This creamy gnocchi soup recipe is perfect for fall and winter weeknights! Filled with flavorful vegetables and ready in 30 minutes, it's cozy and quick.Jump to recipe Trust me, you want this gnocchi soup recipe in your weeknight rotation.Ready in just 30 minutes, it’s quick and cozy.

The tender, pillowy gnocchi float in a rich, creamy broth that’s seasoned with aromatic veggies, fragrant herbs, and a touch of tangy Dijon mustard.Served with a drizzle of olive oil on top and crusty bread on the side, it’s pretty much my ideal fall dinner.If you’ve eaten gnocchi soup before, there’s a good chance you had it at Olive Garden—their chicken gnocchi soup is fairly famous at this point! I wouldn’t call this recipe a copycat (you won’t find any chicken here, for starters), but if you love the soup at Olive Garden, I think you’ll be a fan of this one too.It’s just as comforting, and thanks to all the fresh ingredients, it has an even deeper flavor.Easy and delicious, this gnocchi soup recipe has become a staple for us this fall.

I hope you love it too! Store-bought vs Homemade GnocchiIn case you’re not familiar, gnocchi are small Italian dumplings made with potatoes, flour, and sometimes eggs.You can easily find gnocchi in most grocery stores these days.Look for the shelf-stable kind in the pasta aisle or a refrigerated option near the fancy cheese.Both work well in this recipe.You can also make homemade potato gnocchi, though for this recipe, I recom

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