If you’ve been around Fork in the Kitchen for a while, then you are well aware that here you’ll find a plethora of cozy, comforting, easy-to-make vegetarian soup recipes. Ones that are hearty enough for a weeknight dinner, full of flavor, and feel a little extra elevated.
Life’s too short to eat boring food. Life can also be too cramped or tiring or busy to spend too much time making over-the-top dinners, and that’s where this is where this mushroom gnocchi soup comes in.
It’s a comforting weeknight dinner that is also special enough to sit in for a Sunday night family dinner. It’s hearty and thick, which means it warms your soul on cold nights. It’s ready in under an hour and mostly hands-off as far as the cooking process goes.
Ingredients & Substitutions
This recipe has a pretty straightforward winter soup recipe ingredient list. As always, please see the full recipe card below.
- Butter: starts the base of the soup. Substitute with olive oil for a dairy-free version (and sub the cream, see below!).
- Mirepoix: similar to many wild rice soup recipes, it starts with a base of onion, carrot, and celery, otherwise known as a mirepoix blend of vegetables to start the first layer of flavor. The more they saute, the more flavorful your soup will be! Plus, garlic!
- Mushrooms: I like to use Baby Bella mushrooms, but feel free to use your favorite or what you have on hand. I recommend slicing for the best texture in the soup. They add a whole lotta umami flavor to this meatless soup, and keep it hearty!
- Gnocchi: little potato dumplings that are irresistible! In the theme of keeping this soup hearty, filling, and comforting (hi, carbs!), the gnocchi fit perfectly. Find gnocchi in the refrigerated pasta section at some grocery stores, or opt for the dried gnocchi in the pasta aisle.
- Wild Rice Blend: I recommend using a wild rice blend, which, depending on the brand, is usually a mix of brown, red, and wild rice. It often has a shorter cook time than 100% wild rice. If using only long-grain wild rice, I recommend cooking the rice separately since it will take significantly longer to cook.
- Dried Herbs: We’ve got basil, thyme, and parsley. All are dried because, well, winter, and they deliver all the warm herb flavor we love in winter recipes. It also keeps it easy and budget-friendly! If using fresh, double the amount.
- Vegetable Stock & Water: note how salty your stock/broth is as you add additional salt. You can sub more stock for the water as needed, to thin out the soup.
- Half-and-Half: a little bit for creaminess. Feel free to use coconut cream as a dairy-free and vegan option.
How to Make Mushroom Gnocchi Soup
Start building in the layers of flavor with the onion, carrot, and celery mixture. Sprinkle in a bit of salt, again, this helps layer in the flavor throughout the recipe. As noted, keep in mind if you have vegetable broth vs. stock – broth will be saltier.
Don’t forget the garlic, either. Always more garlic.
Once the mushrooms are added, cook them until much of the water has been released and evaporated. This helps them develop their deep flavor. If you haven’t seen it before, watch the mushrooms as they cook and the water begins to simmer out of them – it’s fascinating!
Then, in goes more flavor. Add the blend of dried herbs, salt and pepper, and red pepper flakes throughout the cooking process.
Once the mushrooms are browned, add the wild rice blend and vegetable stock. Water is added, too, for a couple of reasons. First, if you’re buying a container of stock as opposed to making it homemade, you won’t need to open another (thinking about that budget).
And second, because there are so many herbs and spices you won’t miss the 1 cup of flavor that using broth would have given you. But can you use stock in place of water? Well, yes, of course!
Once the rice is just shy of al dente, add the gnocchi to the soup and boil for a few minutes. Be sure to read the package directions and adjust accordingly. The gnocchi will be soft and tender and ready to eat in a few short minutes whether you’re using refrigerated or dried gnocchi.
And the final step: stir in lukewarm half-and-half at the end for the final creamy addition, garnish with fresh parsley, and be sure to grab some bread to serve alongside it.
