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Vegetarian Gnocchi Soup

Easy Vegetarian Gnocchi Soup Recipe - Creamy Comfort Bowl
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Creamy vegetarian soup with pillowy potato gnocchi, chickpeas, and vegetables in a luscious Parmesan broth. Ready in 35 minutes.

Ingredients

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  • 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
  • ½ teaspoon rubbed sage
  • 32 ounces vegetable broth (4 cups)
  • 15 oz can chickpeas, drained and rinsed
  • 1 pound potato gnocchi
  • 1 cup whole milk
  • 1 cup shredded Parmesan cheese
  • 2 to 3 cups baby spinach
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in large pot (at least 5-6 quart capacity) over medium-high heat. Add onion, carrots, celery, and a couple pinches of salt. Cook for 8 minutes, stirring occasionally, until vegetables soften.
  2. Add garlic, thyme, oregano, and sage. Cook for 1 minute, stirring frequently until fragrant.
  3. Add drained and rinsed chickpeas and vegetable broth. Stir to combine and bring to a simmer over medium-high heat.
  4. Once simmering, reduce heat to medium-low and simmer for 5 minutes to develop flavors.
  5. Add gnocchi and cook for another 5 minutes, or until gnocchi are cooked through and tender. Stir gently to prevent sticking. They will float when done.
  6. Reduce heat to low. Stir in milk and shredded Parmesan cheese. Stir gently until cheese melts completely, about 2 minutes.
  7. Remove from heat. Stir in baby spinach and let wilt for a few minutes. The soup should be creamy and pourable. Season to taste with salt and pepper, starting with ¼ to ½ teaspoon of each. Garnish with fresh parsley and extra Parmesan if desired.

Notes

  • Buy a block of Parmesan and grate yourself for better melting. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • Rubbed sage and ground sage are different. If using ground sage, use only ¼ teaspoon instead of ½ teaspoon rubbed sage.
  • Can use frozen gnocchi – just add 2-3 extra minutes to cooking time.
  • For dairy-free version, use coconut milk, oat milk, or soy milk with plant-based Parmesan alternatives.
  • Gnocchi absorbs liquid over time. Add extra broth or milk when reheating leftovers.

Nutrition

Find it online: https://www.benefitiany.com/vegetarian-gnocchi-soup/