This mushroom gnocchi soup with spinach is an easy meal anytime. Best of all it uses store bought gnocchi which helps make it quick to prepare. Make it vegetarian, plant based or gluten free with just a couple simple changes. This soup recipe adapted from “Fork in The Kitchen” makes a perfect meatless meal to have anytime!
Shelf-stable gnocchi (dry, packaged) work well with this soup recipe. You can usually find the packaged gnocchi in the same aisle as pasta at the grocery store. The refrigerated or cauliflower gnocchi work well too. Just a side note; homemade gnocchi, are not the best choice, they become too soft and fall apart in the soup.
Mushroom Gnocchi Soup
Vegetarian/Vegan/Plant-based
Make it vegetarian by substituting vegetable broth in place of chicken broth. For non-dairy use unsweetened coconut milk, or oat, almond and cashew milk all work in place of using the half-and-half cream.
Gluten-free: Some grocery stores now have gluten-free gnocchi available, if not, they are available online.
Healthy: Mushrooms are a rich, low-calorie source of fiber, protein, and antioxidants Mushrooms contain high amounts of selenium, vitamin D, and vitamin B6.
Spinach is rich in many nutrients including vitamin A, vitamin C, vitamin K, iron, folate, potassium and some protein as well.
Storage: Refrigerate up to 3 days.
Try some of our other recipes:
Mushroom Gnocchi Soup with Spinach
Equipment
- 8 quart saucepan
Ingredients
- 2 tablespoons unsalted butter or olive oil
- 3/4 cup onion diced
- 3/4 cup celery, 2-3 stalks diced
- 3/4 cup carrots, 2 medium diced or round sliced
- 1/2 teaspoon salt or to taste
- pinch red pepper flakes optional
- 1/4 teaspoon black pepper or to taste
- 3 cloves garlic minced
- 8 ounces baby Bella mushrooms sliced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon dried parsley
- 4 cups vegetable stock 32 ounces
- 1/2+ cup water or additional stock or as needed to thin out soup
- 1 cup spinach frozen, chopped
- fresh parsley, finely chopped optional garnish
- 1 16 ounce package shelf-stable small sized, gnocchi (Check the package for cooking time as it may differ)
- 1/4 cup half-and-half (Or canned coconut milk for dairy free)
Instructions
- In a large saucepan, melt butter over medium heat. Add diced onion, carrot, and celery, cook for 4-5 minutes. Add in a bit of salt to begin layering the flavor. If using, add the red pepper flake and black pepper not too.
- Add the minced garlic and mushrooms, stir to mix together. Cook for 6-8 minutes more or until mushrooms are brown and a lot the the liquid has evaporated.
- Stir in the dried herbs and the unused salt. Stir in the vegetable broth and 1 cup of water. Cover and cook for another 20-25 minutes. Then add in the frozen spinach continue to simmer uncovered for another 15 minutes.
- Add the package of gnocchi and boil for 2-3 minutes, or according to package directions. If needed, add additional water, depending on how much has evaporated and to thin it to the consistency you want.
- Remove from heat and stir in half-and-half
- Garnish with fresh chopped parsley if using and serve.
