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A rustic bowl filled with hearty and creamy gnocchi soup, featuring soft potato dumplings, carrots, and spinach.

Creamy Vegetarian Gnocchi Soup

A comforting and hearty soup featuring tender potato gnocchi, a medley of vegetables, and a rich, creamy broth. Perfect for a cozy weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American, Vegetarian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 2 tbsp Olive Oil
  • 1 medium Yellow Onion diced
  • 2 cloves Garlic minced
  • 2 medium Carrots peeled and sliced into thin rounds
  • 2 stalks Celery chopped
  • 4 cups Vegetable Broth low sodium
  • 1/2 tsp Dried Thyme
  • 1 Bay Leaf
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground, or to taste
For the Gnocchi and Creaminess
  • 17.5 oz Potato Gnocchi shelf-stable package
  • 5 oz Fresh Spinach
  • 1/2 cup Heavy Cream (or half-and-half for a lighter option)
  • 1/4 cup Parmesan Cheese freshly grated, plus more for serving
  • 1 tbsp Fresh Parsley chopped, for garnish (optional)

Equipment

  • Large Pot or Dutch Oven
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

Prepare Vegetables
  1. Dice the onion, mince the garlic, slice the carrots into thin rounds, and chop the celery. Set aside.
Sauté Aromatics and Vegetables
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
  2. Add minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
Simmer the Soup Base
  1. Pour in the vegetable broth. Stir in dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it simmer for 10 minutes to allow the flavors to meld and vegetables to become tender.
Cook Gnocchi and Finish Soup
  1. Increase the heat to medium-high and bring the soup back to a rolling simmer. Add the potato gnocchi to the pot. Cook according to package directions, usually 2-3 minutes, or until the gnocchi float to the surface and are tender.
  2. Stir in the fresh spinach a handful at a time, allowing it to wilt completely before adding more. This should take about 1-2 minutes.
  3. Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese. Heat through gently for 1-2 minutes, but do not bring to a boil after adding the cream.
Serve
  1. Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the Creamy Vegetarian Gnocchi Soup into bowls. Garnish with a sprinkle of fresh Parmesan cheese and chopped parsley, if desired. Serve hot.

Notes

For a thicker soup, you can mash a few gnocchi against the side of the pot or remove about 1/2 cup of broth, whisk in 1 tablespoon of flour or cornstarch, and return it to the pot before adding cream. For added protein, you can stir in a can of drained and rinsed cannellini beans along with the gnocchi. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; the gnocchi may soften further upon reheating.