This Broccoli Cheddar Gnocchi Soup is a creamy, comforting one-pot meal, and the PERFECT soup for the cooler months! Made with fresh broccoli, gnocchi pasta, cheddar cheese and seasonings, this recipe is absolutely delicious and one of our easy family dinners.
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WHY YOU'LL LOVE THIS BROCCOLI CHEDDAR GNOCCHI SOUP
One-Pot: I love how easy this soup recipe is! Busy weeknight dinners that are made in one dish are always a go-to in our home.
Budget-Friendly: This meal is made with simple ingredients that are afforadable, and often times, are made with items that are already in your pantry and refridgerator.
Delicious: The seasonings in the broccoli cheddar gnocchi soup really bring out the rich flavors of this hearty soup. Plus, adding the gnocchi to this recipe, gives it an elevated flavor that will really impress your family and friends!
INGREDIENTS
- Vegetables: Filled with lots of different vegetables, which include broccoli, yellow onion, garlic and carrots.
- Chicken broth: I used chicken broth for this recipe. Can be replaced with vegetable or bone broth.
- Heavy cream: Provides the creamy consisitency.
- Salted butter: used to saute the diced yellow onion.
- Sharp white and yellow cheddar cheese: The flavor combination of the white and yellow cheddar cheese give the recipe an added creamy and cheese flavor to the dish.
- Gnocchi pasta: The pillowy potato gnocchi pasta adds extra flavor and depth to this recipe. I absolutely love the texture it gives to the soup!
- Seasonings: The seasonings used in this recipe include salt, pepper, italian seasoning, oregano, parsley, garlic powder, onion powder, and optional crushed red peppers.
HOW TO MAKE EASY ONE POT GNOCCHI SOUP
In a dutch oven or large pot, on medium heat, add salted butter. once melted, add diced yellow onion.
Once the onions are translucent, add garlic and half the amount of seasonings. Stir together. Next, add chicken broth to dutch oven.
Once the liquid begins to boil, add gnocchi, carrots, and broccoli. Cook gnocchi for 2-3 minutes.
Once cooked, turn down heat. add heavy cream, remaining seasonings, and stir in all of the cheese listed slowly. Continue stirring to prevent clumping.
Let it simmer with lid on for additional time to allow the soup to thicken and enhance flavor.
TIPS AND TRICKS
Roasting Vegetables: Helps enhance the flavors, and gives a great texture. First, preheat oven to 350 degrees. add chopped fresh broccoli to 13x9 pan with parchment paper. drizzle olive oil, salt, pepper, garlic and onion powder. Then, you'll cook vegetables until they are roasted.
Leftover Storage: Pour in an airtight container and keep in the fridge for 3-4 days. Does reheat well in microwave or stove top.
Cheese: Good quality cheese really makes all the difference in how creamy and smooth the soup will turn out. I used Tillamook white cheddar and sharp yellow cheddar cheese blocks. I prefer to shred my own cheese for better consistency. However, you can use preshredded cheese, if you do not have cheese blocks available.
Slow Cooker: Add all of your ingredients into the crockpot (except heavy cream and cheese). Let it cook for 2-3 hours on high or 3-4 hours on low. About 30 minutes before the soup is ready, add heavy cream and cheese altogether.
Healthier Alternatives: If you prefer a lower calorie option, substitute half and half or whole milk for the heavy cream. However, I do not recommend substituting with anything less than whole milk, because it will alter the soup consistency.
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Broccoli Cheddar Gnocchi Soup
Equipment
- 1 dutch oven
- 1 13x9 pan to roast broccoli
- 1 ladle
Ingredients
- 3 cups broccoli chopped
- ½ cup diced yellow onion
- 1-2 tablespoon minced garlic
- 1-2 cups shredded carrots
- 3 cups chicken broth
- 2 cups heavy cream
- 2 tablespoon butter
- 8 oz freshly shredded sharp white cheddar cheese
- 8 oz freshly shredded sharp cheddar cheese
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon italian seasoning
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1 teaspoon garlic & onion powder
- 1 teaspoon crushed red peppers optional
- 1 package gnocchi pasta
Instructions
- optional- roast broccoli prior to making soup. preheat oven to 350 degrees. add chopped fresh broccoli to 13x9 pan with parchment paper. drizzel olive oil, salt, pepper, garlic and onion powder. cook in oven for 25-30 minutes or until cooked to preference.
- in a dutch oven on medium heat, add 2 tablespoon salted butter. once melted, (if you would like a roux, add 2 tablespoon flour and mix with melted butter prior to adding diced yellow onion.)
- once the onion is translucent, add garlic and half the amount of seasonings.
- stir together. then add chicken broth. once the liquid begins to boil, add gnocchi, broccoli and carrots. cook gnocchi based on what is stated on package. should take about 2-4 minutes.
- once cooked, turn heat down to low/simmer. add heavy cream, remaining seasonings, and stir in all of the cheese listed slowly. continue stirring to prevent clumping,
- let it simmer with lid on for additional 15-20 minutes to allow the soup to thicken and enhance flavor.
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