Bloom the garlic powder, onion powder, and paprika in butter for 1-2 minutes before adding broth to unlock their full depth and prevent a raw, powdery taste in your soup.

Add Parmesan rinds to the simmering broth early on—they dissolve slightly and infuse the entire soup with savory umami richness that store-bought broth alone cannot achieve.

Boil gnocchi in salted water until they float plus 1 minute, then add to soup at the very end to prevent them from becoming mushy or breaking apart in the hot broth.

Whisk cream cheese into a small amount of warm broth first to create a smooth slurry, then stir into the pot to avoid lumps and ensure silky, even texture throughout.

Add half the fresh basil and parsley halfway through cooking for subtle flavor development, then add the remaining half in the final minute to preserve bright, fresh notes at serving.