Vegetarian Gnocchi Soup Recipe for Cozy Comfort Meals

Nothing quite beats a warm, comforting bowl of soup on a chilly day, especially when it’s packed with hearty gnocchi and fresh vegetables. This vegetarian gnocchi soup recipe is a delightful blend of tender potato gnocchi, vibrant vegetables, and a flavorful broth that will satisfy your cravings and nourish your soul.

Whether you’re a seasoned vegetarian or simply looking for a cozy meal that’s easy to whip up, this recipe is a perfect choice. It’s versatile, quick to make, and uses simple ingredients that you might already have in your pantry or fridge.

With its creamy texture and rich taste, this soup makes for an excellent lunch or dinner option. Plus, it’s easy to customize with your favorite veggies or spices to suit your taste.

If you love exploring vegetarian dishes, this gnocchi soup will quickly become a staple in your recipe collection. Ready to dive in?

Let’s get cooking!

Why You’ll Love This Recipe

This vegetarian gnocchi soup is a fantastic combination of comforting carbs and nutritious vegetables—all in one bowl. The gnocchi adds a pillowy texture that’s both satisfying and filling, while the broth is seasoned just right to highlight the natural flavors of the veggies.

It’s a one-pot wonder, making cleanup a breeze and saving time for busy weeknights. Plus, it’s entirely vegetarian and can be made vegan with a few easy swaps, catering to various dietary preferences.

This soup also freezes well, so you can prepare a batch ahead of time for a quick meal anytime. With fresh herbs and a touch of Parmesan, it’s a delightful twist on traditional vegetable soups that your whole family will enjoy.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 medium zucchini, diced
• 4 cups vegetable broth
• 1 (14 oz) can diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and freshly ground black pepper, to taste
• 1 (16 oz) package potato gnocchi
• 2 cups fresh spinach or kale, chopped
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped for garnish

Equipment

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon or ladle
• Measuring cups and spoons
• Grater (if using fresh Parmesan)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent and soft.
2. Add the minced garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
3. Stir in the diced zucchini and cook for an additional 2-3 minutes to slightly tenderize it.
4. Pour in the vegetable broth and canned tomatoes (with juice). Stir to combine all ingredients.
5. Add the dried thyme and basil, then season with salt and pepper to taste. Bring the soup to a boil.
6. Once boiling, reduce the heat to a simmer and cook for about 10 minutes, allowing the flavors to meld and the vegetables to become tender.
7. Add the gnocchi directly to the simmering soup. Cook according to package instructions, usually 2-3 minutes, until the gnocchi float to the surface and are tender.
8. Stir in the fresh spinach or kale and cook for another 2 minutes until wilted and vibrant.
9. Taste and adjust seasoning with additional salt and pepper if needed.
10. Serve hot, garnished with chopped fresh parsley and a sprinkle of Parmesan cheese, if desired.

Tips & Variations

“To make this soup vegan, simply omit the Parmesan cheese or use a plant-based alternative.”

Feel free to swap vegetables based on what you have on hand. Mushrooms, bell peppers, or green beans make great additions.

For a creamier texture, stir in 1/2 cup of coconut milk or cashew cream just before serving.

If you want to boost the protein content, add cooked chickpeas or white beans along with the broth. For a spicy kick, toss in a pinch of red pepper flakes or a dash of hot sauce.

Leftovers freeze well—store in airtight containers for up to 3 months and reheat gently on the stove or microwave.

Nutrition Facts

Serving Suggestions

This vegetarian gnocchi soup pairs wonderfully with warm crusty bread or garlic breadsticks for dipping. A simple side salad with a tangy vinaigrette adds a refreshing contrast to the rich soup.

For a heartier meal, serve it alongside a light pasta dish or roasted vegetables. If you want to keep things light, consider a side of steamed green beans or a fresh cucumber salad.

Don’t forget to garnish with fresh herbs like basil or parsley to brighten the flavors just before serving. For a cheesy twist, add a dollop of ricotta or a sprinkle of vegan cheese.

Conclusion

This vegetarian gnocchi soup recipe is a true crowd-pleaser that combines simplicity with rich, comforting flavors. It’s a nourishing meal that’s perfect for cozy nights or anytime you want a satisfying dish without spending hours in the kitchen.

The combination of tender gnocchi and fresh vegetables in a flavorful broth makes it both hearty and healthy, appealing to vegetarians and meat-eaters alike.

Whether you’re looking for a quick weeknight dinner or something to warm you up on a cold day, this soup fits the bill. Plus, it’s easy to customize and pairs beautifully with a variety of sides.

Looking for more vegetarian inspiration? Check out our Best Italian Vegetarian Recipes for Delicious Meatless, or try a sweet finish with the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

For a creamy complement, don’t miss the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

Enjoy your cooking adventure and savor every spoonful of this delicious vegetarian gnocchi soup!

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