5 from 33 votes
Gnocchi Vegetable Soup with Pesto and Parmesan
Gnocchi Vegetable Soup brings together a medley of fresh vegetables simmered in a savory broth with tender potato gnocchi. Finished with fresh spinach, shredded Parmesan, and a vibrant basil pesto, this hearty soup balances soft textures with bright herb flavors.
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings:
6
Course:
Soup
Cuisine:
Italian
Ingredients
- 2 Tbsp olive oil
- 1 1/4 cups yellow onion 1 small, diced
- 1 cup cup carrot about 3 medium, diced
- 1 cup celery about 3 medium, diced
- 1 Tbsp garlic minced
- 6 cups chicken broth low-sodium or vegetable broth
- 2 (14.5 oz) cans diced tomatoes
- 1 1/2 cups green beans frozen, cut, Italian variety
- 1/2 tsp thyme dried
- salt freshly ground
- black pepper freshly ground
- 1 1/2 cups zucchini about 1 medium, halved and sliced
- 1 (16 oz) pkg. potato gnocchi (mini or regular)
- 3 cups (packed) fresh spinach, roughly chopped
- 3/4 cup Parmesan Cheese for serving, finely shredded
Pesto
- 1 1/3 cups (packed, 40g) basil fresh leaves
- 3 Tbsp Parmesan Cheese finely shredded
- 3/4 tsp garlic 1 small, minced
- 1/4 cup olive oil extra-virgin or regular
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and saute 7 minutes, add garlic and saute 2 more.
- Add chicken broth, tomatoes, green beans, thyme and season with salt and pepper to taste.
- Bring to a boil over medium-high heat. Then add in zucchini, reduce heat to medium low, cover and simmer until veggies are almost fully tender, about 12 - 15 minutes.
- Stir in gnocchi, cover and simmer until gnocchi are tender, about 4 minutes. Stir in spinach and let wilt, about 1 minute.
- Serve warm with parmesan and pesto over each serving.
Cup of Yum
For the pesto:
- In a food processor pulse basil, parmesan, garlic and salt to taste until well minced. With processor running pour in olive oil.
- Recipe source: Cooking Classy