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!
Servings: 6 servings
Calories: 353kcal
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.
Nutrition
Calories: 353kcal | Carbohydrates: 43g | Protein: 11g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 353mg | Potassium: 554mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2757IU | Vitamin C: 7mg | Calcium: 133mg | Iron: 4mg
