This gorgeous and wholesome creamy gnocchi soup is the perfect cozy recipe for a cold day. It tastes like a cross between a Tuscan soup and a creamy tomato pasta-but in spoonable, scoopable form! It's quick, comforting, and one of those recipes that somehow feels both indulgent and wholesome at the same time.

For more soups to fight away the winter blues, try my ever-popular white bean soup, lentil soup, this roasted tomato and red pepper soup, or my lasagna soup recipe.

Ingredient Notes

Here are a few notes on a couple of the ingredients we use when making this recipe. Check the recipe card at the bottom of this page for the exact recipe with the ingredient quantities and step-by-step instructions.

• Carrots & Onions - Form the base of the soup. Feel free to add diced celery for a classic mirepoix.
  
• Shelf-stable gnocchi - My go-to for soups. It cooks directly in the broth, thickening the soup naturally thanks to the starch. Fresh gnocchi also works; it just cooks faster.
  
• Sun-dried tomatoes - These add depth, sweetness, and umami. I love using the ones packed in oil because they blend into the soup so beautifully without any chewy textures.
  
• Chickpeas - A great way to bulk up the soup and add plant-based protein while keeping things light. Jarred chickpeas are creamier, but canned work perfectly. You could also swap the chickpeas out for white beans for a creamy addition.
  
• White wine - Deglazes the pan and adds acidity. You can sub for a little more vegetable broth if you're avoiding alcohol.
  
• Heavy cream - Creates the velvety finish. Coconut cream works as a dairy-free alternative.
  
• Pecorino - Sharp, salty, and perfect for cutting through the richness. Parmesan works too.
  
• Basil + lemon - Don't skip these final touches. They brighten the entire bowl.

How to Make This Creamy Italian Gnocchi Soup

Here's a brief overview of making this recipe - make sure you scroll down to the recipe card for the full step-by-step instructions!

Step 1) Build the Base

Heat the olive oil in a deep pan. Add the diced onion and carrot and sauté for 5-6 minutes until softened. Add the garlic and cook for another minute. Sprinkle in the flour and stir, cooking for 2 minutes.

Add the tomato paste and cook for another 2-3 minutes until it deepens in color. Pour in the white wine and scrape up any browned bits from the bottom of the pan.

Step 2) Add Stock, Chickpeas, Then Simmer

Add the Italian seasoning, smoked paprika, vegetable stock, chickpeas, and bay leaves. Simmer for 20 minutes, stirring occasionally. Add more stock if it gets too thick.

Step 3) Add Cream & Gnocchi

Pour in the cream, then add the diced sun-dried tomatoes and gnocchi. Simmer for 5 minutes or until the gnocchi is tender.

Squeeze in the lemon juice. Taste and adjust salt and pepper as needed, then serve with grated Pecorino and fresh basil on top.

Chef's Tips / Cooking Hacks

Here are a few tips I've picked up when testing this recipe to make sure you get the perfect result every time.

• Cook the tomato paste properly. Letting it darken removes the tinny taste and deepens the flavor.
  
• Let the gnocchi simmer in the soup, not separately. This thickens the broth without needing extra flour. Just don't leave it to simmer for too long, or it'll overcook.
  
• Adjust consistency. If it's too thick, add a splash of stock. If too thin, simmer uncovered for a few minutes.
  
• Add greens. A handful of spinach or kale stirred in at the end is great for extra nutrients.

Storage

• Fridge: This gnocchi soup keeps for 3-4 days in an airtight container. The gnocchi will thicken the soup as it sits-just add a splash of water or stock when reheating.
  
• Freezer: This recipe is not ideal for freezing. Gnocchi can become mushy after freezing, so I recommend enjoying this one fresh.

FAQs

Can I make this dairy-free?
Yes - use coconut cream and a vegan hard cheese alternative or nutritional yeast.

Can I use fresh gnocchi?
Absolutely. It cooks in 2-3 minutes, so add it at the very end!

Do I have to use white wine?
No - replace it with extra vegetable stock and add a squeeze more lemon if you don't want to use alcohol in your soup.

Can I add more protein?
Yes - white beans, cooked Italian sausage, or crispy tofu all work well. If you're not a vegetarian, shredded chicken is another good option.

Can I blend part of the soup?
You can. Blending 1 cup of the base (before adding gnocchi) makes it even thicker and creamier.