Best 19 Gnocchi Soup Recipes

CHICKEN AND GNOCCHI SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
• Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
• Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.

OLIVE GARDEN STYLE CHICKEN AND GNOCCHI SOUP

Steps:

• Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent.
• Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
• Add spinach and cook for another 1-2 minutes until spinach is wilted.
• (Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).
• Ladle into bowls and serve!

CREAMY CHICKEN GNOCCHI SOUP

Steps:

• In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender., Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir until thickened, about 2 minutes., Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through (do not boil), about 10 minutes.

GNOCCHI, SPINACH, AND MEATBALL SOUP

Steps:

• Heat olive oil in a large pot over medium-low heat and saute onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chicken stock, bay leaf, Italian seasoning, salt, and pepper and bring liquid slowly up to a simmer, about 5 minutes.
• Meanwhile, prepare the meatballs. Combine ground beef, egg, bread crumbs, 2 tablespoons Parmesan cheese, onion powder, Italian seasoning, Worcestershire sauce, garlic salt, and pepper in a large bowl. Mix until well combined. Roll mixture into tiny 1/2-inch meatballs.
• Once the soup is boiling, carefully drop meatballs one by one into the pot. Bring back up to a slow simmer and cook for 20 minutes. Skim off any gray muck that comes to the top with a spoon and discard.
• Add carrots, escarole, and gnocchi and bring soup back to a simmer. Stir in half-and-half, spinach, and herbs. When gnocchi rise to the top, remove from heat.
• Remove bay leaf and serve soup with Parmesan cheese.

CREAMY CHICKEN GNOCCHI SOUP

Steps:

• Melt butter with olive oil in a large soup pot over medium heat. Cook and stir zucchini, celery, onion, red bell pepper, carrots, and garlic in the hot butter and oil until vegetables are soft, 8 to 10 minutes. Stir flour into mixture, coating vegetables; cook 2 more minutes.
• Stir chicken broth into vegetables, stirring until flour paste combines with broth and soup is thick and smooth, about 5 minutes. Pour in both kinds of half-and-half; bring to a simmer. Cook until slightly thickened, about 5 more minutes. Gently fold chicken, gnocchi, and spinach into soup. Season with salt, black pepper, thyme, and nutmeg. Adjust thickness by adding more chicken broth, if desired.

EASY CHICKEN AND GNOCCHI SOUP

Steps:

• Combine chicken broth, garlic, butter, and sugar in a large saucepan; bring to a simmer and cook until garlic is tender, about 2 minutes. Stir carrot and celery into simmering broth; cook until vegetables are almost tender, about 2 minutes more.
• Bring broth mixture to a boil and stir gnocchi into the saucepan; cook until gnocchi rise to the top and are tender yet firm to the bite, 2 to 3 minutes. Add peas and corn to broth mixture; simmer until heated through, about 30 seconds.
• Stir chicken and spinach into broth mixture; remove from heat and season soup with salt and black pepper. Ladle soup into bowls and top with Parmesan cheese.

SLOW-COOKER CHICKEN AND GNOCCHI SOUP

Steps:

• In 10-inch nonstick skillet, cook chicken 5 to 7 minutes, stirring frequently, until browned and no longer pink in the center.
• Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix chicken and remaining ingredients except gnocchi and peas.
• Cover; cook on Low heat setting 8 to 10 hours.
• Increase heat setting to High. Stir in gnocchi and peas. Cover; cook about 30 minutes longer or until gnocchi and peas are tender.

CHICKEN GNOCCHI PESTO SOUP

Steps:

• In a large saucepan, combine the first 6 ingredients; bring to a gentle boil, stirring occasionally. Stir in gnocchi and spinach; cook until gnocchi float, 3-8 minutes. Top each serving with pesto.

