How to Make Mushroom Soup with Gnocchi

Enjoy this delicious mushroom soup with gnocchi recipe that is easy to make and hearty enough for an entire meal.

Recently one of my best friends had knee surgery. I wanted to bring something to her that she could easily heat up and eat for a quick lunch or dinner. I know one of her favorite things to eat is portabella mushrooms so I ended up making a mushroom soup with gnocchi.

I hadn't tried using frozen gnocchi in a soup before but I recently saw a recipe with gnocchi in a stew, so I thought this would work great. And, it would be filling enough to make a meal.

Making Mushroom Soup with Gnocchi

One of the things I think is important to note is sauteing the mushrooms well. There's a lot of liquid in mushrooms. However, you still want them to retain some of their meatiness.

This is another good reason to choose baby portabellas. They have a nice firm texture that holds up well in the soup.

I also added a bit of cayenne pepper to give the soup a little heat. Feel free to cut it out or try a milder paprika if you are not a fan of spicy food.

This recipe uses frozen gnocchi which is readily available in most stores. Sometimes you can also find dried gnocchi. Of course, if you have extra time you can make your own. Maybe one day I will try that too.

For now, I'm just glad that this hearty soup was something nice that I could bring to my dear friend to help her out while she recuperates at home.

P.S. You may also enjoy this Cream of Mushroom or Cream of Crab Soup dish. You can find them and lots of other tasty ideas on my Recipes Page.

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Mushroom Soup with Gnocchi

Enjoy this delicious mushroom soup with gnocchi recipe that is easy to make and hearty enough for an entire meal.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Recipes

Cuisine Soup

Servings 12 cups

Calories 132 kcal

Ingredients

  

1x2x3x

• 2 quarts vegetable broth
• 1 sweet onion diced
• 2 tablespoons of olive oil
• 1 clove garlic minced or grated
• 2 carrots cleaned and sliced thinly approx. 2/3 cup
• 2 celery ribs cleaned and sliced thin approx. 1/2 cup
• 2 10 oz packages of baby portabella mushrooms
• 3/4 cup half and half cream
• 12- ounce package of frozen gnocchi
• 1/2 teaspoon ground thyme
• 1 teaspoon salt
• 1/4 teaspoon red pepper
• 1/4 teaspoon black pepper

Instructions

 

• Saute onion, carrots, and celery until softened for about 5 minutes.
• Add mushrooms, thyme, red pepper, salt, black pepper, and garlic.
• Cook until most of the water has cooked out of the mushrooms about 7 minutes.
• Add vegetable stock.
• Bring to a boil and then add the frozen gnocchi.
• Cook for 3 minutes.
• Reduce heat and add half and half.
• Simmer for 1 additional minute then serve.

Nutrition

Serving: 1gCalories: 132kcalCarbohydrates: 19gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 14mgSodium: 652mgFiber: 2gSugar: 5g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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