Tuscan Gnocchi Soup with Italian Herbs holds a special place in my heart. My love for cooking started in my grandmother’s kitchen, where big pots of soup simmered on the stove every Sunday. Later in life, while cooking in a small trattoria tucked into a hillside in Tuscany, I had a bowl of soup that reminded me of her cooking. It was creamy, packed with herbs, and filled with pillowy gnocchi. That moment inspired this recipe.
What I love most about this soup is its texture. The gnocchi gives it a delicate chew, while the broth stays silky and light. The Italian herbs bring it all together, oregano, rosemary, thyme, and basil blend into something cozy and familiar. It’s like a blanket in a bowl.
It’s a go-to meal in our house from the first chilly breeze of fall through the snowy days of winter. Just like my chicken broccoli cheese soup or the crowd-favorite velveeta broccoli cheese soup, this recipe is fast, wholesome, and soul-warming.
The Magic of Italian Herbs
Italian herbs are what give this soup its character. A simple trio, thyme, basil, and oregano, transforms the broth from plain to aromatic. Crushed rosemary adds a whisper of the countryside. These herbs aren’t overpowering, but they infuse every spoonful with layers of flavor.
This soup isn’t trying to impress, it’s trying to comfort. Just like my autumn squash soup or the warming spicy chicken noodle soup, this one uses common pantry spices in a way that feels refined without fuss.
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Tuscan Gnocchi Soup
- Total Time: 30 minutes
- Yield: 4 servings
Description
A warm, creamy Tuscan-style gnocchi soup loaded with Italian herbs, sun-dried tomatoes, fresh spinach, and pillowy soft gnocchi, perfect for cozy days.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1 pound potato gnocchi
- 2 cups fresh baby spinach
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 5 minutes.
- Stir in garlic, Italian seasoning, and red pepper flakes, cooking for 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer.
- Add sun-dried tomatoes and heavy cream. Stir and bring back to a gentle simmer.
- Add gnocchi and cook according to package directions, usually 2–3 minutes, until they float.
- Stir in fresh spinach and cook until wilted, about 1 minute.
- Season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan if desired.
Notes
For a vegetarian version, use vegetable broth. Add cooked chicken or sausage for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients and Step by Step Instructions
Ingredients for Tuscan Gnocchi Soup with Italian Herbs
You don’t need fancy ingredients to make this dish. Everything is easy to find, and probably already in your pantry or fridge.
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth (or vegetable broth for vegetarian version)
- 1 cup heavy cream (or coconut cream for dairy-free)
- 500g potato gnocchi (fresh or packaged)
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon thyme
- ¼ teaspoon crushed rosemary
- Salt and pepper to taste
- Optional: pinch of red pepper flakes
- Optional: Fresh grated Parmesan or dairy-free cheese alternative
This flexible recipe allows for substitutions. Want more greens? Toss in kale. Need dairy-free? Swap cream for coconut milk. I take the same adaptable approach in recipes like garlic parmesan chicken and potatoes or one-pan chicken and chorizo, always flavorful, never complicated.
Step-by-Step Instructions
- Sauté Aromatics:
Heat olive oil in a large pot. Add onion and cook until soft, about 5 minutes. Stir in garlic and sauté for another minute. - Add Herbs and Broth:
Sprinkle in oregano, basil, thyme, and rosemary. Pour in the broth and bring to a gentle simmer. - Simmer Gnocchi:
Add gnocchi and cook for 3–4 minutes, or until they float. - Add Tomatoes and Cream:
Stir in sun-dried tomatoes and heavy cream. Simmer for 3 more minutes. - Stir in Spinach:
Add spinach and cook just until wilted. Season with salt and pepper. Add a pinch of red pepper flakes if desired. - Serve:
Ladle into bowls, garnish with Parmesan, and serve with crusty bread.
Tips for Success and Easy Swaps
Tips to Make It Perfect Every Time
- Don’t Overcook the Gnocchi: Once they float, they’re done. Letting them sit too long can make them mushy.
- Use Oil-Packed Sun-Dried Tomatoes: They’re richer in flavor and soften better in soup.
- Fresh Herbs Work Too: If you have basil or thyme growing, use them! Just double the amount.
- Balance the Cream: For a lighter soup, use half milk and half cream.
This approach to flexibility is what makes this soup a lot like my healthy pumpkin oatmeal bars, it fits your day, your pantry, and your preferences.
Simple Variations
Here’s how to adjust the soup to fit your needs:
- Gluten-Free: Use gluten-free gnocchi (found in most grocery stores).
- Vegan: Use veggie broth, coconut milk, and vegan gnocchi (check ingredients).
- Protein Boost: Add cooked shredded chicken or white beans.
- Streusel Topping? Not for this soup, but if you’re in the mood for something sweet after, try our apple pumpkin streusel muffins!
Storage, Reheating, and Meal Prep
How to Store Leftovers
Store cooled soup in an airtight container in the fridge for up to 3 days. The gnocchi will continue to absorb liquid, so add a splash of broth or water when reheating.
Can You Freeze It?
You can freeze this soup, but the texture of the gnocchi may soften. If you plan to freeze it, cook the gnocchi separately and add it fresh when serving.
- To Freeze: Let cool completely. Store in freezer-safe containers.
- To Reheat: Thaw overnight in the fridge and warm over low heat on the stove.
Looking for more cozy meal prep ideas? dense bean salad make fantastic make-ahead options.
Frequently Asked Questions
1. Can I make Tuscan Gnocchi Soup with Italian Herbs ahead of time?
Yes! It tastes even better the next day. Store it in the fridge and reheat gently with added broth.
2. Is this recipe gluten-free?
It can be! Use certified gluten-free gnocchi and check your broth labels.
3. Can I use frozen spinach?
Absolutely. Thaw and squeeze out extra water before adding it to the soup.
4. What protein can I add to this soup?
Cooked chicken, turkey sausage, or white beans work perfectly.
Conclusion
Tuscan Gnocchi Soup with Italian Herbs is a simple but soul-satisfying recipe perfect for cooler weather. It blends creamy broth, soft gnocchi, bright greens, and earthy herbs into a meal that feels like a warm hug. Whether you serve it for dinner, pack it for lunch, or freeze a batch for later, it’s the kind of soup that brings joy with every bite.
For more seasonal recipes, browse my cozy collection like pumpkin hummus with pita chips or creamy chicken soups, easy, flavorful, and always from the heart.