Italian vegetable gnocchi soup is a simple hearty, budget-friendly soup. Full of carrots, onions, celery, San Marzano tomatoes, baby spinach, Italian seasoning, and pillowy soft gnocchi, it's topped with a sprinkle of freshly grated Parmigiano Reggiano.
2cupsfresh spinach,or chopped kale with ribs and stems removed
1cupParmigiano Reggiano cheese,grated, for garnish (optional)
2tablespoonsfresh parsley,chopped, for garnish
Instructions
In a large, heavy-bottomed pan heat oil, then sauté onion, celery, fennel, and carrots, for 5 - 7 minutes, stirring to cook evenly. Add garlic and sauté 2 minutes more.
Add chili flakes, dried herbs, broth, and tomatoes. Bring to a boil over medium-high heat. Next, add in zucchini, reduce heat to medium low, cover and simmer until veggies are crisp-tender, about 12 – 15 minutes.
Add gnocchi and continue cooking until it floats to the top, 3 - 5 minutes.
Add the spinach and stir just until wilted.
Ladle into bowls and serve garnished with freshly grated Parmigiano Reggiano cheese and/or freshly chopped parsley.
Notes
You can easily halve this recipe and make four servings instead of eight. Click on the '8' in the recipe card and move the little slider to '4.' The cooking directions remain the same.Refrigerate leftover soup in a covered container for up to 5 days. If you want to freeze this soup, don't add the gnocchi before freezing as it tends to turn a little mushy. Freeze the soup separately, then cook the gnocchi and add to the soup when ready to serve.