More Easy Weeknight Dinner Recipes to Love
- One-Pot Creamy Tomato Spinach Gnocchi
- One Pan Orecchiette Pasta with Broccolini and Sun-Dried Tomatoes
- Sheet Pan Vegetarian Tacos
- Easy Roasted Cherry Tomato Sauce
- Easy Teriyaki Salmon
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
4.96 (25 ratings)
Get the RecipeMushroom Gnocchi Soup with Wild Rice
Prep: 15 minutes mins
Cook: 40 minutes mins
Total: 55 minutes mins
Servings: 4 servings
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Cozy up with a hearty bowl of Mushroom Gnocchi Soup with Wild Rice for dinner. It's an easy-to-make recipe that's loaded with herbs, meaty mushrooms, pillowy gnocchi, and chewy wild rice all in a luxurious, creamy broth.
Ingredients
- 2 Tablespoon unsalted butter
- ¾ cup (90 g) yellow onion, diced
- ¾ cup (90 g) celery, 2-3 stalks, diced
- ¾ cup (100 g) carrots, 2 medium whole carrots, diced or round sliced
- 1 ¼ teaspoon kosher salt, divided, to taste
- Pinch of red pepper flakes, optional
- ¼ teaspoon black pepper, or to taste
- 3 garlic cloves, minced
- 8 oz. (224 g) baby bella mushrooms, sliced or quartered depending on size
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- 1 teaspoon dried parsley
- 32 ounces vegetable stock, 4 cups
- 1 ½ to 2½ cups water, as needed to thin out, or substitute stock
- 1 cup (168 g) wild rice blend, see note
- 16 oz. shelf-stable gnocchi
- ¼ cup half and half, room temperature
- Fresh parsley, finely chopped
Equipment
Instructions
In a large Dutch Oven melt butter over medium-high heat. Add diced onion, carrot, and celery, cooking for 3-4 minutes. Add in a bit of salt to begin layering the flavor. Add the red pepper flake and black pepper, too.
2 Tablespoon unsalted butter, ¾ cup yellow onion, ¾ cup celery, ¾ cup carrots, 1 ¼ teaspoon kosher salt, Pinch of red pepper flakes, ¼ teaspoon black pepper
Add in the garlic, mushrooms, and a bit more salt, stirring to mix together. Cook for 6-8 minutes until mushrooms are brown and a lot of the liquid has evaporated from them.
3 garlic cloves, 8 oz. baby bella mushrooms
Stir in the dried herbs and more salt. Slowly stir in the vegetable broth and 1 cup water. Add the wild rice blend and bring the pot to a boil. Cover for about 15-20 minutes of the cook time. Then, continue simmering uncovered until the rice is 2-3 minutes shy of al dente – this will vary depending on the wild rice you use; check the package directions for the exact cook time (usually around 25-30 minutes). Taste test and adjust salt levels as needed.
½ teaspoon dried basil, ½ teaspoon dried thyme, 1 teaspoon dried parsley, 32 ounces vegetable stock, 1 ½ to 2½ cups water, 1 cup wild rice blend
Add the package of gnocchi and boil for 2-3 minutes, or according to package directions. If needed, add additional water/stock depending on how much has been absorbed and your desired consistency.
16 oz. shelf-stable gnocchi
Remove from heat and stir in half-and-half.
¼ cup half and half
Garnish with fresh chopped parsley as desired and serve.
Fresh parsley
Notes
- Gnocchi: Find dried gnocchi in the pasta section of your local grocery store. Alternatively, you can use refrigerated gnocchi, just be sure to check the cooking time and adjust accordingly (they should be similar).
- Wild Rice: This recipe is written for the use of a wild rice blend. If using 100% wild rice, I recommend boiling it beforehand, just before it’s al dente, as it will take much longer to cook, then adding it into the soup to finish cooking.
- Consistency: Add more water (or stock) depending on how much has been absorbed by the rice and gnocchi, depending on your desired consistency.
- Salt:I add the amount throughout the cooking process. If you are using vegetable broth, which has salt added to it, be sure to reduce the amount of salt. I use Morton’s Kosher Salt. If you use a different brand, the amount will vary – as always, be sure to taste test as you go and adjust to your tastes.
