This effortless recipe for Cheesy Gnocchi Soup brings together a velvety, creamy broth, tender potato gnocchi, and an utterly irresistible cheesy flavor. The best part? It’s all crafted in a single pot, ensuring that your clean-up is as straightforward as the cooking process itself. Perfect for those chilly evenings when you crave warmth and flavor without the fuss, this soup is a true culinary hug.

If you cherish creamy soups, a slice of crusty bread, and cozy nights, you’re about to fall head-over-heels for this delightful dish.

The inspiration for this comforting gnocchi soup struck after creating my Creamy Chicken Gnocchi Soup, a popular take on the Olive Garden classic. I began to ponder how incredible a rich, creamy cheddar soup would be, dotted with delicate, tender pieces of potato gnocchi. This thought quickly turned into a delightful kitchen experiment, leading to several variations and, ultimately, this perfected recipe.

Why You’ll Love This Cheesy Gnocchi Soup

This isn’t just another soup recipe; it’s a game-changer for weeknight dinners and cozy gatherings. Here’s why this Cheesy Gnocchi Soup will quickly become a staple in your kitchen:

• Ready in Under 30 Minutes: When it comes to lightning-fast and unbelievably easy dinners, gnocchi often gets overlooked. These soft, pillowy potato dumplings cook in mere minutes, making them the ultimate secret weapon for a satisfying meal on a busy schedule. This soup takes minimal active cooking time, allowing you to whip up a gourmet-tasting dish without stress.
• Ultimate Comfort Food: Imagine a bowl brimming with a velvety, creamy broth, generously infused with melted sharp cheddar cheese, and studded with tender, pillowy gnocchi. It’s a symphony of textures and flavors that provides instant warmth and satisfaction. This soup delivers on all fronts – it’s hearty, rich, and profoundly comforting, perfect for lifting spirits on any day.
• Effortless One-Pot Recipe: Say goodbye to stacks of dirty dishes! This creamy gnocchi soup is designed for maximum flavor with minimum fuss. Every ingredient, from sautéing the aromatics to cooking the gnocchi and melting the cheese, comes together in a single pot. There’s no need to boil pasta separately or prepare a roux; simplicity is key, proving that delicious meals don’t require complicated processes.

Essential Ingredients for Cheesy Gnocchi Soup

Crafting the perfect Cheesy Gnocchi Soup begins with a selection of fresh, high-quality ingredients. Here’s a closer look at what you’ll need:

• Gnocchi: You’ll need 1 pound (approximately 500g) of potato gnocchi for this recipe, though you can increase it to 1 ½ pounds (750g) if you prefer an extra hearty soup. Gnocchi, Italian for “dumplings,” are small, soft dough dumplings usually made from potato, flour, and egg. They offer a delightful, chewy texture that cooks incredibly fast. You can easily find shelf-stable, refrigerated, or frozen gnocchi in the pasta aisle of most grocery stores. For an ambitious culinary adventure, you might even try making homemade gnocchi!
• Cheese: The star of the show! Use 2 cups of freshly shredded sharp cheddar cheese. The key to the creamiest, silkiest soup is to shred the cheese yourself directly from a block. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting smoothly, leading to a slightly grainy texture in your soup.
• Parmesan: A small but mighty addition of finely shredded Parmesan cheese takes the cheesiness to another level and adds a wonderful depth of savory, umami flavor. While optional, it’s highly recommended for a truly gourmet experience. Its nutty notes beautifully complement the sharp cheddar.
• Aromatic Vegetables: A classic foundation of finely diced onion, celery, shredded carrot, and minced garlic builds the rich flavor base of our soup. For a “cheesy” aesthetic, I like to finely dice the celery until it’s barely noticeable and shred the carrot. This makes the carrot pieces resemble unmelted cheese, adding a fun visual element without compromising flavor.
• Broth: A low-sodium chicken stock is my preferred choice as it allows you to control the seasoning precisely. However, feel free to use vegetable broth for a vegetarian option, or even bouillon dissolved in water. Always taste and adjust the salt content as needed, especially if your broth is not low-sodium.
• Milk and Cream: A balanced blend of heavy cream and whole milk is essential for achieving the perfect silky and smooth texture. This combination delivers rich body without making the soup overly heavy, nor too thin or watery. It’s the secret to that luscious mouthfeel.
• Dry Mustard: Also known as mustard powder, this humble ingredient is a secret weapon. It doesn’t add a strong mustard flavor, but instead acts as a powerful enhancer, deepening and amplifying the savory notes of the cheddar cheese. It’s a staple in my homemade cheese sauce and baked macaroni and cheese for a reason!
• Spinach (Optional): To add a touch of fresh green color, vital nutrients, and a slight earthy balance to the rich soup, I like to stir in 2 cups of chopped fresh spinach at the very end. The residual heat of the soup is all it needs to wilt perfectly. If you don’t have any on hand, or simply prefer it without, feel free to omit it. Other leafy greens like chopped kale (de-stemmed) or Swiss chard could also work here.
• Other Key Ingredients: Don’t forget salt and pepper for seasoning to taste, and 1 tablespoon of butter (or olive oil) for sautéing those essential aromatic vegetables. These simple additions are crucial for developing the foundational flavors.

