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Creamy, hearty, and ready in just 30 minutes—this one-pot creamy gnocchi soup combines tender potato gnocchi, crisp pancetta, and fresh spinach in a rich cream broth. An easy, family-approved Italian comfort food you’ll make again and again.
You’ll love my gnocchi alla sorrentina. Serve with lemon arugula salad and no-knead focaccia bread.
Why you’ll love this family favorite!
This soup is a hug in a bowl—the kind of meal that gathers everyone around the table without fuss. It’s inspired by the flavors I grew up with in Italy, where simple ingredients like pancetta, fresh veggies, and soft potato gnocchi come together in minutes. Every spoonful is creamy, savory, and deeply satisfying, making it perfect for busy weeknights or cozy Sunday dinners. Mangia!
Made With Amore,
Table of Contents
This post is sponsored by DeLallo – I only support and work with brands with high-quality products I love and actually use and eat. All opinions are my own. DeLallo pasta is one of my favorites; our pantry is always stocked with it!
What Goes In Gnocchi Soup?
This easy one-pot soup only has a handful of fresh and simple ingredients.
- Pancetta – diced (or substitute with bacon for a smoky flavor)
- Butter – adds richness to the base
- DeLallo Extra Virgin Olive Oil – for sautéing and depth of flavor
- Carrot – shredded for sweetness and color
- Celery – diced for savory balance
- Yellow onion – diced for aromatic base
- Homemade Italian seasoning – you can also use store-bought
- Garlic cloves – finely chopped for warmth
- All-purpose flour – thickens the soup
- DeLallo Potato gnocchi – store-bought or homemade potato gnocchi
- Chicken broth – or vegetable broth for a vegetarian option
- Milk – for creaminess
- Heavy cream – for a luxurious finish
- Salt & black pepper – to taste
- Fresh baby spinach – stirred in at the end for freshness
- Parmigiano cheese – freshly grated, for serving
See the recipe card for exact quantities.
Substitutions and Variations
Substitutions
- Pancetta → Swap with bacon for smoky flavor, prosciutto for a lighter option, or omit for a vegetarian option. Try my Outback baked potato soup.
- Milk & Cream → Use half-and-half, or for dairy-free, swap with unsweetened coconut milk + a splash of coconut cream for richness.
- Chicken Broth → Vegetable broth is excellent as well.
- Spinach → Replace with kale, Swiss chard, or arugula for a peppery twist. You’ll love my Tuscan White Bean Soup.
- Flour → Use cornstarch or a gluten-free flour blend for a gluten-free version.
Variations
- Protein Boost → Add cooked, shredded baked chicken thighs, Thanksgiving turkey, or Italian sausage for a heartier soup.
- Vegetable-Forward → Stir in mushrooms, zucchini, peas, or roasted red peppers.
- Herb Upgrade → Swap Italian seasoning for fresh thyme, rosemary, and basil for a garden-fresh flavor. You’ll love my classic Italian minestrone soup.
- Tomato Cream Twist → Add ½ cup crushed tomatoes for a light blush broth.
Spicy Kick → Stir in Calabrian chili paste or red pepper flakes for gentle heat.
How To Make Creamy Gnocchi Soup
This is a step-by-step photo overview of the recipe; the full instrcutions are in the recipe card below.
Step #1: Cook the Pancetta.
In a large Dutch oven or soup pot, cook the pancetta over medium heat until crisp and golden, about 5–6 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
Step #2: Sauté the Vegetables.
Add butter and olive oil to the pot. Once melted, stir in the carrot, celery, onion, and Italian seasoning. Sauté for 5–6 minutes, until vegetables are tender and aromatic. Stir in garlic and cook 1 minute.
Step #3: Make the Roux. Sprinkle the flour over the vegetables and stir to coat. Cook 1–2 minutes to eliminate the raw flour taste.
Step #4: Add Liquids & Gnocchi
Slowly whisk in the chicken broth until smooth. Stir in milk and cream. Raise the heat to medium-high and bring to a gentle simmer (about 5-7 minutes). Add the gnocchi and cook according to package directions (about 2–3 minutes), until they float to the top.
Step #5: Season & Add Greens.
Stir in the salt, pepper, and cooked pancetta. Lower heat to low, add spinach and stir until just wilted—about 1 minute.
Step #6: Serve.
