Creamy Potato Gnocchi Soup

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There’s something incredibly satisfying about a bowl of hot, hearty soup on a chilly day. Potato gnocchi soup is a delightful variation that combines the comforting texture of gnocchi with a flavorful broth. This recipe is surprisingly easy to make and can be customized with your favorite vegetables and protein. Let’s dive into everything you need to know about creating this delicious dish!


Loaded Potato Gnocchi Soup
Loaded Potato Gnocchi Soup

(Serves 4-6)

1 tablespoon olive oil

  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups chicken or vegetable broth
  • 4 cups (16 oz package) potato gnocchi
  • 4 cups chopped kale or spinach
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil (optional)
  • Salt and freshly ground black pepper to taste

  • Directions:

    1. Sauté the vegetables. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened and translucent, about 5 minutes. Stir in the garlic, carrots, and celery and cook for an additional 2-3 minutes, until fragrant.

    2. Simmer the broth. Pour in the chicken or vegetable broth and bring to a simmer.

    3. Add the gnocchi and greens. Add the potato gnocchi and chopped kale or spinach to the simmering broth. Cook for 3-4 minutes, or until the gnocchi floats to the surface and the greens are wilted.

    4. Incorporate the tomatoes and cheese. Stir in the diced tomatoes with their juices and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.

    5. Garnish and serve. Remove the pot from heat and stir in the chopped fresh basil (if using). Ladle the soup into bowls and enjoy hot!

    Nutrition Facts:

    (Please note that this is an approximate nutritional breakdown and can vary depending on the specific ingredients used.)

    Calories: Per serving (about 2 cups), approximately 350-400 calories

  • Fat: 15-20 grams
  • Carbohydrates: 35-40 grams
  • Protein: 15-20 grams
  • Sodium: 600-800 milligrams (depending on the broth used)

  • Conclusion

    Potato gnocchi soup is a versatile and delicious dish that can be enjoyed year-round. It’s perfect for a quick and easy weeknight meal or a cozy weekend lunch. Feel free to get creative with this recipe by adding your favorite vegetables, protein sources, or herbs.

    Frequently Asked Questions (FAQs):

    1. Can I use store-bought gnocchi? Absolutely! Most grocery stores carry refrigerated or frozen potato gnocchi. Both options work well in this soup.

    2. What can I substitute for kale or spinach? You can easily swap the greens for chopped Swiss chard, arugula, or even frozen peas.

    3. How can I make this soup vegetarian? Simply use vegetable broth instead of chicken broth and omit any added meat.

    4. Can I add protein to this soup? Absolutely! Shredded cooked chicken, Italian sausage, or chickpeas would be delicious additions.

    5. How can I make this soup thicker? If you prefer a thicker soup, you can add a cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons cold water) towards the end of cooking. Stir it in slowly until the soup reaches your desired consistency.