One-Pot Meatball and Gnocchi Soup
This one-pot meatball and gnocchi soup combines frozen Italian meatballs, tender potato gnocchi, and spinach in a creamy sun-dried tomato broth finished with garlic herb cheese—ready in under 30 minutes.
This one-pot meatball and gnocchi soup combines frozen Italian meatballs, tender potato gnocchi, and spinach in a creamy sun-dried tomato broth finished with garlic herb cheese—ready in under 30 minutes.
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In a large pot or deep skillet over medium-high heat, add the oil from the jar of sun-dried tomatoes.
Add the minced garlic and sauté until fragrant, about 30 seconds.
Stir in the chopped sun-dried tomatoes.
Pour in the chicken stock and season with Italian seasoning and red pepper flakes.
Add the frozen meatballs to the pot.
Cover the pot and let it simmer for about 15 minutes, or until the meatballs are heated through.
Uncover and add the potato gnocchi and frozen chopped spinach.
Cover again and cook for another 5-10 minutes, until the gnocchi is cooked and everything is hot.
Turn off the heat. Add the garlic and herb cheese spread to the pot.
Stir until the cheese is fully melted and the sauce is creamy.
Serve immediately.
Store leftovers in an airtight container up to 3 days; reheat gently on the stovetop with a splash of stock to restore consistency.
Yes. Brown 2 lbs fresh meatballs in the pot first, then remove before sautéing aromatics. Add them back after the broth is simmered.
Use 1 tbsp olive oil and stir in the chopped sun-dried tomatoes as usual—the flavor will be the same.
Prepare the broth and meatballs up to 2 days ahead; store separately. Add gnocchi and spinach fresh when reheating to prevent mushiness.
Cream cheese mixed with Italian herbs, or a dollop of pesto stirred in at the end works well.
Gnocchi floats to the surface when cooked through; simmer 1–2 minutes after floating, then serve.
