Creamy Veggie Gnocchi Soup – Simple Weeknight Dinner

Introduction

This Creamy Veggie Gnocchi Soup is the ultimate one-pot comfort meal — rich, satisfying, and packed with nourishing vegetables. With pillowy gnocchi, tender carrots, leafy spinach, and a creamy herb-infused broth, it’s a cozy vegetarian dinner that comes together fast but tastes like it simmered all day.

Perfect for crisp fall evenings, busy weeknights, or even lunch meal prep, this soup checks all the boxes: hearty, wholesome, and deeply comforting without feeling heavy. Think of it as a vegetarian twist on chicken and gnocchi soup — just as filling, even more vibrant, and just right for any season.

Ingredients Overview

Each ingredient brings something unique — from texture to color to flavor. Here’s what you’ll need and why it matters.

Main Ingredients:

• Gnocchi: Soft potato dumplings that cook quickly and soak up flavor. Shelf-stable, refrigerated, or frozen all work — just avoid overcooking.

• Carrots & Celery: Classic soup base vegetables that add sweetness, crunch, and color.

• Onion & Garlic: Aromatic staples that lay the flavor foundation.

• Spinach: Fresh or frozen; stirred in at the end for bright color and nutrients.

• Vegetable Broth: Forms the savory soup base — choose low-sodium if you want to control salt levels.

• Heavy Cream or Half-and-Half: Adds silkiness and body. Use coconut milk or cashew cream for a dairy-free version.

• Butter or Olive Oil: For sautéing the aromatics.

• Italian Seasoning or Fresh Herbs: Adds depth and a Mediterranean touch.

Optional Add-Ins:

• Mushrooms: For umami and extra texture.

• Zucchini or Bell Pepper: For extra vegetable variety.

• Red Pepper Flakes: A pinch for subtle heat.

• Parmesan Cheese: Optional, for serving — adds salty richness (skip for dairy-free).

Step-by-Step Instructions

1. Sauté Aromatics

• In a large soup pot, heat 2 tablespoons butter or olive oil over medium heat.

• Add 1 diced yellow onion, 2 sliced carrots, and 2 stalks diced celery.

• Sauté for 5–6 minutes until softened.

• Add 3–4 cloves minced garlic and cook for 1 more minute until fragrant.

2. Add Broth and Seasoning

• Pour in 4 cups vegetable broth.

• Add 1 teaspoon Italian seasoning (or a mix of thyme, oregano, and basil).

• Season with salt and black pepper to taste.

• Bring to a gentle boil.

3. Simmer the Gnocchi

• Add 1 (16 oz) package of gnocchi.

• Reduce heat to medium-low and simmer for 5–7 minutes until gnocchi float and are tender (but not mushy).

4. Add Cream and Spinach

• Stir in 1 cup heavy cream (or coconut milk for dairy-free).

• Add 2–3 cups fresh spinach (or 1 cup frozen).

• Simmer for 2–3 more minutes until spinach is wilted and soup is warmed through.

5. Taste and Finish

• Adjust salt and pepper as needed.

• Optional: Stir in a handful of grated Parmesan or a squeeze of lemon juice to brighten.

Serve hot, with crusty bread or a sprinkle of herbs.

Tips, Variations & Substitutions

Cooking Tips:

• Don’t overcook gnocchi: Once they float, they’re done. Overcooking can make them fall apart.

• Use baby spinach: It wilts quickly and blends easily into the soup.

• Add cream slowly: After the gnocchi is cooked, to avoid curdling.

Variations:

• Creamy Tomato Version: Add ½ cup canned crushed tomatoes or tomato paste for a rosé-style base.

• Herb-Forward Version: Use fresh thyme, rosemary, or sage for fall vibes.

• Brothy Version: Skip the cream and double the broth for a lighter feel.

Substitutions:

• Dairy-Free: Use coconut milk, cashew cream, or unsweetened oat milk in place of cream.

• Gluten-Free: Use gluten-free gnocchi — many shelf-stable brands now offer this.

• No Gnocchi? Use small pasta shapes like ditalini or cooked cubed potatoes.

Serving Ideas & Occasions

This soup is perfect for:

• Quick weeknight dinners

• Meatless Monday meals

• Holiday soup courses

• Meal prep lunches (it reheats beautifully!)

Serve it with:

• Garlic bread or focaccia

• A crisp green salad with balsamic vinaigrette

• Roasted vegetables or grilled sandwiches for a heartier plate

It’s cozy enough for chilly nights, yet fresh and bright enough for spring or fall menus.

Nutritional & Health Notes

This vegetarian soup offers a balanced mix of:

• Carbohydrates from gnocchi

• Fiber and vitamins from carrots, celery, and spinach

• Healthy fats (when made with olive oil or dairy-free cream options)

To make it more protein-rich:

• Add white beans or chickpeas

• Stir in tofu or use lentil-based gnocchi

It’s naturally vegetarian and easy to make dairy-free or gluten-free with a couple of swaps. It’s filling, comforting, and cleaner than many heavy cream-based soups.

FAQs

Q1: Can I use frozen gnocchi?

A1: Yes! No need to thaw — just add them directly and simmer until they float. Check for doneness at 6–7 minutes.

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Q2: How do I make this soup dairy-free?

A2: Swap the cream for full-fat coconut milk, cashew cream, or unsweetened oat milk. Use olive oil instead of butter, and skip the Parmesan.

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Q3: Will it thicken as it sits?

A3: Yes — the gnocchi release starch and thicken the soup. If it gets too thick when reheating, add a splash of broth or water.

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Q4: Can I add protein?

A4: Absolutely. Stir in white beans, chickpeas, or leftover shredded chicken for extra protein and heartiness.

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Q5: How long does it keep?

A5: Store in the fridge in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.

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Q6: Can I freeze it?

A6: It’s best enjoyed fresh. Gnocchi can get mushy after freezing, but you can freeze just the broth and add fresh gnocchi when reheating.

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Q7: What’s the best type of gnocchi to use?

A7: Shelf-stable or refrigerated potato gnocchi are easiest. Avoid those with added cheese or fillers if making dairy-free or gluten-free versions.

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