Name: Gnocchi And Spinach Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 tablespoons butter or olive oil; 1 large yellow onion diced (about 1.5 cups); 2 large carrots diced (about 1.5 cups); 2 ribs celery plus leaves if available, diced (about 1.5 cups); 1 teaspoon dried thyme or 1 tablespoon fresh; 1 teaspoon dried oregano or 1 tablespoon fresh; 2 cloves garlic minced; 1/4 cup all-purpose flour; 4 cups chicken stock/broth preferably low-sodium; 16 oz. potato gnocchi store-bought or homemade; 2 cups cooked shredded or chopped chicken such as rotisserie or leftover roast chicken; 2 cups roughly chopped fresh spinach (about 5 oz.); 1 cup half and half or whole milk, or heavy cream; 1 cup grated parmesan cheese (about 3 oz.); kosher salt and black pepper to taste

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Gnocchi and Spinach Soup is a heartwarming dish that wraps you in a cozy embrace, perfect for chilly evenings or when you’re looking for something comforting yet satisfying. The combination of tender gnocchi, fresh spinach, and creamy broth creates a symphony of flavors that warms from the inside out. If you’re a fan of Italian cuisine, this soup is a beautiful blend of traditional comfort and modern simplicity. Striking the balance between creamy and nutritious, it’s as easy to prepare as it is delicious, making it an ideal go-to for weeknight dinners!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Gnocchi And Spinach Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Gnocchi And Spinach Soup

I first stumbled upon this recipe during one particularly cold winter, craving something to bring warmth and joy. I remember the rich smell of sautéed vegetables melding with garlic as it simmered on the stove, filling my kitchen with a cozy aroma that beckoned everyone to the dinner table. The gnocchi floated like little pillows, soaking up the flavors, and the spinach added a pop of freshness. Trust me; you’ll be eager to make this comforting bowl of gnocchi and spinach soup over and over again!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and 20 minutes of cooking, you can have this on the table in no time.
Irresistible Flavor: The combination of savory chicken, fresh spinach, and creamy broth creates a delectable taste that you won’t forget.
Eye-Catching Appeal: The colorful carrots and vibrant spinach make this soup not just delicious but beautiful to look at.
Flexible Serving: Whether it’s a lazy lunch or a hearty dinner, this soup is perfect for any occasion, even as a potluck dish.
Diet-Friendly Options: This recipe is easily adaptable for gluten-free diets by using gluten-free gnocchi or for dairy-free preferences by replacing half and half with a non-dairy alternative.

Ingredients You’ll Need

2 tablespoons butter (or olive oil): This adds richness and flavor. Olive oil is a great alternative for a lighter option.
1 large yellow onion, diced (about 1.5 cups): Onions provide a foundational sweetness and depth of flavor.
2 large carrots, diced (about 1.5 cups): Carrots add a subtle sweetness and beautiful color.
2 ribs celery plus leaves, diced (about 1.5 cups): Celery contributes a fresh crunch and additional aroma.
1 teaspoon dried thyme (or 1 tablespoon fresh): Thyme enhances the herbal notes, making your dish aromatic.
1 teaspoon dried oregano (or 1 tablespoon fresh): Oregano is a classic in Italian soups, bringing savory dimensions.
2 cloves garlic, minced: Garlic infuses the soup with its fragrant essence.
1/4 cup all-purpose flour: This helps to thicken the broth, resulting in a creamy texture.
4 cups chicken stock or broth (preferably low-sodium): Quality stock elevates your soup’s taste.
16 oz. potato gnocchi (store-bought or homemade): Gnocchi brings the heartiness to this soup; choose your favorite kind.
2 cups cooked shredded or chopped chicken: Use rotisserie or leftover roast chicken for convenience and flavor.
2 cups roughly chopped fresh spinach (about 5 oz.): Spinach brightens the soup and adds nutritional value.
1 cup half and half (or whole milk, or heavy cream): This makes the soup creamy and indulgent.
1 cup grated parmesan cheese (about 3 oz.): Parmesan adds a salty, cheesy richness and depth.
Kosher salt and black pepper to taste: Essential for balancing flavors.

How to Make Gnocchi And Spinach Soup

Sauté the Vegetables: In a large heavy pot or Dutch oven, melt 2 tablespoons of butter or olive oil over medium-high heat. Add the diced onion, carrots, celery, dried thyme, and oregano. Stir to coat the veggies in the butter and sauté until they soften and lightly brown, which should take about 5 minutes.
Add Garlic: Stir in 2 minced cloves of garlic and sauté until fragrant, usually about 15-30 seconds.
Incorporate the Flour: Sprinkle in 1/4 cup of all-purpose flour and stir to coat the vegetables. Cook for about 1 minute, stirring frequently to avoid burning.
Pour in Chicken Broth: Gradually pour in 4 cups of chicken stock, stirring to scrape any bits stuck to the bottom, ensuring the flour dissolves completely. Bring this mixture to a gentle boil.
Cook Gnocchi: Add in the 16 oz. of gnocchi and simmer uncovered for about 3 minutes. The gnocchi will be cooked once they float to the top.
Combine Chicken and Spinach: Stir in 2 cups of cooked chicken, 2 cups of roughly chopped spinach, 1 cup of half and half, and 3/4 cup of grated parmesan. Continue heating and stirring frequently until the spinach is wilted, the cheese has melted, and the chicken is heated through, which will take approximately 3 minutes.
Season and Serve: Finally, season the soup with kosher salt and black pepper to taste. Serve it hot, savoring every comforting spoonful!

