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I created this vegetarian gnocchi soup on a chilly evening when I craved something cozy but didn't want to spend hours in the kitchen. The way those pillowy gnocchi float in that creamy broth alongside bright vegetables just warms your soul. Now it's become my go to comfort meal that even my meat loving friends request.
Pure Comfort in a Bowl
What I love about this soup is how it manages to be both luxuriously creamy and light at the same time. The Parmesan adds this amazing richness while all those colorful veggies keep it fresh and bright. My family loves dunking crusty bread into the broth and I love how easily I can adapt it for my vegan friends.
What Goes in the Pot
- Olive Oil: For sautéing vegetables.
- Yellow Onion: Sweet or white onions work best for a milder flavor.
- Carrots & Celery: Diced for a classic mirepoix base.
- Garlic: Freshly minced for flavor.
- Dried Herbs: Thyme, oregano, and sage add depth.
- Chickpeas: Protein-packed; substitute with white beans if needed.
- Potato Gnocchi: Vacuum-sealed or frozen options work.
- Whole Milk: For creaminess; substitute non-dairy milk if needed.
- Parmesan Cheese: Freshly grated for the best melt.
- Baby Spinach: Added at the end for freshness.
- Salt & Pepper: To taste.
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Let's Make Soup
- Sauté Vegetables
- Heat olive oil in a large pot. Add diced onion, carrot, celery, and a pinch of salt. Cook for 8 minutes until softened.
- Season
- Stir in garlic, thyme, oregano, and sage. Cook for 1 minute, stirring frequently.
- Add Stock and Chickpeas
- Add chickpeas and vegetable stock. Bring to a simmer over medium-high heat, then reduce to medium-low and simmer for 5 minutes.
- Cook Gnocchi
- Add gnocchi and cook for 5 minutes, or until tender.
- Finish with Cream and Spinach
- Stir in milk and Parmesan until melted. Remove from heat, add spinach, and let wilt for a few minutes. Season with salt and pepper to taste.
My Soup Making Secrets
Always grate your own Parmesan it melts so much better than the pre grated stuff. I learned to add the spinach right at the end it keeps that beautiful green color and stays nice and tender. If you're using frozen gnocchi give them an extra minute or two to cook. A sprinkle of fresh parsley and extra Parmesan on top makes it look like it came from a fancy restaurant.
Make It Your Own
Sometimes I use oat milk and vegan Parmesan when my dairy free friends come over. The soup is so flexible you can toss in whatever vegetables need using up. Mushrooms add such nice earthiness and sweet potatoes make it extra cozy. When I want a bit of heat a pinch of red pepper flakes works wonders.
Keeping It Fresh
This soup stays good in the fridge for about three days in an airtight container. When reheating I usually add a splash of milk or broth to bring back that silky texture. Just keep in mind the freezer isn't the best friend of gnocchi or spinach so I try to enjoy it fresh or within a few days.
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Frequently Asked Questions
- → Can I use frozen spinach instead of fresh?
- Yes, but thaw and drain it well first. Use about 1/2 cup frozen spinach to replace the fresh. Add it earlier in the cooking process to heat through.
- → Can I make this dairy-free?
- You can substitute plant-based milk and skip the Parmesan or use dairy-free cheese. The soup will be less creamy but still flavorful.
- → How do I store leftovers?
- Store in an airtight container in the fridge for up to 3 days. The gnocchi may absorb more liquid, so add extra broth when reheating.
- → Can I freeze this soup?
- Freezing isn't recommended as the gnocchi can become mushy and the cream-based broth might separate. It's best enjoyed fresh or within a few days.
- → What can I substitute for gnocchi?
- You can use small pasta shapes like orzo or small shells, or even tortellini. Adjust cooking time according to package directions.