So, About This Comfort-Food Gnocchi Soup…

Alright, let’s get honest—there’s something about chilly evenings (the kind that sneak up on you and make your toes cold, even if you wore two pairs of socks) that basically beg for a massive bowl of something creamy, cozy, and packed with flavor. Enter this Creamy Spinach and Mushroom Gnocchi Soup. I first whipped this up on a whim after a day spent dodging rain showers (and, well, procrastinating actual work). Half my family were convinced they “weren’t spinach people,” but even my pickiest cousin ended up scraping her bowl. True story. Plus I’ll admit, sometimes I make soup mostly to have an excuse to eat leftover gnocchi that’s floating around in the pantry. What can I say? Some ingredients just insist on becoming soup.

Why You'll Seriously Love This (Probably As Much As I Do)

I tend to make this whenever dinner needs to feel special but I’m secretly short on time (no one needs to know I used store-bought gnocchi again—right?). My family gets weirdly excited, though it’s possible they just know there’s gonna be way too much soup and they’ll hustle for leftovers. The mushrooms sort of melt into the cream and spinach, and if you’re lucky enough to have some fresh bread for dunking—well, you’ve basically won dinner. Sometimes I’ve stressed about whether I should be using heavy cream or not (calories! guilt! adulting!), but honestly, nobody at my table has ever complained. If you’re like me, you might even find yourself sneaking an extra bowl post-midnight. Don’t worry, I won’t tell anyone.

Stuff You'll Need (—Substitutes, Shortcuts, and Sly Family Rules)

Olive oil (about 2 tablespoons, but I eyeball it)—I’ll use butter if I’m feeling fancy, or a mix if I can’t decide
1 medium onion, chopped—I swear by yellow, but red or even a shallot will do if you’re in a pinch
3 garlic cloves, minced (or one of those hefty spoonfuls from a jar; you do you)
10 ounces mushrooms, sliced—I like cremini, but white, portabella, or even a mix is grand, honestly
4 cups broth (veggie or chicken, I usually grab whatever’s closest; homemade would be amazing, but life happens)
½ to ⅔ cup heavy cream (or half-and-half, or a splash of whole milk in a pinch — Grandma claims cream is law but I’ve gotten away with substitutions)
1 lb (about 500g) potato gnocchi—shelf-stable, fresh, or even homemade if you’re feeling energetic
3 big handfuls (about 5 ounces) fresh spinach, chopped — frozen spinach actually works fine, in a pinch, just squeeze it out first
Salt and pepper to taste and some Italian seasoning if you’re feeling wild (I skip it sometimes, no one minds)
Grated parmesan, for serving—though sometimes I cheat and use that powdery stuff in the green can (don’t @ me)

Here’s How You Make It (And Maybe Get Chased Out of the Kitchen by Your Family)

Grab your favorite big pot. Splash in the olive oil over medium heat. Add that onion—cook it until it’s kinda golden, stirring now and then (the smell at this point basically calls people to the kitchen).
Toss in the garlic and cook for 30 seconds (not much longer unless you want to, y’know, test your smoke alarm). Mushrooms join the party now. Sauté until they look a bit browned and almost shrunk in size. Don’t stress if they look slightly too wet at first—give it time.
Pour in the broth, scraping any of those super-tasty browned bits from the bottom (aka 'flavor boosters').
This is usually when I sneak a spoonful because, well, someone has to check on things, right?
Bump up the heat till it’s just about to simmer. (Little bubbles, not a full on Jacuzzi situation.) Drop in the gnocchi. Let them cook for about 3-4 minutes—or until they float. If some stick to the bottom, just nudge them gently—they eventually get with the program.
Stir in your spinach. It’ll seem like way too much; it shrinks fast (and makes you feel virtuous). Once wilted, lower the heat.
Pour in the cream, stir it all up, and give a quick taste. More salt, more pepper—maybe a pinch of whatever dried herbs you fancy. I keep it pretty straightforward, but you do you. Let it hang out on low for 5 more minutes (not boiling, please—the cream does not like that much action).
Ladle into big bowls. Grate cheese over the top till your soul says stop. Sit down and dig in (maybe warm some bread if you’re feeling proper fancy).

