When the weather starts to cool and the days feel just a little shorter, there’s nothing more comforting than a big bowl of homemade soup.

This Ground Beef Vegetable Soup with Gnocchi is one of my go-to recipes—it’s hearty, full of flavor, and comes together with simple ingredients you probably already have at home. Tender gnocchi, savory ground beef, and a rainbow of vegetables all simmer together in a rich, flavorful broth that warms you from the inside out.

It’s also a perfect dish for gatherings—whether it’s a family night in or your kids have friends coming over. Cozy, easy to make, and even easier to share, it pairs beautifully with kid-approved sides like crispy French fries, golden fried chicken, and a refreshing apple salad. Put it all together, and you’ve got a meal that’s simple, satisfying, and guaranteed to make any evening feel a little more special.

I won’t keep you long—let’s jump straight into the recipe and see just how easy it is.

Ground Beef and Gnocchi Vegetable Soup

Recipe by Salvia

Servings

4-6

servings

Prep time

minutes

Cooking time

minutes

This recipe combines classic Italian flavors in a comforting and easy-to-make soup. The gnocchi adds a wonderful, soft texture that makes the soup feel extra satisfying.

Ingredients

1 tablespoon olive oil
1.5 pounds ground beef
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4-6 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
4-6 cups beef broth (or chicken/vegetable broth)
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 bay leaf
1 (16-ounce) package potato gnocchi
1 (5-ounce) package fresh baby spinach
Salt and black pepper to taste
Grated Parmesan cheese, for serving
Fresh parsley, chopped (optional, for garnish)

Directions

Brown the beef: Heat the olive oil in a large pot or Dutch oven (like the one in the photo) over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and cooked through. Drain any excess fat.
Sauté vegetables: Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables have softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Simmer the soup base: Pour in the crushed tomatoes and beef broth. Stir in the dried oregano, basil, and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it simmer for at least 15 minutes to allow the flavors to meld.
Cook the gnocchi: Stir the gnocchi directly into the simmering soup. Cook according to the package directions, usually for 2-3 minutes, or until the gnocchi floats to the top. Do not overcook them.
Add the spinach: Turn off the heat and stir in the fresh spinach. The residual heat from the soup will wilt the spinach in a minute or two.
Season and serve: Remove the bay leaf. Season the soup with salt and pepper to taste. Ladle the hot soup into bowls and top generously with grated Parmesan cheese and fresh parsley, if using. Serve immediately.

Make This Soup Your Own: Simple Twists and Add-Ins

If you want to give this soup your own little twist, here are a few ideas straight from my kitchen to yours:

Turn up the heat: When you’re sautéing the garlic, toss in a pinch of red pepper flakes. It’s just enough to give each spoonful a gentle kick without overpowering the flavors.

Pack in the veggies: Don’t stop at carrots and celery! This soup is the perfect place to sneak in diced zucchini, sweet bell peppers, or crisp green beans. Just add them in with the carrots and celery so they all get tender together.

Switch up the starch: No gnocchi on hand? No problem. Small pasta shapes like ditalini, tiny shells, or even elbow macaroni work beautifully. Just add the pasta toward the end and cook it until it’s perfectly al dente.

Fresh herbs, fresh flavor: If you have fresh rosemary or thyme, drop a sprig or two in while the soup simmers. It adds an aromatic depth that makes the whole pot smell irresistible.

Make it heartier: Prefer a thicker, cozier soup? Use a bit less broth or let it simmer with the lid off so it reduces slightly. It’s a simple trick for creating a richer, more comforting bowl.