Description
This creamy vegetarian gnocchi soup is a comforting dish that’s ready in just 30 minutes. Packed with vegetables and soft, pillowy gnocchi, it’s perfect for a quick weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 1 (16 oz) package potato gnocchi
- 1 cup heavy cream or coconut milk
- 2 cups fresh spinach
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
- Add minced garlic, carrots, and celery. Cook for an additional 5 minutes, until the vegetables are softened.
- Stir in dried thyme and cook for another minute until fragrant.
- Pour in the vegetable broth and bring to a boil.
- Once boiling, add the gnocchi and cook according to package instructions, usually about 2-3 minutes until they float.
- Reduce heat to low and stir in the heavy cream or coconut milk.
- Add fresh spinach and cook until wilted, about 2 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.
Notes
- Feel free to add any other vegetables you like, such as bell peppers or zucchini.
- For a lighter version, use half-and-half instead of heavy cream.
- This soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4
- Sodium: 600
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 7
- Cholesterol: 45
Keywords: Creamy Vegetarian Gnocchi Soup, quick gnocchi soup, 30-minute soup recipe, vegetarian soup, comfort food, easy soup, healthy soup