Gnocchi, Mushroom and Kale Soup

This gnocchi, mushroom, and kale soup is a cozy, hearty bowl that’s full of earthy flavor and comforting texture. I love how the pillowy gnocchi, tender mushrooms, and vibrant kale come together in a creamy, herb-infused broth. It’s a simple yet deeply satisfying meal that feels both rustic and nourishing.

Why You’ll Love This Recipe

I love this soup because it’s rich without being heavy and packed with wholesome ingredients. The mushrooms bring an earthy depth, the kale adds freshness, and the gnocchi makes it filling enough for a main course. The rosemary and a hint of red pepper flakes give it a beautiful aromatic warmth that makes every spoonful delicious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tablespoons olive oil
1 medium white onion, diced
2 medium carrots, diced
2 celery stalks, diced
5 cloves garlic, minced
2 tablespoons finely-chopped fresh rosemary
1/4 teaspoon crushed red pepper flakes
1 pound baby bella mushrooms, sliced
6 cups vegetable broth
1 bay leaf
1 (16-ounce) package uncooked gnocchi
4 cups (about 4 ounces) finely-chopped fresh kale (tough stems discarded)
1/3 cup heavy cream
fine sea salt and freshly-ground black pepper
freshly-grated Parmesan cheese, for topping (optional)

Directions

1. I start by heating the olive oil in a large soup pot over medium heat.
2. I add the diced onion, carrots, and celery, cooking for about 5–7 minutes until the vegetables are softened and fragrant.
3. I stir in the minced garlic, chopped rosemary, and crushed red pepper flakes, letting them cook for another minute to release their aroma.
4. I add the sliced mushrooms and cook for 5–6 minutes until they’re browned and tender, stirring occasionally.
5. I pour in the vegetable broth and add the bay leaf, then bring the soup to a gentle boil.
6. Once boiling, I reduce the heat and let it simmer for 10 minutes to allow the flavors to meld together.
7. I add the gnocchi and cook for about 3–4 minutes, or until the gnocchi float to the surface and are tender.
8. I stir in the chopped kale and let it wilt for about 2 minutes.
9. I add the heavy cream, season with sea salt and black pepper to taste, and let the soup simmer gently for another minute.
10. I remove the bay leaf and serve the soup hot, topped with freshly-grated Parmesan cheese if desired.

Servings and Timing

This recipe serves about 6 people. It takes around 15 minutes to prepare and 25 minutes to cook, for a total time of roughly 40 minutes.

Variations

Sometimes I use spinach instead of kale for a milder flavor. For a vegan version, I skip the cream or replace it with coconut milk or cashew cream. I also like to add white beans or lentils for extra protein. For an even richer taste, I sauté the mushrooms in a splash of white wine before adding the broth.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it on the stovetop over medium heat, adding a splash of broth or water if it thickens too much. This soup can also be frozen for up to 2 months—though the texture of the gnocchi may soften slightly after thawing.

FAQs

Can I use store-bought gnocchi?

Yes, I use shelf-stable or refrigerated gnocchi—both work perfectly in this soup.

Can I make this soup vegan?

Yes, I replace the heavy cream with a plant-based option like coconut cream or oat cream and skip the Parmesan.

Can I add protein to this soup?

Absolutely, I sometimes add cooked chicken, Italian sausage, or white beans for extra protein.

How do I make the soup thicker?

I let it simmer uncovered for a few minutes, or mash a few pieces of gnocchi in the pot to naturally thicken the broth.

Can I use dried rosemary instead of fresh?

Yes, I use about 2 teaspoons of dried rosemary if I don’t have fresh on hand.

What other greens can I use besides kale?

I often substitute spinach, Swiss chard, or collard greens depending on what I have available.

How do I keep the gnocchi from getting mushy?

I add the gnocchi toward the end of cooking and avoid overcooking it once it starts floating.

Can I add cream cheese instead of heavy cream?

Yes, I sometimes stir in a few tablespoons of cream cheese for a tangy, creamy finish.

Can I make this soup ahead of time?

Yes, I prepare the soup base ahead and add the gnocchi and kale right before serving for the best texture.

What can I serve with this soup?

I love serving it with crusty bread or garlic toast to soak up the creamy broth.

Conclusion

This gnocchi, mushroom, and kale soup is one of my favorite comforting meals—it’s creamy, hearty, and full of wholesome ingredients. The combination of soft gnocchi, earthy mushrooms, and fragrant herbs creates a dish that feels like a warm hug in a bowl. Whether I’m cooking for family or just craving something cozy, this soup always hits the spot.

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