25+ Easily Delicious Gnocchi Soup Recipes for Every Season

Gnocchi, the pillowy-soft Italian dumplings, are a comforting addition to any soup. Whether you’re looking for a creamy, rich broth or a hearty vegetable-filled bowl, gnocchi soup is the perfect dish to satisfy your cravings.

With its versatility, gnocchi can complement a wide range of flavors, from spicy chorizo to earthy mushrooms, making it a great option for any season.

In this article, we’ve rounded up over 25 mouth-watering gnocchi soup recipes that will bring warmth to your kitchen all year long.

Whether you prefer a classic creamy soup, a zesty tomato-based one, or something with a little kick, we’ve got a recipe for everyone.

So grab your spoon, and let’s dive into these comforting and delicious gnocchi soups!

25+ Easily Delicious Gnocchi Soup Recipes for Every Season

From rich and creamy soups to light, vegetable-packed broths, these 25+ gnocchi soup recipes provide a perfect balance of flavor and texture.

Gnocchi transforms a simple soup into a comforting, filling meal, and with so many variations to choose from, you can enjoy a different delicious bowl every week.

Whether you’re cooking for a cozy dinner or hosting a family gathering, these gnocchi soups will become your go-to recipe collection for satisfying meals.

Get ready to enjoy the ultimate in comfort food with these gnocchi soup ideas!

Creamy Chicken Gnocchi Soup

This hearty soup combines tender gnocchi, creamy broth, and seasoned chicken for a cozy, satisfying meal. Packed with vegetables like carrots, celery, and spinach, it delivers rich flavors and a comforting texture. It’s the perfect soup for a chilly evening or when you’re craving something filling yet wholesome.

Ingredients:

• 1 lb chicken breast, cooked and shredded
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 1 package (16 oz) gnocchi
• 2 cups spinach, fresh
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, or until the vegetables start to soften.
2. Add the minced garlic and cook for another minute.
3. Pour in the chicken broth and bring it to a simmer. Let it cook for 10 minutes, allowing the flavors to meld together.
4. Stir in the heavy cream and bring the soup back to a simmer.
5. Add the gnocchi to the pot and cook according to package instructions (usually about 2-3 minutes).
6. Once the gnocchi floats to the top, add the shredded chicken and spinach. Stir until the spinach wilts.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.

This creamy chicken gnocchi soup is a perfect comfort food choice, offering the best of both worlds—rich creaminess and nutritious vegetables. The gnocchi adds a soft, pillowy texture that pairs beautifully with the tender chicken and fresh spinach. Whether you’re serving it for a family dinner or a cozy night in, this soup is sure to be a crowd-pleaser that will keep everyone coming back for more.

Tomato Basil Gnocchi Soup

A light yet flavorful tomato-based soup, this dish highlights the rich taste of ripe tomatoes paired with fresh basil and gnocchi. The broth is enhanced with a touch of cream for added richness, while the gnocchi soaks up all the delicious flavors. It’s a wonderful choice for a warm, comforting meal that’s not too heavy.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 package (16 oz) gnocchi
• 1 cup heavy cream
• Salt and pepper, to taste
• 1/4 cup fresh basil, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened.
2. Add the minced garlic and cook for an additional minute, until fragrant.
3. Pour in the vegetable broth, diced tomatoes, and tomato paste. Stir to combine.
4. Season with oregano, dried basil, salt, and pepper. Bring the soup to a simmer and cook for 10 minutes, allowing the flavors to develop.
5. Add the gnocchi to the soup and cook according to package instructions (about 2-3 minutes).
6. Once the gnocchi floats to the top, stir in the heavy cream and adjust seasoning if needed.
7. Serve hot, garnished with fresh basil.

Tomato basil gnocchi soup offers a light and refreshing take on traditional creamy soups. The tangy tomato base, complemented by the richness of heavy cream, makes for a balanced and satisfying dish. The addition of soft gnocchi transforms this soup into a full meal, perfect for a weeknight dinner or a casual get-together. Fresh basil adds a burst of flavor, making each spoonful even more delicious.

