One-Pot Gnocchi Soup
10/14/2025
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This One-Pot Gnocchi Soup recipe is a vegetarian-friendly, creamy, and comforting dish perfect for a cozy night in. It’s also quick and easy to make — all you need is one pot! Full of cheesy, tomatoey, and herbaceous flavors, this soup will win your heart.
We all know about chicken gnocchi soup, but this vegetarian gnocchi soup is just as delicious and filling. The combo of mushrooms, spinach, tomatoes, and parmesan cheese is straight-up DELICIOUS. I’ve been obsessed with it this winter… and so will you.
As a one-pot recipe, all you gotta do is add in the ingredients, let it cook for a bit, and voila! Dinner is served. It’s also super easy to customize and make your own, adding in different veggies or spices to suit your taste.
Main Ingredients for One-Pot Gnocchi Soup
- White mushrooms: These add a meaty and rich texture to the soup, making it more filling and satisfying.
- Dry red wine: We used pinot noir, but you can use any dry red wine. It adds a depth of flavor to the soup.
- Tomatoes: Diced tomatoes and tomato sauce add a tomatoey base to the soup.
- Vegetable broth: Or water if you don’t have it on hand!
- Mini gnocchi: We used the Dellano brand because it’s relatively low in calories, but you can use any kind you like.
- Fresh spinach: This adds a pop of color, along with some extra nutrients to the soup.
- Freshly grated parmesan cheese: Salty and nutty, this cheese adds a delicious layer of flavor.
What size skillet should we use for gnocchi soup?
We used a 14-inch, 6.5 qt. skillet, but you can use a Dutch oven as well. The important thing is to use a skillet or pot that is large enough to accommodate all of the ingredients and still have room for stirring.
What type of gnocchi is best for this recipe?
You can use any type and size of gnocchi. We liked using the mini gnocchi because they are small and cook quickly in the soup.
Add Even More Flavor!
If you’d like to add a bit of heat to this dish, add red pepper flakes. You can add fresh herbs like basil or oregano for extra flavor. Just be sure to chop them finely and stir them in towards the end of cooking so they don’t become overcooked.
How to Make Gnocchi Soup
- Saute. Heat olive oil in a large, deep skillet over high heat. When the olive oil is fragrant, add the onion, mushrooms, garlic, and 1 teaspoon salt. Saute for 3-4 minutes.
- Deglaze. Next, deglaze the pan with red wine, scraping the bottom for any brown bits.
- Make Soup. Add the diced tomatoes, tomato sauce, broth, garlic powder, onion powder, dried thyme, black pepper, and remaining salt and stir. Bring to a gentle boil.
- Cook Gnocchi. Add the gnocchi and stir it into the sauce. Turn the heat to medium and allow the gnocchi to cook in the sauce for 3-4 minutes, stirring occasionally.
- Add Spinach. Fold in the spinach and cover the pot until the spinach has wilted.
- Add Parmesan: Remove the pan from heat and slowly stir in parmesan cheese. Sprinkle about ¼ cup of parmesan over the gnocchi and quickly stir the parmesan until it has melted. Repeat until all the parmesan has been added. Pro tip: Do not add all of the parmesan cheese at the same time, or it will clump.
- Serve & Enjoy: Top with more parmesan and cracked black pepper. Serve immediately. Enjoy!
Here’s a Tip!
If the gnocchi isn’t cooking, add 2-3 tablespoons more of broth at a time so the gnocchi has more liquid to soak up.
Storage
This Italian gnocchi soup recipe is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 3 days.
One-Pot Gnocchi Soup Recipe
Ingredients
- 3 tablespoons olive oil
- ½ large white onion
- 2 teaspoons sea salt, separated
- 8 oz. white mushrooms, roughly chopped
- 5 cloves garlic, minced
- ⅓ cup dry red wine, we used pinot noir
- 15 oz. diced tomatoes
- 15 oz. tomato sauce
- ½ cup vegetable broth or water
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1.5 teaspoons dried thyme
- ½ teaspoon ground black pepper
- 16 oz. mini gnocchi, we used the Dellano brand
- 2.5 oz. fresh spinach, chopped into small pieces
- ½ cup freshly grated parmesan cheese, +more for topping
- Red pepper flakes, for topping
Instructions
- Heat olive oil in a large, deep skillet over high heat.* When the olive oil is fragrant, add the onion, mushrooms, garlic and 1 teaspoon salt. Saute for 3-4 minutes.
- Deglaze the pan with red wine, scraping the bottom for any brown bits.
- Add the diced tomatoes, tomato sauce, broth, garlic powder, onion powder, dried thyme, black pepper, and remaining salt and stir. Bring to a gentle boil.
- Add the gnocchi and stir it into the sauce. Turn the heat to medium and allow the gnocchi to cook in the sauce for 3-4 minutes, stirring occasionally.
- Fold in the spinach and cover the pot until the spinach has wilted.
- Remove the pan from heat and slowly stir in parmesan cheese. Sprinkle about ¼ cup of parmesan over the gnocchi and quickly stir the parmesan until it has melted. Repeat until all the parmesan has been added. Do not add all of the parmesan cheese at the same time, or it will clump.
- Top with more parmesan and cracked black pepper. Serve immediately.
Tips & Notes
- We used a 14-inch, 6.5 qt. skillet. You can use a Dutch oven as well.
- You can use any type and size of gnocchi for this recipe.
- If you’d like to add a bit of heat to this dish, add red pepper flakes.
- If the gnocchi isn’t cooking, add 2-3 tablespoons more broth at a time so the gnocchi has more liquid to soak up.
Nutrition information is automatically calculated, so should only be used as an approximation.
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