Creamy Vegetable Gnocchi Soup is filled with gnocchi and lots veggies in a creamy soup base. It’s ideal for cold winter nights when you want comfort food. And couldn’t we all use some comfort right now?
We appreciate your support
This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
What are gnocchi?
If you haven’t had gnocchi, you’re in for a treat! Soft little dumplings made from a potato dough. I like to think of them as potato pillows.
It’s an Italian pasta, made of cooked mashed potatoes, flour and eggs. Some recipes add ricotta to the dough as well. And sometimes I can find fresh gnocchi in the refrigerated pasta section of my grocery store.
What if I can’t find gnocchi?
I often can’t find gnocchi at my grocery store. For some reason the store feels I don’t need gnocchi, when clearly I do!
If that’s the case for you too, that you can’t find gnocchi, simply use tortellini or mini ravioli in place of the gnocchi. The soup is still really delicious, and I make it this way often.
Don’t worry about being exact to the 16 ounces of gnocchi; if your package is a little more or a little less, it’ll work out just fine.
Spinach in the soup
You’ll notice that some of the pictures don’t have the spinach in the soup. My husband can be a picky eater, and sometimes he doesn’t care for the spinach. So, I leave it out. I wanted you to know it’s an option in case you have picky eaters as well.
If you want to add the spinach, make sure that the leaves are torn into small pieces. Especially in winter, spinach leaves can be fairly large, so I make sure to wash them thoroughly, and then tear them into smaller pieces so they easily fit on a soup spoon.
In the recipe I suggest that you can use whole milk or half & half. I’ve used either, or even a combination of both. Whole milk will not be as rich and thick, but will save you some calories. Whole milk is actually my preference for this soup. But, like I said, both work great.
Since you want a rich and creamy soup, I don’t suggest using skim milk for this. It would be a bit light.
I use shredded carrots that I buy in a bag in the produce section at my grocery store. It’s really convenient, and such a time saver. I find that I can use them in everything, from a breakfast veggie omelet to salads, soups, and casseroles.
If you can’t find them, or don’t want to buy them, you can shred carrots on a cheese grater, or simply chop some carrots.
Serve soup nice and hot. You can garnish with some freshly grated Parmesan cheese if desired.
Other comforting soups you’ll love
I love soup year-round. But I do find that some soups are so comforting and great for the cooler months.
If you like seeing my recipes subscribe via email in the upper right, or with push notifications using the red bell.
Or, connect with me on your favorite social media channel for recipes, photos, and much, much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tired it” photo (I would love to see)
via the pin.
Vegetable Gnocchi Soup Recipe
Creamy Vegetable Gnocchi Soup
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 onion finely chopped
- 1 ½ teaspoons garlic powder
- ¼ cup all purpose flour
- 3 cups whole milk or half & half
- 1 cup shredded carrots
- 1 teaspoon fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 cups vegetable broth
- 16 ounce container gnocchi
- ¾ cup frozen green peas
- 2 cups fresh spinach coarsely chopped
- In a large soup pot over medium heat, melt the butter with the oil. Add in the chopped onions and garlic powder, and cook until the onions are soft and starting to brown, about 10 minutes.
- Sprinkle the flour over the cooking onions, and stir to mix in. Cook for 5 minutes to cook off the raw flour flavor.
- Slowly add the milk, stirring until smooth, and cook for three minutes. Mix in the carrots, thyme, salt, and pepper. Cook over medium-high heat for 5-7 minutes or until thickened. Stir in the broth, and heat on high to bring soup to a boil. Turn heat down to low to simmer the soup for 15-20 minutes.
- Stir in the gnocchi and frozen peas, cooking about 3 minutes, or according to package directions for the pasta.
- Stir in the spinach leaves and cook until everything is heated through and the spinach wilts, about 3 or 4 minutes. Taste for salt and pepper.