Easy Gnocchi Soup with Spinach

The pasta lovers in your family will be delighted by this blend of Italian flavors.

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by Valerie Boese


  • 2 large potatoes, peeled
  • 1 tablespoon olive oil
  • 1/3 cup diced onion
  • 3 cups chicken broth
  • 4 cups tomato juice
  • 1/3 cup fresh basil, or 1 teaspoon dried
  • 2 cups stemmed raw spinach or chopped kale
  • 1-1/4 cups flour
  • 1/2 teaspoon salt
  • Dash ground nutmeg
  • 1 large egg
  • 2 cups Italian cheese blend, divided, plus more for garnish
  • Crusty bread, grated Parmesan cheese, and parsley, for garnish


  • In a large saucepan, cover potatoes with water and boil, whole, until tender, about 20 minutes.
  • While potatoes are cooking, heat oil in a stockpot over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add chicken broth, tomato juice, and basil, and bring to a light boil. Cover, reduce heat to low, and simmer for 10 minutes.
  • Increase heat to medium, and bring soup back to a boil. Add spinach, and cook for 2 to 3 minutes. Remove stockpot from heat and let sit, covered, while you prepare the gnocchi.
  • In a large bowl, stir together flour, salt, and nutmeg.
  • While potatoes are still warm, grate them with a food processor, box grater, or ricer. Add grated potato, egg, and 1 cup Italian cheese blend to flour mixture, and mix thoroughly with your hands.
  • Lightly flour a work surface. Dump potato mixture onto work surface, and knead until smooth. Divide dough into 6 equal balls, and roll each ball out with your hands to make a small rope about 12 inches long by 1 inch in diameter. Cut ropes into 1-inch-long pieces.
  • Return stockpot to stove and bring soup to a boil over medium-high heat. Drop in gnocchi pieces. Cook for 2 to 3 minutes, or until gnocchi floats, indicating it’s done. Add remaining 1 cup Italian cheese blend, and stir until melted.
  • Serve immediately, garnished with parsley, freshly grated Parmesan cheese, and crusty bread.

Note: For a quick version, use store-bought gnocchi.

For more Seasonal Soup Recipes, check out Winter Soups to Warm You Up.

Valerie Boese is a fourth-generation chicken keeper, and the owner of TarBox Hollow Poultry.