There is something incredibly comforting about a warm bowl filled with tender gnocchi, fresh vegetables, and rich, cheesy broth, which is exactly why this Vegetarian Gnocchi Soup Recipe has earned a special place in my heart. It’s not just a soup; it’s a delightful medley of textures and flavors that come together in a way that feels both indulgent and nourishing. Whether you’re cozying up on a chilly evening or need a quick meal that doesn’t skimp on taste, this soup promises a delicious experience with every spoonful.
Ingredients You’ll Need
Keeping things simple with ingredients that each play a crucial role in building depth and character, this Vegetarian Gnocchi Soup Recipe is a masterpiece of essential flavors and textures. You’ll find that each element contributes to the smooth, hearty, and nutritious profile of the soup.
- 2 tablespoons olive oil: Adds a silky base for sautéing the vegetables and develops a rich flavor.
- 1 medium yellow onion, diced: Brings sweetness and a subtle bite to the soup’s foundation.
- 2 large carrots, diced: Offers natural sweetness and a pleasant texture contrast.
- 2 stalks celery, diced: Adds earthy, aromatic undertones for flavor balance.
- 4-5 cloves garlic, minced: Provides a fragrant punch that elevates the entire dish.
- 1 teaspoon dried thyme: Infuses an herby warmth to complement the vegetables.
- 1 teaspoon dried oregano: Adds a subtle Mediterranean flavor note.
- 1/2 teaspoon rubbed sage: Lends an earthy, slightly peppery aroma perfect for comforting soups.
- 32 ounces vegetable broth (4 cups): The flavorful, savory liquid that forms the body of the soup.
- 1 (15oz) can chickpeas, drained: Boosts the soup with protein and a lovely, creamy texture when cooked.
- 1 pound potato gnocchi: Soft, pillow-like dumplings that make this soup truly special.
- 1 cup whole milk: Adds creamy richness and smoothness to the broth.
- 1 cup shredded Parmesan cheese: Melts into the soup, delivering a sharp and nutty flavor.
- 2 to 3 cups baby spinach: Brings fresh, vibrant color and a mild earthy note.
- Salt & pepper to taste: Essential for rounding out and enhancing all the flavors.
How to Make Vegetarian Gnocchi Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium-high heat. Once shimmering, toss in the diced onion, carrots, and celery with a pinch of salt. Cooking these veggies together gently softens them and releases their natural sweetness, the base layer of comfort this soup is famous for. Stir occasionally and let them cook for about eight minutes until they’re tender and fragrant.
Step 2: Build the Herbaceous Base
Next, add the minced garlic along with dried thyme, oregano, and rubbed sage. These herbs bring their essential Mediterranean charm, infusing a beautiful depth to every spoonful. Cook, stirring frequently, for about a minute to toast the garlic and bloom the herbs’ flavors.
Step 3: Add Chickpeas and Broth
Pour in the drained chickpeas and vegetable broth to the pot. Giving everything a good stir will ensure all those wonderful flavors blend together. Bring the mixture up to a simmer over medium-high heat, which helps marry the ingredients while tenderizing the chickpeas further.
Step 4: Simmer and Add Gnocchi
Once simmering, lower the heat to medium-low and let the soup gently bubble for five minutes, allowing the flavors to deepen. Then carefully add the potato gnocchi, cooking them directly in the broth. Within about five minutes, the gnocchi will float to the top, signaling they’re perfectly cooked—soft, pillowy, and ready to soak up all the delicious broth.
Step 5: Incorporate Milk and Cheese
Stir in the whole milk and shredded Parmesan cheese, letting the cheese melt completely into the soup. This step transforms the soup into a creamy delight, rounding out the savory notes with a luscious silkiness.
Step 6: Finish with Spinach and Season
Remove the pot from heat and immediately fold in the baby spinach. Let it sit for a few minutes in the hot soup so it wilts gently, adding freshness and a pop of vibrant color. Taste and adjust the seasoning with salt and pepper, then get ready for the best part—serving this soul-warming creation.
How to Serve Vegetarian Gnocchi Soup Recipe
Garnishes
Simple garnishes like freshly chopped parsley or a sprinkle of extra Parmesan cheese can elevate this soup visually and flavor-wise. The fresh herbs add a bright, grassy note, while the extra cheese melts slightly on top, making each bite even more decadent.
