If you’re looking for a warm, cozy, and absolutely delicious soup that feels like a big, cheesy hug in a bowl, you’re going to adore this Cheesy Gnocchi Soup Recipe. I discovered this gem when I wanted something comforting but easy—no fuss, just incredible creamy goodness with tender gnocchi and lots of melty cheese. Stick with me and I’ll walk you through every step so you can make this fan-freaking-tastic soup right in your own kitchen.

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Why You’ll Love This Recipe

One-Pot Ease: You only need one pot—less cleanup, more cooking fun.
Comfort Food at Its Best: Creamy, cheesy, and packed with tender gnocchi that’s pure bliss.
Versatile and Customizable: Easy to add your favorite veggies or extra cheese for a personal touch.
Family Favorite: My family goes crazy for this soup and always asks for seconds.

A creamy soup fills a white pot, shown up close with a metal ladle holding a scoop. The soup has a light orange color with visible soft yellow dumplings, shredded bright orange carrots, and fresh dark green spinach leaves scattered throughout. The texture looks smooth and thick, with small bubbles on the surface. The white marbled surface beneath adds a clean and fresh feel. photo taken with an iphone --ar 2:3 --v 7 - Cheesy Gnocchi Soup, cheesy gnocchi soup recipe, creamy gnocchi soup, comfort food soup, easy gnocchi soup

Ingredients You’ll Need

The ingredients for this Cheesy Gnocchi Soup Recipe come together beautifully for a rich, creamy soup that’s also hearty. I love using freshly grated sharp cheddar because it melts better and tastes way more vibrant than pre-shredded bags. And the fresh spinach? It’s optional but really adds a nice pop of color and nutrition.

Flat lay of a small pat of butter, one small diced onion, two whole celery ribs, one large peeled and shredded carrot, two peeled garlic cloves, a simple white ceramic bowl filled with pale yellow chicken broth, a cluster of fresh potato gnocchi, a small white bowl of heavy cream, a small white bowl of whole milk, a neat pile of shredded sharp cheddar cheese, a small white bowl of finely grated parmesan cheese, a handful of chopped fresh spinach, a small white bowl of dry mustard powder, a small white bowl of coarse black pepper, and two whole uncracked brown eggs — all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Cheesy Gnocchi Soup, cheesy gnocchi soup recipe, creamy gnocchi soup, comfort food soup, easy gnocchi soup

Butter: Adds richness and is the perfect base for sautéing your veggies.
Small onion: Diced finely so it dissolves nicely into the broth.
Celery ribs: Finely diced for that classic soup flavor and a bit of texture.
Large carrot: Shredded to melt into the soup and naturally sweeten it.
Garlic cloves: Minced for a subtle but essential flavor boost.
Chicken broth (low sodium): It’s the soup’s base, so better control your salt levels with low sodium.
Potato gnocchi: Use fresh or store-bought—this is the star that makes the soup so hearty.
Salt, dry mustard powder & black pepper: For seasoning and a little zing.
Heavy cream & whole milk: These give the soup its luscious, creamy texture.
Sharp cheddar cheese (freshly shredded): Melts beautifully for that cheesy, comforting flavor I love.
Fresh spinach (optional): Adds color, nutrients, and freshness.
Parmesan cheese (optional but encouraged): A sprinkle at the end amps up the cheese flavor with a subtle nutty note.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Cheesy Gnocchi Soup Recipe is like a blank canvas—you can easily tweak it to suit what you have or your dietary preferences. I’ve tried a few variations myself, and they all bring something special!

Vegetarian Version: Swap chicken broth for vegetable broth, and leave out any meat additions if using; it’s still rich with the cheeses and gnocchi.
Extra Veggies: Toss in sautéed mushrooms, roasted red peppers, or even some corn for extra texture and flavor. My kids love when I add mushrooms.
Spicy Kick: Add a pinch of cayenne or red pepper flakes to give the soup a gentle heat. I discovered this trick when I wanted a bit more excitement without losing creaminess.
Dairy-Free Swap: Use coconut milk or a plant-based cream substitute and dairy-free cheese; the texture changes but it’s still delicious!

How to Make Cheesy Gnocchi Soup Recipe

Step 1: Sauté Your Veggies to Build Flavor

Start by melting your butter in a large saucepan or Dutch oven over medium heat. Toss in the diced onion, celery, shredded carrot, and minced garlic. I like to gently cook these veggies until they’re tender and fragrant—usually about 4 to 5 minutes. Keep an eye on them so they don’t brown; we just want them soft to release their natural sweetness, which sets the foundation for the soup.

Step 2: Adding Broth and Gnocchi

Pour in the chicken broth, and be sure to scrape up any browned bits from the bottom of the pot with your wooden spoon—that’s where a lot of that deep flavor hides! Crank the heat to medium-high and bring it up to a rolling boil. Once boiling, drop in the potato gnocchi and let them cook for about 4 minutes. Depending on the gnocchi you buy, they’ll float to the top when they’re done—an easy visual cue to watch for.

