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5.0 from 33 votes

Gnocchi Vegetable Soup with Pesto and Parmesan

A hearty minestrone style soup with an upgrade of gnocchi and homemade pesto, in other words it's perfectly delicious! Just what you need on a cold winter day - or even a warm summer day when you have an abundance of fresh summer produce to use up. 

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 6
Course: Soup
Cuisine: Italian

Ingredients

  • 2 Tbsp olive oil
  • 1 1/4 cups diced yellow onion (1 small)
  • 1 cup cup diced carrots (about 3 medium)
  • 1 cup diced celery (about 3 medium)
  • 1 Tbsp minced garlic 
  • 6 cups low-sodium chicken broth or vegetable broth
  • 2 (14.5 oz) cans diced tomatoes
  • 1 1/2 cups frozen cut Italian green beans
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper
  • 1 1/2 cups halved and sliced zucchini (about 1 medium)
  • 1 (16 oz) pkg. potato gnocchi (mini or regular)
  • 3 cups (packed) fresh spinach, roughly chopped
  • 3/4 cup finely shredded parmesan cheese, for serving
Pesto
  • 1 1/3 cups (packed, 40g) fresh basil leaves
  • 3 Tbsp finely shredded Parmesan cheese
  • 3/4 tsp minced garlic  (1 small)
  • 1/4 cup olive oil (extra-virgin or regular)

Instructions

    Cup of Yum
  1. 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. 
  2. Add chicken broth, tomatoes, green beans, thyme and season with salt and pepper to taste. 
  3. 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. 
  4. Stir in gnocchi, cover and simmer until gnocchi are tender, about 4 minutes. Stir in spinach and let wilt, about 1 minute. 
  5. Serve warm with parmesan and pesto over each serving.
For the pesto:
  1. In a food processor pulse basil, parmesan, garlic and salt to taste until well minced. With processor running pour in olive oil. 
  2. Recipe source: Cooking Classy