By Becky Hardin
Updated Mar 19, 2025
Broccoli and Cheese Soup with Gnocchi is a rich, creamy, and comforting twist on classic broccoli cheese soup — made even heartier with soft, pillowy gnocchi! This one-pot wonder is easy, delicious, and perfect for keeping cozy all season long.
5-Star Review
“2024 Thanksgiving meal! This was so delicious and a huge hit with my husband!” -Angela
Broccoli and Cheese Soup with Gnocchi
If you like gnocchi soup like— Olive Garden copycat Chicken Gnocchi Soup — you’ll adore this recipe! It’s a rich, cheesy blend of cheddar, broccoli, hearty veggies, and soft gnocchi. Made with simple ingredients, this cozy, flavorful soup is perfect for chilly nights!
Ingredients1x2x3x
- ▢ 1 head broccoli cut into bite-size florets
- ▢ 2 pounds gnocchi
- ▢ 1 tablespoon unsalted butter
- ▢ 1 tablespoon olive oil
- ▢ 1 medium yellow onion diced
- ▢ 2 medium carrots diced
- ▢ ½ small fennel diced, optional
- ▢ 2 medium cloves garlic minced
- ▢ 3 tablespoons all-purpose flour
- ▢ 2½ cups unsalted chicken broth or vegetable broth
- ▢ ¼ cup medium-dry white wine a nice drinking wine
- ▢ 2½ cups half-and-half
- ▢ 1/8 teaspoon crushed red pepper flakes
- ▢ 1 bay leaf
- ▢ 12 ounces shredded sharp cheddar cheese
- ▢ Kosher salt and freshly ground black pepper to taste
Video
Instructions
Blanch the broccoli
- To blanch the broccoli, fill a large saucepan 2/3 the way full with water. Cover the pan and bring the water to a boil over high heat. While the water comes to a boil, fill a large bowl with ice water. Once the water boils, add the prepared broccoli florets and bring the water back to a boil. Cook for 2 minutes once the water returns to a boil. 1 head broccoli
- Transfer the broccoli to the ice water to stop the cooking and let cool for 1 minute. Pour the broccoli/water through a strainer and set the broccoli aside until ready to use.
Prepare the gnocchi
- Using the same saucepan, cook the gnocchi (without salt) per package directions. Drain and rinse with cold water. Set aside. 2 pounds gnocchi
Preparation for soup
- Heat a large Dutch oven over medium-low heat. Add butter and oil and heat until butter foams. 1 tablespoon unsalted butter, 1 tablespoon olive oil
- Add onion, carrots, and fennel. Cook for 4 minutes or until slightly softened. Keep stirring occasionally. 1 medium yellow onion, 2 medium carrots, ½ small fennel
- Add garlic and cook for another 30 seconds. Stirring often. 2 medium cloves garlic
- Sprinkle flour over the vegetables and stir. Cook, stirring often, until mixture begins to brown on the bottom of the Dutch oven. 3 tablespoons all-purpose flour
- Gradually pour in the chicken broth while deglazing the bottom of the pan. 2½ cups unsalted chicken broth
- Add the blanched broccoli and stir.
- Whisk in the wine and half-and-half, mixing until well incorporated. ¼ cup medium-dry white wine, 2½ cups half-and-half
- Add the red pepper flakes and bay leaf. 1/8 teaspoon crushed red pepper flakes, 1 bay leaf
- Increase the heat to medium and bring the soup just to a boil, stirring often. Reduce the heat to low and simmer 10 minutes or until vegetables soften.
- After the vegetables have softened, add the cooked gnocchi, stir gently.
- Remove the soup from the heat and discard bay leaf. Add the cheese and stir until the cheese melts. 12 ounces shredded sharp cheddar cheese
- Taste the soup and, if necessary, season with kosher salt and freshly ground black pepper. Serve immediately with baguette slices. Kosher salt and freshly ground black pepper
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Broccoli and Cheese Gnocchi Soup Step by Step
Blanch the broccoli : To begin, cut the 1 head broccoli into bite-sized florets. Fill a large saucepan 2/3 way full with water. Cover the pan and bring the water to a boil over high heat. While the water comes to a boil, fill a large bowl with ice water and keep it ready.
Once the water boils, add the prepared broccoli florets and bring the water back to a boil. Cook for 2 minutes once the water returns to a boil.
Transfer the broccoli to the ice water to stop the cooking and let it cool for 1 minute. Pour the broccoli/water through a strainer and set the broccoli aside until ready to use.
Prepare the gnocchi per instructions : Using the same saucepan, cook the 2 pounds Gnocchi (without salt) per package directions. Drain and rinse with cold water. Set aside.
