Creamy Vegetarian Gnocchi Soup for Cozy Nights In

This Creamy Vegetarian Gnocchi Soup is a delightful comfort food perfect for chilly evenings, combining nutritious veggies with a silky texture.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Vegetarian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive Oil Substitute with vegetable oil for a neutral flavor.
1 medium Onion Yellow or white onion works best.
2 cloves Garlic Always choose fresh over powdered for the best taste.
2 medium Carrots Parsnips can be a unique substitute.
2 stalks Celery Green pepper can be used for a different twist.
4 cups Vegetable Broth Opt for homemade or low-sodium options to control salt.

For Creamy Texture

1 cup Heavy Cream Replace with coconut cream for a vegan variation.

For the Gnocchi

16 ounces Gnocchi Fresh or packaged gnocchi works perfectly.

For Nutrients and Color

4 cups Fresh Spinach Kale can also be a fantastic alternative.

For Seasoning

to taste Salt Essential seasoning that elevates the flavors.
to taste Pepper Essential seasoning that elevates the flavors.

Equipment

Large Pot

Method

Step‑by‑Step Instructions

Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add 1 diced onion and 2 minced garlic cloves, sautéing for about 2 minutes until fragrant. Next, incorporate 2 diced carrots and 2 diced celery stalks; continue to sauté for another 5-7 minutes until the vegetables soften and the onion becomes translucent.
Pour in 4 cups of vegetable broth, stirring gently to combine all flavors. Increase the heat until the mixture reaches a boil.
Once the broth is boiling, add 16 ounces of gnocchi to the pot. Cook for about 2-3 minutes, or until they float to the top.
Lower the heat to a gentle simmer and stir in 1 cup of heavy cream, or coconut cream for a vegan option. Mix well and allow to warm through for another 2 minutes without boiling.
Gently fold in 4 cups of fresh spinach, stirring for about 1-2 minutes until the leaves wilt.
Season your soup with salt and pepper to taste, ladle into bowls and garnish with fresh parsley or basil if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 2500IUVitamin C: 15mgCalcium: 120mgIron: 2mg

Notes

For best results, avoid curdling the cream by stirring gently into the hot soup. If storing leftovers, omit the cream until reheating to maintain texture.

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