For the soup:
- 2 tbsp Olive oil
- 1 ¼ cups Yellow onionsdiced (1 small)
- 1 cup Carrotsdiced (about 3 medium)
- 1 cup Celerydiced (about 3 medium)
- 1 tbsp Garlicminced
- 6 cups Chicken brothlow-sodium or vegetable broth
- 2 (14.5 oz) cans Diced tomatoes
- 1 ½ cups Green beansfrozen cut italian
- ½ tsp Dried thyme
- Saltto taste
- Black pepperto taste, freshly ground
- 1 ½ cups Zucchinihalved and sliced (about 1 medium)
- 1 (16 oz) package Gnocchiof potato
- 3 cups (packed) Fresh spinachroughly chopped
- ¾ cup Parmesan cheesefinely shredded , for serving
For the pesto:
- 1 ⅓ cups Basilfresh leaves
- 3 tbsp Parmesan cheesefinely shredded
- ¾ tsp Garlicminced
- ¼ cup Olive oil
Gnocchi Vegetable Soup with Pesto and Parmesan
When I was a kid, I adored the minestrone soup that my mother would make for us after school on a cold day and this Gnocchi Vegetable Soup with Pesto and Parmesan is the updated version of that! When I travelled in Italy, I was surprised to see that they cook gnocchi into their soups – I am used to little pasta shapes and noodles, but gnocchi in soup was new to me. Needless to say, I had to try it and guess what? Gnocchi in soup is amazing! Try it for yourself!
Start by sautéing onion, carrots, celery and garlic. Pour in chicken broth, tomatoes, green beans and thyme and bring to a boil. Add zucchini and cook until tender. Add the gnocchi and cook until tender. Finally, add the spinach leaves and once they wilt, serve the soup in large bowls, garnished with pesto and parmesan cheese.
To make Gnocchi Vegetable Soup with Pesto and Parmesan, you will need the following ingredients:
Steps to make Gnocchi Vegetable Soup with Pesto and Parmesan
1 | Heat olive oil | 2 |
Place 2 tablespoons of olive oil in a large pot and heat on medium. | ||
2 | Cook onion, carrots, celery and garlic | 10 |
Sauté 1 ¼ cups of onion, 1 cup of carrots, and 1 cup of celery for about 7 minutes. Add 1 tablespoon of garlic and continue to sauté for 2 more minutes. | ||
3 | Add broth, tomatoes, green beans and thyme | 2 |
Add 6 cups of chicken broth, 2 cans of tomatoes, 1 ½ cups of green beans and ½ teaspoon of thyme to the pot. Season to taste with salt and pepper. | ||
4 | Bring to a boil | 3 |
Bring the ingredients in the pot to a boil over medium-high heat. | ||
5 | Add zucchini | 10 |
Stir in 1 ½ cups of zucchini to the soup. Turn the heat down to medium low. Cover and simmer for about 12-15 minutes until the vegetables are tender. | ||
6 | Add the gnocchi | 5 |
Stir in 1 package of gnocchi. Cover the soup and simmer for about 4 minutes until the gnocchi are tender. Stir in 3 cups of spinach and wait for it to wilt. | ||
7 | Make pesto | 5 |
Place 1 ⅓ cups of basil leaves in a food processor with 3 tablespoons of parmesan, ¾ teaspoons of garlic and salt to taste. Pulse until the ingredients are well combined. Pour in the olive oil while the processor is still running. | ||
8 | Serve | |
Serve large bowls of this soup warm, with parmesan and pesto over each serving. | ||
Recipe Reviews
Happy with how this turned out it's a chunky soup and can even be eaten as a main course with the amount of food that's in it.
For some reason mine ended up being way to powerful when it came to spices will have to make it again and pray that it won't be so strong the second time around.
Made this as an appetizer before the main course which was some cubed steak :)
Great with some bread on the side or if you add some potatoes on the inside.
So freaking good!! I'm obsessed with this pesto and parmesan soup!
Dodged the zucchini not a fan of the taste at all but the rest of it was perfect!
Italian meals are honestly my favorite they always taste so dang good!
Slurped all of it up almost instantly, loved the flavors very good.
Well done! Verified!
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