Broccoli and Cheese Soup with Gnocchi (Cheesy Broccoli Gnocchi Soup)

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.

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!

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Broccoli and Cheese Soup with Gnocchi

4.67 from 56 votes

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 6

Author: Becky Hardin

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Broccoli and Cheese Soup with gnocchi is a cozy, cheesy delight! This one-pot soup is easy, delicious, and perfect for warming you up all season long. It’s my favorite hearty twist on classic broccoli cheese soup!

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Ingredients 

1x2x3x

• ▢ 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

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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

Calories: 731kcalCarbohydrates: 73gProtein: 28gFat: 36gSaturated Fat: 21gCholesterol: 101mgSodium: 985mgPotassium: 690mgFiber: 7gSugar: 4gVitamin A: 5025IUVitamin C: 94.1mgCalcium: 609mgIron: 7.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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How to Make Broccoli and Cheese Gnocchi Soup Step by Step

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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

Chicken Enchilada Soup

Matzo Ball Soup

Creamy Chicken Tortilla Soup

Tuscan Chicken Soup