How to Make Cheesy Gnocchi Soup: Step-by-Step Guide

This incredibly comforting soup is the ideal way to embrace the arrival of cold weather, the beauty of falling leaves, or the first snowfall. It’s super cozy and embodies all the hallmarks of truly satisfying comfort food.

1. Sauté the Aromatics: Begin by adding 1 tablespoon of butter (or olive oil) to the bottom of a large pot or Dutch oven. Melt it over medium heat. Add the diced onion, shredded carrot, finely diced celery, and minced garlic. Sauté these vegetables until they are tender and fragrant, which typically takes about 4-5 minutes. Be careful not to brown or burn the garlic.
2. Add Broth and Cook Gnocchi: Pour in the 4 cups of chicken broth. As you pour, use a wooden spoon to scrape up any browned bits that might have stuck to the bottom of the pot; these bits add wonderful flavor. Increase the heat to medium-high and bring the broth to a rolling boil. Once boiling, add the 1 pound of potato gnocchi and cook for exactly 4 minutes. Gnocchi cooks very quickly, and you want them tender but not mushy.
3. Introduce Dairy and Simmer: Reduce the heat to medium. Stir in the milk, heavy cream, salt, pepper, and dry mustard powder. Mix everything well to combine. Allow the soup to return to a gentle simmer. Let it simmer for 5-7 minutes, stirring occasionally, until the soup thickens ever so slightly. The heavy cream contributes to this subtle thickening.
4. Melt the Cheese (Off Heat): Crucially, remove the pot from the heat before adding the cheese. Sprinkle in the 2 cups of shredded sharp cheddar cheese and stir continuously until it is completely melted and incorporated into the soup, creating a smooth, luscious texture. Immediately remove the pot from the heat once the cheese is melted to prevent it from seizing or becoming grainy.
5. Wilt the Spinach: If you are using fresh spinach, add the 2 cups of chopped spinach into the hot soup now. Stir it gently. The residual heat from the soup is sufficient to “cook” the spinach, causing it to wilt perfectly within 1-2 minutes, retaining its vibrant green color and nutrients.
6. Finish and Serve: Finally, sprinkle in the ⅓ cup of finely shredded Parmesan cheese and stir until it melts, adding another layer of cheesy goodness and nutty flavor. Taste the soup and adjust the salt and pepper to your liking. Ladle the hot soup into bowls and serve immediately, garnished with a little extra shredded cheddar or Parmesan cheese if desired.

Perfect Serving Suggestions for Gnocchi Soup

This Cheesy Gnocchi Soup is satisfying enough to be a meal on its own, but it also pairs beautifully with a variety of sides to complete your cozy dinner:

• Crusty Bread: Ideal for soaking up every last drop of the creamy, cheesy broth. A warm baguette or a rustic loaf is perfect.
• Dinner Rolls: Soft, fluffy dinner rolls provide a comforting contrast to the rich soup.
• Crackers: Simple and satisfying, crackers add a nice crunch.
• Breadsticks: Classic breadsticks, especially garlic or cheesy ones, complement the soup wonderfully.
• Grissini: These thin, crispy Italian breadsticks offer a delicate crunch.
• Biscuits: Flaky, buttery biscuits are a delightful pairing, particularly for a heartier meal.
• Pressed Sandwiches: A grilled cheese or a simple ham and cheese sandwich makes a fantastic companion for a more substantial lunch or dinner.
• Fresh Green Salad: A light, crisp green salad with a vinaigrette dressing helps to balance the richness of the soup and adds a refreshing element.
• Wine Pairing: A crisp, unoaked white wine like Chardonnay or Pinot Grigio can cut through the richness, or a light-bodied red like Pinot Noir if you prefer red wine.

Storing Leftovers & Freezing Advice

Storage: To store any leftover Cheesy Gnocchi Soup, transfer it to an airtight container and place it in the refrigerator. It will keep well for up to 3-4 days. When reheating, gently warm individual portions in the microwave or in a small saucepan on the stovetop over low heat, stirring occasionally, until steamy and hot. Be careful not to boil it vigorously, as this can affect the texture of the dairy.

Can you freeze gnocchi soup?

While convenient, I generally do not recommend freezing creamy gnocchi soup. This is primarily because it contains a significant amount of dairy (heavy cream and milk) and potato gnocchi. Dairy-based soups can sometimes separate or become grainy during the freezing and thawing process, leading to an undesirable texture. Additionally, potato gnocchi, once frozen and reheated, can absorb excess moisture and become quite mushy and bloated, losing its appealing soft, chewy bite.

That being said, we haven’t extensively tested freezing this specific recipe. If you decide to experiment with freezing this soup and achieve good results, please do let us know in the comments section! Your feedback is always appreciated.

