Cozy up with a warm, comforting bowl of Mushroom Gnocchi Soup with Wild Rice. It’s an easy-to-make, one-pan recipe that’s loaded with winter herbs and hearty veggies. Your family won’t be able to get enough!
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, often one-pot, easy weeknight vegetarian dinner recipes.
Not just any weekday dinner recipes though. Ones that are full of flavor, impressive, and elevated, because even simple weeknight dinners deserve a hint of elegance, don’t they?
Life’s too short to eat boring food. Life can also be too cramped or tired or busy to spend too much time making over-the-top dinners.
This is where these recipes come in.
May I present to you a cozy, comforting weeknight dinner that is also special enough to sit in for a Sunday night family dinner or when friends stop by (because friends are going to be able to stop by at some point again).
There are so many reasons to love this mushroom gnocchi recipe, so let’s get to it! First up:
The Ingredients
This recipe has a pretty straightforward winter soup recipe list going on. Similar to many wild rice soup recipes, it starts with a base of onion, carrot, and celery.
There are, most definitely, mushrooms. Sliced or quartered, the mushrooms contribute a whole lotta umami flavor to the soup while adding a hearty component, too.
Speaking of hearty, how about the gnocchi? Those little potato dumplings that are so dang delicious no matter which way you serve them… including in this soup. I love adding gnocchi to this soup because well, hello carbs, but also because I’m all about textures when it comes to soup.
They’re not only carby but they’re chewy and contribute to the creaminess of the soup, too. An ultimate win in my book.
Very important note about the wild rice: you must note the type of wild rice you’re using in this recipe because it will impact the cooking time.
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 100% wild rice, I recommend cooking the rice separately since it will take significantly longer to cook.
I love the herbs in this, too. There’s basil, thyme, and parsley. All dried because, well, winter, and they deliver all the warm herb flavor we love in winter recipes.
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.
Don’t forget the garlic, either. Always more garlic.
It’s important that once the mushrooms go in, you make sure a lot of the water is evaporated so they develop their deep flavor. What water? The water that the mushrooms release – just watch, it’s fascinating!
Again, we’re laying in the flavors with the dried herbs, salt and pepper, and red pepper flakes throughout.
Once the mushrooms are browned, in goes the wild rice, vegetable broth (or stock). Water is added, too, for a couple of reasons. First, because if you’re buying (instead of making) vegetable broth, then you’ll use the entire 32 oz. package and not need to open another.
And second, because this reason again and I’m all about saving time and money and being efficient. And there are so many herbs and spices that you won’t miss the 1 cup of flavor that using broth would have given you.
Can you use stock in place of the water? Well, yes, of course.
Once the rice is just shy of al dente, add in the gnocchi to boil for a few minutes. Read those package directions and adjust accordingly. The gnocchi will be soft and tender and ready to eat in a few short minutes.
Stir in the 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.
Tips and Common Questions
Can I make this vegan?
Yes, you absolutely can! Use olive oil in place of the butter and omit the half-and-half (since there’s so little in it anyway, it won’t make much of a difference). Alternatively, you can also use full fat coconut milk or unsweetened oat milk.
Can I use 100% wild rice instead of a blend?
Yes, but it is highly recommended that you boil the rice on its own about half the amount of the suggested cook time on its package. This will ensure the rice is cooked through without overcooking the veggies in the soup.
Can I add chicken or another meat?
You sure can! It clearly would be vegetarian or vegan then, but shredded chicken would be great in it if that’s something you’d enjoy!
What other vegetables can I add?
Add in some spinach or kale to wilt.
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!
Mushroom Gnocchi Soup with Wild Rice
Equipment
Ingredients
- 2 Tablespoon unsalted butter
- ¾ cup yellow onion, diced
- ¾ cup celery, 2-3 stalks, diced
- ¾ cup carrots, 2 medium whole carrots, diced or round sliced
- 1 ¼ tsp kosher salt, divided, to taste
- Pinch of red pepper flakes, optional, but recommended
- ¼ tsp black pepper
- 3 garlic cloves, minced
- 8 oz. Baby Bella or white mushrooms, sliced or quartered depending on size
- ¼ tsp dried basil
- ¼ tsp dried thyme
- ½ tsp dried parsley
- 1 cup wild rice blend, see note
- 32 oz. vegetable stock
- 1 ½ to 2 cups water
- 16 oz. shelf-stable gnocchi , affiliate link
- ¼ cup half and half, room temperature
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 the salt to begin layering the flavor. Add the red pepper flake and black pepper, too.
- 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.
- Stir in the dried herbs and a little more salt. Slowly stir in the vegetable broth and 1 cup water. Add the wild rice blend and bring the pot to a boil. Cook the wild rice 2-3 minutes shy of al dente – this will vary depending on the wild rice you use; check the package directions for exact cook time (usually around 15-25 minutes). Taste test and adjust salt levels as needed.
- 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. Remove from heat and stir in half-and-half. Garnish with fresh parsley as desired and serve.
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.
Nutrition
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
Megan Owen
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
That is so awesome to hear! I’m glad you loved it. Thanks, Megan!
Lara
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
This is so awesome to hear! Extra fresh thyme sounds amazing. Thanks so much, Lara!
Cassie
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
Thanks so much, Cassie! I’m glad you (and baby!) enjoyed!
Fran
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
I’m so glad to hear you enjoyed it! Thanks so much, Fran!
Jennifer
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
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
Hi! If I make this a few hours beforehand will the gnocchi get mushy? What about the next day?
Becca Mills
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
So so good and easy to make! I’m going to try freezing some and see how it does!
Becca Mills
So glad you enjoyed it, Connie! I’d love to hear how freezing it goes!
Deb Torres
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
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
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
Yay, I’m so glad to hear! And super good to know it works with canned coconut milk too. Thanks so much, Jamie!
Sydney
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
So glad to hear! Thanks so much, Sydney!
Jeane
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
I’m so happy to hear it! Thanks, Jeane!
Nichole Cooley Broussard
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
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! 🙂