Hearty Creamy Gnocchi Soup with Beef (Easy One-Pot Dinner)
There’s something about a big pot of soup bubbling on the stove that just feels like you’ve got your life together. Like… even if everything else is chaotic, at least dinner is handled 😂
This creamy Italian gnocchi soup is exactly that kind of meal. It’s rich, cozy, packed with flavor, and somehow still easy enough to throw together on a weeknight. We’ve got savory ground beef, a tomato-y broth, pillowy little gnocchi, and just enough cream to make it feel luxurious without being too heavy.
Also—fun fact—gnocchi is technically a dumpling, not pasta. Which means this is basically a dumpling soup… and honestly, that just makes it even better.
🥣 Why You’ll Love This Recipe
- One pot situation – less dishes, better mood
- Super filling – thanks to the beef + beans + gnocchi combo
- Big flavor, minimal effort – tomato paste + Italian seasoning doing the heavy lifting
- Weeknight friendly – ready in about 45 minutes
- Customizable – spinach is optional, sausage works instead of beef, etc.
This is the kind of dinner that tastes like it simmered all day… but didn’t.
🍅 Ingredient Breakdown (quick, helpful, not boring)
Avocado oil – neutral and great for browning the beef
Ground beef – adds richness and makes this extra hearty (Italian sausage works too if you want more spice)
Yellow onion + garlic – your flavor base, don’t rush this step
Tomato paste – this is where that deep, concentrated flavor comes from (especially if you’re using a good one like Red Gold Sweet Basil 👀)
Italian seasoning – easy way to layer in herbs without overthinking it
Chicken broth – keeps it light enough so it’s not overly heavy
Crushed tomatoes – brings that cozy, tomato-forward soup vibe
Great Northern beans – adds texture and makes it more filling without being too much
Mini gnocchi – soft, pillowy, and cook in minutes (the best part honestly)
Baby spinach (optional) – a little green moment if you’re feeling balanced
Salt + pepper – season as you go, taste at the end
Heavy cream – brings everything together and gives it that creamy finish
Freshly grated parmesan – non-negotiable for serving
👩🍳 Let’s Talk About the Gnocchi
Gnocchi cooks fast. Like… blink and it’s done.
Once you add it to the soup, you only need a couple minutes before it’s perfectly tender. Overcook it and it can get a little too soft, so just keep an eye on it and you’re golden.
💡 Pro Tips for the Best Flavor
- Brown the beef well – those golden bits = flavor
- Cook the tomato paste for a couple minutes – this deepens the flavor and takes away that raw taste
- Don’t skip the simmer step – even 10 minutes helps everything come together
- Add cream at the end – keeps it smooth and prevents curdling
- Finish with parmesan – it melts in and makes everything better
🥖 What to Serve With It
You already know… this is begging for bread.
- No knead garlic herb bread (this would go CRAZY here)
Hearty Creamy Gnocchi Soup with Beef (Easy One-Pot Dinner)
Ingredients
- 1 tablespoon avocado oil plus more as needed
- 1 pound ground beef or Italian sausage
- 1/2 yellow onion finely diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 4 cups chicken broth
- 2 15 oz cans crushed tomatoes
- 1 15 oz can Great Northern beans, drained and rinsed
- 16 ounces mini gnocchi
- kosher salt to taste
- freshly ground black pepper to taste
- 3 cups baby spinach optional
- 1/3 cup heavy cream
- Freshly grated parmesan cheese for serving
Instructions
- Heat avocado oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it into small crumbles, until browned and cooked through. Remove from the pot and set aside.
- Add a little more oil if needed, then stir in the diced onion. Cook for about 5 minutes, until softened and translucent. Add the garlic and cook for 1–2 minutes until fragrant.
- Stir in the tomato paste and Italian seasoning, cooking for another 2 minutes to deepen the flavor.
- Pour in the chicken broth and crushed tomatoes, stirring to combine. Return the cooked beef to the pot, cover, and bring to a simmer. Reduce heat and let simmer for 10 minutes.
- Uncover and add the drained beans and gnocchi. Stir and cook for about 2 minutes, just until the gnocchi are tender.
- Reduce heat to medium-low and stir in the spinach (if using), salt, and black pepper. Cook until the spinach is wilted.
- Pour in the heavy cream and gently stir. Let the soup simmer for a few more minutes until slightly thickened.
- Ladle into bowls and top with freshly grated parmesan cheese before serving.