Storing & Reheating

To store leftover Gnocchi and Spinach Soup, allow it to cool to room temperature, then transfer to an airtight container. It will keep in the refrigerator for about 3-4 days. If you want to freeze it, use a freezer-safe container and it can last for up to 3 months. When reheating, warm it on the stove over gentle heat until warmed through. Note that the texture may change slightly upon reheating; adding a splash of broth can refresh the creaminess.

Chef’s Helpful Tips

One common mistake is overcooking the gnocchi; they cook quickly and can become mushy, so keep an eye on them.
Ingredients at room temperature mix better, so if you’re using refrigerated chicken, let it sit out for a few minutes before adding it.
If you’re preparing this soup ahead of time, consider adding the fresh spinach just before serving for the best texture and flavor.
For extra depth, consider adding a squeeze of lemon juice just before serving to brighten the flavors.
If you have leftovers, the soup may thicken in the fridge; simply add a bit more chicken stock when reheating to achieve your desired consistency.

Gnocchi and Spinach Soup is a delightful combination of creamy, savory, and nutritious that warms both the heart and the soul. This recipe packs the incredible taste of comfort food into a perfectly balanced bowl, making it excellent for family dinners or a cozy night in. Have some fun experimenting with the ingredients, maybe adding different veggies or spices to make it uniquely yours. Enjoy the heartwarming experience of this dish, and don’t forget to share it with family and friends!

Recipe FAQs

Can I make this soup vegetarian?

Absolutely! You can substitute the chicken with additional vegetables like mushrooms or zucchini. Use vegetable broth instead of chicken stock, and you can still enjoy a comforting Gnocchi and Spinach Soup packed with flavor.

What’s the best type of gnocchi to use?

You can use store-bought gnocchi for convenience, but homemade versions can offer a lovely, tender texture. If using store-bought, choose a reputable brand or look for whole wheat or gluten-free options for dietary preferences.

Can I add other vegetables to the soup?

Definitely! Feel free to add other vegetables like peas, green beans, or kale. Just adjust cooking times accordingly to ensure everything is cooked perfectly. The beauty of this soup is its versatility.

How can I store this soup properly?

After cooling, store the soup in an airtight container in the refrigerator for 3-4 days. If freezing, make sure to use a freezer-safe container and consume it within 3 months for best quality. When reheating, you may need to add a splash of broth for the right consistency.

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Gnocchi And Spinach Soup

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Author: Peter
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 servings 1x
Category: Soups
Method: Stovetop
Cuisine: Italian

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Description

Gnocchi And Spinach Soup is a delightful option for a quick dinner made with creamy broth, tender gnocchi, and fresh spinach. This comforting dish combines rich flavors and simple prep, making it a perfect homemade meal for busy evenings.

Ingredients

Scale

2 tablespoons butter or olive oil
1 large yellow onion diced (about 1.5 cups)
2 large carrots diced (about 1.5 cups)
2 ribs celery plus leaves if available, diced (about 1.5 cups)
1 teaspoon dried thyme or 1 tablespoon fresh
1 teaspoon dried oregano or 1 tablespoon fresh
2 cloves garlic minced
1/4 cup all-purpose flour
4 cups chicken stock/broth preferably low-sodium
16 oz. potato gnocchi store-bought or homemade
2 cups cooked shredded or chopped chicken such as rotisserie or leftover roast chicken
2 cups roughly chopped fresh spinach (about 5 oz.)
1 cup half and half or whole milk, or heavy cream
1 cup grated parmesan cheese (about 3 oz.)
kosher salt and black pepper to taste

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Instructions

Melt the butter or olive oil in a large pot over medium-high heat.
Add the diced onion, carrots, celery, thyme, and oregano. Sauté until the vegetables soften and brown, about 5 minutes.
Stir in the minced garlic and cook until fragrant, about 15-30 seconds.
Add the flour and stir to coat the vegetables. Cook for about 1 minute, stirring frequently.
Pour in the chicken stock and stir to dissolve the flour and scrape up any stuck bits. Bring to a gentle boil.
Stir in the gnocchi and simmer uncovered for about 3 minutes until cooked and floating.
Mix in the cooked chicken, fresh spinach, half and half, and parmesan cheese. Heat until the spinach wilts and everything is warm, about 3 minutes.
Season with kosher salt and black pepper to taste and serve.

Notes

For a richer flavor, use chicken thighs instead of breast meat.
Feel free to add other vegetables like kale or zucchini for variety.
This soup can be stored in the fridge for up to 3 days.