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
Scale
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.
