Creamy Gnocchi Soup

Course: Main Course, Soup

Cuisine: North American

Prep Time: 25

Cook Time: 25

Total Time: 50

Servings: servings

Calories: 452kcal

Author: Lord Byron's Kitchen

Creamy Gnocchi Soup is perfect for those nights when you want something warm, cozy, and filling for dinner but can't decide between pasta or soup! This soup has it all - lots of vegetabless, a thick and creamy broth, soft and pillowy pasta, and parmesan too!

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Ingredients

2 tablespoons olive oil
2 tablespoons butter
1/2 cup white onion, finely chopped
1/2 cup celery, diced
1 cup carrots, diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon dried red chili flakes, optional
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cups low-sodium vegetable stock
2 cups canned diced tomatoes
1 1/2 cups whole milk
4 cups fresh baby spinach leaves
1 pound gnocchi
1/4 cup grated parmesan cheese
2 tablespoons fresh parsley, finely chopped

Instructions

Add the olive oil, butter, onions, carrots, and celery to a large heavy-bottomed pot. Over medium heat, cook the vegetables for 8 minutes, stirring often.
Add the garlic and stir into the vegetables.
Add the flour and stir to incorporate. Cook for two minutes, continuously stirring.
Stir in the oregano, basil, thyme, chili flakes (if using), paprika, salt, and ground black pepper.
Add the vegetable stock one cup at a time, stirring well into the vegetable and flour mixture after each addition.
Reduce heat to medium-low and cook, stirring often, for 15 minutes.
Stir in the canned diced tomatoes, milk, spinach leaves, and gnocchi. Cook for 3-5 minutes or until the spinach leaves are wilted and the gnocchi is cooked through.
Once cooked, turn off the heat and stir in half of the parmesan and the chopped parsley.
Ladle the soup into bowls and top with the remaining parmesan and more chopped parsley.
Serve and enjoy!

Nutrition