Calories: 449kcal, Carbohydrates: 82g, Protein: 13g, Fat: 9g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 21mg, Sodium: 2069mg, Potassium: 556mg, Fiber: 7g, Sugar: 7g, Vitamin A: 4818IU, Vitamin C: 6mg, Calcium: 83mg, Iron: 6mg
Course: Dinner
Author: Becca Mills
Cuisine: American
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Soup Vegetarian
posted by Becca Millson December 30, 2020 (last updated Dec 14, 2023)
44 commentsLeave a comment »
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44 comments on “Mushroom Gnocchi Soup with Wild Rice”
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Megan Owen —Reply
This one is making it into our winter soup rotation. SO GOOD. We added some Italian sausage to our leftovers the next day and that was great as well if you want to add some protein.
Told our friends about it and three of them made it this week and loved it!
Becca —Reply
That is so awesome to hear! I’m glad you loved it. Thanks, Megan!
Lara —Reply
I am a meat-eater but like to eat vegetarian several times a week. This recipe is so hearty and satisfying and the perfect vegetarian meal for a cold winter day. I didn’t have wild rice on hand so I ended up using regular jasmine rice, but it was still tasty. I think that’s why mine turned out a slightly lighter color. I also ended up adding more water than what was called for since the soup got quite thick after adding the rice and gnocchi. The other change I made was to use fresh thyme, because I LOVE thyme. I probably put in a few tablespoons of fresh thyme instead of the dried.
So delicious! I would definitely make it again. Even my meat-loving partner loved the dish.
Becca —Reply
This is so awesome to hear! Extra fresh thyme sounds amazing. Thanks so much, Lara!
Cassie —Reply
This soup hit the spot, especially since with being pregnant many foods are not tasting good at the moment. I made a gluten free version by using Trader Joe’s cauliflower gnocchi, and it held up as leftovers for a few days. Next time I’d like to try it using regular gluten free gnocchi. My pregnancy brain forgot to add the half & half at the end, and the soup still tasted amazing!
Becca —Reply
Thanks so much, Cassie! I’m glad you (and baby!) enjoyed!
Fran —Reply
This was sooooo good and soooo easy! The flavors were excellent and it was so filling. Great for a cold night or a warm one! Thank you!
Becca Mills —Reply
I’m so glad to hear you enjoyed it! Thanks so much, Fran!
Jennifer —Reply
Very good, But if I make it again I’d omit the rice. It made too thick. I think the gnocchi alone will be perfect.
Becca Mills —Reply
Thanks for sharing, Jennifer! You can feel free to add more stock to thin soups out to your desired consistency. It will be great with just the gnocchi next time, too!
Carmen Flenory —Reply
Hi! If I make this a few hours beforehand will the gnocchi get mushy? What about the next day?
See AlsoCrockpot Chickpea Butternut SoupBecca Mills —Reply
Hi Carmen! It should be fine if made a few hours ahead of time, and I’ve had no problems with mushy gnocchi in leftovers. However, if you are worried and want to make it in advance, I’d recommend making the soup, up until the last step (adding the gnocchi). Then, when you’re ready to serve, bring it to a boil, cook the gnocchi, and then add the half-and-half. Hope this helps!
Connie —Reply
So so good and easy to make! I’m going to try freezing some and see how it does!
Becca Mills —Reply
So glad you enjoyed it, Connie! I’d love to hear how freezing it goes!
Deb Torres —Reply
I’ve had the boxed version of wild rice, mixed with some orzo or Risotto maybe? I can’t remember. Is this what the recipe is calling for? This sounds right up my alley I can’t wait to make it after I get your guidance. Thanks
Becca Mills —Reply
Hi Deb! Yes, you can use a box blend of rice that includes wild rice (like Uncle Ben’s); the cook time will just vary depending on the package directions. I use Lundberg Family’s Wild Rice Blend (linked in the recipe card above). You can also use 100% wild rice if you prefer, I just recommend cooking it halfway separately then adding it in the soup since it will take much longer. Hope that helps, let me know if you have any other questions!
Jamie Johnson —Reply
Just made this for the first time and I already can’t wait to make it again! It was delicious! I used canned coconut milk in place of the dairy and it was wage perfect warm and cozy wintery meal!
Becca Mills —Reply
Yay, I’m so glad to hear! And super good to know it works with canned coconut milk too. Thanks so much, Jamie!
