Description
A creamy, comforting vegetarian gnocchi soup filled with soft dumplings, tender vegetables, and a rich, herb-infused broth. Perfect for easy weeknight dinners or cozy fall evenings.
Ingredients
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2 tbsp olive oil or butter
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1 onion, diced
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2 carrots, sliced
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2 celery stalks, diced
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3 cloves garlic, minced
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4 cups vegetable broth
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1 tsp Italian seasoning
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Salt and pepper, to taste
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1 (16 oz) package gnocchi
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1 cup heavy cream (or coconut milk for dairy-free)
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2–3 cups baby spinach
Instructions
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In a large pot, heat oil. Sauté onion, carrot, and celery for 5–6 minutes. Add garlic and cook 1 more minute.
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Stir in broth, seasoning, salt, and pepper. Bring to a gentle boil.
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Add gnocchi and simmer 5–7 minutes until they float.
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Stir in cream and spinach. Simmer 2–3 more minutes until wilted.
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Adjust seasoning and serve hot with desired garnishes.
Notes
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Use gluten-free gnocchi if needed.
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Add white beans or mushrooms for extra protein.
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Store up to 4 days; thin with broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Main
- Cuisine: Italian-Inspired Vegetarian
Nutrition
- Calories: ~350 per serving