Go Back
–+ servings
aerial close up shot of gnocchi soup in a black ceramic bowl.
Print Recipe
No ratings yet

Vegetarian Gnocchi Soup Recipe

Vegetarian Gnocchi Soup is a hearty, comforting hug in a bowl perfect for a cozy weeknight dinner!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup
Cuisine: Italian
Servings: 4 adults
Calories: 357kcal
Author: Hina Gujral

Equipment

  • stockpot or saucepan

Ingredients

  • 400 gram gnocchi
  • 2 tablespoon light olive oil
  • 2 sprigs thyme
  • 1 celery stalk, finely chopped
  • 1 tablespoon minced garlic
  • 1 small size onion, finely chopped
  • 1 tablespoon tomato paste
  • 4 - 5 sun dried tomato, finely chopped
  • 1 medium size carrot, finely chopped
  • 1 small size zucchini, finely chopped
  • 3 Cup vegetable stock or bouillon powder
  • ⅓ teaspoon salt or to taste
  • ½ teaspoon oregano
  • ¼ teaspoon chilli flakes (optional)
  • ⅓ Cup cooking cream
  • 2 Cup baby spinach leaves
  • ⅛ Cup grated parmesan cheese
  • Handful of parsley, chopped

Instructions

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add all the aromatics and saute for 1 – 2 minutes, stirring occasionally, to release their aroma.
  • Add the sun dried tomato, tomato paste, vegetables, and saute for 30 – 40 seconds. Slowly pour in the vegetable stock, stirring constantly.
  • Reduce the heat and simmer for about 5 minutes to allow the flavours to meld and the broth to thicken slightly.
  • Carefully add the potato gnocchi to the simmering soup. Cook for 10 minutes covered or until the gnocchi float to the surface, indicating they are cooked through and tender.
  • Reduce the heat to lowest setting. Stir in the cooking cream, spinach and grated Parmesan cheese (if using). Mix and simmer soup for 2 – 3 minutes over low heat. Turn off the heat. Taste and adjust seasoning with salt and pepper as needed.
  • Ladle the soup into bowls. Garnish with fresh chopped parsley.
  • Serve gnocchi soup with crusty Italian bread, garlic knots, or a focaccia.

Notes

  • Be careful not to overcook the gnocchi, or they can become mushy!
  • Gnocchi will continue to soak up the broth as it sits. If you have leftovers, you may need to add a splash of extra broth or cream when reheating.
  • Leftovers will be much thicker the next day. Simply add a splash of extra broth or milk/cream when reheating on the stovetop to thin it back out to your desired consistency.
  • Do Not Freeze As-Is: Freezing the finished soup is not recommended, as the gnocchi will become mushy and the creamy base may separate when thawed. Freeze the soup base before adding the gnocchi and cream.

Nutrition

Calories: 357kcal | Carbohydrates: 47g | Protein: 7g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 25mg | Sodium: 1368mg | Potassium: 432mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4916IU | Vitamin C: 21mg | Calcium: 108mg | Iron: 5mg