Step 3: Make It Creamy and Flavorful

Lower the heat to medium and slowly stir in the heavy cream and whole milk, along with salt, dry mustard powder, and black pepper. After everything’s combined, bring the soup back to a gentle boil and then reduce heat to a simmer. Let it cook for 5 to 7 minutes to allow the soup to thicken just a bit. This gentle simmer is key—too high, and it might separate; too low, and it won’t thicken properly.

Step 4: Add the Cheesy Goodness

Sprinkle in the sharp cheddar cheese and stir until every last bit melts into that luscious broth. This step is the magic moment where your soup transforms into creamy heaven. After the cheddar melts, turn off the heat and remove the pot from the stove. If you’re adding fresh spinach, stir it in now—the residual heat will wilt it perfectly without overcooking. Finally, sprinkle the Parmesan cheese for an extra layer of cheesy bliss and give it one last gentle stir.

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Pro Tips for Making Cheesy Gnocchi Soup Recipe

Use Freshly Shredded Cheese: I learned the hard way that pre-shredded cheese can make the soup grainy; fresh shreds melt smoother and taste better.
Watch Your Heat: Keep the soup on a low simmer after adding dairy to prevent curdling or separating.
Don’t Overcook Gnocchi: They cook quickly and can get mushy fast; rely on the floating test to know when they’re done.
Add Greens at the End: Spinach or kale should be added off-heat or at the very end to keep their color and texture fresh.

How to Serve Cheesy Gnocchi Soup Recipe

A white bowl is filled with creamy yellow soup, containing three large soft dumplings or gnocchi, scattered green spinach leaves, and small white pieces of onion. The soup has a smooth texture with tiny black specks of pepper on top. The bowl sits on a white marbled plate, with two golden spoons resting beside it. A striped blue and white cloth is placed to the left side of the bowl, all on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Cheesy Gnocchi Soup, cheesy gnocchi soup recipe, creamy gnocchi soup, comfort food soup, easy gnocchi soup

Garnishes

I love topping this soup with a few extra grates of Parmesan and a sprinkle of freshly cracked black pepper—simple but adds a nice finishing touch. Sometimes I add chopped fresh parsley for a bit of brightness and color, which really makes the bowl pop. For a little crunch, crispy bacon bits or toasted breadcrumbs are delightful additions too.

Side Dishes

This soup is pretty filling on its own, but I enjoy serving it alongside a crisp green salad or some warm crusty bread to soak up every bit of that cheesy broth. Garlic bread or a buttery baguette works brilliantly for dunking.

Creative Ways to Present

For special occasions, I’ve served this soup in hollowed-out mini bread bowls. It always impresses guests and ups the comfort factor. Another fun idea is to garnish with edible flowers or a swirl of pesto for a pop of color and flavor that surprises everyone.

Make Ahead and Storage

Storing Leftovers

I usually let any leftover soup cool completely before storing it in an airtight container in the fridge. It keeps well for up to 3 days. When reheating, stir gently so the cheese doesn’t clump, and add a splash of milk if it feels too thick.

Freezing

I tend to avoid freezing this soup. The cream and cheese can sometimes separate when thawed, changing the texture. If you must freeze it, I recommend freezing before adding the cream and cheese, then finishing with fresh dairy when reheating.

Reheating

Reheat gently over low heat on the stove, stirring frequently to recombine everything smoothly. Adding a little milk or broth during reheating helps revive the creamy texture, especially if it’s thickened up overnight.

FAQs

Can I use store-bought gnocchi for the soup?

Absolutely! Store-bought potato gnocchi works perfectly for this recipe and saves you time. Just follow the package instructions when cooking and add them directly to the soup as directed. Fresh or frozen gnocchi both work well, just adjust cooking times accordingly.
Is there a way to make this soup vegetarian?

Yes! Simply substitute the chicken broth with a rich vegetable broth and omit any meat additions or toppings. The cheese and gnocchi provide plenty of hearty flavor, making it a satisfying vegetarian meal.
How do I prevent the soup from curdling when adding cream?

To avoid curdling, be sure to keep the soup on low to medium-low heat after adding the cream. Don’t let it boil vigorously. Stir gently and heat slowly, which helps the cream integrate smoothly without separating.
Can I prepare this soup ahead of time?

This soup is great made ahead and stored in the fridge for a couple of days. Just reheat gently on the stove, adding a bit of milk or broth if it thickens too much. I don’t recommend freezing with the cream and cheese added, as the texture might suffer.

Final Thoughts

Honestly, this Cheesy Gnocchi Soup Recipe has become one of my go-to fall and winter meals because it’s comforting, quick, and loved by everyone at the table. I remember the first time I made it for a dinner party, and how everyone kept coming back for more bowls. I hope you’ll try it soon—there’s something special about simmering gnocchi in a cheese-filled broth that just feels like home.