Creamy Vegetarian Gnocchi Soup
A warm, comforting soup featuring pillowy gnocchi in a creamy broth with fresh vegetables, perfect for rainy nights and easy weeknight meals.
Ingredients
For the soup base
- 1 tablespoon olive oil For sautéing
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 6 cups vegetable broth Use good-quality broth for best flavor
For the creamy finish
- 1 cup heavy cream (or coconut cream) Use coconut cream for a vegan option
- 1 package 16 oz gnocchi Store-bought potato gnocchi; fresh or frozen work
- 2 cups fresh spinach
Seasoning
- to taste salt
- to taste pepper
Instructions
Preparation
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring, until softened.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant.
- Pour in 6 cups vegetable broth and bring to a gentle simmer. Let simmer for 8–10 minutes.
Cooking
- Add the package of gnocchi to the simmering broth and cook according to package directions, typically 2–4 minutes for fresh gnocchi.
- Lower the heat and stir in 1 cup heavy cream or coconut cream. Heat gently; do not boil vigorously.
- Fold in 2 cups fresh spinach and cook for 1–2 minutes until wilted.
Serving
- Season with salt and pepper to taste. Serve immediately.
Notes
For lighter soup, replace half the cream with extra broth. To freeze, store the soup base without cream up to 2 months, then add cream when reheating.