I remember one rainy Sunday when the house smelled like melted butter and soft garlic and my kids came home from soccer muddy and hungry, I slid a pot into the crockpot and by dinner a warm, pillowy bowl of Crockpot Gnocchi Soup made everyone slow down and tuck into the couch together.
Why You’ll Love It
This is the kind of slow cooker recipe that arrives home-cooked with almost no fuss, perfect on busy afternoons or quiet weekends, it feeds a crowd, comforts picky eaters with its soft gnocchi and creamy broth, and fits easily into a weeknight routine when you want something soothing without standing at the stove.
Serves 6
Prep Time: 15 minutes |
Cook Time: 240 minutes |
Total Time: 255 minutes
Ingredients
- 1 pound potato gnocchi (fresh or refrigerated)
- 1 tablespoon olive oil
- 1 medium onion, diced (about 1 cup)
- 2 medium carrots, sliced (about 1 cup)
- 2 celery stalks, sliced (about 1 cup)
- 3 cloves garlic, minced
- 1 can 14.5 ounces diced tomatoes, undrained
- 1 can 15 ounces cannellini beans, drained and rinsed
- 4 cups low sodium vegetable broth
- 2 cups fresh spinach, roughly chopped
- 1/2 cup half and half or milk for a lighter finish
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes optional
- Salt and freshly ground black pepper to taste
- 1/4 cup freshly grated Parmesan plus extra for serving
- Fresh basil leaves for garnish
Instructions
- In a skillet over medium heat warm the olive oil and gently sauté the diced onion, carrots, and celery for 4 to 5 minutes until softened, add the garlic and cook 30 seconds until fragrant.
- Transfer the softened vegetables to the crockpot, add the diced tomatoes with their juices, cannellini beans, vegetable broth, Italian seasoning, red pepper flakes if using, and a generous pinch of salt and pepper.
- Cover and cook on low for 4 hours or on high for 2 hours, the vegetables should be very tender and the flavors melded.
- About 25 minutes before serving stir in the gnocchi, half and half, chopped spinach, and grated Parmesan, recover and let cook until the gnocchi are tender and heated through, stirring once to prevent sticking.
- Taste and adjust seasoning with salt and pepper, ladle into bowls and garnish with extra Parmesan and basil leaves, serve warm.
Tips & Tricks
- If your gnocchi is fresh and delicate add it in the last 15 minutes to avoid overcooking.
- Sautéing the vegetables first adds depth but you can skip it for true set and forget convenience.
- Use low sodium broth so you can control the seasoning at the end.
- Stir the soup gently after adding gnocchi so they cook evenly and do not stick to the sides.
- Let leftovers rest before reheating so the gnocchi absorb some broth and the flavors calm.
Serving Ideas
- Serve with thick slices of crusty bread or garlic toast for dunking.
- Offer extra grated Parmesan and chili flakes on the side for guests to customize.
- Make it part of a cozy weekend dinner with a simple green salad.
- Bring to a potluck in a slow cooker to keep it warm and scoopable.
- Pack into thermoses for a warming midday lunch when you are on the go.
Frequently Asked Questions
Can I freeze Crockpot Gnocchi Soup
Gnocchi can become soft after freezing so for best texture freeze the soup base without the gnocchi and spinach, thaw and reheat then stir in fresh gnocchi and spinach and cook until heated through
How long do I add the gnocchi in a slow cooker
Add refrigerated gnocchi about 15 to 25 minutes before serving on low so it cooks through without getting mushy, fresh gnocchi may only need 10 to 15 minutes
Can I use store bought broth or should I make my own
Store bought low sodium broth works well and keeps this recipe easy, homemade broth is always welcome and adds extra depth if you have it
Is there a dairy free version that still tastes rich
Yes swap the half and half for full fat coconut milk or a cashew cream for a creamy dairy free finish and omit the Parmesan
Crockpot Gnocchi Soup
This is the kind of slow cooker recipe that arrives home-cooked with almost no fuss, perfect on busy afternoons or quiet weekends, it feeds a crowd, comforts picky eaters with its soft gnocchi and creamy broth, and fits easily into a weeknight routine when you want something soothing without standing at the stove.
Ingredients
- 1 pound potato gnocchi (fresh or refrigerated)
- 1 tablespoon olive oil
- 1 medium onion, diced (about 1 cup)
- 2 medium carrots, sliced (about 1 cup)
- 2 celery stalks, sliced (about 1 cup)
- 3 cloves garlic, minced
- 1 can 14.5 ounces diced tomatoes, undrained
- 1 can 15 ounces cannellini beans, drained and rinsed
- 4 cups low sodium vegetable broth
- 2 cups fresh spinach, roughly chopped
- 1/2 cup half and half or milk for a lighter finish
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes optional
- Salt and freshly ground black pepper to taste
- 1/4 cup freshly grated Parmesan plus extra for serving
- Fresh basil leaves for garnish
Instructions
- In a skillet over medium heat warm the olive oil and gently sauté the diced onion, carrots, and celery for 4 to 5 minutes until softened, add the garlic and cook 30 seconds until fragrant.
- Transfer the softened vegetables to the crockpot, add the diced tomatoes with their juices, cannellini beans, vegetable broth, Italian seasoning, red pepper flakes if using, and a generous pinch of salt and pepper.
- Cover and cook on low for 4 hours or on high for 2 hours, the vegetables should be very tender and the flavors melded.
- About 25 minutes before serving stir in the gnocchi, half and half, chopped spinach, and grated Parmesan, recover and let cook until the gnocchi are tender and heated through, stirring once to prevent sticking.
- Taste and adjust seasoning with salt and pepper, ladle into bowls and garnish with extra Parmesan and basil leaves, serve warm.
Conclusion
This Crockpot Gnocchi Soup is the kind of slow cooker comfort that makes weeknights gentler and weekends cozier, it is forgiving, easy to adapt to what you have on hand, and rewards you with pillowy gnocchi and a warm, savory bowl that feels like a small celebration at the table, trust the simple steps, make the easy swaps you prefer, and let the crockpot do the loving work so you can sit down to something nourishing and real.
