Description
A cozy, tomato-based gnocchi soup filled with rustic vegetables, herbs, and creamy touches. This Rustic Italian Gnocchi Soup is perfect for crisp autumn days and packed with homemade comfort.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 1 teaspoon dried Italian herbs (basil, oregano, thyme mix)
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tablespoon tomato paste
- 1 (14 oz) can crushed tomatoes
- 4 cups vegetable broth (or chicken broth)
- 1 cup baby spinach or kale, chopped
- 1 pound store-bought or homemade gnocchi
- 1/2 cup heavy cream (or full-fat coconut milk)
- 1/4 cup grated parmesan cheese (optional)
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened and onions are translucent. Stir in garlic and cook for 30 seconds.
- Sprinkle in Italian herbs and red pepper flakes. Season with salt and pepper. Stir in tomato paste and cook for 1–2 minutes.
- Pour in crushed tomatoes and broth. Stir well and bring to a low boil. Reduce to a simmer and cook uncovered for 15–20 minutes.
- Stir in chopped spinach or kale, then gently add gnocchi. Simmer until gnocchi float, about 3–5 minutes.
- Reduce heat and stir in heavy cream. Adjust seasoning. Serve hot, topped with parmesan and fresh parsley.
Notes
Use gluten-free gnocchi for a GF version. To make vegan, substitute coconut milk for cream and omit cheese. For extra heartiness, add cooked chicken or sausage during cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian