This creamy gnocchi soup is like a warm hug in a bowl! With fluffy gnocchi, fresh veggies, and a rich, creamy broth, it’s perfect for cozy days.
I love how quick this soup is to make. Just toss everything in a pot and let it bubble away. Soon you’ll have a delicious meal that even the pickiest eaters will enjoy! 😄
Key Ingredients & Substitutions
Gnocchi: Potato gnocchi is the star here, providing a fluffy texture. If you’re in a pinch, you can use shelf-stable gnocchi or even homemade versions, which are often easier to find than you think!
Heavy Cream: For a lighter option, substitute half-and-half or whole milk. You could also use coconut milk for a dairy-free option, which gives a unique flavor while keeping it creamy!
Broth: Use vegetable broth if you’re keeping it vegetarian. Chicken broth gives more depth to the flavor if you’re okay with meat. Homemade broth adds a personal touch too!
Spinach: Fresh spinach is great for this recipe, but you can use kale or Swiss chard if you prefer. Frozen spinach can also work; just make sure to thaw and drain it before adding.
How Do I Perfectly Sauté My Vegetables?
Sautéing veggies might seem easy, but doing it right makes a big difference in flavor! Here’s how to get them tender and tasty:
- Start with a hot pot and add olive oil to coat the bottom.
- Add onions and garlic first; they take longer to soften. Cook until fragrant.
- Next, add carrots and celery, stirring often. Cook for about 5-7 minutes, until tender—but avoid browning them.
- Patience is key—let them sweat and release their flavors into the oil.
With these tips, you’ll have a solid foundation for your creamy gnocchi soup!
How to Make Creamy Gnocchi Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 4 cups vegetable or chicken broth
- 1 (16-ounce) package of potato gnocchi
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese, plus more for garnish
- Fresh basil or parsley, chopped for garnish
How Much Time Will You Need?
You’ll want to set aside about 30 minutes for this recipe. This includes 10 minutes for prep and around 20 minutes for cooking. It’s quick yet delivers a comforting and hearty dish!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion, minced garlic, diced carrots, and celery. Sauté until the vegetables are tender, which should take about 5-7 minutes. This step builds a wonderful flavor base for the soup.
2. Add the Broth:
Pour in the vegetable or chicken broth, and bring the mixture to a boil. Once it’s boiling, reduce the heat to low and let it simmer for about 10 minutes until the veggies are soft and delicious.
3. Cook the Gnocchi:
Now it’s time to add the potato gnocchi to the pot. Cook them according to the package instructions, which usually takes about 2-3 minutes. You’ll know they’re ready when they float to the top of the soup.
4. Add Cream and Spinach:
Stir in the heavy cream, dried Italian seasoning, and chopped spinach. Let the soup simmer for another 2-3 minutes until the spinach has wilted and everything is well combined.
5. Final Touches:
Season your soup with salt and freshly ground black pepper to taste. Then, remove the pot from the heat and stir in the grated Parmesan cheese until it’s melted and mixed throughout.
6. Serve and Enjoy:
Ladle the creamy gnocchi soup into bowls. Garnish with extra Parmesan cheese and fresh basil or parsley for a lovely finishing touch. Serve warm and enjoy the cozy flavors of this comforting soup!
Can I Use Frozen Gnocchi Instead of Fresh?
Absolutely! If you’re using frozen gnocchi, there’s no need to thaw them first. Just add them directly to the soup during the cooking process, and follow the package instructions for cooking time.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, half-and-half or whole milk can be used instead of heavy cream. For a dairy-free version, coconut milk works well and adds a nice flavor to the soup!
How Do I Store Leftovers?
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally to avoid scorching.
Can I Add Other Vegetables?
Definitely! Feel free to get creative. Peas, bell peppers, or even zucchini would be delicious additions. Just adjust the cooking time slightly to ensure everything is tender but not mushy.
