Parmesan, Mushroom, and Spinach Gnocchi Soup
Feb 01, 2025 07:30 AM
This creamy spinach gnocchi soup recipe with parmesan cheese and mushrooms is easy to make, filling and warming, and very comforting. It’s ready in about 30 minutes!
My Creamy Mushroom and Spinach Gnocchi is one of my family's most beloved recipes, so I knew I had to create this mushroom and gnocchi soup with similar flavors! It’s a meatless soup that’s hearty with sautéed mushrooms, and the gnocchi cook right in the soup.
The star of this soup is the parmesan-infused creamy broth. It’s a little bit indulgent and total comfort food! Garlic, real cream, and Italian herbs shine. This mushroom gnocchi soup is rounded out with a pop of fresh spinach, and it’s on the table in half an hour.
Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 2 sticks celery chopped finely
- 1 tablespoon flour
- 3 cloves garlic minced
- 16 ounces cremini mushrooms sliced or chopped
- 4 cups chicken or veggie broth
- 1/4 teaspoon Italian seasoning
- 1 pound uncooked potato gnocchi
- 1 cup heavy/whipping cream
- 2 cups (packed) fresh baby spinach
- 1 cup freshly grated parmesan cheese
- Salt & pepper to taste
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
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