I crafted a Vegetarian Gnocchi Soup that brings pillowy potato gnocchi together with vibrant vegetables and a silky Parmesan-infused broth that unfolds layers of savory, satisfying flavor.

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I love when a simple bowl surprises me. My Heartwarming Vegetarian Gnocchi Soup starts with pillowy potato gnocchi and ends with a rich Parmesan finish, but what happens in between keeps you curious.

This Vegetarian Gnocchi Soup is not the heavy bowl you might expect, it’s more like a clever take on comfort that somehow feels both satisfying and light. I tried a few tweaks and yeah, some mistakes, but the result was worth it.

If you like a Healthy Gnocchi Soup that still feels special, give this one a try when you want to feel fed not weighed down.

Ingredients

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Potato gnocchi: pillowy dumplings mostly carbs, super comforting, soaks up broth flavors
Olive oil: healthy fats helps carry flavor and adds richness and smooth mouthfeel
Parmesan: salty umami adds protein and depth melts into the creamy broth
Spinach: leafy greens lots of iron and fiber brightens soup and wilts fast
Garlic: sharp aromatic small amount boosts savory helps balance overall sweetness
Cherry tomatoes: juicy sweetness adds acidity and color bursts for little flavor pops
Vegetable broth: savory base low calorie delivers umami and ties everything together
Heavy cream: brings silkiness and richness boosts calories mellows acidity and spice

Ingredient Quantities

1 lb (450 g) potato gnocchi

2 tbsp olive oil

1 tbsp unsalted butter

1 medium yellow onion

3 garlic cloves

2 medium carrots

2 celery stalks

1 red bell pepper

1 medium zucchini

1 cup cherry tomatoes

6 cups vegetable broth (about 1.4 L)

1 cup heavy cream or half and half

1/2 cup grated Parmesan cheese, plus 1 small Parmesan rind if you have it

2 cups baby spinach or kale

1 tsp dried oregano

1/2 tsp dried thyme

1 bay leaf

1 tsp kosher salt

1/2 tsp black pepper

1/4 tsp red pepper flakes optional

2 tbsp chopped fresh parsley

1 tbsp lemon juice optional

How to Make this

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1. Heat 2 tbsp olive oil and 1 tbsp butter in a large pot over medium heat until the butter foams, add 1 medium chopped yellow onion and cook 4 to 5 minutes until soft and translucent, then stir in 3 minced garlic cloves and cook 30 seconds.

2. Add 2 medium diced carrots, 2 sliced celery stalks and 1 diced red bell pepper, cook about 5 minutes until they begin to soften, then add 1 medium diced zucchini and 1 cup halved cherry tomatoes and cook another 3 minutes so the tomatoes start to break down.

3. Stir in 1 tsp dried oregano, 1/2 tsp dried thyme, 1 bay leaf and 1/4 tsp red pepper flakes if using, season with 1 tsp kosher salt and 1/2 tsp black pepper, cook 30 seconds to bloom the herbs.

4. Pour in 6 cups vegetable broth and add the small Parmesan rind if you have it, bring to a simmer, cover and let simmer about 8 to 10 minutes until the vegetables are tender.

5. Increase heat to medium, add 1 lb (450 g) potato gnocchi to the simmering soup and cook just until they float to the top, about 2 to 4 minutes, dont overcook or they’ll get gummy.

6. Lower the heat to gentle, stir in 1 cup heavy cream or half and half and 1/2 cup grated Parmesan cheese, simmer gently 2 to 3 minutes until cheese melts and the broth is creamy, do not boil hard.

7. Add 2 cups baby spinach or chopped kale and 2 tbsp chopped fresh parsley, stir until greens wilt, taste and adjust salt and pepper; if you want a little brightness add 1 tbsp lemon juice.

8. Remove and discard the bay leaf and the Parmesan rind, ladle into bowls and top with extra grated Parmesan or more parsley if you like.

Equipment Needed

1. Large heavy bottomed pot (6 to 8 quart) for sautéing and simmering
2. Chef’s knife, sharp, for chopping veggies
3. Cutting board, at least one or two to keep things tidy
4. Wooden spoon or heatproof spatula to stir without scratching
5. Measuring cups and spoons for the broth, cream and spices
6. Slotted spoon or spider to lift gnocchi if you need to check them
7. Ladle for serving the soup into bowls
8. Fine grater or microplane for fresh Parmesan and lemon zest

FAQ

Q: Can I use frozen or gluten-free gnocchi? A: Yes. Frozen gnocchi goes straight into the simmering soup, no need to thaw, and will take a bit longer to cook. Gluten-free gnocchi works fine too, just watch texture since some brands get softer faster.

Q: When should I add the gnocchi so they dont get mushy? A: Add them near the end when the soup is gently simmering, usually 2 to 5 minutes for store-bought fresh, 3 to 6 minutes for frozen, or until they float and feel tender. Remove from heat and serve right away.

Q: How can I make the soup thicker or creamier? A: Simmer it a bit longer to reduce liquid, stir in more cream, or mash a few cooked gnocchi or a cup of veggies and pureed soup back in. A small potato or a drained can of white beans pureed also helps thicken and adds body.

Q: Is this truly vegetarian or can it be vegan? A: The base is vegetarian, but many Parm cheeses use animal rennet so use a vegetarian Parmesan or nutritional yeast if you need strict vegetarian. For vegan swap cream for coconut or cashew cream and use vegan Parmesan or miso for umami.