Sausage and Kale Gnocchi Soup

This savory sausage and kale gnocchi soup is packed with robust flavors, from the spicy sausage to the earthy kale and tender gnocchi. The broth is rich and flavorful, with a balance of creamy and savory notes. It’s the perfect comfort food when you want a meal that’s hearty, nourishing, and full of satisfying textures.

Ingredients:

• 1 lb Italian sausage (preferably spicy), casing removed
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 package (16 oz) gnocchi
• 2 cups kale, chopped
• 1/2 teaspoon red pepper flakes (optional, for extra spice)
• Salt and pepper, to taste
• Grated Parmesan, for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes).
2. Add the chopped onion and garlic to the pot. Cook for 4-5 minutes, or until the onion softens and becomes translucent.
3. Pour in the chicken broth and bring it to a simmer.
4. Stir in the heavy cream and let it cook for another 5 minutes, allowing the flavors to blend.
5. Add the gnocchi and cook according to package instructions.
6. Once the gnocchi floats to the top, stir in the chopped kale and cook for another 2 minutes until wilted.
7. Season with red pepper flakes (if using), salt, and pepper.
8. Serve hot, topped with grated Parmesan.

This sausage and kale gnocchi soup is the perfect blend of savory, creamy, and slightly spicy flavors. The sausage brings a depth of flavor that complements the greens, while the gnocchi provides a satisfying bite. Whether you’re craving something hearty for a cold day or simply want a nourishing, one-pot meal, this soup will not disappoint. Topped with Parmesan, it’s the ultimate comfort dish!

Potato and Leek Gnocchi Soup

This creamy potato and leek gnocchi soup is a comforting bowl of deliciousness that combines tender gnocchi, earthy leeks, and creamy potatoes in a savory broth. The soft texture of the gnocchi pairs perfectly with the smooth, rich soup base. It’s a warming and hearty dish, ideal for a cozy dinner during the colder months.

Ingredients:

• 1 tablespoon olive oil
• 2 leeks, white and light green parts only, cleaned and sliced
• 2 large potatoes, peeled and diced
• 3 cups vegetable broth
• 1 cup heavy cream
• 1 package (16 oz) gnocchi
• Salt and pepper, to taste
• Fresh thyme, a few sprigs
• Chives, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the sliced leeks and sauté for 5-6 minutes until softened and fragrant.
2. Add the diced potatoes and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a simmer. Let it cook for 10 minutes, or until the potatoes are just tender.
4. Stir in the heavy cream, salt, and pepper, and simmer for another 5 minutes.
5. Add the gnocchi to the pot and cook according to package instructions (about 2-3 minutes).
6. Remove the sprigs of thyme and adjust seasoning if needed.
7. Serve hot, garnished with chopped chives.

The potato and leek gnocchi soup is an incredibly satisfying dish, perfect for cold weather when you need something hearty but comforting. The soft potatoes and leeks create a smooth and velvety base, while the gnocchi adds a delightful chewy texture. This soup is simple yet flavorful and can be made in a single pot, making it an ideal weeknight meal. Top it with fresh chives for an extra burst of flavor and color!

Mushroom and Spinach Gnocchi Soup

This mushroom and spinach gnocchi soup is earthy, wholesome, and nourishing. The earthy flavor of the mushrooms is complemented by the creamy broth and vibrant spinach, while the gnocchi brings a delightful pillowy texture. Perfect for a light yet hearty meal, this soup is a great vegetarian option that doesn’t sacrifice flavor.

