Cheddar Gnocchi Soup Recipe

Introduction

This Cheddar Gnocchi Soup is a creamy and comforting dish perfect for chilly days. With tender gnocchi, sharp cheddar, and a flavorful tomato base, it’s a quick meal that feels indulgent and satisfying.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth for a richer flavor)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups gnocchi (potato gnocchi recommended)
• 2 cups shredded sharp cheddar cheese
• 1/2 cup heavy cream (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5 to 7 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
2. Step 2: Pour in the vegetable broth and undrained diced tomatoes. Stir in oregano, basil, red pepper flakes if using, salt, and black pepper. Bring the mixture to a gentle simmer, then reduce heat to low, partially cover, and let simmer for 15 minutes.
3. Step 3: Gently add the gnocchi to the simmering soup. Cook according to the package directions, about 2 to 3 minutes, until the gnocchi are tender and floating to the surface. Remove the pot from heat and stir in the shredded cheddar cheese until fully melted and creamy. Stir in the heavy cream if desired.
4. Step 4: Taste the soup and adjust seasoning if needed. Ladle the soup into bowls, garnish with fresh chopped parsley, and serve immediately.

Tips & Variations

• For extra richness, use chicken broth instead of vegetable broth.
• Add cooked crumbled bacon or sautéed mushrooms for more depth and flavor.
• If you prefer a thicker soup, stir in a slurry of cornstarch and water before adding the gnocchi.
• Swap sharp cheddar for smoked gouda or Monterey Jack to change up the flavor.
• Omit the heavy cream for a lighter version; the cheese will still make it creamy.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cheese from separating. If the soup thickens too much upon reheating, add a splash of broth or cream to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this soup?

Yes, frozen gnocchi can be used directly from the freezer. Just add a minute or two to the cooking time as they warm through.

Is this soup suitable for vegetarians?

Use vegetable broth and skip any meat add-ins to keep this recipe vegetarian-friendly. The rest of the ingredients are naturally vegetarian.

Cheddar Gnocchi Soup Recipe

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★★★★★

4.9 from 99 reviews

• Author: Ben
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This Cheddar Gnocchi Soup is a creamy, comforting dish perfect for a cozy meal. Made with tender gnocchi, sharp cheddar cheese, and a flavorful tomato and herb broth, it’s easy to prepare and packed with delicious, warming flavors.

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Ingredients

Scale 1x2x3x

Soup Base

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth for a richer flavor)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Main Ingredients

• 2 cups gnocchi (potato gnocchi recommended)
• 2 cups shredded sharp cheddar cheese
• 1/2 cup heavy cream (optional)

Garnish

• Fresh parsley, chopped

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Instructions

1. Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5-7 minutes. Add minced garlic and cook for an additional 1 minute, until fragrant.
2. Simmer Soup Base: Pour in the vegetable broth, diced tomatoes with their juice, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, partially cover the pot, and let it simmer for 15 minutes to develop flavors.
3. Cook Gnocchi in Soup: Gently add the gnocchi to the simmering soup. Cook according to package instructions, usually 2-3 minutes, until the gnocchi are tender and float to the surface.
4. Add Cheese and Cream: Remove the pot from heat. Stir in the shredded sharp cheddar cheese until fully melted and the soup becomes creamy. If desired, stir in the heavy cream to enhance richness.
5. Season and Serve: Taste the soup and adjust seasoning as needed. Ladle into bowls, garnish with chopped fresh parsley, and serve immediately while hot for the best comforting experience.

Notes

• Use chicken broth instead of vegetable broth for a richer flavor.
• The heavy cream is optional but recommended for extra creaminess.
• You can substitute gnocchi with small pasta like tortellini if desired.
• Adjust the amount of red pepper flakes to control the spiciness.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Cheddar gnocchi soup, creamy soup, comforting soup recipe, easy gnocchi soup, tomato gnocchi soup