Vegetarian Gnocchi Soup: A Cozy, Creamy Weeknight Dinner
This creamy and delicious vegetarian gnocchi soup is made with a medley of vegetables, chickpeas, soft potato gnocchi, savory herbs, and a rich blend of broth, milk, and Parmesan. Silky smooth and comforting—perfect for cozy soup season.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Soup
- Cuisine: Comfort Food
- 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 teaspoon rubbed sage
- 32 ounces vegetable broth (4 cups)
- 1 (15 oz) 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 olive oil in a large pot over medium-high heat.
2. Add onion, carrot, celery, and a couple pinches of salt. Cook, stirring occasionally, for about 8 minutes until vegetables begin to soften.
3. Add garlic, thyme, oregano, and sage. Cook for another minute, stirring frequently until fragrant.
4. Add chickpeas and vegetable broth. Stir to combine and bring to a simmer over medium-high heat.
5. Once simmering, reduce heat to medium-low and cook for 5 minutes.
6. Add gnocchi and simmer another 5 minutes, or until gnocchi is cooked through and tender.
7. Stir in milk and shredded Parmesan. Mix until cheese is melted and soup is creamy.
8. Remove from heat and stir in baby spinach. Let sit a few minutes until spinach wilts.
9. Season with salt and pepper to taste. Garnish with fresh chopped parsley and/or extra Parmesan before serving.
Notes
You can make this soup even creamier by blending a portion of it before adding the gnocchi.
For a dairy-free version, use plant-based milk and cheese alternatives.
This soup is best served fresh but can be refrigerated for up to 3 days. Reheat gently over low heat.
Find it online: https://cookingwithramsay.com/vegetarian-gnocchi-soup/