Gnocchi and Vegetable Soup

True story: When I first encountered the word ‘gnocchi,’ I assumed it was pronounced GA-no-chee. Why? Probably because I am a genius when it comes to pronouncing new words. Really, ask any of my close friends, they will tell you. I’m a pronunciation wizard.

M

Gnocchi are little pillowy dumplings, usually sold in the pasta aisle—the best aisle at the grocery store, right? They are usually made of potatoes, flour, cheese, or a combination of all three, etc.

Sometimes they are made with other ingredients too, like pumpkin or other squash, pesto, sweet potato, carrots, and so on.

Not only are they delicious and super versatile, they also cook super quick. And the only thing I like more than carbs is probably super-quick-to-make carbs.

Related: Easy Gnocchi Soup

This soup is filling, comforting, and can be made in well under an hour from start to finish. It’s also pretty easy to change up, based on what you have on hand. See notes for some thoughts.

Gnocchi and Vegetable Soup, serves 3-4

1 package gnocchi, approx. 18 oz.
1 tablespoon olive oil
3 tablespoons finely chopped onion
3 carrots, about 8 oz.
1 zucchini, about 5 oz.
4 cloves of garlic, minced
1 can tomato puree, 10 oz.
2 cups vegetable stock
1 big handful of spinach, torn
1 tablespoon parsley, chopped
salt and pepper
Parmesan to serve, optional

First, prep all the vegetables. Keep in mind that this soup will not be getting pureed, so you want to chop your vegetables into bite-sized pieces.

In a large pot, add the olive oil and onions and cook over medium heat for 2-3 minutes until the onion begins to soften. Then add the carrots and cook for another 2-3 minutes. Next, add the zucchini and garlic, and season everything generously with salt and pepper.

Cook another few minutes, until you begin to really smell the garlic. Add the tomato puree and vegetable stock, reduce the heat to low/simmer, and place a lid over the pot. Allow that to cook for 30-40 minutes.

Here’s what gnocchi I used, it’s a pumpkin kind that I got from ALDI. I loved this and it made my final soup feel even more like fall/winter. But, any kind of gnocchi will work here, so feel free to pick something that you like or that is readily available where you shop.

You could also make your own gnocchi. Homemade is SOOO good, but it will add quite a bit of time. Trade-offs.

After the soup has been cooking for about 20 minutes, get the gnocchi ready. Follow the directions on the package to boil water and cook the gnocchi in the boiling water until they float. Once they are done cooking, reserve a cup of the pasta water before straining.

Add the gnocchi and 1 cup of pasta water to the pot (this is after the initial 30-40 minutes of cooking, as the carrots should be very tender and soft). Give everything a stir and then taste the soup.

Add more salt and pepper as needed, or if you’d like to add some heat, try a little cayenne. Then add the torn spinach and chopped parsley before serving.

You can top with a little Parmesan cheese if you like, but this soup is also really good on its own, so feel free to keep it dairy-free if you prefer.

If you have any leftovers, you can save them in an airtight container for at least 2-3 days after this was made (probably more) and just rewarm before enjoying again. Hooray for soup! xo. Emma

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4.89 from 9 votes

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Yield 4

Ingredients

1x2x3x

• ▢ 1 package gnocchi (approx. 18 oz.)
• ▢ 1 tablespoon olive oil
• ▢ 3 tablespoons onion (finely chopped)
• ▢ 3 carrots (about 8 oz.)
• ▢ 1 zucchini (about 5 oz.)
• ▢ 4 cloves garlic (minced)
• ▢ 1 can tomato puree (10 oz.)
• ▢ 2 cups vegetable stock
• ▢ 1 handful of spinach (torn)
• ▢ 1 tablespoon parsley (chopped)
• ▢ salt and pepper
• ▢ Parmesan to serve (optional)

Instructions

• First, prep all the vegetables. Keep in mind that this soup will not be getting pureed, so you want to chop your vegetables into bite-sized pieces.
• In a large pot, add the olive oil and onions and cook over medium heat for 2-3 minutes until the onion begins to soften. Then add the carrots and cook for another 2-3 minutes.

  Next, add the zucchini and garlic, and season everything generously with salt and pepper.

  Cook another few minutes, until you begin to really smell the garlic. Add the tomato puree and vegetable stock, reduce the heat to low/simmer, and place a lid over the pot. Allow that to cook for 30-40 minutes.
• After the soup has been cooking for about 20 minutes, get the gnocchi ready. Follow the directions on the package to boil water and cook the gnocchi in the boiling water until they float.

  Once they are done cooking, reserve a cup of the pasta water before straining.
• Add the gnocchi and 1 cup of pasta water to the pot (this is after the initial 30-40 minutes of cooking, as the carrots should be very tender and soft). Give everything a stir and then taste the soup.

  Add more salt and pepper as needed, or if you’d like to add some heat, try a little cayenne. Then add the torn spinach and chopped parsley before serving.

Notes

If you can, swap out the vegetable stock here to change up the flavor a little as well as the protein content.

I recently discovered a creamy, bean-based (high protein) soup stock that I’ve tried in a few soups and really like. If you don’t care about keeping this plant-based, you could also use bone broth for additional protein.

Course Soup

Nutrition

Nutrition Facts

Gnocchi and Vegetable Soup

Amount per Serving

Calories

88

% Daily Value*

Fat

 

4

g

6

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Sodium

 

520

mg

23

%

Potassium

 

489

mg

14

%

Carbohydrates

 

13

g

4

%

Fiber

 

3

g

13

%

Sugar

 

7

g

8

%

Protein

 

2

g

4

%

Vitamin A

 

8293

IU

166

%

Vitamin C

 

19

mg

23

%

Calcium

 

39

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.