Creamy Vegetarian Gnocchi Soup
Warm up with a bowl of creamy Vegetarian Gnocchi Soup—a cozy, veggie-packed comfort food that’s perfect for chilly nights. This wholesome gnocchi soup features soft potato gnocchi, hearty chickpeas, and a medley of colorful vegetables, all simmered in a flavorful Parmesan broth. Whether you're craving satisfying vegan soups or easy gnocchi recipes soup, this one hits the spot. Looking for a new favorite vegetable gnocchi recipe? This creamy and comforting vegan gnocchi soup is rich, hearty, and loaded with nourishing ingredients. It’s the perfect plant-forward twist on a classic!
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 large carrots diced
- 2 stalks celery diced
- 4-5 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoons rubbed sage
- 32 ounces vegetable broth 4 cups
- 1 15oz can chickpeas, drained
- 1 pound potato gnocchi
- 1 cup whole milk
- 1 cup shredded Parmesan cheese
- 2 to 3 cups baby spinach
- Salt & pepper to taste
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, celery, and a pinch of salt. Cook for about 8 minutes until softened.
- Add Garlic & Herbs: Stir in garlic, thyme, oregano, and sage. Sauté for another minute until fragrant.
- Simmer the Broth: Pour in chickpeas and vegetable broth. Bring to a gentle simmer over medium-high heat. Once simmering, reduce heat and cook for 5 minutes.
- Cook the Gnocchi: Add gnocchi and simmer for another 5 minutes, or until they float and are tender.
- Creamy Finish: Stir in milk and Parmesan. Cook until the cheese melts and everything is creamy and luscious.
- Add the Greens: Remove from heat and stir in the baby spinach. Let it wilt in the residual heat for a couple of minutes.
- Season & Serve: Taste and adjust with salt and pepper. Ladle into bowls and top with more Parmesan or chopped parsley if desired.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave, stirring occasionally.
- Freezer: Freeze for up to 1 month, ideally before adding spinach.