This hearty beef and gnocchi soup is a cozy one-pot dinner made with browned lean ground beef, Italian-style vegetables, tomato-rich beef broth, tender potato gnocchi, and fresh spinach. It makes about 6 servings, takes 15 minutes to prepare, cooks in 30–35 minutes, and is ready in approximately 45–50 minutes.
Every spoonful is savory, comforting, and satisfying, with a rich tomato-beef broth, tender vegetables, pillowy gnocchi, and a fresh finish from spinach and parsley. Add the optional heavy cream for a silky creamy soup, or leave it out for a lighter tomato-based bowl.
Jump to RecipeWhy You’ll Love This Recipe
This beef and gnocchi soup has the comfort of a long-simmered meal without requiring hours at the stove. Ground beef cooks quickly, while diced onion, carrot, celery, garlic, tomato paste, and Italian seasoning build a deeply savory base in the same pot.
The potato gnocchi make the soup especially filling. Their soft, tender texture pairs beautifully with the hearty beef and vegetables, while the spinach adds color and a fresh vegetable note.
You can serve the soup as a complete dinner with crusty bread, or make it part of a larger meal. If you enjoy cozy beef soups, you may also like this quick beef noodle soup for another satisfying bowl.
- One-pot cooking: The beef, vegetables, broth, gnocchi, and greens all come together in one Dutch oven.
- Flexible finish: Keep it tomato-based or add heavy cream for a smooth, creamy broth.
- Family-friendly flavor: The seasonings are savory and balanced without relying on intense heat.
- Weeknight timing: With 15 minutes of prep and about 30–35 minutes of cooking, dinner is ready in under an hour.
Ingredients You’ll Need
Choose lean ground beef that is around 85–90% lean. It provides plenty of beefy flavor while limiting the amount of fat that must be drained from the pot after browning.
The onion, carrots, and celery form the classic vegetable base. Dice them into similar-sized pieces so they soften at roughly the same pace, and mince the garlic finely so it distributes through the broth.
Tomato paste and canned diced tomatoes give the soup its rich color and gentle acidity. Cooking the tomato paste for a minute before adding the liquid helps it darken slightly and taste more rounded.
Use either refrigerated or shelf-stable potato gnocchi. Check the package directions because cooking times can vary, although most gnocchi cook in about 3–5 minutes once added to the simmering soup.
Baby spinach wilts quickly and needs only 1–2 minutes at the end. Heavy cream is optional, so you can prepare the entire soup without it for a lighter bowl.
For a broader vegetable soup spread, pair this recipe with our easy minestrone soup when planning several comforting dinners.
How to Make It Step-by-Step
Step 1: Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it into small crumbles with a wooden spoon until it is thoroughly browned. Drain excess fat if necessary, leaving a little behind for flavor.
Step 2: Add the diced onion, carrots, and celery to the browned beef. Cook for about 5 minutes, stirring from time to time, until the vegetables begin to soften but still have some structure.
Step 3: Add the minced garlic, tomato paste, Italian seasoning, kosher salt, and black pepper. Stir and cook for 1 minute, allowing the garlic to become fragrant and the tomato paste to darken slightly without scorching.
Step 4: Pour in the beef broth and the diced tomatoes with their juices. Add the Worcestershire sauce, then scrape the bottom of the pot to loosen the browned bits created by the beef and vegetables.
Step 5: Bring the soup to a boil, then reduce the heat to maintain a steady simmer. Cook uncovered for 12–15 minutes, checking the carrots toward the end; they should be nearly tender before the gnocchi go in.
Step 6: Add the potato gnocchi and simmer according to the package directions, usually for 3–5 minutes. Stir gently once or twice, and watch for the gnocchi to float, which is a useful sign that they are tender.
Step 7: Stir in the baby spinach and cook for 1–2 minutes until it wilts into the broth. If making the creamy version, reduce the heat to low and stir in the heavy cream, taking care not to boil the soup vigorously afterward.
