Description
Indulge in the comforting flavors of this creamy gnocchi soup, a satisfying and hearty dish perfect for chilly nights. With tender potato gnocchi, fresh spinach, and a savory Parmesan-infused broth, this soup is sure to become a family favorite.
Ingredients
Scale
Soup Base:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 ribs celery, chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
Soup:
- 4 cups low-sodium chicken or vegetable broth
- 1 cup half-and-half or heavy cream
- 1 pound potato gnocchi
- 2 cups fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese
Instructions
- Sauté Vegetables: In a large pot, heat olive oil and butter. Sauté onion, garlic, carrots, and celery until softened.
- Add Seasonings: Stir in thyme, basil, salt, and pepper. Pour in broth, bring to a boil, then simmer for 10 minutes.
- Cook Gnocchi: Add gnocchi, cook until tender. Stir in half-and-half and spinach, cook until wilted.
- Finish Soup: Add Parmesan, melt cheese, adjust seasoning. Serve warm.
Notes
- For extra richness, use heavy cream instead of half-and-half.
- Add cooked shredded chicken or Italian sausage for a heartier version.
- Store leftovers in the fridge for up to 3 days—add extra broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg
