Gnocchi soup recipe

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Cozy up with this creamy, veggie-packed Gnocchi Soup! Made with buttery leeks, carrots, celery, blended white beans for natural creaminess, tender gnocchi, and fresh spinach, it’s the ultimate 30-minute comfort meal. Easy, hearty, flavorful, and perfect for chilly nights or busy weeknights.

Prep Time5

Cook Time12

Total Time17

Course: Appetizer, Brunch, Dinner, lunch, Main Course, Soup

Cuisine: All Cuisines, American, Italian, Mediterranean

Diet: Low Calorie, Low Fat, Vegetarian

Servings: people

Calories: 240kcal

Author: Danielle Wolter

Equipment

Ingredients

2 tablespoon unsalted butter
½ cup leek diced
½ cup carrots diced
½ cup celery diced
1 tablespoon minced garlic
2 teaspoon creole seasoning
½ teaspoon chopped thyme
4 cups vegetable broth
1 can white bean 15 ounce drained
4 cups spinach rough chop
16 ounce Gnocchi

Instructions

Place a drained can of white beans and ½ cup vegetable broth in a food processor and blend until smooth. Set aside.
Heat butter in a large pot over medium heat. Add diced leek, diced carrots, and diced celery, and cook until the carrots begin to soften, about 5 minutes. Stir in minced garlic, chopped thyme, and Creole seasoning, then cook for one more minute.
Add the bean mixture and 3.5 cups of vegetable broth to the pot and bring the soup to a gentle simmer for 3-5 minutes to thicken the soup. Stir in fresh spinach and 16 oz of gnocchi, cook just until the gnocchi are tender, about 2 to 3 minutes.

Video

Notes

Don’t overcook the gnocchi — they get mushy fast.
If you like a thicker soup, blend all the beans instead of just half.
Add crushed red pepper for heat, or a squeeze of lemon for brightness.
Want it creamy-creamy? Stir in a splash of heavy cream or coconut milk at the end.

Nutrition