Creamy Vegetarian Gnocchi Soup
Cozy, creamy gnocchi soup loaded with tender veggies and spinach. Ready fast, richly comforting, and entirely vegetarian.
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Servings:
Ingredients
Main Ingredients
- 1.5 tbsp olive oil
- 1 cup yellow onion, diced
- 1 cup carrots, diced
- 0.75 cup celery, diced
- 1.25 tsp kosher salt divided
- 1 tbsp garlic, minced
- 0.75 tsp dried thyme
- 1 tsp Italian seasoning
- 0.25 tsp crushed red pepper flakes optional
- 2 tbsp all-purpose flour
- 6 cup vegetable broth low-sodium if possible
- 18 oz potato gnocchi
- 1.25 cup half-and-half room temperature
- 3 cup baby spinach lightly packed
- 0.5 cup grated Parmesan cheese optional; use vegetarian-friendly if needed
- 1 tbsp fresh lemon juice
- 0.75 tsp black pepper, freshly ground
- 0.25 cup fresh parsley, chopped for garnish
Instructions
Preparation Steps
- Warm the olive oil in a large pot over medium heat.
- Sauté onion, carrots, and celery with a pinch of the salt until softened, 6–8 minutes.
- Stir in garlic, thyme, Italian seasoning, and red pepper flakes. Cook until fragrant, about 1 minute.
- Sprinkle in the flour and stir for 1 minute to coat the vegetables.
- Slowly whisk in the vegetable broth, scraping the pot. Bring to a gentle simmer.
- Simmer 8–10 minutes, stirring occasionally, until slightly thickened.
- Add the gnocchi and cook until tender and floating, 3–4 minutes.
- Lower the heat. Stir in half-and-half and spinach. Warm gently until spinach wilts.
- Stir in Parmesan and lemon juice. Season with remaining salt and the black pepper.
- Ladle into bowls and finish with parsley. Serve hot.
Notes
Swap half-and-half with full-fat coconut milk for dairy-free creaminess, or use kale instead of spinach. Leftovers keep 3–4 days in the fridge; reheat gently without boiling to prevent curdling.
This recipe is an original creation inspired by classic Creamy Vegetarian Gnocchi Soup flavors. All ingredient ratios and instructions are independently developed.