Creamy Gnocchi Soup With White Beans

Made with creamy white beans instead of chicken, and lots of fresh spinach, this gnocchi soup recipe is quickly becoming a favorite among my friends and family. This soup is ready in record time (15 minutes to be exact!), making it perfect for cozy weeknights. Readers have also had great luck with making this soup vegan and gluten-free, too!

Olive Garden was the big family outing when I was growing up. Endless breadsticks, family-style salads…I loved it.

This is my version, minus the chicken. I built it from the same creamy bean base as my Marry Me chickpeas.

This is the kind of recipe I lean on as a mom of a young baby. One pot, simple prep, and dinner that feels like a treat on a regular Tuesday.

An instant hit

• Done in about 15 minutes, start to spoon
• White beans step in for chicken and only need to warm through
• Leftovers hold up well, and one reader said it tasted even better the next day

Key Ingredients

Gnocchi soup is easy and delicious, thanks to a handful of pantry-staple ingredients! Jump to the recipe card for the full quantities.

• Mirepoix: This traditional French dish combines onions, celery, and carrots.
• Garlic: If you use pre-minced garlic, I typically add about 20% more to compensate for the flavor loss that comes with pre-minced garlic stored in the fridge.
• Flour: Gnocchi soup traditionally has a thicker broth. You can use cornstarch, cheese, or flour to thicken the broth; I prefer flour because it’s a household staple and doesn’t change the flavor profile.
• Vegetable broth: You can make your own vegetable broth or use store-bought. Either is a fine option.
• White Beans: These are my go-to beans for Italian-style soups. They are creamy and mild in flavor, yet hearty enough to take the place of chicken or other protein.
• Gnocchi: Shelf-stable potato gnocchi in either full size or mini can be used for this soup (cauliflower gnocchi would work well here too!).
• Half & Half: Heavy cream will work here, too, and some readers have had success using vegan cream and coconut cream as well.

Pair it with…

I like it the Olive Garden way, with garlic bread for dunking and something fresh on the side. My tomato burrata salad or quinoa kale salad brings a cool, juicy contrast to the creamy broth. For a cozier spread, my slow cooker whole carrots with garlic and balsamic add a sweet, tangy side that cooks itself while you make the soup.