4 cloves garlic, 15ml1 tbsp fresh thyme leaves, 10ml2 tsp fresh rosemary, and 2.5ml1/2 tsp red pepper flakes. Cook 1 minute until fragrant.
Sprinkle 30g1/4 cup all-purpose flour over vegetables and stir constantly for 1 minute to cook out raw flour taste.
If using 120ml1/2 cup dry white wine (optional), add it now and cook 2 minutes to reduce.
Gradually add 1.5L6 cups chicken or vegetable broth, stirring to prevent lumps. Add 11 bay leaf and 450g1 lb Yukon Gold potatoes.
Bring to boil, then reduce heat and simmer 10-12 minutes until potatoes are tender.
If using sausage, return it to pot. Add 500g17.5 oz fresh potato gnocchi and simmer 3-4 minutes until gnocchi float to surface.
Stir in 240ml1 cup heavy cream and 150g5 oz baby spinach. Cook 2 minutes until spinach wilts.
Remove bay leaf. Stir in 60g1/2 cup Parmesan cheese and season with to tasteto taste salt and freshly ground black pepper.
Ladle into bowls and garnish with for garnishfor garnish fresh basil leaves and additional Parmesan.
Serve with for servingfor serving crusty Italian bread for dipping.

Ingredients

id: olive_oil metric: 30ml imperial: 2 tbsp name: olive oil
id: italian_sausage metric: 450g imperial: 1 lb name: Italian sausage, casings removed (optional)
id: onion metric: 1 large imperial: 1 large name: yellow onion, diced
id: celery metric: 3 stalks imperial: 3 stalks name: celery, diced
id: carrots metric: 2 large imperial: 2 large name: carrots, diced
id: garlic metric: 4 cloves imperial: 4 cloves name: garlic, minced
id: flour metric: 30g imperial: 1/4 cup name: all-purpose flour
id: chicken_broth metric: 1.5L imperial: 6 cups name: chicken or vegetable broth
id: yukon_gold_potatoes metric: 450g imperial: 1 lb name: Yukon Gold potatoes, diced
id: potato_gnocchi metric: 500g imperial: 17.5 oz name: fresh potato gnocchi
id: heavy_cream metric: 240ml imperial: 1 cup name: heavy cream
id: baby_spinach metric: 150g imperial: 5 oz name: baby spinach
id: parmesan_cheese metric: 60g imperial: 1/2 cup name: Parmesan cheese, grated
id: fresh_thyme metric: 15ml imperial: 1 tbsp name: fresh thyme leaves
id: fresh_rosemary metric: 10ml imperial: 2 tsp name: fresh rosemary, chopped
id: bay_leaf metric: 1 imperial: 1 name: bay leaf
id: white_wine metric: 120ml imperial: 1/2 cup name: dry white wine (optional)
id: red_pepper_flakes metric: 2.5ml imperial: 1/2 tsp name: red pepper flakes
id: salt_pepper metric: to taste imperial: to taste name: salt and freshly ground black pepper
id: fresh_basil metric: for garnish imperial: for garnish name: fresh basil leaves
id: crusty_bread metric: for serving imperial: for serving name: crusty Italian bread

Instructions

Heat {olive_oil} in large pot over medium-high heat. If using {italian_sausage}, brown and crumble it, about 5 minutes. Remove to plate.
In same pot, add {onion}, {celery}, and {carrots}. Cook 5-7 minutes until softened.
Add {garlic}, {fresh_thyme}, {fresh_rosemary}, and {red_pepper_flakes}. Cook 1 minute until fragrant.
Sprinkle {flour} over vegetables and stir constantly for 1 minute to cook out raw flour taste.
If using {white_wine}, add it now and cook 2 minutes to reduce.
Gradually add {chicken_broth}, stirring to prevent lumps. Add {bay_leaf} and {yukon_gold_potatoes}.
Bring to boil, then reduce heat and simmer 10-12 minutes until potatoes are tender.
If using sausage, return it to pot. Add {potato_gnocchi} and simmer 3-4 minutes until gnocchi float to surface.
Stir in {heavy_cream} and {baby_spinach}. Cook 2 minutes until spinach wilts.
Remove bay leaf. Stir in {parmesan_cheese} and season with {salt_pepper}.
Ladle into bowls and garnish with {fresh_basil} and additional Parmesan.
Serve with {crusty_bread} for dipping.

Tips

Gnocchi Options: Fresh gnocchi from refrigerated section work best. Frozen gnocchi need 1-2 minutes extra cooking time.

Sausage Alternatives: Skip for vegetarian version, or use plant-based sausage. Turkey sausage works well too.

Preventing Gummy Texture: Don't overcook gnocchi or they become mushy. They're done when they float.

Wine Substitute: Use additional broth with splash of lemon juice if avoiding alcohol.

Cream Options: Half-and-half works for lighter version, or use cashew cream for dairy-free.

Make-Ahead: Prepare soup base without gnocchi, cream, and spinach. Add these when reheating to maintain texture.

Storage: Refrigerate up to 3 days. Gnocchi may absorb liquid, so add broth when reheating.

Heartier Version: Add white beans or chickpeas for extra protein and fiber.