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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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.
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!
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.
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!
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!
How to Store Leftovers
Leftovers of this creamy gnocchi soup can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, use a microwave or a place in a small saucepan over medium heat. This soup does freeze well, too. Just store it in an airtight, freezer-safe container for up to 3 months. Let thaw overnight before reheating.
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!
Creamy Mushroom Gnocchi Soup
Ingredients
- 3 Tbsp unsalted butter divided
- 16 oz. sliced mushrooms
- 1 cup diced white onions
- ½ cup chopped celery
- ½ cup shredded carrots
- 2 tsp minced garlic
- ⅓ cup all-purpose flour
- 2 cups half-and-half
- 2 cups low-sodium chicken broth
- 1 tsp dried thyme
- ½ tsp black pepper
- 1 16-oz. package potato gnocchi
- 1 cup fresh spinach chopped
- {optional garnish} chopped parsley
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.
Looking for more tasty winter soup recipes? Check out these other favorites, too:
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
Sorry i just saw my name on this recipe just now and will try and let you know how it goes
With full fat coconut milk / vegan butter and vegetable broth
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.
I think the coconut milk is going to taste great in this context. So would wild mushroom, or a blend of different types, I’ll bet. Happy New Year!
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 🙂
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*
This looks like a great soup and I love that you’ve designed this soup just for one of your readers!
This is a tasty soup for sure, Kathy – perfect for cold winter days!! Stay warm!
i love mushrooms! and i love a good mushie soup! this sounds splendid. happy festive season david to you and yours.
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!
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.
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!
I am a sucker for anything creamy and with mushrooms, this looks so good. Merry Christmas David to you and your family
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! 🙂
Interesting. First time I’ve heard of potato gnocchi in a soup! My Italian DNA is on high alert, but I’m still intrigued… whenever you’re talking cream and mushrooms, I’m in. Have a great holiday, David!
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!
Wow. I’ve never thought of gnocchi in a soup, but why not?! great ingredients all together!
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!
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!
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!
This is what I call true comfort food for cold weather.
I couldn’t agree more, Karen! It’s been frigid these past few days…time to get ready for winter comfort food! 🙂
I can not resist a good mushroom soup and this one looks so creamy and hearty with gnocchi! My kind of comfort food.
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! 🙂
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! 😋
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!!