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?
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.