Description
This creamy gnocchi soup is a comforting and hearty meal, perfect for a quick weeknight dinner. Featuring tender gnocchi, fresh spinach, and a rich blend of vegetable broth and heavy cream, this soup delivers warmth and flavor in just 25 minutes.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 2 cups vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 1 cup gnocchi
- 1 cup spinach, chopped
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Heat Olive Oil: In a large pot over medium heat, warm the olive oil to prepare for sautéing the vegetables.
- Sauté Vegetables: Add the chopped onion, minced garlic, and chopped carrot to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Broth and Tomatoes: Pour in the vegetable broth and the canned diced tomatoes. Increase the heat to bring the mixture to a boil.
- Cook Gnocchi: Once boiling, add the gnocchi to the pot. Cook for approximately 5 minutes, or until the gnocchi rise to the surface, indicating they are done.
- Add Spinach and Cream: Stir in the chopped spinach and heavy cream into the soup. Let it simmer for about 5 minutes more to allow the soup to thicken and the flavors to meld.
- Season and Serve: Taste the soup and add salt and pepper according to your preference. Serve hot for a comforting meal.
Notes
- You can substitute heavy cream with half-and-half for a lighter option, though the soup will be less creamy.
- Adding fresh herbs like basil or thyme can enhance flavor complexity.
- For a dairy-free version, use coconut cream instead of heavy cream.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
