I make this on nights when I want calm food and quick comfort. The broth tastes rich and clean. Soft potato gnocchi slide through a creamy base with carrots, celery, and spinach. Each spoon feels warm and friendly. I call it my sweater in a bowl. It is simple. It is cozy. It works. We lean into Gnocchi Recipes here and keep the steps light. I love how this sits with Vegetarian Soup Recipes and Creamy Soup Recipes. The sauce hugs the gnocchi. The veggies stay tender. I get a gentle thyme aroma and a little garlic glow. I take a bite and think dinner is set. No fuss. No stress. Only a kind bowl and a quiet table. Use Potato Gnocchi Recipes as your base and build an Easy Gnocchi Soup that fits busy days. I reach for this when I crave Comfort Food Recipes and still want something bright and fresh. It also fits well with Vegetarian Dinner Recipes. We cook. We sit. We eat. The bowl goes empty fast and no one complains.
Table of Contents
- 1) Key Takeaways
- 2) Easy Creamy Vegetarian Gnocchi Soup Recipe
- 3) Ingredients for Creamy Vegetarian Gnocchi Soup
- 4) How to Make Creamy Vegetarian Gnocchi Soup
- 5) Tips for Making Creamy Vegetarian Gnocchi Soup
- 6) Making Creamy Vegetarian Gnocchi Soup Ahead of Time
- 7) Storing Leftover Creamy Vegetarian Gnocchi Soup
- 8) Try these soup recipes next
- 9) Creamy Vegetarian Gnocchi Soup
- 10) Nutrition
1) Key Takeaways
- Pillowy gnocchi meet a creamy broth with tender veggies for a cozy bowl that fits weeknights.
- One pot and simple prep keep cleanup light and time steady.
- Spinach adds color and a soft bite while garlic and thyme give calm depth.
- Swap dairy with plant cream for a friendly vegan path and keep the texture silky.
2) Easy Creamy Vegetarian Gnocchi Soup Recipe
I reach for this pot when I crave calm comfort and quick wins. Gnocchi Recipes guide my hand and Gnocchi Recipes set the mood. Soft dumplings float in a creamy base with carrots and celery. The steam smells like garlic and fresh thyme. I taste a spoon and the day loosens its grip.
Hi from Kathy at Simply Cooked Recipes at https://www.simplycookedrecipes.com. I keep the steps short so we can cook without stress. This bowl sits in the lane of vegetarian gnocchi and creamy gnocchi comfort. Each sip feels warm and steady. Each bite holds a soft chew and a light veggie snap.
Think pot on the stove and a wooden spoon in hand. Think gnocchi soup on a cool night. The broth clings and the spinach wilts just enough. I hear spoons tap the sides and I know dinner works. No fuss. Only a kind bowl and a quiet table.
3) Ingredients for Creamy Vegetarian Gnocchi Soup
Olive oil A small drizzle gives a soft sheen and helps the veggies open up.
Onion One medium onion diced for sweet body and gentle bite.
Garlic Two cloves minced for a round aroma that anchors the pot.
Carrots Two medium carrots diced for color and a tender snap.
Celery Two stalks diced to add clean flavor and light crunch.
Vegetable broth Six cups for a bright base that keeps the soup lively.
Potato gnocchi One package sixteen ounces for that pillowy chew we love in gnocchi soup and potato gnocchi soup recipe ideas.
Cream One cup dairy or plant based for a smooth finish and a cozy feel.
Fresh spinach Two cups to bring color and a soft wilt that feels right.
Salt and black pepper Season to taste to round the edges and lift flavors.
Parsley or basil A handful chopped for a fresh top note at the end.
4) How to Make Creamy Vegetarian Gnocchi Soup
Step 1 Set a wide pot over medium heat and add olive oil. Add onion garlic carrots and celery. Stir until tender and glossy.
Step 2 Pour in vegetable broth and bring to a soft simmer. The surface should whisper not boil.
Step 3 Stir in potato gnocchi. Cook two to three minutes until the pieces rise. This marks ready.
Step 4 Lower the heat. Add cream. Warm gently and keep the pot calm to protect the silky body.
Step 5 Fold in spinach. Let it wilt to a deep green. Taste and season with salt and pepper.
Step 6 Ladle into bowls. Finish with parsley or basil. Serve hot and enjoy a steady cozy meal.
5) Tips for Making Creamy Vegetarian Gnocchi Soup
Salt the broth with a light hand then adjust at the end. Gnocchi carry salt so a gentle start keeps balance. A squeeze of lemon brightens the bowl if the flavor feels heavy.
For dairy free use coconut cream or oat cream. The texture stays smooth and the taste stays mellow. This swap keeps vegetarian dinner gnocchi plans friendly for many tables.
Keep the simmer low after cream goes in. A quiet pot gives a lush feel and stops any split. Stir now and then to keep gnocchi from resting on the bottom.
6) Making Creamy Vegetarian Gnocchi Soup Ahead of Time
Cook the veggie base and broth then chill. Hold the cream and gnocchi for the day you plan to serve. This way the dumplings keep their soft bite and the broth stays clean.
Reheat the base until hot. Add gnocchi and cook until they rise. Stir in cream and wilt the spinach. Season once more. This method keeps texture steady and flavor bright.
For a work lunch jar the base and a small cup of cream. Add a scoop of cooked gnocchi in a separate container. Warm and combine at the desk for easy creamy gnocchi soup comfort.
7) Storing Leftover Creamy Vegetarian Gnocchi Soup
Cool the soup and move it to airtight jars. The fridge keeps it fresh for three days. Reheat on low and add a splash of broth if the texture feels thick.
For freezer storage hold the cream back. Freeze the broth and veggies. Add cream when you reheat so the body stays smooth and the taste stays clean.
Leftover bowls love a topping. A spoon of pesto or a dust of parmesan wakes the flavors. Fresh herbs bring lift. The comfort stays and the bowl feels new.
8) Try these soup recipes next
9) Creamy Vegetarian Gnocchi Soup
Creamy Vegetarian Gnocchi Soup for Gnocchi Recipes
Ingredients
Vegetable Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
Soup Mixture
- 6 cups vegetable broth
- 1 cup heavy cream or coconut cream
- 1 package potato gnocchi, 16 ounces
- 2 cups fresh spinach
- Salt and black pepper to taste
- Chopped parsley or basil for serving
Instructions
Preparation
- Warm the olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Cook 5 to 7 minutes until tender and fragrant.
Cooking
- Pour in the vegetable broth and bring to a gentle boil. Lower to a simmer.
- Stir in the gnocchi and cook 2 to 3 minutes until the pieces float.
- Lower the heat. Stir in the cream. Warm gently without boiling.
- Fold in the spinach. Cook 1 to 2 minutes until wilted. Season with salt and pepper.
- Ladle into bowls. Top with parsley or basil. Serve hot.
10) Nutrition
One warm bowl gives steady energy for the evening. The mix brings carbs from potato gnocchi protein from dairy and fiber from spinach and veggies. The mouthfeel stays creamy while the finish stays light. If you track numbers a common serving lands near four hundred calories with a modest protein count. Salt shifts with broth brand. For lower sodium choose a low salt broth and season at the end. For more greens add extra spinach or peas. For a lighter take swap half cream for milk and keep the simmer calm.
Written by Kathy for Simply Cooked Recipes at https://www.simplycookedrecipes.com.
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