Ingredients:

• 1 tablespoon olive oil
• 2 cups mushrooms (button, cremini, or a mix), sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 package (16 oz) gnocchi
• 2 cups spinach, fresh
• Salt and pepper, to taste
• 1 teaspoon dried thyme
• Grated Parmesan, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, or until the mushrooms release their moisture and become golden brown.
2. Add the chopped onion and garlic to the pot and cook for 3-4 minutes, until softened.
3. Pour in the vegetable broth and bring the soup to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
4. Stir in the heavy cream and bring the soup back to a gentle simmer.
5. Add the gnocchi and cook according to package instructions (about 2-3 minutes).
6. Once the gnocchi floats to the top, add the spinach and stir until it wilts.
7. Season with thyme, salt, and pepper.
8. Serve hot, garnished with grated Parmesan.

This mushroom and spinach gnocchi soup is a light yet satisfying option that perfectly balances creamy richness with fresh, earthy flavors. The combination of mushrooms and spinach creates a depth of flavor that is enhanced by the gnocchi, making each spoonful comforting and fulfilling. Whether you’re seeking a quick weeknight dinner or a comforting lunch, this soup offers a nutritious and delicious meal that is sure to please any palate.

Shrimp and Corn Gnocchi Soup

This shrimp and corn gnocchi soup combines the sweetness of fresh corn with the briny shrimp, creating a wonderfully flavorful soup. The gnocchi adds texture and substance, while the creamy broth envelops the ingredients in a rich, savory base. A quick and easy soup, it’s perfect for a light yet satisfying meal.

Ingredients:

• 1 tablespoon olive oil
• 1 lb shrimp, peeled and deveined
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup corn kernels (fresh or frozen)
• 4 cups chicken broth
• 1 cup heavy cream
• 1 package (16 oz) gnocchi
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and cooked through. Remove the shrimp from the pot and set aside.
2. In the same pot, add the diced onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for 1 minute, until fragrant.
3. Add the corn kernels and cook for another 2 minutes.
4. Pour in the chicken broth and bring to a simmer. Let it cook for 5 minutes to allow the flavors to develop.
5. Stir in the heavy cream and bring the soup back to a gentle simmer.
6. Add the gnocchi to the pot and cook according to package instructions (about 2-3 minutes).
7. Once the gnocchi floats to the top, return the shrimp to the soup. Stir to combine.
8. Season with salt and pepper.
9. Serve hot, garnished with chopped cilantro.

This shrimp and corn gnocchi soup is a delightful combination of sweet and savory flavors, with tender shrimp, sweet corn, and rich creaminess. The gnocchi adds just the right amount of texture to make the soup feel hearty without being heavy. It’s a perfect choice for a light yet flavorful meal, and it’s quick enough to make on a busy weeknight. Topped with fresh cilantro, it brings a fresh and vibrant finish to the dish.

Beef and Vegetable Gnocchi Soup

This beef and vegetable gnocchi soup is a hearty, comforting dish full of tender gnocchi, savory beef, and fresh vegetables. The richness of the beef broth is enhanced by the addition of carrots, peas, and potatoes, making it a wholesome, one-pot meal that is perfect for feeding a crowd or for a cozy weeknight dinner.

Ingredients:

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 potatoes, peeled and diced
• 3 cups beef broth
• 1 package (16 oz) gnocchi
• 1 cup frozen peas
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes).
2. Add the diced onion, carrots, and celery to the pot. Cook for 4-5 minutes until the vegetables start to soften.
3. Add the diced potatoes and beef broth to the pot, bringing it to a simmer. Let it cook for 10 minutes or until the potatoes are tender.
4. Stir in the gnocchi and cook according to package instructions (about 2-3 minutes).
5. Add the peas to the pot and cook for an additional 2 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

The beef and vegetable gnocchi soup is a deliciously hearty dish with a perfect balance of flavors and textures. The ground beef adds a rich, savory base, while the gnocchi provides a satisfying chew. The combination of vegetables gives the soup a fresh, wholesome feel, making it a complete meal in one pot. It’s an ideal dish for when you’re craving something filling yet comforting, and it’s sure to be a favorite among both adults and kids.

