Creamy Shrimp Soup with Gnocchi
This creamy shrimp soup is loaded with tender gnocchi, sweet shrimp, and a rich tomato cream broth that's ready in just 35 minutes for an easy, cozy dinner.
A Cozy Bowl of Creamy Shrimp Soup
There's something about a bowl of shrimp cream soup that feels like a hug in liquid form. This easy shrimp soup dinner brings together plump, juicy shrimp, pillowy potato gnocchi, and a velvety tomato cream broth that tastes like it took hours, even though it comes together in well under 40 minutes. If you love soups made with shrimp but want something heartier than a clear broth, this one lands right in that sweet spot between a classic shrimp scampi soup and a rich Italian pasta soup with shrimp.
What makes this version stand out is the gnocchi. Instead of rice or noodles, those little potato dumplings soak up the tomato cream broth and turn every spoonful into something closer to a stew. It's the kind of shrimp gnocchi soup that works just as well for a weeknight dinner as it does for a low-key date night in.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy-bottomed pot helps the broth simmer evenly without scorching, and good quality shrimp and a sharp knife make prep faster and far more enjoyable.
Why This Shrimp Soup Recipe Works
The magic of this soup recipe lies in layering flavor at every step. Searing the shrimp first locks in their sweetness, and using that same pot to build the broth means every bit of flavor from the shrimp carries through the entire dish. The tomato paste and white wine add depth, while heavy cream rounds everything out into a luxuriously smooth, slightly blush colored broth.
Chef's Tip: Don't skip searing the shrimp separately first. Cooking them directly in the broth from start to finish makes them rubbery. Searing and setting them aside, then adding them back at the very end, keeps them tender and juicy.
This method also makes the recipe incredibly forgiving. If you're short on time, you can skip the wine entirely, or swap the gnocchi for small pasta if that's what's in your pantry. It's a flexible base recipe that welcomes a few personal touches.
Tips for the Best Shrimp Gnocchi Soup
A few small details take this from good to genuinely craveable:
- Use fresh shrimp if possible, but frozen and properly thawed shrimp work beautifully too.
- Don't overcook the gnocchi. It cooks fast, usually in just a few minutes, and turns mushy if left simmering too long.
- Add the spinach at the end so it wilts gently instead of turning into a dull, overcooked green.
- Finish with fresh lemon juice. It brightens the richness of the cream and tomato and makes the shrimp flavor pop.
If you enjoy easy shrimp soup dishes that double as a full meal, this one needs nothing more than a slice of crusty bread on the side. Ready to make it? Here is the full step-by-step recipe:
Creamy Shrimp Soup with Gnocchi
This creamy shrimp soup is loaded with tender gnocchi, sweet shrimp, and a rich tomato cream broth that's ready in just 35 minutes for an easy, cozy dinner.
Ingredients
- 1 lb large shrimp, peeled and deveined, tails removed
- 2 tbsp olive oil, divided
- 2 tbsp butter, unsalted
- 1 yellow onion, finely diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1/2 cup dry white wine, optional, such as Pinot Grigio
- 4 cups seafood or vegetable stock, low sodium
- 1 can diced tomatoes, 14.5 oz can, with juices
- 1 lb potato gnocchi, shelf-stable or fresh
- 3/4 cup heavy cream
- 2 cups fresh baby spinach, roughly chopped
- 1/2 tsp red pepper flakes, adjust to taste
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 lemon, juiced
- 1 tsp salt and black pepper, to taste, divided use
- 1/2 cup parmesan cheese, freshly grated, for serving
Instruction
Pat the shrimp dry and season lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, sear the shrimp for 1 to 2 minutes per side until just pink, then remove to a plate and set aside.
Reduce the heat to medium and add the remaining olive oil and butter to the same pot. Add the diced onion and cook for 4 to 5 minutes until softened and translucent.
Stir in the garlic and tomato paste, cooking for 1 minute until fragrant and the paste darkens slightly.
Pour in the white wine, if using, and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to cook off the alcohol.
Add the stock and diced tomatoes with their juices. Bring to a gentle boil, then reduce to a simmer for 8 minutes to let the flavors meld.
Stir in the gnocchi and cook according to package directions, usually 3 to 5 minutes, until just tender.
Lower the heat and stir in the heavy cream, red pepper flakes, and spinach. Simmer for 2 to 3 minutes until the spinach wilts and the soup turns a warm, creamy pink.
Return the shrimp to the pot along with any juices, and simmer for another 1 to 2 minutes until the shrimp are fully cooked through and heated.
Remove from the heat and stir in the fresh basil and lemon juice. Taste and adjust salt and pepper as needed.
Ladle into bowls and top with grated parmesan and extra basil before serving warm.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Sharp knife and cutting board
- Ladle
- Microplane or cheese grater
Notes
Serving, Storing, and Variations
This soup is best served immediately while the gnocchi is perfectly tender and the shrimp are just cooked through. Ladle it into wide, shallow bowls so you get a bit of broth, gnocchi, and shrimp in every bite, and finish with freshly grated parmesan and a scattering of basil.
For leftovers, store the soup in an airtight container in the refrigerator for up to two days. Keep in mind that the gnocchi will keep absorbing liquid as it sits, so when reheating, add a splash of extra stock or cream over low heat to bring the broth back to its original silky texture.
If you want to switch things up, try these simple variations:
- Swap the gnocchi for orzo or ditalini for a more traditional Italian pasta soup with shrimp.
- Stir in a handful of chopped kale instead of spinach for a slightly heartier green.
- Add a pinch of smoked paprika for a subtle smoky undertone in the broth.
However you serve it, this creamy shrimp soup is the kind of recipe that turns into a regular in your dinner rotation, comforting, a little indulgent, and easy enough to make any night of the week.
