Easy Gnocchi Soup – A Beautiful Mess

This easy gnocchi soup recipe is exactly what you need to make for dinner this week. It’s creamy and comforting, but with a pretty heavy dose of veggies and protein, too.

You could go the extra mile and make homemade gnocchi, but if you want to make this easy gnocchi soup in under 30 minutes, you can use store-bought gnocchi, which is what I usually do.

And if you are looking for a more brothy, non-dairy version, then try this gnocchi and vegetable soup.

A lot of other creamy gnocchi soups use chicken in the recipe, making it more like the Olive Garden Chicken and Gnocchi Soup.

And while I’ll never turn my nose up to Olive Garden, I personally think using a different protein like spicy sausage, spicy veggie sausage, or bacon makes this soup recipe way more interesting and balanced against the creaminess.

So, that’s what I’m recommending here. But if you want to substitute chicken, feel free.

For more easy and comforting recipes, check out our soup archives.

Gnocchi Soup Ingredients:

• Shallot
• Celery
• Carrot
• Garlic
• Thyme
• Chicken or vegetable broth
• Spicy sausage, veggie sausage, or bacon
• Gnocchi – potato, whole wheat, or even mini work well
• Kale or spinach
• Cream – heavy whipping or half and half work well
• Salt, pepper, and cayenne

Directions:

Cook the shallot, celery, carrot, garlic, and thyme in a little olive oil seasoned lightly with salt, pepper and cayenne. Add in the veggie sausage. Once the vegetables are soft, add the broth and bring to a boil.

Next, add the gnocchi and cook for 2-3 minutes. Then, stir in the kale and cream. Taste and add more salt, pepper, and cayenne.

Substitutions and Tips:

• Veggie sausage does not have to be cooked ahead of time, so it can be added as it’s listed in the recipe card below. If you use a meat sausage or bacon instead, cook this first in the same pot as you plan to make the soup.
• You can omit the olive oil and use the fat from the sausage to cook the vegetables in. Add the meat back in at the same time you add the broth.
• I love Tuscan kale for this recipe. It’s quite hardy, so I will remove the center stem and any larger veins that don’t look enjoyable to chew. But I love how this kale keeps its texture against the rest of the elements of this soup.
• That being said, you can substitute other varieties of kale or spinach instead.
• If you want to make this vegan or non-dairy, you can substitute the cream or a non-dairy cream or even coconut milk.

Other Gnocchi Recipes:

If you love this easy gnocchi soup then try this next …

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