Creamy Spinach and Artichoke Gnocchi Soup

Inspired by the classic spinach and artichoke dip, this creamy gnocchi soup is indulgent and comforting. With the richness of cream, the earthiness of spinach, and the tangy bite of artichokes, this soup is a flavorful twist on a traditional gnocchi soup. It’s perfect for serving at a dinner party or enjoying a comforting meal at home.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) artichoke hearts, drained and chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 1 package (16 oz) gnocchi
• 3 cups spinach, fresh
• 1/2 teaspoon lemon juice
• Salt and pepper, to taste
• Grated Parmesan, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until soft and translucent.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the chopped artichokes and cook for 2-3 minutes.
4. Pour in the chicken broth and bring to a simmer.
5. Stir in the heavy cream and simmer for 5 minutes, allowing the flavors to meld together.
6. Add the gnocchi to the pot and cook according to package instructions (about 2-3 minutes).
7. Once the gnocchi floats to the top, stir in the fresh spinach and cook until wilted.
8. Add lemon juice and season with salt and pepper to taste.
9. Serve hot, topped with grated Parmesan.

This creamy spinach and artichoke gnocchi soup is a decadent and comforting dish that will transport you to a cozy spot. The combination of spinach and artichokes adds depth and richness, while the gnocchi ensures each bite is hearty and filling. The lemon juice provides a subtle tang that balances the creaminess of the soup perfectly. Whether you’re serving it as a starter or as a main dish, this soup will surely be a hit with anyone who loves creamy, flavorful meals.

Roasted Butternut Squash and Sage Gnocchi Soup

This roasted butternut squash and sage gnocchi soup is a seasonal favorite that combines the sweetness of roasted squash with the earthy aroma of fresh sage. The rich broth, creamy texture, and delicate gnocchi make it a comforting and satisfying soup, ideal for fall and winter months. It’s a perfect vegetarian option that’s both flavorful and nourishing.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon fresh sage, chopped
• 1 tablespoon butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 package (16 oz) gnocchi
• Fresh Parmesan, for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 25-30 minutes, until tender and lightly browned.
2. In a large pot, heat the remaining olive oil and butter over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
3. Add the minced garlic and fresh sage, cooking for 1 minute until fragrant.
4. Stir in the roasted butternut squash and vegetable broth. Bring to a simmer and cook for 5 minutes to allow the flavors to combine.
5. Use an immersion blender or transfer the soup in batches to a blender, blending until smooth.
6. Stir in the heavy cream and return the soup to a simmer.
7. Add the gnocchi to the pot and cook according to package instructions (about 2-3 minutes).
8. Serve hot, garnished with freshly grated Parmesan.

This roasted butternut squash and sage gnocchi soup is a flavorful and creamy dish that brings out the best of autumn’s bounty. The roasted squash adds a sweet, nutty depth to the soup, while the fresh sage infuses it with earthy, fragrant notes. The gnocchi makes the soup feel hearty and comforting, while the creamy texture ties everything together. This soup is a wonderful choice for cozy fall evenings or special occasions, offering warmth and flavor in every bowl.

Italian Sausage and Kale Gnocchi Soup

This hearty and flavorful Italian sausage and kale gnocchi soup is a perfect combination of savory sausage, tender kale, and soft gnocchi, all simmered in a rich broth. With the addition of garlic and Italian seasonings, this soup has a depth of flavor that’s both comforting and satisfying. It’s a delicious, one-pot meal that’s perfect for a cold evening.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 package (16 oz) gnocchi
• 3 cups kale, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Grated Parmesan, for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes).
2. Add the chopped onion and cook for another 3-4 minutes, until softened.
3. Stir in the minced garlic and cook for another minute, until fragrant.
4. Add the chicken broth and bring to a simmer. Let it cook for about 5 minutes.
5. Stir in the heavy cream, oregano, and thyme, and season with salt and pepper to taste.
6. Add the gnocchi to the pot and cook according to package instructions (about 2-3 minutes).
7. Once the gnocchi floats to the top, stir in the chopped kale and cook for another 2-3 minutes until the kale wilts.
8. Serve hot, topped with grated Parmesan.

