Gluten Free Gnocchi Soup Recipe

by Joseph Yacino | Sep 9, 2019 | Recipes

This soup was inspired by the Olive Garden’s Chicken Gnocchi Soup. Yes that’s right. You can make it vegan by pureeing 1 large cooked potato or rice and pureeing in a blender with vegetable stock. The thick rich creamy base is studded with carrots, celery and spinach.

The Ultimate Hug in a Bowl: Gluten-Free Gnocchi Soup

If you recently mastered our Homemade Gluten-Free Gnocchi, you might be wondering: What’s next? While we love a classic brown butter sauce, there is something uniquely soul-warming about dropping those pillowy dumplings into a rich, savory broth.

Our Gluten-Free Gnocchi Soup is the culinary equivalent of a cashmere blanket. It’s thick, creamy, and packed with vibrant vegetables. It’s a sophisticated, gluten-free answer to the famous “Chicken and Gnocchi” soup you might find at popular Italian restaurants—but made with fresh ingredients and a whole lot of love in your own kitchen.

Get the Full Recipe Here!

Why Gnocchi Belongs in Soup

Most people think of gnocchi as a pasta substitute, but in soup, they function like the world’s most delicate dumplings. As they simmer in the broth, they absorb the flavors of the garlic, herbs, and cream, while releasing just enough starch to give the soup a luxurious, velvety body.

A Symphony of Texture and Flavor

The Gnocchi: Light, airy, and gluten-free. They provide a satisfying “bite” that makes the soup feel like a full meal.
The Veggie Base: We use the “Holy Trinity” of aromatics—carrots, celery, and onions—sautéed until sweet and tender.
The Greens: A handful of fresh spinach added at the very end provides a pop of color and a boost of nutrients.

Why You’ll Love This Recipe

A Complete Meal: You have your starch, your veggies, and your protein all in one pot. It’s the definition of balanced comfort.
Fast & Flavorful: If you have pre-made or frozen gnocchi, this soup comes together in under 30 minutes, making it a hero for busy weeknights.
Gluten-Free by Design: Many creamy soups rely on a flour-based roux for thickening. Our recipe utilizes the natural starch of the potatoes and gnocchi, keeping it naturally safe for our gluten-free friends.

YadaChef Tips for the Best Soup

Don’t Overcook: Add your gnocchi during the last few minutes of cooking. They only need a few minutes to heat through and float to the top. Overcooking them can lead to them becoming too soft.
Custom Protein: While this soup is incredible as a vegetarian dish, it’s also a great way to use up leftover rotisserie chicken or browned Italian sausage..

The Perfect Pairing

Serve a steaming bowl of this soup with a side of gluten-free garlic bread or a crisp arugula salad with a sharp lemon vinaigrette. It’s a restaurant-quality meal served right at your dining room table.

Ready to cozy up?

Serves 4

3 tablespoons/45ml/43g butter, dairy or vegan

1 tablespoon/15ml olive oil

1 medium onion, diced

2-3 stalks of celery, diced

2 garlic cloves minced

1/4 cup all-purpose flour or if gluten free 2 tablespoons mixed with half and half or almond milk

2 cups half-and-half or double cream (leave the flour out if using cream)

1 3/4 cup/435ml chicken or vegetable broth

1 tablespoon/15ml fresh thyme (1 teaspoon/5ml dried)

1 large carrot shredded

1 large handful fresh spinach leaves chopped

1 cooked chicken breast, diced if using

1 pound/450g potato gnocchi (see our recipe here)

1 teaspoon/5ml salt

1/2 teaspoon/2ml ground black pepper

In a large pot on medium high heat add butter and olive oil. Once the butter stops foaming, add onion, celery and garlic, and cook until tender (2-3 minutes). Add the flour (if using other wise follow alternate directions) to create a roux and cook for another minute. Slowly add half and half and chicken broth and stir until it starts to thicken. Add the thyme, carrots, spinach, chicken and gnocchi. Simmer for about 5 minutes or until gnocchi is cooked and soup is thickened. (If you want a thinner soup add more broth.) Salt and pepper to taste and serve immediately.

*(you can thicken without cream by pureeing 1 large potato diced and cooked with vegetable stock or vegan milk or 2 cups/500mls well cooked rice pureed in the same method)