Prepare the soup : Heat 1 tablespoon unsalted butter and 1 tablespoon olive oil in a dutch oven or large pot. Then add in 1 medium diced yellow onion, 2 medium diced carrots and ½ small diced fennel. Cook for 4 minutes.
Add in 2 medium minced garlic cloves and cook another 30 seconds.
Sprinkle 3 tablespoons all-purpose flour over the vegetables, then cook until the mixture starts to brown on the bottom of the Dutch oven.
Gradually pour in 2½ cups of unsalted chicken broth while deglazing the bottom of the pan.
Stir in the blanched broccoli, and then whisk in the ¼ cup medium-dry-dry white wine and 2½ cups half-and-half.
Then add in the 1/8 teaspoon crushed red pepper flakes and 1 bay leaf.
Increase the heat to medium and bring the soup just to a boil, stirring often. Reduce the heat to low and simmer 10 minutes or until vegetables soften.
After the vegetables have softened, add the cooked gnocchi, stir gently.
Remove the soup from the heat discard the bay leaf. Add 12 ounces shredded sharp cheddar cheese and stir until the cheese melts.
Serve and enjoy : Taste the soup and, if necessary, season with kosher salt and freshly ground black pepper. Serve the soup while it’s hot! I always serve it with some baguette slices for dipping.
How to Store and Reheat
Store leftover soup in an airtight container in the fridge for 1-3 days. Reheat on the stovetop over low heat. If the soup thickens, simply stir in a bit of cream or chicken stock to adjust the consistency.
Note : Keep the heat low, and whisk slowly to prevent the soup from separating. Due to dairy, I don’t recommend freezing this soup.
Serving Suggestions
I love scooping up this cheesy, comforting soup with my soft Hawaiian Rolls or warm, homemade Dinner Rolls. For a crustier option, my go-to is freshly baked Rosemary Bread !
More delicious soup recipes to try
Crockpot Stuffed Pepper Soup
Creamy Chicken Soup
Beef Stew Seasoning
Turkey Wild Rice Soup
Broccoli and Cheese Soup with Gnocchi
Ingredients
- 1 head broccoli cut into bite-size florets
- 2 pounds gnocchi
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 medium carrots diced
- ½ small fennel diced, optional
- 2 medium cloves garlic minced
- 3 tablespoons all-purpose flour
- 2½ cups unsalted chicken broth or vegetable broth
- ¼ cup medium-dry white wine a nice drinking wine
- 2½ cups half-and-half
- 1/8 teaspoon crushed red pepper flakes
- 1 bay leaf
- 12 ounces shredded sharp cheddar cheese
- Kosher salt and freshly ground black pepper to taste
Instructions
Blanch the broccoli
- To blanch the broccoli, fill a large saucepan 2/3 the way full with water. Cover the pan and bring the water to a boil over high heat. While the water comes to a boil, fill a large bowl with ice water. Once the water boils, add the prepared broccoli florets and bring the water back to a boil. Cook for 2 minutes once the water returns to a boil. 1 head broccoli
- Transfer the broccoli to the ice water to stop the cooking and let cool for 1 minute. Pour the broccoli/water through a strainer and set the broccoli aside until ready to use.
Prepare the gnocchi
- Using the same saucepan, cook the gnocchi (without salt) per package directions. Drain and rinse with cold water. Set aside. 2 pounds gnocchi
Preparation for soup
- Heat a large Dutch oven over medium-low heat. Add butter and oil and heat until butter foams. 1 tablespoon unsalted butter, 1 tablespoon olive oil
- Add onion, carrots, and fennel. Cook for 4 minutes or until slightly softened. Keep stirring occasionally. 1 medium yellow onion, 2 medium carrots, ½ small fennel
- Add garlic and cook for another 30 seconds. Stirring often. 2 medium cloves garlic
- Sprinkle flour over the vegetables and stir. Cook, stirring often, until mixture begins to brown on the bottom of the Dutch oven. 3 tablespoons all-purpose flour
- Gradually pour in the chicken broth while deglazing the bottom of the pan. 2½ cups unsalted chicken broth
- Add the blanched broccoli and stir.
- Whisk in the wine and half-and-half, mixing until well incorporated. ¼ cup medium-dry white wine, 2½ cups half-and-half
- Add the red pepper flakes and bay leaf. 1/8 teaspoon crushed red pepper flakes, 1 bay leaf
- Increase the heat to medium and bring the soup just to a boil, stirring often. Reduce the heat to low and simmer 10 minutes or until vegetables soften.
- After the vegetables have softened, add the cooked gnocchi, stir gently.
- Remove the soup from the heat and discard bay leaf. Add the cheese and stir until the cheese melts. 12 ounces shredded sharp cheddar cheese
- Taste the soup and, if necessary, season with kosher salt and freshly ground black pepper. Serve immediately with baguette slices. Kosher salt and freshly ground black pepper
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
