Description
A rich and cozy one-pot soup made with pillowy gnocchi, tender vegetables, and a creamy, comforting broth that comes together quickly for an easy, satisfying meal.
Ingredients
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 16 oz (450 g) potato gnocchi
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 1 cup cooked chicken or sausage (optional)
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Add the chopped onion, carrots, and celery and sauté until softened, about 5 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the broth and bring to a gentle simmer.
- Add the gnocchi and cook for 2–3 minutes, or until they float and are tender.
- Reduce the heat to low and stir in the heavy cream, salt, black pepper, and Italian seasoning.
- Add the spinach and let it wilt into the soup.
- If using cooked chicken or sausage, stir it in and heat through.
- Finish by stirring in the Parmesan cheese. Taste and adjust seasoning.
- Serve warm.
Notes
- Avoid overcooking the gnocchi to keep them tender.
- Add a splash of broth or cream when reheating, as gnocchi absorb liquid.
- Customize with mushrooms, sun-dried tomatoes, or red pepper flakes.
- For a lighter soup, replace part of the cream with milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 55 mg