Ingredient Substitutions for Cheesy Gnocchi Soup

This recipe is quite versatile and allows for a few simple substitutions to fit your dietary needs or pantry availability:

• Gluten-Free Gnocchi: It’s incredibly easy to find excellent gluten-free potato gnocchi in most grocery stores now. Simply swap it for regular gnocchi in the recipe without any changes to the cooking instructions. All other ingredients in this soup are naturally gluten-free, making it a simple switch for those with gluten sensitivities.
• Alternative Greens for Spinach: If spinach isn’t your favorite or isn’t available, you have several options. You can omit the spinach completely, or use another favorite chopped fresh green. Sturdy greens like Swiss chard or kale (ensure you de-stem and finely chop kale, and perhaps massage it briefly to tenderize) would work well, adding similar nutrients and a pleasant bitterness to balance the richness.
• Heavy Cream and Milk Alternatives: If you’re in a pinch and don’t have fresh heavy cream and milk, you can substitute the combined 2 cups of heavy cream and milk for 2 cups of evaporated milk (NOT sweetened condensed milk, which is very different). Evaporated milk provides a similar creamy texture due to its reduced water content. However, in my opinion, the flavor profile isn’t quite as rich or fresh as using a blend of fresh cream and milk. It’s a perfectly acceptable option for an emergency substitution, but the original dairy blend yields superior results.

Delicious Variations for Cheesy Gnocchi Soup

Customize your Cheesy Gnocchi Soup with these fantastic variations to add more protein or switch up the texture:

• With Chicken: For a heartier meal, transform this into a Cheesy Chicken Gnocchi Soup. Simply add 1 ½ to 2 cups of cooked and shredded chicken breast to the soup when you add the gnocchi. This is a brilliant way to use up leftover rotisserie chicken or any pre-cooked chicken you have on hand.
• With Sausage: Elevate the flavor profile with sausage. You could add ½ pound of thinly sliced smoked sausage (such as kielbasa or andouille) to the soup when you add the gnocchi. Alternatively, brown ½ pound of sweet or spicy Italian ground sausage in the pot before adding the butter and aromatics, drain any excess fat, then proceed with the recipe.
• Cheesy Potato Soup (Gnocchi Swap): If you prefer a classic potato soup texture, you can swap the 1 pound of gnocchi for 3 cups of peeled and cubed potatoes (e.g., Yukon Gold or Russet). After sautéing the aromatics, add the potatoes and broth, then cover and simmer for 10-13 minutes, or until the potatoes are easily pierced with a fork. Then, add in the remaining dairy and cheese ingredients as per the original recipe.
• Extra Stretchy Cheese: If you adore that satisfying cheese pull effect, introduce some shredded mozzarella cheese. Add about 1 cup of shredded mozzarella along with the cheddar cheese in step 4. Mozzarella melts beautifully and adds a delightful stretch without overpowering the cheddar flavor.

Expert Tips for the Best Cheesy Gnocchi Soup

Achieve a restaurant-quality Cheesy Gnocchi Soup with these insider tips:

• Always Use Freshly Grated Cheese: This is arguably the most crucial tip for any cheese-based sauce or soup. Cheese that has been freshly grated off the block consistently melts smoother and more beautifully than pre-shredded cheese. The reason? Pre-shredded varieties often contain cellulose or other anti-caking agents that prevent the cheese shreds from sticking together. While practical for convenience, these agents can cause the cheese to melt unevenly, creating a grainy, clumpy, or “off” texture in your soup. For that luxurious, velvety consistency, a block of sharp cheddar and a grater are your best friends.
• Understand the Simmer for Thickening: This recipe intentionally foregoes traditional thickeners like all-purpose flour (in a roux) or cornstarch. Instead, the richness of the heavy cream and the slight reduction during simmering naturally contribute to a beautifully subtle thickening of the soup. Do not expect a very thick, stew-like consistency that you might find in a classic potato soup thickened with a roux. This soup aims for a creamy, fluid consistency, with a gentle, satisfying body that develops over the 5-7 minute simmering period. It’s a subtle yet essential transformation.
• Don’t Overcook the Spinach: The secret to perfectly vibrant, green spinach that doesn’t “bleed” its color into your soup is to add it at the very last moment. For this recipe, the residual heat of the hot soup after it’s removed from the stove is more than enough to wilt the spinach to tender perfection. This method not only preserves its bright color and fresh flavor but also prevents it from becoming soggy or losing its nutritional value through prolonged cooking.
• Adjusting Consistency: If, after adding the cheese and simmering, your soup feels too thick for your liking, don’t hesitate to stir in an extra splash of chicken broth or milk until it reaches your desired consistency. Conversely, if you find your soup a bit too thin (before adding the cheese), let it simmer uncovered for a few extra minutes to allow more liquid to evaporate.
• Taste and Adjust Seasoning: Always taste your soup before serving and make final adjustments to salt and pepper. The saltiness of your broth and cheese can vary, so a final seasoning check ensures perfect balance. This is especially true if you are using low-sodium broth, giving you full control over the final flavor.