Description

A comforting and hearty Creamy Vegetarian Gnocchi Soup packed with tender vegetables and pillowy gnocchi in a rich, flavorful broth. Perfect for a cozy meal.

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
6 cups vegetable broth
1 (14.5 ounce) can diced tomatoes, undrained
1 cup half-and-half or heavy cream
1 (16 ounce) package potato gnocchi (refrigerated or frozen)
3 cups fresh spinach, packed
Salt and freshly ground black pepper to taste
Grated Parmesan cheese, for serving (optional)
Fresh parsley, chopped, for garnish (optional)

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
2. Stir in minced garlic, Italian seasoning, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
3. Pour in vegetable broth and add diced tomatoes. Bring to a simmer, reduce heat to low, cover, and cook for at least 15 minutes.
4. Stir in half-and-half or heavy cream.
5. Add gnocchi to the simmering soup. Cook according to package directions, typically 3-5 minutes, until they float.
6. Stir in spinach and cook until wilted, about 1-2 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with Parmesan cheese and parsley, if desired.

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. For best results when reheating, gently heat on the stovetop. Gnocchi may absorb liquid and soften further. To freeze, it’s often best to exclude gnocchi and add freshly cooked ones when reheating.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 7g
Sodium: 700mg
Fat: 15g
Carbohydrates: 40g
Fiber: 5g
Protein: 12g