I think everyone loves soup, and it’s even better when all you need is a pot and maybe 20 minutes! No crockpot needed…and not 8 hours of waiting either.
Gnocchi soup is a comfy, veggie filled soup that I first fell in love with at Olive Garden. I would never order an actual meal, just the unlimited soup, salad and breadsticks. And two bowls was more than enough to satisfy my hunger. Thanks to the heavy cream and hearty gnocchi. This soup is a great way to get some veggies in while still eating an indulgent meal.
With the weather being so up and down lately, who knows when you’re going to need a go-to soup recipe.
- 2 stalks celery, chopped
- 1/2 white onion, diced
- 2 Tbs. garlic, minced
- 3/4 cup carrots, chopped
- 1 Tbs. olive oil
- 4 c. chicken broth
- 1 tsp. thyme
- salt & pepper, pinch
- 1 package gnocchi
- 2 c. heavy cream
- 1 c. spinach, chopped
- Put olive oil in large pot, and fry up celery, onion, garlic & carrots.
- Once golden brown, add the chicken broth, thyme, salt and pepper to the pot and bring to a boil.
- Let boil for a couple minutes, then reduce the heat to a simmer. Add heavy cream, gnocchi, and spinach.
- Simmer until gnocchi floats to the top.
- Serve hot