Ladle into bowls, top with plenty of freshly grated Parmigiano cheese, red pepper flakes (if desired), and enjoy with war,m crusty bread.
My Pro Tip
Best Gnocchi Soup Tips
- Layer flavor from the start—crisp pancetta slowly and let the rendered fat mingle with the butter and olive oil before adding vegetables.
- Shred the carrot instead of dicing—it melts into the broth, adding natural sweetness without visible chunks.
- Add gnocchi last so they stay tender and don’t overcook while the soup simmers.
- Wilt spinach off the heat to keep its bright color and delicate texture.
- Season in stages—taste after adding the pancetta back in; its saltiness can change the balance.
- Serve immediately for the best pillowy gnocchi texture—this is a soup meant to be enjoyed fresh.
FAQ’s
Yes, add frozen gnocchi directly to the simmering soup and cook 1–2 minutes longer than fresh.
No, there’s no need to boil gnocchi separately. Simply add them straight into the simmering soup during the last few minutes of cooking. They’ll cook in the broth, absorb flavor, and release a little starch to naturally thicken the soup.
Yes, cook the pancetta, vegetables, and seasonings on the stovetop first for maximum flavor, then transfer to the slow cooker with the broth and cook on low for 4–5 hours or high for 2–3 hours. Stir in the cream, milk, spinach, and gnocchi during the last 20 minutes so the gnocchi stays tender and the dairy doesn’t separate.
Make-Ahead Storage and Reheating
- Make Ahead: Cook soup without gnocchi or spinach; refrigerate up to 2 days. Add both when reheating.
- Storage: Refrigerate in an airtight container up to 3 days; thin with broth or milk if needed.
- Reheating: Warm gently on the stovetop or in short microwave bursts; avoid boiling after cream is added.
Serving Suggestions
Here are a few sides that go well with gnocchi soup.
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Gnocchi Soup Recipe
Ingredients
- 8 oz pancetta, diced (or 6 strips bacon, cut into small pieces)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium carrot, shredded
- 2 stalks celery, diced
- 1 medium yellow onion, diced
- 2 teaspoons homemade Italian seasoning, or to taste
- 2 –3 large garlic cloves, finely chopped
- 3 tablespoons all-purpose flour
- 1 16 oz package potato gnocchi , or 1 recipe of homemade potato gnocchi
- 4 cups chicken broth, or vegetable broth for vegetarian option
- 2 cups milk
- ½ cup heavy cream
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- 1 cup fresh baby spinach leaves
- Freshly grated Parmigiano cheese, for topping
- Sprinkle of red pepper flakes, if desired
Instructions
Cook the Pancetta
- In a large Dutch oven or soup pot, cook the pancetta over medium heat until crisp and golden, about 5–6 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
Sauté the Vegetables
- Add butter and olive oil to the pot. Once melted, stir in the carrot, celery, onion, and Italian seasoning. Sauté for 5–6 minutes, until vegetables are tender and aromatic. Stir in garlic and cook 1 minute.
Make the Roux
- Sprinkle the flour over the vegetables and stir to coat. Cook 1–2 minutes to eliminate the raw flour taste.
Add Liquids & Gnocchi
- Slowly whisk in the chicken broth until smooth. Stir in milk and cream. Raise heat to medium-high and bring to a gentle simmer (about 5-7 minutes). Add the gnocchi and cook according to package directions (about 2–3 minutes), until they float to the top.
Season & Add Greens
- Stir in the salt, pepper, and cooked pancetta. Lower heat to low, add spinach, and stir until just wilted—about 1 minute.
Serve
- Ladle into bowls, top with plenty of freshly grated Parmigiano cheese, red pepper flakes (if desired) and enjoy with warm crusty bread.
Notes
Storage: Refrigerate in an airtight container up to 3 days; thin with broth or milk if needed.
Reheating: Warm gently on the stovetop or in short microwave bursts; avoid boiling after cream is added. Can I make this in a slow cooker?
Yes! Cook the pancetta, vegetables, and seasonings on the stovetop first for maximum flavor, then transfer to the slow cooker with the broth and cook on low for 4–5 hours or high for 2–3 hours. Stir in the cream, milk, spinach, and gnocchi during the last 20–30 minutes so the gnocchi stays tender and the dairy doesn’t separate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks great – will try it this weekend. I have some of my homemade potato gnocchi in the freezer. Thanks!
Yes! This will be perfect. Let me know how you love it.