Step 8: Taste the finished soup and adjust the salt and pepper as needed. Ladle it into bowls and top each serving with grated Parmesan and chopped fresh parsley.
Pro Tips for the Best Soup
Give the beef enough time to brown before adding the broth. Browning creates savory bits on the bottom of the pot, and those bits dissolve into the soup when the broth is added.
Do not add the gnocchi at the beginning. They cook quickly and can become overly soft if they simmer for too long, which may also cause the soup to thicken more than intended.
Keep the heat low after adding heavy cream. A vigorous boil can affect the smooth texture, so a gentle warm-up is all the creamy version needs.
Season in layers rather than waiting until the last moment. The beef, vegetables, tomato paste, broth, Worcestershire sauce, and final toppings each contribute flavor, so tasting at the end helps you make the final adjustment accurately.
For a different flavor profile, replace some or all of the ground beef with Italian sausage. You can also add sliced mushrooms or a small amount of crushed red pepper for extra savory depth or gentle heat.
If you prefer kale, substitute it for the spinach, but add it several minutes earlier because kale takes longer to soften. For a soup with a sharper, spiced profile, keep this hot and sour soup recipe in your dinner rotation too.
Storage & Reheating
Cool leftover soup promptly and refrigerate it in a covered container. It keeps best when the gnocchi are stored separately from the broth, since they continue absorbing liquid as they sit.
If separating the gnocchi is not practical, store the soup as prepared and expect it to thicken. When reheating, add extra beef broth as needed to loosen the consistency, then warm the soup gently until hot.
Reheat individual servings on the stovetop over medium-low heat or in the microwave in short intervals, stirring between intervals. Avoid prolonged boiling, especially if the soup contains heavy cream.
Serving Ideas
Serve this soup with warm crusty bread, garlic toast, or a simple green salad. Parmesan adds salty richness, while parsley brings a bright color and fresh flavor to the finished bowl.
Because the soup already includes beef, vegetables, gnocchi, and greens, it works well as a stand-alone dinner. For a lighter second course on another night, try our honey garlic salmon with a simple vegetable side.
For a fun soup-themed menu, you can also serve smaller portions alongside our chicken noodle soup. Keep the garnishes ready at the table so everyone can add Parmesan, parsley, or extra black pepper to taste.
Hearty Beef and Gnocchi Soup
Ingredients
Method
- Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart as it browns; drain excess fat if necessary.
- Add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the garlic, tomato paste, Italian seasoning, kosher salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant and the tomato paste darkens slightly.
- Pour in the beef broth and diced tomatoes with their juices. Stir in the Worcestershire sauce and scrape the browned bits from the bottom of the pot.
- Bring the soup to a boil, then reduce the heat and simmer uncovered for 12–15 minutes, or until the carrots are nearly tender.
- Add the gnocchi and simmer according to the package directions, usually 3–5 minutes. The gnocchi are ready when they float and feel tender.
- Stir in the baby spinach and cook for 1–2 minutes until wilted. For a creamy version, reduce the heat to low and stir in the heavy cream without allowing the soup to boil vigorously.
- Taste the soup and adjust the salt and pepper. Serve hot with grated Parmesan and optional chopped fresh parsley.
Notes
Final Thoughts
This hearty beef and gnocchi soup is the kind of dinner that makes a chilly evening feel warmer. The beef gives the broth a satisfying foundation, the vegetables add sweetness and texture, and the gnocchi turn each serving into a filling meal.
Make it creamy with the optional heavy cream, or keep it tomato-based for a lighter finish. Either way, add the gnocchi near the end, taste before serving, and finish each bowl with Parmesan and parsley for a comforting homemade dinner.
Save this recipe for busy nights, relaxed weekends, and any time you want a nourishing bowl that comes together in one pot. Its simple ingredients and flexible variations make it a dependable favorite for about six servings.