Gnocchi Vegetable Soup ~
Quick and Italian soup with tender gnocchi and fresh veggies.
Serve with crusty bread and a simple green salad.
Creamy Vegetable Gnocchi Soup
I like this soup because it’s a cozy, satisfying dish with simple ingredients that’s so forgiving and easy to customize with whatever extra fresh vegetables you have on hand. I’ve been known to toss in a few handfuls of fresh spinach or green beans, a can of drained cannellini beans, or sprinkle in fresh herbs such as basil or oregano.
The base of sautéed onion, celery, and carrots creates a flavorful starting point, and the addition of fresh garlic takes it up another notch. When the vegetables soften and their aroma fills the kitchen, you know you’re off to a great start. Stirring in broth and half-and-half creates the creamy soup base in minutes.
The process of cooking the gnocchi right in the soup is both convenient and flavorful. As the gnocchi simmers, it absorbs some of the seasonings. It’s fun to watch the gnocchi puff up slightly and become tender as they soak up the creamy broth. A sprinkle of Italian and poultry seasonings ties everything together with a comforting, herby warmth.
Finishing touches make all the difference in this dish. I like to garnish each bowl with freshly chopped parsley and a generous sprinkle of Parmesan cheese. The Parmesan melts slightly into the hot soup, adding a salty, nutty richness that complements the creamy broth and soft gnocchi. This is an easy soup that feels indulgent but is simple enough for any day of the week.
Ingredients for Gnocchi Vegetable Soup
You will need the following:
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1/4 cup yellow onion, diced
- 1/2 cup celery, diced
- 1 cup carrots, diced
- 4 cups chicken-style broth
- 2 cups half-and-half
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons poultry seasoning
- 1/4 teaspoon ground black pepper
- 16-ounce package potato gnocchi
- 1 tablespoon parsley, chopped
- 1/2 cup Parmesan cheese, shredded
Ingredient Notes
- Potato Gnocchi: These soft dumplings are the star of the soup. Look for shelf-stable potato gnocchi in the pasta aisle or fresh gnocchi in the refrigerated section of your grocery store.
- Half-and-Half: This adds a creamy texture to the broth without being overly heavy. For an even richer soup, substitute with heavy cream. For a lighter soup, opt for a mild-flavored plant milk such as oat or unsweetened almond (coconut milk’s flavor is too overpowering and not recommended for this recipe).
- Chicken-Style Broth: I use a vegan chicken broth. Vegetable broth also works but may require additional seasoning.
- Italian and Poultry Seasonings: These bring out the cozy, comforting flavors that make this soup so delicious. (Montreal Chicken seasoning is vegan.)
- Carrots, Celery, and Onion: The classic mirepoix trio lays the foundation for the soup’s flavor.
How to Make Gnocchi Vegetable Soup
STEP ONE: Sauté the Vegetables. Set a large pot over medium heat and add the olive oil. When the oil is hot, add onion, celery, and carrots. Cook for 5 minutes, stirring occasionally, until the vegetables are softened and fragrant. Add garlic and continue cooking for an additional 30 seconds.
STEP TWO: Combine Ingredients. Add the chicken-style broth and half-and-half to the pot with the sautéed vegetables. Stir well and heat gently, but do not boil.
STEP THREE: Cook the Gnocchi and Season. Reduce the heat to low and add the gnocchi, Italian seasoning, poultry seasoning, and ground black pepper. Simmer for 8–10 minutes, stirring occasionally, until the gnocchi are tender and the soup has thickened slightly. If you prefer a thicker soup, simmer a little longer to reduce.
STEP FOUR: Serve. Adjust seasoning to taste. Ladle the soup into serving bowls and garnish with fresh parsley and a generous sprinkle of Parmesan cheese. Serve hot.
FAQ
- Can I make this vegan? Absolutely! Use vegan chicken-style broth or veggie broth, dairy-free heavy cream or oat milk, and vegan Parmesan.
- Can I freeze this soup? Cream-based soups don’t freeze well, as the texture tends to change when reheated. This soup is best enjoyed fresh or stored in the fridge for up to 3 days and gently reheated on the stove.
- What other seasonings work well? Basil, oregano, or a touch of nutmeg can complement the flavors beautifully.
- Can I use different vegetables? Yes! Try adding zucchini, baby spinach, or mushrooms for variety. You can even toss in a can of white beans to make the soup extra hearty.
- Can use cauliflower gnocchi? Cauliflower gnocchi can be used as a substitute in this recipe, especially if you’re looking for a lower-carb or gluten-free option. However, keep in mind that cauliflower gnocchi has a slightly different texture and flavor compared to traditional potato gnocchi. It tends to be a bit denser and can break apart if overcooked, so watch the simmering time closely.
Storage
- This soup is best enjoyed fresh. Store leftover soup in an airtight container in the fridge, then gently reheat it on the stove.
More Recipes You’ll Love!
- Roasted Gnocchi
- Vegetable Orzo Soup
- Broccoli Tortellini Alfredo
- Parmesan Pasta Soup
- Tortellini en Brodo
Follow This Wife Cooks on Flipboard | Instagram | Facebook | Pinterest | Shop
Gnocchi Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- 1/4 cup yellow onion diced
- 1/2 cup celery diced
- 1 cup carrots diced
- 4 cups chicken-style broth
- 2 cups half-and-half
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons poultry seasoning
- 1/4 teaspoon ground black pepper
- 16- ounce package potato gnocchi
- 1 tablespoon parsley chopped
- 1/2 cup Parmesan cheese shredded
Instructions
- Set a large pot over medium heat and add the olive oil. When the oil is hot, add onion, celery, and carrots. Cook for 5 minutes, stirring occasionally, until the vegetables are softened and fragrant. Add garlic and continue cooking for an additional 30 seconds.
- Add the chicken-style broth and half-and-half to the pot with the sautéed vegetables. Stir well and heat gently, but do not boil.
- Reduce the heat to low and add the gnocchi, Italian seasoning, poultry seasoning, and ground black pepper. Simmer for 8–10 minutes, stirring occasionally, until the gnocchi are tender and the soup has thickened slightly. If you prefer a thicker soup, simmer a little longer to reduce.
- Adjust seasoning to taste. Ladle the soup into serving bowls and garnish with fresh parsley and a generous sprinkle of Parmesan cheese. Serve hot.
Leave a Reply