Red Pepper Corn Gnocchi Soup is an easy to make, delicious soup that’s hearty, thick, and rich and the very definition of comfort food. Pillowy potato gnocchi cozy up with lots of vegetables and corn to create a soup that will warm your belly and soul.
Warm, comforting and cozy: that’s how I’d describe this delicious healthy Red Pepper Corn Gnocchi Soup! Packed with veggies, like red bell pepper, onion, and corn, and laden with the delicious flavors of Italian gnocchi, this is truly comfort food at its finest. Ready to try it yourself? Grab the recipe below now!
I first published this recipe in 2014. But it was time for an update. So, I’ve updated the recipe itself a bit. I liked really spicy food back then, and have toned down the heat level a bit in this new update. I’ve also updated the photos and the information all for a better user experience!
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
What are gnocchi?
Back when I published this recipe in 2014 gnocchi were not known quite as well as they are now, and I received several comments about what they are.
Gnocchi are little Italian soft potato dumplings or little pillows of potato.
They even look like pillows. Wouldn’t you just love to lay your head on one of these, and cuddle up in its little potato-y goodness?
Fresh gnocchi can be found in the fresh pasta section on well stocked grocery stores. That’s usually on the dairy aisle, or maybe in the deli section. Shelf stable gnocchi can be found on the dried pasta and tomato sauce aisle of the store. You can even find it on Amazon with my affiliate link.
How do you make this soup?
This creamy soup is loaded with corn, potato gnocchi, vegetables, and plenty of herbs and spices for a delicious, comforting lunch or dinner.
The full printable recipe ingredients and instructions are available in the recipe card at the bottom of the post. You can find important tips and tricks in the post.
Heat a large skillet over medium-high heat, and add all of the corn. Let corn cook until starting to toast and turn golden brown, about 5-10 minutes. Put toasted corn in a medium bowl, and set aside.
Time saving tip: instead of toasting the corn yourself, buy a bag of frozen fire roasted corn. This time saver means you don’t have to do the first step of toasting the corn in a skillet. Simply measure out the 2 cups needed for inside the soup, and ¼ cup for garnishing.
Heat the oil in a large pot over medium heat. Add the red pepper, onion, and carrots, and cook until slightly softened, 5 to 7 minutes.
Time saver tip: use pre-shredded carrots from the grocery store rather than peeling and chopping your own. You’ll want about 1 & ½ cups of pre-shredded carrots.
Reserving ¼ cup of the toasted corn, add the remaining 2 cups corn and garlic powder to the veggies, and cook an additional minute.
Add the broth, Sriracha, thyme sprigs, and bay leaf. Bring to a boil, then lower the heat and simmer for 35 minutes.
Remove and discard the thyme stems and bay leaf. Remove 1 cup of the vegetables, and set aside. Working in batches, transfer soup, half at a time, to a blender, and blend until smooth. Or, use a handheld immersion blender to blend slightly.
The immersion blender will not make the soup as smooth, but it is a nice time saver. For the updated photos you see in the post, I used an immersion blender.
Stir in the milk, salt, reserved veggies, and gnocchi. Cook for an additional 3 to 5 minutes, until soup is heated through and gnocchi is cooked.
Taste for seasonings, and add pepper to taste. Ladle the soup into bowls and garnish with reserved corn and additional thyme leaves.
You can store any leftover soup in the refrigerator for 3 to 4 days in an airtight container.
The leftovers taste great when reheated. Either pop it in the microwave or reheat on the stove top. You may want to add additional liquid, either milk or broth if the soup has thickened up. Some brands of gnocchi will continue to absorb lots of liquid as they sit.
I also love to add sausage and spinach leaves to the leftovers to make it a little bit different each time I serve it.
You can also freeze the soup in freezer-safe containers for up to three months. Thaw the soup in the fridge overnight before reheating it in the microwave or on the stove.
Some like it spicy
When I originally shared this recipe, I called for 1 tablespoon of Sriracha to be added to the soup. It made for a nice spicy soup.
Now, I like my food to not bite me back so much. So, I’ve decreased the amount to 1 teaspoon in the recipe. Please feel free to add as much as you like though.
And, like I always encourage, if you’re not a fan of the spicy heat, start by adding a bit less Sriracha and work your way up. You can always add more, but you can’t take it out!
Heck, you could even use your own homemade Sriracha.
Looking for other great soups?
Make it vegan
This naturally vegetarian gnocchi soup can easily be made vegan.
Just use a plant-based milk in place of the dairy milk in this recipe, and presto, you have a vegan gnocchi soup.
I recommend a neutral flavored, unsweetened milk here. Try unsweetened soy, almond, or rice milk. A thick rich canned coconut milk will be great, but will change the flavor profile of the soup. Test out what you like best.
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Red Pepper Corn Gnocchi Soup
- 2 ¼ cups frozen corn divided use
- 1 tablespoon olive oil or light tasting oil of your choice
- 1 red bell pepper seeded and diced
- 1 small red onion diced
- 3 carrots sliced
- ½ teaspoon garlic powder
- 3 cups vegetable broth
- 1 teaspoon Sriracha
- 4 sprigs fresh thyme
- 1 bay leaf
- ¼ cup milk whole milk, soy milk, or almond milk
- ½ teaspoon salt
- 12 ounces gnocchi
- freshly ground black pepper
- Additional Fresh thyme for garnish
- Heat a large skillet over medium-high heat, and add all of the corn. Let corn cook until starting to toast and turn golden brown, about 5-10 minutes. Put toasted corn in a medium bowl, and set aside.2 ¼ cups frozen corn
- Heat the oil in a large pot over medium heat. Add the red pepper, onion, and carrots, and cook until slightly softened, 5 to 7 minutes.1 tablespoon olive oil, 1 red bell pepper, 1 small red onion, 3 carrots
- Reserving ¼ cup of the toasted corn, add the remaining 2 cups corn and garlic powder to the veggies, and cook an additional minute.½ teaspoon garlic powder, 2 ¼ cups frozen corn
- Add the broth, Sriracha, thyme sprigs, and bay leaf. Bring to a boil, then lower the heat and simmer for 35 minutes.3 cups vegetable broth, 1 teaspoon Sriracha, 4 sprigs fresh thyme, 1 bay leaf
- Remove and discard the thyme stems and bay leaf. Remove 1 cup of the vegetables, and set aside. Working in batches, transfer soup, half at a time, to a blender, and blend until smooth. Or, use a handheld immersion blender to blend slightly.
- Stir in the milk, salt, reserved veggies, and gnocchi. Cook for an additional 3 to 5 minutes, until soup is heated through and gnocchi is cooked.¼ cup milk, ½ teaspoon salt, 12 ounces gnocchi
- Taste for seasonings, and add pepper to taste. Ladle the soup into bowls and garnish with reserved corn and additional thyme leaves.freshly ground black pepper, Additional Fresh thyme for garnish
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.