Description
This creamy and delicious vegetarian gnocchi soup is made with vegetables, chickpeas, tender dumplings, broth, milk, and Parmesan. Perfect for soup season and ready in just 35 minutes.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 stalks celery, diced
- 4–5 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon rubbed sage
- 32 ounces vegetable broth (4 cups)
- 1 (15-ounce) can chickpeas, drained
- 1 pound potato gnocchi
- 1 cup whole milk
- 1 cup shredded Parmesan cheese
- 2 to 3 cups baby spinach
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onion, carrots, celery, and a couple pinches of salt. Cook for 8 minutes, stirring occasionally.
- Add garlic, thyme, oregano, and sage. Cook for 1 minute, stirring frequently.
- Stir in chickpeas and vegetable broth. Bring to a simmer.
- Reduce heat to medium-low and simmer for 5 minutes.
- Add gnocchi and cook for 5 minutes or until tender.
- Stir in milk and shredded Parmesan until melted and smooth.
- Remove from heat, stir in spinach, and let wilt.
- Season with salt and pepper. Garnish with parsley or extra Parmesan if desired.
Notes
- Do not overcook the gnocchi to keep them tender.
- Mash a few chickpeas for a thicker broth if desired.
- Add a splash of cream for a richer flavor.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 3/4 cup
- Calories: 422
- Sugar: 8g
- Sodium: 970mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 43mg