CHICKEN AND GNOCCHI SOUP

Steps:

• Put chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat, bring it to a simmer, and cook, uncovered until the garlic is tender, about 2 minutes. Add the carrots and celery and continue to simmer until almost tender, 2 minutes. Bring to a full boil, stir in gnocchi and, cooking until the gnocchi are al dente, 2 to 3 minutes. Stir in frozen peas and chicken and turn off the heat. Season with salt -take into consideration that Parmesan cheese is salty, and a generous amount of pepper, to taste. Ladle the soup into warmed shallow bowls and shower each with freshly grated cheese.
• Cook's Note: For more adventurous eaters, stir in chopped parsley leaves or dill.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

CHICKEN & CAULIFLOWER GNOCCHI SOUP RECIPE BY TASTY

Steps:

• Heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add the frozen cauliflower gnocchi. Sauté until they begin to turn golden brown, about 4 minutes. Remove the gnocchi from the pan and set aside.
• In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the celery, onion, and garlic, and sauté until tender, about 5 minutes.
• Add the carrots and Pacific Foods® Organic Free Range Chicken Broth and bring to a boil. Reduce heat to medium-low and add the pepper, salt, thyme, half-and-half, spinach, and chicken. Simmer until the spinach is wilted and chicken is warmed through, about 10 minutes.
• Add the gnocchi to the soup and stir to combine.
• Ladle the soup into serving bowls and garnish with parsley.
• Enjoy!

LOADED GNOCCHI SOUP

Steps:

• Heat oil in a soup pot over medium-high heat. Add onion and celery seed. Cook until onion is soft and translucent, about 4 minutes. Pour in broth and bring to a boil. Add gnocchi and cook for 3 minutes. Stir in half-and-half and 1/2 of the bacon. Remove from heat and stir in 3/4 of the Cheddar cheese until melted. Let sit to thicken, about 5 minutes.
• Ladle soup into bowls and top with remaining bacon, Cheddar cheese, and chives. Season with salt and pepper.

ROASTED RED PEPPER & TOMATO SOUP WITH SPINACH GNOCCHI

Steps:

• In a large heavy bottom pot, combine the Olive Oil, onion and garlic.
• Saute over medium heat until onions are soft but not brown.
• Cut the roasted red peppers into large chunks and add to the pot.
• Stir in the sun dried tomatoes, San Marzano Tomatoes, chicken broth, salt, white pepper and sugar.
• Bring to a boil, reduce to a simmer, cover and simmer about 15 minutes.
• Remove from heat.
• Use a stick blender to blend the soup into a puree. If you don't have a stick blender, you can use a regular blender: Cool the soup slightly. Add small amounts of the soup at a time to the blender but do not fill the blender more than halfway. Hot soup produces steam when blended and the pressure can blow the top off your blender if you are not careful. Once that batch is blended, place the pureed soup in another pot and repeat until all soup is blended smooth.
• Stir in the basil, spinach and heavy cream. Set aside.
• To make the gnocchi: Bring a large pot of water to a boil.
• In a food processor, combine the mashed potatoes, spinach and roasted garlic.
• Pulse several times until well combined.
• Remove from processor and place in a medium bowl.
• Add the eggs, flour and salt.
• Mix just until the dough comes together.
• Turn dough onto heavily floured surface.
• Knead about 20 times. The dough will be sticky so make sure you use plenty of flour on your work surface.
• Divide dough into 6 portions.
• Working with one portion at a time, roll into a rope about the thickness of your index finger.
• Cut into 1 inch segments.
• Place on a floured cookie sheet. Set aside.
• Repeat until all 6 portions have been rolled and cut into segments.
• Add about 20 pieces of gnocchi at a time to the boiling water.
• Cook 2 minutes.
• Remove from the water with a slotted spoon and place in the soup.
• Repeat until all gnocchi has been cooked and is in the soup.
• Stir 1 cup of the gnocchi water into the soup.

