HI friends! It's the first week of April and I'm finally getting back to work. I gotta say, as obsessed as I am with my little cupcake, it feels good to be in the kitchen again. Starting off slow and easy with a quick and easy 30 minute vegetarian gnocchi kale soup!
With a little infant to take care of, quick and easy one pot meals have been the way to go lately. This soup? All done on the stove in just 30 minutes!
Plus it's super nutritious and easily customizable to what you have in the fridge. Leftover spinach? Throw it in! No carrots but you've got randomly got some parsnips? Use 'em up!
Now about that actual gnocchi. I've done a little bit of taste testing for you, and my favorite store bought gnocchi by far is Delallo's Potato Gnocchi. It tastes just like you. made it fresh at home AND it doesn't have to be stored in the fridge! A solid win win. Grab the recipe below!Print
Quick and easy 30 minute vegetarian one pot gnocchi soup chock full of veggies in a creamy, savory broth.
- 16 ounces potato gnocchi
- 1 tablespoon extra virgin olive oil
- 3 medium carrots, peeled, and diced
- ½ yellow onion, diced
- 2 celery ribs, halved and thinly sliced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, roughly diced
- 3 cups kale, roughly chopped
- 2 tablespoons all purpose, unbleached flour
- ¼ cup white wine or white wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon fresh rosemary, roughly minced
- 1 teaspoon fresh oregano, roughly minced
- 1 teaspoon fresh thyme, roughly minced
- 8 cups vegetable broth
- 1 cup heavy cream (can substitute with milk for a "skinnier" version), scalded
- Coarse salt, ground black pepper to taste
- Fresh parsley, roughly minced for garnish
- Heat olive oil in a dutch oven or large stew pot over medium high heat. Stir in the mushrooms, onion, carrot and celery. Stirring frequently, cook until softened, about 5-7 minutes.
- Add garlic and sauté for 30 seconds to 1 minute, until fragrant.
- Sprinkle flour over the veggies. Stirring frequently, cook until the flour starts to turn golden brown, 1-2 minutes.
- Pour the white wine into the pot, scraping up browned bits on the bottom.
- Pour the vegetable broth into the pot. Stir in kale, fresh herbs, and lemon juice. Bring to a boil and cook for 10 minutes, stirring frequently.
- Reduce to a simmer, add gnocchi, cover with a lid, and cook for about 3 to 5 minutes, until gnocchi is tender and floats on top of the soup.
- When the gnocchi is cooked through, remove the pot from heat. Slowly pour in the scalded cream and stir to combine. Make sure it's still warm or it will curdle!
- Add salt and pepper to taste. Garnish with fresh parsley as desired, serve warm.