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.

up close bowl with spoon of mushroom gnocchi soup with wild rice

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.

Bowls of sliced mushrooms, gnocchi, carrots, celery, spices, vegetable stock, and wild rice.
  • 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.

Pot with carrots, celery, and onion.
First, saute the mirepoix until tender.
Sliced mushrooms in pot with spoon.
Add the mushrooms and cook until the water evaporates.

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.

Wild rice added to pot with vegetables.
Stir in the herbs and wild rice.
Vegetable stock pouring into pan.
Then add vegetable stock and bring to a simmer.

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!

Hand holding bowl of dried gnocchi.
Add the gnocchi and simmer for several minutes, according to package directions.
Half and half added to soup.
Stir in warm half-and-half to finish the soup.

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.

ladle of mushroom gnocchi soup
spoon dipping into soup bowl

More Easy Weeknight Dinner Recipes to Love

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!

overhead view of two bowls of mushroom gnocchi soup with baguette and wine glasses
4.96 (25 ratings)

Get the Recipe Mushroom Gnocchi Soup with Wild Rice

Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
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

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!