One-Pot Meatball and Gnocchi Soup | CookOS

One-Pot Meatball and Gnocchi Soup

Name: One-Pot Meatball and Gnocchi Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 1 tbsp oil from a jar of sun-dried tomatoes; 1 tbsp minced garlic; 4 oz sun-dried tomatoes, chopped; 3 cups chicken stock; 1 tbsp Italian seasoning; 1/2 tsp red pepper flakes; 2 lbs frozen Italian-style meatballs; 1 lb potato gnocchi; 1 (10 oz) bag frozen chopped spinach; 1 (5.2 oz) package garlic and herb cheese spread (e.g. Boursin)

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.

🌍Italian-American 🏷️One-pot 🏷️Soup 🏷️Gnocchi 🏷️Meatballs Comfort-food

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Total

30 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

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Ingredients

1 tbsp oil from a jar of sun-dried tomatoes
1 tbsp minced garlic
4 oz sun-dried tomatoes, chopped
3 cups chicken stock
1 tbsp Italian seasoning
1/2 tsp red pepper flakesoptional
2 lbs frozen Italian-style meatballs
1 lb potato gnocchi
1 (10 oz) bag frozen chopped spinach
1 (5.2 oz) package garlic and herb cheese spread (e.g. Boursin)

10 Ingredients

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Instructions

1
In a large pot or deep skillet over medium-high heat, add the oil from the jar of sun-dried tomatoes.
2
Add the minced garlic and sauté until fragrant, about 30 seconds.
3
Stir in the chopped sun-dried tomatoes.
4
Pour in the chicken stock and season with Italian seasoning and red pepper flakes.
5
Add the frozen meatballs to the pot.
6
Cover the pot and let it simmer for about 15 minutes, or until the meatballs are heated through.
7
Uncover and add the potato gnocchi and frozen chopped spinach.
8
Cover again and cook for another 5-10 minutes, until the gnocchi is cooked and everything is hot.
9
Turn off the heat. Add the garlic and herb cheese spread to the pot.
10
Stir until the cheese is fully melted and the sauce is creamy.
11
Serve immediately.

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Tips & Notes

Pro tips

Use sun-dried tomato oil from the jar for deeper flavor; if the jar is empty, swap for olive oil without losing the dish's character.
Add gnocchi in the final 5 minutes only—overcooking turns it mushy. It floats when ready.
Stir the Boursin cheese off heat so it melts evenly without breaking; reserve a pinch of red pepper flakes for garnish.
Don't skip the frozen spinach—thaw it first and squeeze dry to prevent excess water diluting the broth.

Substitutions

Sun-dried tomatoes → roasted red peppers (lighter, sweeter broth)
Boursin → cream cheese + 1 tsp Italian seasoning (same richness, milder garlic note)
Chicken stock → vegetable or beef stock (adjust seasoning to taste)
Potato gnocchi → ricotta gnocchi (softer texture, cook 1 minute less)