The Italian sausage and kale gnocchi soup is a perfect balance of rich, savory flavors with a touch of creaminess. The sausage adds a delicious, spiced flavor that complements the earthiness of the kale and the soft, pillowy gnocchi. It’s the kind of soup that will warm you up from the inside out, making it an ideal choice for a cozy winter dinner. The Parmesan on top adds a nice finishing touch, making each bowl more indulgent.

Tomato Basil Gnocchi Soup

This fresh and vibrant tomato basil gnocchi soup combines the sweetness of ripe tomatoes with the fragrance of fresh basil, offering a deliciously tangy soup base. The addition of soft gnocchi provides heartiness, and a drizzle of cream balances the flavors, making this soup a flavorful yet light meal. Perfect for a quick weeknight dinner or a refreshing soup for a warm day.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups crushed tomatoes (canned or fresh)
• 3 cups vegetable broth
• 1 package (16 oz) gnocchi
• 1/2 cup heavy cream
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• Fresh Parmesan, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Pour in the crushed tomatoes and vegetable broth, stirring to combine. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
4. Add the gnocchi to the pot and cook according to package instructions (about 2-3 minutes).
5. Stir in the heavy cream and chopped basil. Season with salt and pepper to taste.
6. Serve hot, topped with freshly grated Parmesan and additional basil if desired.

Tomato basil gnocchi soup is a simple yet flavorful dish that captures the essence of summer with its fresh tomatoes and aromatic basil. The cream adds a smooth richness that complements the tangy tomato base, while the gnocchi offers a satisfying bite. This soup is perfect for any occasion and can easily be served as a light lunch or dinner. With its fresh ingredients and vibrant flavors, it’s a go-to recipe that will please everyone at the table.

Mushroom and Thyme Gnocchi Soup

This mushroom and thyme gnocchi soup is a deeply flavorful dish, combining earthy mushrooms, aromatic thyme, and pillowy gnocchi in a savory broth. The mushrooms create a rich, umami base, while the thyme adds a fragrant, herby note. With its creamy texture and comforting flavors, this soup is perfect for a cold evening or when you need something hearty yet refined.

Ingredients:

• 2 tablespoons butter
• 1 lb mixed mushrooms (cremini, shiitake, and button mushrooms), sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 package (16 oz) gnocchi
• 1 cup heavy cream
• 1 tablespoon fresh thyme leaves
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, melt butter over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, until they release their juices and start to brown.
2. Add the diced onion and cook for another 4 minutes until softened.
3. Stir in the minced garlic and fresh thyme, cooking for 1 minute until fragrant.
4. Pour in the vegetable broth and bring to a simmer. Let it cook for 5 minutes to allow the flavors to meld.
5. Add the gnocchi to the pot and cook according to package instructions (about 2-3 minutes).
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh parsley.

The mushroom and thyme gnocchi soup is a perfect balance of earthiness and creaminess, making it both comforting and satisfying. The mushrooms provide a savory depth of flavor, while the thyme adds an aromatic, herby note that elevates the dish. The gnocchi adds a comforting touch, making the soup feel hearty and complete. Whether you’re enjoying it as a standalone meal or paired with a fresh salad, this soup is a refined and flavorful choice for any dinner occasion.

Spicy Chorizo and Gnocchi Soup

This spicy chorizo and gnocchi soup is a flavorful, hearty dish that packs a punch with its bold spices. The chorizo adds a savory and slightly spicy kick, which is perfectly balanced by the softness of the gnocchi. With a rich broth and hints of smokiness, this soup is great for those who enjoy a little heat and is guaranteed to satisfy your cravings for something bold and comforting.

