Creamy Vegetarian Gnocchi Soup (Better Than Olive Garden!)

I have a confession: I used to be obsessed with Olive Garden’s chicken gnocchi soup. Like, unhealthily obsessed. I’d go there just for the soup and unlimited breadsticks. But as someone who eats mostly vegetarian these days, I started wondering if I could recreate that same creamy, comforting magic without the chicken.

Turns out, you absolutely can. And honestly? This vegetarian version might be even better. The pillowy gnocchi, the rich creamy broth, the pop of fresh spinach—it’s got everything that makes the original addictive, but it feels a little lighter and lets the other flavors shine through.

The best part is how ridiculously easy this is. One pot, 30 minutes, and you’ve got restaurant-quality soup that costs a fraction of what you’d pay for takeout. I make this constantly during fall and winter, and even my non-vegetarian friends request it. That’s when you know you’ve got a winner. 🙂

Why You’ll Love This Recipe

Ready in 30 Minutes (Faster Than Takeout!) From start to finish, this soup is done before you could even get delivery. The gnocchi cook in minutes, the vegetables are quick, and everything comes together in one pot. Perfect for those nights when you need comfort food fast.

Rich and Creamy Without Feeling Heavy This soup is indulgent and comforting but doesn’t leave you feeling weighed down. The creaminess comes from a combination of heavy cream and the starch from the gnocchi, creating a luxurious texture that’s satisfying without being overly rich.

Packed With Vegetables and Pillowy Gnocchi You’re getting carrots, celery, spinach, and those amazing little potato pillows called gnocchi. It’s hearty and filling, with enough substance to be a complete meal. No one will miss the meat, trust me.

Vegetarian But Satisfying for Everyone I’ve served this to dedicated meat-eaters who had no idea it was vegetarian until I told them. It’s that good. The umami from the parmesan and the richness from the cream make it deeply satisfying.

Tastes Like Olive Garden But Better This is a copycat recipe done right. You get all those familiar flavors—creamy, garlicky, herbaceous—but fresher and more flavorful because you’re making it with quality ingredients at home.

One-Pot Comfort Food at Its Finest Everything cooks in a single pot, which means minimal cleanup. When you’re craving comfort food, the last thing you want is a sink full of dishes. This delivers maximum comfort with minimum effort.

Ingredients

For the Soup:

• 3 tablespoons butter (or olive oil for lighter version)
• 1 medium onion, diced
• 3 cloves fresh garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• ¼ cup all-purpose flour
• 4 cups vegetable broth (use good quality!)
• 1 cup heavy cream (or half-and-half for lighter)
• 1 lb potato gnocchi (store-bought or homemade)
• 3 cups fresh spinach, roughly chopped
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• ¼ teaspoon nutmeg (secret ingredient!)
• Salt and black pepper to taste
• ½ cup freshly grated parmesan cheese, plus extra for serving

For Garnish:

• Extra grated parmesan cheese
• Fresh parsley or basil, chopped
• Red pepper flakes (optional)
• Drizzle of good olive oil

Key Ingredient Notes:

Gnocchi Choice: Store-bought gnocchi from the pasta aisle works perfectly and saves tons of time. Look for potato gnocchi (not cauliflower or other varieties). Brands like De Cecco, Gia Russa, or Trader Joe’s are all good. Fresh gnocchi from the refrigerated section is even better if you can find it.

Vegetable Broth Quality: This makes a huge difference. Use a good quality vegetable broth that actually tastes like vegetables, not salt water. Better Than Bouillon vegetable base is excellent, or Pacific Foods organic vegetable broth. If your broth is bland, the soup will be bland.

Heavy Cream vs. Alternatives: Heavy cream gives you that restaurant-quality richness. Half-and-half works for a lighter version. For dairy-free, use full-fat coconut milk (it adds a subtle sweetness that actually works) or cashew cream.

Fresh Spinach: Baby spinach is easiest because it’s already cleaned and doesn’t need chopping. Mature spinach works too—just remove tough stems and chop it. Frozen spinach works in a pinch, but fresh is better for texture.

Nutmeg is the Secret: Don’t skip this! A tiny bit of nutmeg adds warmth and depth that takes the soup from good to amazing. It’s subtle but makes all the difference.

Parmesan Cheese: Use real Parmigiano-Reggiano, freshly grated. The pre-grated stuff doesn’t melt as smoothly. For a vegan version, use nutritional yeast or vegan parmesan.

Step-by-Step Instructions

Step 1: Build the Flavorful Base

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery (this is called a mirepoix in fancy cooking terms). Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.

Add the minced garlic and cook for another minute until fragrant. Your kitchen should smell amazing right now.

Step 2: Make the Roux

Sprinkle the flour over the vegetables and stir well to coat everything. Cook for about 2 minutes, stirring constantly. This is called a roux, and it’s what thickens the soup and gives it that creamy, velvety texture.

The mixture will look dry and pasty—that’s exactly what you want. This step cooks out the raw flour taste.

Step 3: Add Broth and Seasonings

Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Start with about 1 cup, stirring until smooth, then add the rest. This gradual addition helps prevent clumps.

