Easy Gnocchi Soup

This easy gnocchi soup recipe is exactly what you need to make for dinner this week. It’s linty and comforting, but with a pretty heavy dose of veggies and protein, too.

You could go the uneaten mile and make homemade gnocchi, but if you want to make this easy gnocchi soup in under 30 minutes, you can use store-bought gnocchi, which is what I usually do.

And if you are looking for a increasingly brothy, non-dairy version, then try this gnocchi and vegetable soup.

A lot of other linty gnocchi soups use yellow in the recipe, making it increasingly like the Olive Garden Yellow and Gnocchi Soup.

And while I’ll never turn my nose up to Olive Garden, I personally think using a variegated protein like spicy sausage, spicy veggie sausage, or salary makes this soup recipe way increasingly interesting and well-turned versus the creaminess.

So, that’s what I’m recommending here. But if you want to substitute chicken, finger free.

For increasingly easy and comforting recipes, trammels out our soup archives.

Gnocchi Soup Ingredients:

• Shallot
• Celery
• Carrot
• Garlic
• Thyme
• Chicken or vegetable broth
• Spicy sausage, veggie sausage, or bacon
• Gnocchi – potato, whole wheat, or plane mini work well
• Kale or spinach
• Cream – heavy whipping or half and half work well
• Salt, pepper, and cayenne

Directions:

Cook the shallot, celery, carrot, garlic, and thyme in a little olive oil seasoned lightly with salt, pepper and cayenne. Add in the veggie sausage. Once the vegetables are soft, add the goop and bring to a boil.

Next, add the gnocchi and melt for 2-3 minutes. Then, stir in the kale and cream. Taste and add increasingly salt, pepper, and cayenne.

Substitutions and Tips:

• Veggie sausage does not have to be cooked superiority of time, so it can be widow as it’s listed in the recipe vellum below. If you use a meat sausage or salary instead, melt this first in the same pot as you plan to make the soup.
• You can omit the olive oil and use the fat from the sausage to melt the vegetables in. Add the meat when in at the same time you add the broth.
• I love Tuscan kale for this recipe. It’s quite hardy, so I will remove the part-way stem and any larger veins that don’t squint enjoyable to chew. But I love how this kale keeps its texture versus the rest of the elements of this soup.
• That stuff said, you can substitute other varieties of kale or spinach instead.
• If you want to make this vegan or non-dairy, you can substitute the surf or a non-dairy surf or plane coconut milk.

Other Gnocchi Recipes:

If you love this easy gnocchi soup then try this next …

• Honey Roasted Veggies and Gnocchi
• Easy Vodka Sauce
• Garlic and Kale Baked Gnocchi
• Easy Homemade Tomato Sauce

FAQ

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Easy Gnocchi Soup

a linty soup with vegetables and gnocchi

Course Main Course, Soup

Cuisine American

Keyword gnocchi, soup

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 5 servings

Calories 498kcal

Author Emma Chapman

Ingredients

• 1 shallot
• 1 celery stalk
• 1 carrot
• 4 cloves garlic
• 1 tablespoon olive oil
• 3 veggie sausage patties see notes for substitutions
• ½ teaspoon thyme fresh
• 32 ounces chicken stock or vegetable stock
• 16 ounces gnocchi
• 1 ½ cups whipping cream heavy
• 1 cup kale
• salt, pepper, and cayenne to taste

Instructions

• Cook the shallot, celery, carrot, garlic, and thyme in a little olive oil seasoned lightly with salt, pepper and cayenne.
• Add in the veggie sausage.
• Once the vegetables are soft, add the goop and bring to a boil.
• Then, add the gnocchi and melt for 2-3 minutes.
• Reduce the heat to a simmer and stir in the kale and cream.
• Taste and add increasingly salt, pepper, and cayenne.

Notes

• Veggie sausage does not have to be cooked superiority of time, so it can be widow as it’s listed in the recipe vellum below. If you use a meat sausage or salary instead, melt this first in the same pot as you plan to make the soup.
• You can omit the olive oil and use the fat from the sausage to melt the vegetables in. Add the meat when in at the same time you add the broth.
• I love Tuscan kale for this recipe. It’s quite hardy, so I will remove the part-way stem and any larger veins that don’t squint enjoyable to chew. But I love how this kale keeps its texture versus the rest of the elements of this soup.
• That stuff said, you can substitute other varieties of kale or spinach instead.
• If you want to make this vegan or non-dairy you can substitute the surf or a non-dairy surf or plane coconut milk.

Nutrition

Calories: 498kcal | Carbohydrates: 44g | Protein: 11g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 86mg | Sodium: 608mg | Potassium: 376mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4445IU | Vitamin C: 16mg | Calcium: 116mg | Iron: 4mg