CHICKEN, SPINACH & GNOCCHI SOUP

Steps:

• Bring a medium saucepan of cold water to a boil over high heat, then salt.
• Add the gnocchi and cook, stirring occasionally for three minutes; Drain and set aside.
• Meanwhile, put l/4 cup of the chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat.
• Bring it to a simmer, and cook uncovered, until under garlic is tender, about 1 minute.
• Add the spinach and let it wilt for about 30 seconds.
• Add the remaining 3 l/4 cups chicken broth and the chicken.
• Add salt, but be careful because the cheese is salty, and a generous amount of pepper, to taste.
• Ladle the soup into warmed shallow bowls and shower each with some freshly grated cheese.

TURKEY GNOCCHI SOUP

Steps:

• In a Dutch oven, heat butter over medium heat. Add carrots; cook and stir 8-10 minutes or until crisp-tender. Add garlic; cook 1 minute longer., Stir in water, chicken base and Italian seasoning; bring to a boil. Add gnocchi. Reduce heat; simmer, uncovered, 3-4 minutes or until gnocchi float. Stir in turkey, peas and pepper; heat through. Top servings with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding water if necessary.

CHICKEN GNOCCHI SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Add celery, onion powder, and garlic powder. Whisk in flour and stir until light golden brown, about 5 minutes.
• Whisk half-and-half into the flour mixture. Add salt, thyme, parsley, and nutmeg. Simmer, stirring until the mixture is well blended and smooth, 10 to 15 minutes. Whisk in chicken broth; stir in chicken breast and carrots. Bring soup to a boil.
• Cook gnocchi in the boiling soup until they float to the top, 2 to 4 minutes. Stir in spinach; cook until liquid is slightly reduced, about 6 minutes.

GNOCCHI CACCIATORE SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
• Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until browned, about 5 minutes. Stir in green bell pepper, red bell pepper, and Cubanelle peppers; cook for 2 minutes. Pour in vegetable broth and tomatoes. Bring soup to a boil; simmer until peppers are tender, about 5 minutes.
• Stir basil and red pepper flakes into the soup; season with salt and pepper. Add gnocchi and simmer until heated through, 3 to 5 minutes. Ladle soup into bowls and sprinkle Parmesan cheese on top.

CHICKEN & GNOCCHI SOUP ALA OLIVE GARDEN

Steps:

• Medium heat.
• Melt butter in soup pot, add garlic and sautee, add chicken and cook through.
• Add flour and mix well until flour is cooked into the chicken.
• Now add milk and heavy cream.
• Add veggies and bullion cubes.
• Add gnocchi last (takes 3-4 min to cook).
• Mix ingredients well until soup thickens, stirring constantly.
• Cover and simmer 10 minutes.

CREAM OF CHICKEN AND GNOCCHI SOUP

Steps:

• Melt butter in a large, heavy saucepan over medium heat; cook and stir onion, celery, carrot, and garlic until softened, 5 to 10 minutes. Stir flour into vegetable mixture; cook and stir until vegetables are evenly coated and flour is fragrant, 3 to 4 minutes.
• Pour chicken broth, half-and-half, and milk over vegetable mixture; cook and stir until mixture thickens and comes to a boil, about 5 minutes. Reduce heat and stir gnocchi, chicken, and spinach into broth mixture; season with rosemary, salt, black pepper, and nutmeg. Cook soup over low heat until gnocchi become tender, 8 to 10 minutes.

SLOW COOKER CHICKEN & GNOCCHI SOUP

Steps:

• In 10 inch nonstick skillet, cook chicken 5-7 minutes, stirring frequently, until browned and no longer pink in the center.
• Spray 3-4 quart slow cooker with cooking spray (or use slow cooker liner). In cooker, mix chicken and remaining ingredients EXCEPT for gnocchi & peas.
• Cover; cook on low heat setting 8 to 10 hours.
• Increase heat setting to High. Stir in gnocchi & peas. Cover, cook about 30 minutes longer or until gnocchi and peas are tender.