What I Wish I’d Known (A Few Notes)

If you like your soup a bit thicker, try mashing a few gnocchi right in the pot—they disappear and help thicken everything (I only figured this out after one pot turned out watery; oops).
And actually, sometimes I need to add a splash more broth if it thickens up in the fridge—don’t stress, just adjust as you go.
That green can parmesan really is fine, in moderation. No judgement.
Mushroom types honestly don’t make or break this—use what you have, even if it’s a little past its 'perfect' date. Soup forgives.

Mixing Things Up—The "Variations" Chapter

I’ve chucked in cooked sausage slices before—my Uncle Jared swore it made the soup, but I find it overwhelms the spinach a bit. Your call.
Once I swapped kale for spinach, forgetting how fibrous kale can be. Wouldn’t recommend unless you slice it super fine (ask me how I know…)
For a vegan version, swap the cream for oat milk and the cheese for nutritional yeast. It’s different but surprisingly good if you’re in the mood for it.
Sometimes I add a pinch of chili flakes or a squirt of lemon at the end—wakes things up, if you like a bit of zing.

Stuff to Cook It With (—No Fancy Gadgets Needed)

You mostly just need a big pot and a spoon. If you don’t have a ladle, I’ve absolutely used a mug to serve soup before—no drama. And don’t let anyone tell you that you absolutely “must” have a Dutch oven. I use a battered old stockpot that’s seen more soup than some restaurants.

Creamy Spinach and Mushroom Gnocchi Soup

Let’s Talk Storage (But Honestly, Leftovers Rarely Go Unclaimed)

Stick any leftover soup in a container with a lid—fridge, two to three days max (though honestly, it’s almost always gone the next day in my house). The gnocchi will soak up some soup, so toss in a splash of broth or water when reheating. Freezing works, but the texture can get a bit odd once thawed. If you’re okay with that, no problem!

How to Serve It, If You Want My Two Cents

I think it’s best with a warm, crusty bread or a wedge of focaccia (like this Sally’s Baking Addiction recipe, which—trust me—never fails). My little niece also insists on adding an extra swirl of olive oil before diving in. Family traditions, y’know?

Tips I’ve Learned (Usually the Hard Way)

Don’t rush the onion step. I tried once and it tasted weirdly raw. Worth the wait, I promise.
Letting everything chill for a bit before adding the cream helps it not curdle. I used to get over-excited and pour it in too soon—it only looks fancy in photos.
Buy the pre-washed spinach if you’re in a rush. Otherwise, you’ll wind up picking sand out mid-dinner (ask me how I know).

FAQ—Straight From My Kitchen

Can I use gluten-free gnocchi? Oh, totally! Just keep an eye on the cook time, sometimes it goes mushy fast.
Can I prep this ahead? I usually do most of the veggie chopping in advance, but I throw everything together at the last minute. The soup is lovely the next day, but the gnocchi absorbs some soup (so you might want to add a splash more broth when warming up).
What mushrooms are best? Best is subjective! Cremini, button, heck—even shiitake if you wanna get gourmet. Whatever you’ve got, toss it in.
Does this freeze? Sort of. It’s edible after freezing, but the gnocchi can go a little squishy. I had a friend who actually liked it better that way though. Taste test for science?
Other must-have cozy soups? I’m obsessed with this vegetarian French onion soup from Serious Eats, and a good old tomato soup (with a grilled cheese, always!).

Right, I’ve gone on long enough—time for you to get soup-ing. If you drop gnocchi on the floor, it’s a right of passage. Happy cooking!

Creamy Spinach and Mushroom Gnocchi Soup for Cozy Nights

So, About This Comfort-Food Gnocchi Soup…

Why You'll Seriously Love This (Probably As Much As I Do)

Stuff You'll Need (—Substitutes, Shortcuts, and Sly Family Rules)

Here’s How You Make It (And Maybe Get Chased Out of the Kitchen by Your Family)

What I Wish I’d Known (A Few Notes)

Mixing Things Up—The "Variations" Chapter

Stuff to Cook It With (—No Fancy Gadgets Needed)

Let’s Talk Storage (But Honestly, Leftovers Rarely Go Unclaimed)

How to Serve It, If You Want My Two Cents

Tips I’ve Learned (Usually the Hard Way)

FAQ—Straight From My Kitchen

Creamy Spinach and Mushroom Gnocchi Soup

Ingredients

Instructions

Approximate Information for One Serving

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