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Vegetarian Gnocchi Soup

Creamy Vegetarian Gnocchi Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • ¼ tsp red pepper flakes (optional)
  • ¼ cup tomato paste
  • 1 (14.5 oz) can diced tomatoes
  • 4 cups vegetable broth
  • 1 (16 oz) package shelf-stable potato gnocchi
  • ½ cup heavy cream
  • 2 cups fresh spinach
  • Salt and black pepper, to taste
  • Grated vegetarian Parmesan, for serving (optional)

Method
 

  1. Heat oil in a large pot over medium heat. Add onion, carrots, celery, and a pinch of salt. Cook, stirring occasionally, until softened, about 5 minutes.
  2. Stir in garlic, Italian seasoning, and red pepper flakes; cook 30 seconds. Add tomato paste and cook, stirring, for 2 minutes. Pour in diced tomatoes and vegetable broth. Bring to a boil.
  3. Reduce heat to a simmer, add gnocchi, and cook for 4 to 5 minutes until they float and are tender.
  4. Remove from heat. Stir in cream and spinach until spinach wilts, about 1 minute. Adjust salt and pepper, then ladle into bowls and top with Parmesan if desired. Serve hot.

Notes

If using fresh gnocchi, reduce the simmer time to 2 to 3 minutes. The soup will thicken as it sits; add a splash of broth when reheating. For a vegan version, use coconut milk in place of heavy cream.