Sydney —Reply
Made this and really loved it! I had to use garlic powder which was still fine & I didn’t have rice but with the gnocchi it was still perfect and my partner and I both thought it was awesome!
Becca Mills —Reply
So glad to hear! Thanks so much, Sydney!
Jeane —Reply
Thank you for the lovely soup recipe. It is a wonderful meal on a cold day. I found this recipe when I was searching for something to make with my excess mushrooms. I’m glad I happened upon it.
Becca Mills —Reply
I’m so happy to hear it! Thanks, Jeane!
Nichole Cooley Broussard —Reply
My best friend and I will often find a recto make “together” on FaceTime since we live in different states. I picked this and it was quickly become a favorite in my home and hers. I also made it for my mother in la and father in law while he was recovering from surgery and they LOVED it. It’s a very comforting meal and left overs are amazing too!
Becca Mills —Reply
Oh I love that you two do that, what a great idea, and I’m so glad to hear you both love this recipe (as well as your fam!!). Thanks so much, Nichole, this made my day! 🙂
LDM —Reply
Just made this today. Absolutely excellent! Full of flavor and different textures. This is a keeper
Becca Mills —Reply
I’m so glad you loved it! Thanks so much for your comment!
Kimberly —Reply
This is now one of my “go to” recipes. Amazing flavor and warmth for those days, like today, when the Rocky Mountains are sending 30-40 mile an hour wind gusts and cold rain my way. Since I am vegetarian I thank you for a no meat hearty soup. I would not change a thing.
Becca Mills —Reply
I’m so glad to hear you enjoyed it, Kimberly! I couldn’t agree more, so perfect for cold and rainy days!
Kat —Reply
This looks absolutely delicious! Can’t wait to try it 😉
Becca Mills —Reply
Thanks, Kat! Looking forward to hearing how it turns out!
Deb —Reply
Can I make this vegan with a plant based butter and milk?
Becca Mills —Reply
Yes, you should be able to. I haven’t tried it myself though. You could also use olive oil in place of the butter. I like to use canned coconut milk for dairy free soups because it’s so creamy (like in this potato soup), but another unsweetened plant-based milk should be ok. Would love to hear how it turns out!
In The Kitchen With Bianca —Reply
This recipe was SO yummy and beyond simple!! I love that it’s so veggie-filled and only uses one pot. Easy healthy servings and easy clean up — what’s not to love?
Becca Mills —Reply
I’m so glad to hear you loved it! Thanks so much, Bianca!
Rachel —Reply
This recipe is fantastic, I didn’t have carrots and I substituted red onion but it turned out SO GOOD. I served it with some grated gruyere cheese and I’m surprised I didn’t eat the whole pot haha it was incredible!
Becca Mills —Reply
Haha I’m so glad to hear you loved it – grated gruyere sounds like an incredible way to serve it! Thanks so much for taking the time to leave your review and share your subs, Rachel, I really appreciate it!
Linda Pasqua-Blaisse —Reply
THIS was an excellent winter soup! I made it with a pound of mushrooms because I had them. I will definitely make it again
Becca Mills —Reply
I’m so glad you enjoyed, Linda! Thanks so much for your review!
Josni —Reply
Oh my goodness! To say delicious just dies not do it justice! Regularly I cook for a friend who is going through medical care and a hearty soup is needed and thus fit the bil. I doubled the recipe and shared with three families today. This one is a keeper for sure! Thank you!
Becca Mills —Reply
I’m so honored you were able to share this recipe with so many families! Thanks so much for leaving your review and sharing the love, Josni!
Diane —Reply
We love this easy hearty soup! The flavors blended so nicely.
I used all wild rice and just pre-cooked before adding
Yummy!Becca Mills —Reply
Perfect! I’m so happy you enjoyed! Thanks, Diane!!
Jenna —Reply
This was incredible and filling! So much flavor and lovely textures. I meant to replace the half & half with coconut milk but forgot, it was still delicious. I can’t wait to make this again, thanks Becca!!
Becca Mills —Reply
Awesome, thanks so much for sharing, Jenna! 🙂
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