Vegetarian Gnocchi Soup

Indulge in the warmth of a comforting Vegetarian Gnocchi Soup, marrying tender potato gnocchi, vibrant vegetables, and a luscious Parmesan-infused creamy broth for a delightful, easy-to-make bowl of wholesome goodness. This recipe offers a perfect balance of flavors and textures, creating a satisfying and heartwarming meal for any occasion.

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Chickpea Gnocchi Soup

Warm your soul with a bowl of hearty Vegetarian Gnocchi Soup. This easy-to-make recipe combines the rich flavors of potato gnocchi, nutritious veggies, and a creamy Parmesan base. Perfect for a cozy night in or to impress your guests, this creamy gnocchi soup is a celebration of wholesome ingredients and delicious flavors.

Very very loosely based off of an Olive Garden classic the Chicken & Gnocchi – A creamy soup made with roasted chicken, traditional Italian dumplings and spinach. This vegetarian version is bound to be like 1000% times better.

The soup starts with cooking onions, carrots, and celery together which is always a very good start. Followed by some veggie broth, chickpeas, and gnocchi. And finished with milk, Parmesan, and spinach. This Chickpea Gnocchi Soup is luscious but also filling and won’t weigh you down! I mean you really can’t beat soft pillowy gnocchi and a ton of vegetables!

Ingredients

• Olive Oil – The soup start with extra virgin olive oil for the veggies.
• Yellow Onion – A yellow, sweet, or white onion will work best in this soup because they have a more mild and sweeter flavor than a red onion.
• Carrots – Use large or medium carrots, just ensure they are clean and peeled before you dice them.
• Celery
• Garlic – Fresh Garlic minced works best but in a pinch you can use pre-minced garlic!
• Dried Thyme – If you want to use fresh herbs instead of dried, double the amount.
• Dried Oregano
• Rubbed Sage – Rubber Sage and Ground Sage are different, well the are the same herb but they are processed different. You can use either you will just want to use different amounts. Because rubbed sage is well rubbed from the leaf making a light and fluffy texture where ground sage is ground into small pieces. Rubbed sage is a processing technique that releases aroma differently than ground/broken leaf sage. 1/2 teaspoon of rubbed sage is roughly equivalent to 1/4 teaspoon of ground sage.
• Chickpeas – Or known as garbanzo beans.  If you don’t have chickpeas handy any soft white beans would be a good substitute, like cannellini beans.
• Potato Gnocchi – I typically use the vacuum sealed variety from the grocery store, you can use frozen gnocchi if you wish, both will work just keep an eye on the cooking time.
• Whole Milk – Whole milk will have the best flavor but in a pinch you can use a milk with a smaller fat percentage.
• Parmesan Cheese – The parmesan cheese will melt into your soup better if you buy the block and grate it yourself.
• Baby Spinach – I rarely actually measure the baby spinach as it goes in, just keep it simple and use 3 handfuls.
• Salt & Black Pepper to taste – At the end make sure to give it a taste and see if it needs any more salt or and pepper.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Instructions

Heat oil in a large pot or dutch oven over medium-high heat.

Add onion, carrot, celery, and a couple of pinches of salt. Cook, stirring occasionally for 8 minutes.

Add garlic, thyme, oregano, and sage; cook for another minute, stirring frequently.

Add chickpeas along with the vegetable stock. Stir to combine and bring to a simmer over medium-high heat.

Once simmering, reduce heat to medium-low and simmer for 5 minutes. Add gnocchi and cook another 5 minutes or until tender.

Stir in milk and shredded Parmesan until melted.

Remove from heat. Stir in spinach and let wilt by sitting in the soup for a few minutes. Season to taste with salt and pepper.

Garnish with fresh chopped parsley and/or Parmesan.

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