Description
This Cheesy Gnocchi Soup is a comforting and creamy one-pot meal featuring tender potato gnocchi simmered in a rich broth with sharp cheddar cheese and fresh vegetables. Perfect for a cozy lunch or dinner, it combines soft gnocchi, flavorful broth, and melty cheese in a quick and easy recipe.
Ingredients
Scale
Soup Base
- 1 tablespoon butter
- 1 small onion, diced
- 2 ribs celery, finely diced
- 1 large carrot, peeled and shredded
- 2 cloves garlic, minced
- 4 cups chicken broth (low sodium)
Main Ingredients
- 1 pound potato gnocchi (500 grams; up to 1 ½ pounds/750 grams)
- ¾ teaspoon salt
- ½ teaspoon dry mustard powder
- ¼ teaspoon black pepper
- 1 cup heavy cream
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese (freshly grated from the block)
- 2 cups chopped fresh spinach (optional)
- ⅓ cup finely grated parmesan cheese (optional, but encouraged)
- Additional salt and pepper to taste
Instructions
- Melt Butter and Sauté Vegetables: Add the butter to a large saucepan or Dutch oven and melt over medium heat. Then add the diced onion, celery, carrots, and garlic. Sauté until the vegetables are soft and fragrant, about 4-5 minutes.
- Add Broth and Bring to Boil: Pour in the low sodium chicken broth, making sure to scrape up any browned bits from the bottom of the pan with a wooden spoon to incorporate more flavor. Increase the heat to medium-high and bring the broth to a boil.
- Cook Gnocchi: Once the broth reaches a rolling boil, add the potato gnocchi. Cook them for about 4 minutes until they are tender and floating on the surface.
- Add Dairy and Seasonings: Stir in the heavy cream, whole milk, ¾ teaspoon salt, dry mustard powder, and black pepper. Mix thoroughly to combine all flavors.
- Simmer the Soup: When the soup returns to a low boil, reduce the heat to medium and let it simmer gently for 5-7 minutes. This will allow the soup to thicken slightly and the flavors to meld together.
- Melt Cheddar Cheese: Sprinkle the shredded sharp cheddar cheese into the hot soup and stir continuously until fully melted. Once the cheese is melted, turn off the heat and remove the pot from the stove.
- Add Spinach and Parmesan: If using, stir in the chopped fresh spinach. The residual heat from the soup will wilt the spinach perfectly. Finally, add the finely grated parmesan cheese and stir just until it melts into the soup.
- Adjust Seasonings and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot and enjoy this creamy, cheesy, and comforting soup.
Notes
- This easy one-pot recipe delivers a creamy, cheesy soup with hearty potato gnocchi and vibrant vegetables, ideal for quick weeknight dinners.
- Using freshly grated cheese enhances the flavor and helps the cheese melt smoothly.
- Fresh spinach is optional but adds color, nutrition, and freshness to the soup.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust the thickness by adding more milk if needed or simmering longer to thicken.
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 5 g
- Sodium: 1532 mg
- Fat: 33 g
- Saturated Fat: 20 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 99 mg
