Creamy Mushroom Gnocchi Soup

Filled with sautéed mushrooms and potato gnocchi, this Creamy Mushroom Gnocchi Soup is a great way to warm up on a cold winter night!

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Filled with sautéed mushrooms and potato gnocchi, this Creamy Mushroom Gnocchi Soup is a great way to warm up on a cold winter night!

This recipe is a perfect example of how just one simple change can lead to an entirely new recipe. Last year, I shared this Creamy Chicken Gnocchi Soup. That soup is fantastic! It’s creamy, it’s flavorful, it’s everything I want in a hearty winter soup.

Filled with sautéed mushrooms and potato gnocchi, this Creamy Mushroom Gnocchi Soup is a great way to warm up on a cold winter night!

Ramya, one of the long-term readers of this site, asked if she could omit the chicken and use mushrooms instead. That got me thinking. That simple substitution would absolutely work. In fact, that soup sounds delicious! And with that I present this Creamy Mushroom Gnocchi Soup.

To be fair to Ramya, she is vegan, and she also asked if coconut cream could be used in place of the half-and-half. I don’t have an answer to that as I stuck with half-and-half here. I did a little googling, though, and it seems like full-fat coconut milk is the best option when it comes to substituting out half-and-half. Ramya, you’ll have to let us know how this one tastes with full-fat coconut milk!

Filled with sautéed mushrooms and potato gnocchi, this Creamy Mushroom Gnocchi Soup is a great way to warm up on a cold winter night!

Creamy Mushroom Gnocchi Soup

This Creamy Mushroom Gnocchi Soup is delicious! I loved the version with diced chicken breast, and I love this version. Surprisingly, this one simple change from chicken to mushrooms completely changed this soup. It still has the same creamy texture and delicious flavor, but the mushrooms bring a unique (and tasty!) earthiness to this soup.

Filled with sautéed mushrooms and potato gnocchi, this Creamy Mushroom Gnocchi Soup is a great way to warm up on a cold winter night!

I’ll be the first to admit that mushrooms have not always been my favorite ingredient. They were, well, wet and slimy. Then I learned about sautéing mushrooms in a little bit of butter…without stirring them. That was a game-changer for me! Just melt a little butter in a large skillet and spread the mushrooms out in a single layer. Sauté for 3-4 minutes, flip with a spatula, sauté for 3-4 more minutes. Delicious.

I stuck with thyme as the primary herb in this soup, and it works well with the earthy mushroom flavor. However, I could see going with oregano, rosemary and/or parsley if you wanted to mix things up a bit!

Filled with sautéed mushrooms and potato gnocchi, this Creamy Mushroom Gnocchi Soup is a great way to warm up on a cold winter night!

If you’re looking for a tasty, creamy soup to warm your belly on cold winter nights, then save the recipe for this Creamy Mushroom Gnocchi Soup. I hope you enjoy this one as much as we do – cheers!

Did you make a batch of this Creamy Mushroom Gnocchi Soup? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Filled with sautéed mushrooms and potato gnocchi, this Creamy Mushroom Gnocchi Soup is a great way to warm up on a cold winter night!

Creamy Mushroom Gnocchi Soup

Filled with sautéed mushrooms and potato gnocchi, this Creamy Mushroom Gnocchi Soup is a great way to warm up on a cold winter night!
5 from 7 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 353kcal

Ingredients

Instructions

  • Using a large pot or a Dutch oven, add 1 Tbsp of butter and place over medium heat.
  • Once butter has melted, add mushrooms. Sauté for 3-4 minutes without stirring. Flip mushrooms over and continue sautéing for 3-4 more minutes without stirring. Remove mushrooms and set aside.
  • Using same pot, add remaining 2 Tbsp of butter, onions, celery, carrots and garlic; stir until well combined. Sauté, stirring occasionally, for 4-5 minutes, or until vegetables have softened.
  • Add flour, stir until well combined.
  • Add half-and-half, chicken broth, thyme and pepper; stir until well combined. Bring mixture to a boil. Once boiling, reduce heat to medium-low and continue cooking for 2-3 minutes.
  • Add gnocchi and spinach; stir until well combined. Continue cooking on medium low, stirring often, for 4-5 minutes.
  • Add sautéed mushrooms (from above); continue cooking for 4-5 more minutes, stirring often.
  • {Optional} Garnish with chopped parsley before serving.
Filled with sautéed mushrooms and potato gnocchi, this Creamy Mushroom Gnocchi Soup is a great way to warm up on a cold winter night!

Looking for more tasty winter soup recipes? Check out these other favorites, too:

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27 Comments

  1. Cant wait to make this soon for me can i use vegan butter / coconut cream and vegetable broth i never had creamy mushroom gnocchi soup before i love mushrooms soooooooooooooooooo much perfect for raining days in Singapore and after office meals love your recipes as always brightens up my day everyday after work

        1. I do hope you like this recipe, Ramya – I know you’ll have to make other substitutions with the coconut milk and vegan butter, but let me know how it turns out! Another reader suggested oat milk. I’m not sure if that’s available over in Singapore, but that could be an option, too.

  2. 5 stars
    How cozy and hearty – this would be perfect for a cold winter day! While that chicken version sounds delicious too, I’ll probably more into the mushroom one. And if using mixed mushrooms, including a few wild, the flavour would be simply terrific! Your next challenge: chicken mushroom gnocchi soup 🙂

    1. It’s cold and VERY windy here today, and I can say that this soup would truly be perfect for days like today. I like your idea of adding some wild mushrooms here – that would totally work. And both chicken AND mushrooms!? *mind blown*

    1. A mushie soup? Now that’s a fun term! Haha. Happy festive season to you and your family, too, Sherry! I hope Santa brings you everything you asked for!

  3. 5 stars
    What a fantastic comforting and delicious soup! Coconut milk would definitely give it some richness… could possibly also use an alternative milk such as oat too, mixed with it.

    1. That’s a great idea about oat milk in this one, Michelle – maybe a combination of oat and coconut? It really is fun to play around in the kitchen!

    1. Thanks so much, Raymund – this is a good comfort food recipe for sure. Merry Christmas to you and your family as well. I hope Santa brings you everything you asked for this year! 🙂

    1. Oh there is nothing Italian about this one, Frank! 🙂 The gnocchi just provides a heartiness to the soup. It is quite delicious, and I recommend making this one on an especially cold day! Happy holidays to you and your family!

    1. Gnocchi in soup is really fun, Mimi! It’s certainly not Italian at all, but it provides a nice heartiness for soup on a cold day. It’s worth a shot for sure!

  4. 5 stars
    Love how this is filled with potato gnocchi too! Such a comforting addition to an already amazingly flavoursome soup. Nice one David! Hope you guys all have a wonderful Christmas and New Year!

    1. This is a hearty and comforting bowl of soup for sure, Neil! It’s great for particularly cold and blustery winter days. 🙂 Happy holidays right back at ya, my friend!

    1. I’m with ya, Marissa – I do really enjoy the earthy flavor of mushrooms in soup form. This one was perfect “stick to your bones” kinda comfort food for cold winter days! 🙂

  5. 5 stars
    What a delicious soup David! I love mushroom soup, and I love soups with gnocchi. But I’ve never put them together before. I can already imagine how perfectly creamy and comforting the combination must be. Can’t wait to try this! 😋

    1. Oh, you have to try this soup out, Shannon! I love gnocchi in soup – it almost reminds me of dumplings. And then the mushrooms bring a ton of flavor. This is great comfort food for cold winter nights!!

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