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Creamy Mushroom Gnocchi Soup

Creamy Mushroom Gnocchi Soup for Ultimate Cozy Nights

Creamy Mushroom Gnocchi Soup is a warm, hearty meal perfect for chilly nights, blending comfort food with gourmet flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons unsalted butter use vegan butter for a dairy-free option
  • 8 ounces sliced mushrooms any variety can be used
  • 1 cup diced white onions can substitute with shallots
  • 1 cup chopped celery small amount of bell pepper can work
  • 1 cup shredded carrots frozen or pre-shredded are acceptable
  • 2 cloves minced garlic fresh garlic is best
  • 2 tablespoons all-purpose flour gluten-free flour can be used
For the Creamy Blend
  • 1 cup half-and-half can be replaced with full-fat coconut milk
  • 4 cups low-sodium chicken broth use vegetable broth for a vegetarian option
  • 1 teaspoon dried thyme fresh thyme can be used
  • 1 teaspoon black pepper adjust based on taste
For the Heartiness
  • 1 pound potato gnocchi both store-bought and homemade are great options
  • 2 cups chopped fresh spinach swap in kale for a different texture
Garnish
  • 1/4 cup chopped parsley optional garnish

Equipment

  • Large pot
  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large pot, melt 1 tablespoon of butter over medium heat. Add mushrooms and sauté for 3-4 minutes until golden brown. Remove and set aside.
  2. In the same pot, add the remaining butter. Once melted, add onions, celery, carrots, and garlic. Sauté for 4-5 minutes until softened and onions are translucent.
  3. Sprinkle flour over the sautéed vegetables and mix well. Stir continuously for 1 minute to cook the flour slightly.
  4. Gradually pour in half-and-half and broth, stirring. Bring to a gentle boil, stirring until thickened over 2 minutes.
  5. Reduce heat to medium-low and let the base simmer for 2-3 minutes, stirring occasionally.
  6. Add gnocchi and spinach, stirring frequently. Cook for an additional 4-5 minutes until gnocchi are tender and float.
  7. Return sautéed mushrooms to the pot with gnocchi, gently stir and heat through for 4-5 minutes.
  8. Ladle soup into bowls and garnish with chopped parsley if desired.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 3000IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

This soup can be easily adapted to vegan diets by using coconut milk and vegetable broth.

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