Ingredients:

• 1 lb chorizo sausage, casing removed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 4 cups chicken broth
• 1 package (16 oz) gnocchi
• 1 cup frozen corn kernels
• 1 can (14 oz) diced tomatoes with green chilies
• 1/2 cup heavy cream
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes).
2. Add the chopped onion and cook for another 3-4 minutes, until softened.
3. Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.
4. Add the chicken broth, diced tomatoes with green chilies, and frozen corn. Bring the soup to a simmer and cook for 10 minutes to allow the flavors to meld.
5. Stir in the gnocchi and cook according to package instructions (about 2-3 minutes).
6. Stir in the heavy cream, then season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This spicy chorizo and gnocchi soup is a delightful blend of spicy, savory, and creamy flavors. The chorizo brings a unique, bold flavor that’s complemented by the smooth cream and soft gnocchi. The addition of corn and tomatoes adds a slight sweetness and tang that balances the heat. If you love a little spice with your comfort food, this soup is sure to become a new favorite.

Butternut Squash and Gnocchi Soup

This butternut squash and gnocchi soup is a cozy, fall-inspired dish that combines the sweetness of roasted butternut squash with the heartiness of gnocchi. The smooth, creamy texture of the squash broth pairs perfectly with the soft, pillowy gnocchi, making it a comforting and satisfying meal. A touch of sage adds an earthy, aromatic note that enhances the warmth of the soup.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 package (16 oz) gnocchi
• 1/2 cup heavy cream
• 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
• Salt and pepper, to taste
• Crumbled feta cheese, for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for 25-30 minutes until tender and lightly caramelized.
2. In a large pot, sauté the chopped onion in a little olive oil over medium heat until softened, about 5 minutes.
3. Add the garlic and cook for another minute until fragrant.
4. Add the roasted butternut squash to the pot, followed by the vegetable broth. Bring to a simmer and cook for 10 minutes.
5. Use an immersion blender or a regular blender to blend the soup until smooth and creamy.
6. Stir in the gnocchi and cook according to package instructions (about 2-3 minutes).
7. Stir in the heavy cream and chopped sage, then season with salt and pepper to taste.
8. Serve hot, garnished with crumbled feta cheese (optional).

The butternut squash and gnocchi soup is a perfect way to enjoy the flavors of fall in a cozy, comforting meal. The sweetness of the roasted squash combined with the creaminess of the broth makes for a velvety texture, while the sage adds an earthy depth of flavor. The gnocchi provides a satisfying, soft bite, making this soup a hearty option for any time of year. A sprinkle of feta adds a tangy contrast, but it’s equally delicious without it for a vegetarian-friendly option.

Creamy Spinach and Artichoke Gnocchi Soup

Inspired by the classic spinach and artichoke dip, this creamy spinach and artichoke gnocchi soup brings all the cheesy, creamy goodness into a comforting soup form. The earthy spinach and tender artichokes pair wonderfully with the soft gnocchi, while the creamy broth offers the indulgent richness of the dip in soup form. It’s a delicious and easy-to-make dish that feels like a decadent treat.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 4 cups chicken broth
• 1 package (16 oz) gnocchi
• 1/2 cup cream cheese, softened
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes, until softened.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the spinach and artichoke hearts to the pot, stirring until the spinach wilts (about 2-3 minutes).
4. Pour in the chicken broth and bring to a simmer. Let it cook for 5-7 minutes to allow the flavors to meld.
5. Add the gnocchi and cook according to package instructions (about 2-3 minutes).
6. Reduce the heat to low and stir in the softened cream cheese and heavy cream until smooth.
7. Stir in the Parmesan cheese and season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.

The creamy spinach and artichoke gnocchi soup is a delightful, indulgent dish that’s rich, creamy, and full of flavor. The spinach and artichokes bring a nice texture and earthiness, while the creamy broth gives the soup a decadent feel. The gnocchi adds heartiness, making this soup a filling and satisfying meal. It’s the perfect comfort food for when you want something creamy and luxurious with a twist on the classic dip.

Note: More recipes are coming soon!