Add the dried thyme, oregano, nutmeg, salt, and pepper. Stir well and bring the mixture to a boil, then reduce heat to medium-low and let it simmer for about 5 minutes. The soup should start to thicken slightly.

Step 4: Cook the Gnocchi

Add the gnocchi to the simmering soup. Gnocchi cook fast—usually just 3-4 minutes. You’ll know they’re done when they float to the surface. Don’t overcook them or they’ll get mushy and fall apart.

Stir gently to prevent the gnocchi from sticking to the bottom of the pot.

Step 5: Add Cream and Spinach

Reduce heat to low and stir in the heavy cream. Let it heat through for about 2 minutes, but don’t let it boil vigorously or the cream might separate.

Add the chopped spinach and stir until it wilts into the soup—this only takes about 1 minute. The spinach will reduce significantly in volume.

Step 6: Finish with Parmesan

Remove the pot from heat and stir in the grated parmesan cheese. It’ll melt into the soup, adding richness and that signature Italian flavor.

Taste and adjust seasoning. You might need more salt, pepper, or a pinch more nutmeg. The soup should be creamy, flavorful, and well-balanced.

Step 7: Serve

Ladle the soup into bowls. Garnish with extra parmesan, fresh chopped parsley or basil, and a crack of black pepper. A drizzle of good olive oil on top adds a nice finishing touch.

Serve immediately while the gnocchi are still tender and pillowy. The soup thickens as it sits, so you might need to thin it with a splash of broth when reheating.

Serving Suggestions

Crusty Bread for Dipping This is non-negotiable in my house. A good crusty Italian bread or sourdough is perfect for soaking up all that creamy broth. Toast it and rub with garlic for extra points.

Simple Salad Pairings A crisp Caesar salad or simple arugula salad with lemon vinaigrette balances the richness of the soup. Keep it light and acidic to cut through the cream.

Garlic Bread Options Make it a full Italian experience with homemade garlic bread or cheesy garlic knots. Your carb-loving self will thank you.

Wine Pairing Ideas A crisp white wine like Pinot Grigio or Sauvignon Blanc works beautifully. If you prefer red, go with a light-bodied option like Chianti. Or just stick with water—no judgment here.

Making It a Complete Italian Meal Start with a Caprese salad or antipasto platter, serve this soup as the main course with bread, and finish with tiramisu or panna cotta. Instant Italian dinner party.

Add Some Protein If you’re feeding people who want more protein, serve with a side of white beans tossed in olive oil and herbs, or add cannellini beans directly to the soup.

Storage Tips

Refrigeration

Store leftover soup in an airtight container in the fridge for up to 3 days. Be aware that the gnocchi will continue to absorb liquid, so the soup will thicken considerably.

Why Gnocchi Gets Mushy (And How to Prevent It)

Gnocchi are delicate. When stored in liquid, they absorb it and can become mushy or fall apart. For best results, store the soup and gnocchi separately if you’re meal prepping. Cook fresh gnocchi when you reheat the soup base.

If you don’t want to deal with that, just accept that leftover gnocchi soup will be thicker and softer. It still tastes good, just different in texture.

Reheating Without Losing Texture

Reheat gently on the stovetop over medium-low heat, stirring frequently. The soup will have thickened, so add vegetable broth or milk ¼ cup at a time until you reach your desired consistency.

Don’t boil it hard when reheating or the cream can separate and the gnocchi will break down further. Gentle heat is key.

Microwave works but tends to heat unevenly. Use 50% power and stir every minute.

Freezing Considerations

I don’t recommend freezing this soup. Gnocchi and cream-based soups both freeze poorly—the gnocchi get mushy and grainy, and the cream can separate when thawed.

If you really want to freeze it, freeze the soup base (before adding gnocchi and cream). When ready to eat, thaw and reheat the base, then add fresh cream and gnocchi.

Make-Ahead Strategy

Make the vegetable base (through Step 3) up to 2 days ahead and store in the fridge. When ready to serve, reheat the base, add the gnocchi, cream, spinach, and cheese. This gives you fresh gnocchi texture with most of the work already done.

Final Thoughts

Here’s what I love about this Creamy Vegetarian Gnocchi Soup: it’s proof that vegetarian food can be just as comforting and satisfying as any meat-based dish. The pillowy gnocchi, the rich creamy broth, the tender vegetables—it all comes together into something that just feels like a warm hug in a bowl.

I’ve made this for people who were skeptical about vegetarian soup being “filling enough,” and every single time, they’ve been converted. Nobody misses the chicken. The soup is rich enough, flavorful enough, and hearty enough to stand on its own.

It’s also become one of my go-to recipes for busy weeknights because it’s genuinely fast and uses mostly pantry staples. Keep gnocchi in your pantry, and you’re always one pot away from restaurant-quality comfort food.

Give this a try and let me know what you think! Tag me on Instagram or Pinterest with your cozy soup creations. And if you come up with your own variations—different vegetables, herbs, or add-ins—share them in the comments. I love seeing how people make these recipes their own.

Now go make some creamy, comforting magic happen in your kitchen. Your soul needs this kind of warmth.

Happy cooking!
— Kip