Gnocchi Vegetable Soup Recipes

GNOCCHI VEGETABLE SOUP

Gnocchi Vegetable Soup image

Make and share this Gnocchi Vegetable Soup recipe from Food.com.

Provided by sofie-a-toast

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 stalks celery, finely diced
4 garlic cloves, minced
3 tablespoons butter
1 onion, finely diced
2 carrots, finely diced
1/2-1 teaspoon dried thyme
3 tablespoons flour
salt and pepper
6 cups vegetable stock or 6 cups chicken stock
16 ounces potato gnocchi
1 cup frozen corn
1 cup frozen peas
red pepper flakes
parmesan cheese

Steps:

Heat a large soup pot over medium low heat. Melt your butter, then add your celery, garlic, onion, and carrots.
Cook for a few minutes until your veggies soften. Add your flour, one tablespoon at a time, stirring constantly so that it doesn't burn.
add your thyme, then your stock very slowly, whisking the whole time.
Bring your stock to a boil, then gently add your gnocchi, corn, and peas. Cook until the gnocchi start to float, then taste for seasoning. Add salt and pepper and red pepper flakes as needed.

Nutrition Facts : Calories 191.4, Fat 9.3, SaturatedFat 5.6, Cholesterol 22.9, Sodium 152.3, Carbohydrate 24.8, Fiber 4.4, Sugar 4.7, Protein 4.6

CHICKEN AND GNOCCHI SOUP

Chicken and Gnocchi Soup image

This soup is so comforting and delicious...it'll warm you inside and out. One of the best soups that I have had in a long time. Enjoy!

Provided by Christina

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 small onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2 carrots, shredded
1 pound cooked, cubed chicken breast
4 cups chicken broth
1 (16 ounce) package mini potato gnocchi
1 (6 ounce) bag baby spinach leaves
1 tablespoon cornstarch
2 tablespoons cold water
2 cups half-and-half cream
salt and ground black pepper to taste

Steps:

Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.

Nutrition Facts : Calories 397.7 calories, Carbohydrate 23.9 g, Cholesterol 111.7 mg, Fat 20.1 g, Fiber 2.4 g, Protein 29.8 g, SaturatedFat 10.1 g, Sodium 839.4 mg, Sugar 2.7 g

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