Side Dishes
A crisp green salad or some crunchy garlic bread are perfect companions. The contrast in textures between the soft gnocchi soup and crunchy sides gives a beautifully balanced meal that feels complete and satisfying.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls, which soak up the soup’s creamy goodness and add edible charm. Alternatively, a shallow wide bowl works great for showing off the colorful veggies and gnocchi, making it inviting and photogenic for sharing with friends.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making the next day’s meal even tastier. Just give it a good stir before reheating.
Freezing
You can freeze this soup for up to two months, but keep in mind that the texture of gnocchi might change slightly after thawing. For best results, consider freezing the broth and chickpea mixture separately and adding freshly cooked gnocchi when serving.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. If the soup seems thick, add a splash of milk or broth to bring it back to its creamy consistency.
FAQs
Can I use store-bought gnocchi or should I make it from scratch?
Store-bought gnocchi works perfectly well in this recipe and saves a lot of time. Homemade gnocchi is divine too, but this soup is all about easy comfort, so feel free to use what’s convenient.
Is this soup vegan-friendly?
This particular Vegetarian Gnocchi Soup Recipe includes Parmesan cheese and milk, making it not vegan. However, you can easily swap the dairy for plant-based alternatives like almond milk and vegan Parmesan to make it vegan-friendly without sacrificing creaminess.
What can I substitute for baby spinach?
Kale, Swiss chard, or even arugula can be excellent substitutes. Just add them toward the end to let them wilt nicely, just like with the spinach.
Can I make this soup spicy?
Absolutely! Adding a pinch of red pepper flakes during the sautéing of vegetables or topping the finished soup with a drizzle of hot sauce gives it a nice fiery kick without overpowering the cozy flavors.
How thick is the soup supposed to be?
This Vegetarian Gnocchi Soup Recipe results in a creamy but brothy consistency—rich enough to be hearty but still light enough to feel refreshing and satisfying.
Final Thoughts
There’s nothing quite like the warmth and comfort that comes from a homemade bowl of this Vegetarian Gnocchi Soup Recipe. It’s simple, approachable, and packed with flavor—a perfect dish to whip up any time you want to treat yourself or share a nourishing meal with loved ones. Give it a try, and I’m sure it will become one of your new favorite go-to recipes for cozy nights and happy stomachs alike.
Print
Vegetarian Gnocchi Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A comforting and creamy Vegetarian Gnocchi Soup packed with tender vegetables, chickpeas, and potato gnocchi in a flavorful herb-infused broth, finished with Parmesan cheese and fresh spinach. Perfect for a hearty weeknight meal.
Ingredients
Vegetables
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 stalks celery, diced
- 4–5 cloves garlic, minced
- 2 to 3 cups baby spinach
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon rubbed sage
- Salt & pepper to taste
Liquids and Dairy
- 2 tablespoons olive oil
- 32 ounces vegetable broth (4 cups)
- 1 cup whole milk
- 1 cup shredded Parmesan cheese
Other Ingredients
- 1 (15 oz) can chickpeas, drained
- 1 pound potato gnocchi
Instructions
- Heat oil: Heat 2 tablespoons of olive oil in a large pot over medium-high heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add diced onion, carrots, celery, and a couple pinches of salt to the pot. Cook, stirring occasionally, for about 8 minutes until the vegetables are softened.
- Add garlic and herbs: Stir in minced garlic, dried thyme, oregano, and rubbed sage. Cook for another minute, stirring frequently to release their aromas.
- Add chickpeas and broth: Add drained chickpeas and 32 ounces of vegetable broth to the pot. Stir well and bring the mixture to a simmer over medium-high heat.
- Simmer and cook gnocchi: Reduce heat to medium-low and simmer for 5 minutes. Then add the gnocchi and cook for another 5 minutes, or until the gnocchi are cooked through and tender.
- Incorporate dairy: Stir in 1 cup whole milk and 1 cup shredded Parmesan cheese until the cheese has melted and the soup is creamy.
- Finish with spinach and seasoning: Remove the pot from heat, stir in baby spinach, and let it wilt for a few minutes. Season with salt and pepper to taste. Optionally garnish with fresh chopped parsley or extra Parmesan before serving.
Notes
- Use fresh or frozen spinach; if frozen, thaw and drain before adding.
- For a vegan version, substitute Parmesan cheese with a vegan alternative and use plant-based milk.
- Gnocchi cooks quickly; be careful not to overcook as they can become mushy.
- Adjust herb amounts based on your preference for stronger or milder flavors.
- Add crushed red pepper flakes for a bit of heat if desired.
