Heartwarming Vegetarian Gnocchi Soup – Easy Comfort in a Bowl
This creamy and delicious soup is made up of veggies, chickpeas, gnocchi, broth, milk, and Parmesan. Silky smooth and perfect for soup season this is a soup you are sure to love.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
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
1. Heat oil in a large pot over medium-high heat.
2. Add onion, carrot, celery, and a couple pinches of salt. Cook, stirring occasionally for 8 minutes.
3. Add garlic, thyme, oregano, and sage and cook for another minute, stirring frequently.
4. Add the chickpeas along with the vegetable broth. Stir to combine and bring to a simmer over medium-high heat.
5. Once simmering, reduce heat to medium low and simmer for 5 minutes. Add the gnocchi and cook another 5 minutes or until gnocchi is cooked through and tender.
6. Stir in milk and shredded Parmesan, stir until melted.
7. Remove from heat. Stir in spinach and let wilt by sitting in the soup a few minutes. Then season to taste with salt and pepper. Garnish with fresh chopped parsley and/or Parmesan.
Notes
You can substitute kale for spinach if preferred. For a vegan version, use plant-based milk and Parmesan alternatives. Leftovers store well refrigerated for up to 4 days and can be reheated gently over the stove.