Creamy Vegetarian Gnocchi Soup in 30 Minutes

Make this Creamy Vegetarian Gnocchi Soup in just 30 minutes. After making it dozens of times, I’ve perfected the trick to keep it from breaking. The result? A cozy, creamy soup that’s better than takeout and perfect for busy weeknights. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Soft Ricotta Almond Pillows and Easy Pistachio Chocolate Chunk Cookies.

What You'll Need for Creamy Vegetarian Gnocchi Soup in 30 Minutes

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb gnocchi
• 1 onion
• 2 carrots
• 2 celery stalks
• 2 cloves garlic
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 cup milk
• 1 cup spinach
• 1 cup frozen peas
• Salt and pepper to taste
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tsp dried thyme
• 1 tsp dried oregano
• Optional: Fresh parsley
• Optional: Grated Parmesan cheese
• Optional: Crusty bread

How to Make Creamy Vegetarian Gnocchi Soup in 30 Minutes

1. Sauté vegetables: In a large pot, sauté diced onions, carrots, celery, and garlic until softened.
2. Add liquids and seasonings: Add diced tomatoes, vegetable broth, milk, thyme, oregano, salt, and pepper. Bring to a boil.
3. Cook gnocchi: Add gnocchi to the pot and cook until tender, about 5 minutes.
4. Blend and add greens: Use an immersion blender to partially blend the soup. Add spinach and peas, and cook until heated through.
5. Serve: Ladle into bowls and top with fresh parsley, grated Parmesan, and crusty bread if desired.

Storing & Reheating Creamy Vegetarian Gnocchi Soup in 30 Minutes

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: This soup can be made ahead and reheated for a quick meal.

Freezing Creamy Vegetarian Gnocchi Soup in 30 Minutes

Freeze individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a pot on the stove over medium heat until warmed through. Microwave: Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a creamier soup, stir in a tablespoon of cornstarch mixed with cold water before blending.
• Best substitution: Substitute the milk with coconut milk for a dairy-free version.
• Make-ahead: Prepare the soup without the milk and spinach. Add them before reheating.
• Scaling: This recipe can be easily doubled to serve more people.
• Troubleshooting: If the soup becomes too thick, thin it out with a little water or vegetable broth.

Creamy Vegetarian Gnocchi Soup in 30 Minutes

⏱

Prep

10 mins

🍳

Cook

20 mins

⏳

Total

30 mins

🍽

Serves

4 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 1 lb gnocchi
• 1 onion
• 2 carrots
• 2 celery stalks
• 2 cloves garlic
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 cup milk
• 1 cup spinach
• 1 cup frozen peas
• Salt and pepper to taste
• 1 tsp dried thyme
• 1 tsp dried oregano

Seasonings

• Salt and pepper to taste
• 1 tsp dried thyme
• 1 tsp dried oregano

Optional Toppings

• Fresh parsley
• Grated Parmesan cheese
• Crusty bread

Instructions

1. Sauté vegetables: In a large pot, sauté diced onions, carrots, celery, and garlic until softened.
2. Add liquids and seasonings: Add diced tomatoes, vegetable broth, milk, thyme, oregano, salt, and pepper. Bring to a boil.
3. Cook gnocchi: Add gnocchi to the pot and cook until tender, about 5 minutes.
4. Blend and add greens: Use an immersion blender to partially blend the soup. Add spinach and peas, and cook until heated through.
5. Serve: Ladle into bowls and top with fresh parsley, grated Parmesan, and crusty bread if desired.

Notes

• Chef tip: For a creamier soup, stir in a tablespoon of cornstarch mixed with cold water before blending.
• Best substitution: Substitute the milk with coconut milk for a dairy-free version.
• Make-ahead: Prepare the soup without the milk and spinach. Add them before reheating.
• Scaling: This recipe can be easily doubled to serve more people.
• Troubleshooting: If the soup becomes too thick, thin it out with a little water or vegetable broth.

Storage

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Oven reheat: Reheat in a pot on the stove over medium heat until warmed through.
• Microwave reheat: Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: This soup can be made ahead and reheated for a quick meal.

Nutrition Per Serving

• Calories: 350
• Protein: 12g
• Fat: 5g
• Carbs: 60g
• Fiber: 6g
• Sugar: 5g
• Sodium: 800mg
• Cholesterol: 5mg
• Sat. Fat: 1g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Vegetarian Gnocchi Soup in 30 Minutes FAQs

A Warm Final Note

I can’t wait for you to try Creamy Vegetarian Gnocchi Soup in 30 Minutes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!