Q: Can I add protein or make this heartier? A: Sure. Stir in a can of rinsed cannellini or chickpeas, or add cooked lentils. For more texture, brown cubes of firm tofu or toss in cooked Italian beans just before serving.

Q: How do I store and reheat leftovers? A: Keep refrigerated up to 3 to 4 days. Reheat gently on the stove with a splash of broth or cream to loosen it up. Dont freeze the finished soup with gnocchi, it gets mushy; freeze the soup base without gnocchi for 2 to 3 months, then add fresh or frozen gnocchi when reheating.

Heartwarming Vegetarian Gnocchi Soup Recipe Substitutions and Variations

Potato gnocchi: swap for fresh tortellini or ravioli, or even small pasta like orecchiette or cavatappi — they cook similarly, just watch the time so they don’t get mushy.
Heavy cream or half and half: use 1 cup whole milk plus 3 tbsp melted butter to mimic richness, or full fat canned coconut milk for a dairy free option. If you try yogurt, whisk it with warm broth first so it doesn’t curdle.
Parmesan: Pecorino Romano or Grana Padano give the same savory kick, or 2–3 tbsp nutritional yeast for a vegan flavor. Pecorino is saltier so you might want to cut back a bit on added salt.
Baby spinach or kale: swap with Swiss chard, collard greens, or frozen chopped spinach. Tougher greens need a few extra minutes to soften so just simmer them a little longer.

Pro Tips

– Throw the Parmesan rind in early and let it simmer with the broth, it gives a deep savory backbone, just fish it out before you serve.
– Watch the gnocchi like a hawk, they only need to float then a minute more, overcook em and they turn gummy; if you want total control cook them in a separate pot and add to bowls instead.
– Add the cream on very low heat and never let it come to a hard boil, or it can break and feel grainy, and taste for salt only after the cheese and rind have melted because they add a lot.
– Brown the onions and some veggies a little longer for more flavor, or roast a few vegetables ahead for a richer soup, and always toss the greens in at the last second so they stay bright not mushy.

Heartwarming Vegetarian Gnocchi Soup Recipe

Recipe by Jot Punji

0.0 from 0 votes

I crafted a Vegetarian Gnocchi Soup that brings pillowy potato gnocchi together with vibrant vegetables and a silky Parmesan-infused broth that unfolds layers of savory, satisfying flavor.

Servings

servings

Calories

568

kcal

Equipment: 1. Large heavy bottomed pot (6 to 8 quart) for sautéing and simmering
2. Chef’s knife, sharp, for chopping veggies
3. Cutting board, at least one or two to keep things tidy
4. Wooden spoon or heatproof spatula to stir without scratching
5. Measuring cups and spoons for the broth, cream and spices
6. Slotted spoon or spider to lift gnocchi if you need to check them
7. Ladle for serving the soup into bowls
8. Fine grater or microplane for fresh Parmesan and lemon zest

Ingredients

1 lb (450 g) potato gnocchi
2 tbsp olive oil
1 tbsp unsalted butter
1 medium yellow onion
3 garlic cloves
2 medium carrots
2 celery stalks
1 red bell pepper
1 medium zucchini
1 cup cherry tomatoes
6 cups vegetable broth (about 1.4 L)
1 cup heavy cream or half and half
1/2 cup grated Parmesan cheese, plus 1 small Parmesan rind if you have it
2 cups baby spinach or kale
1 tsp dried oregano
1/2 tsp dried thyme
1 bay leaf
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp red pepper flakes optional
2 tbsp chopped fresh parsley
1 tbsp lemon juice optional

Directions

Heat 2 tbsp olive oil and 1 tbsp butter in a large pot over medium heat until the butter foams, add 1 medium chopped yellow onion and cook 4 to 5 minutes until soft and translucent, then stir in 3 minced garlic cloves and cook 30 seconds.
Add 2 medium diced carrots, 2 sliced celery stalks and 1 diced red bell pepper, cook about 5 minutes until they begin to soften, then add 1 medium diced zucchini and 1 cup halved cherry tomatoes and cook another 3 minutes so the tomatoes start to break down.
Stir in 1 tsp dried oregano, 1/2 tsp dried thyme, 1 bay leaf and 1/4 tsp red pepper flakes if using, season with 1 tsp kosher salt and 1/2 tsp black pepper, cook 30 seconds to bloom the herbs.
Pour in 6 cups vegetable broth and add the small Parmesan rind if you have it, bring to a simmer, cover and let simmer about 8 to 10 minutes until the vegetables are tender.
Increase heat to medium, add 1 lb (450 g) potato gnocchi to the simmering soup and cook just until they float to the top, about 2 to 4 minutes, dont overcook or they'll get gummy.
Lower the heat to gentle, stir in 1 cup heavy cream or half and half and 1/2 cup grated Parmesan cheese, simmer gently 2 to 3 minutes until cheese melts and the broth is creamy, do not boil hard.
Add 2 cups baby spinach or chopped kale and 2 tbsp chopped fresh parsley, stir until greens wilt, taste and adjust salt and pepper; if you want a little brightness add 1 tbsp lemon juice.
Remove and discard the bay leaf and the Parmesan rind, ladle into bowls and top with extra grated Parmesan or more parsley if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.