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Creamy Vegetarian Gnocchi Soup

A rich and comforting soup filled with soft gnocchi and vibrant vegetables, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: Italian, Vegetarian
Calories: 370
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
Soup Mixture
  • 6 cups vegetable broth
  • 1 cup heavy cream (or coconut cream) Use coconut cream for a vegan option.
  • 1 package (16 oz) gnocchi
  • 2 cups fresh spinach
  • Salt and pepper to taste

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the veggies are softened and fragrant.
Cooking
  1. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to a simmer.
  2. Add the gnocchi to the pot and cook according to package instructions, about 2-3 minutes until they float to the top.
  3. Lower the heat and gently stir in the heavy cream, mixing until fully incorporated. Allow the soup to warm through but do not boil.
  4. Toss in the fresh spinach and let it wilt for about 1-2 minutes. Season with salt and pepper to taste.
  5. Ladle the soup into bowls and garnish with chopped fresh parsley or basil before serving.

Notes

For a lighter version, substitute heavy cream with half-and-half or plant-based cream. Stir gently when adding cream to avoid curdling.