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!
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
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!
2024 Thanksgiving meal! This was so delicious and a huge hit with my husband! I didn’t have half and half so I substituted with half whole milk and half heavy cream. Also did not have carrots or fennel but added two cooked chicken breast diced, for more filling. I’m so glad I stumbled upon this recipe. Absolutely wonderful!
Can I make this with frozen broccoli?
Sure!
Hey Becky. Just stumbled onto your site looking for recipe ideas. I made the Baked Chicken Tacos last night. OMG! Easy, beautiful and delicious! I read a lot of recipe sites but yours are so much more….. doable than a lot of the others. Thanks so much!
Why thank you, Paul! I hope you enjoy all the other recipes just as much!
Yesterday was the first day of autumn! I found this soup recipe and prepared it for dinner… o.m.goodness! Simple & delicious! I did omit the white wine and fennel and it was still amazing. Our tummies were so full and happy! I’ve shared this recipe with others. LOVE!!
I’m so happy you loved it so much!!
Can you please recommend a substitute for the wine?
I sub white grape juice for white wine and regular grape juice for red wine or chicken broth or water depending on the recipe. Hope this helps even though it’s been awhile since you posted your question.
This is the perfect comfort food for a cold day. Going to make for my husband this weekend.
Thanks so much Heather!
So delicious – we will make this recipe again and again!!
Oh yay!
My favorite soup just got better! Gnocchi is the best addition!
I agree! Thanks Erin!
This is absolute heaven, so creamy and delicious!
So glad you love it!
Best comfort food for this cold weather!
AGREE!!! Thanks Rachael!