Gnocchi Vegetable Soup with Pesto and Parmesan

delicious minestrone style soup
Delicious minestrone style soup
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Ingredients

For the soup:
2 tbsp Olive oil
1 ¼ cups Yellow onions diced (1 small)
1 cup Carrots diced (about 3 medium)
1 cup Celery diced (about 3 medium)
1 tbsp Garlic minced
6 cups Chicken broth low-sodium or vegetable broth
2 (14.5 oz) cans Diced tomatoes
1 ½ cups Green beans frozen cut italian
½ tsp Dried thyme
Salt to taste
Black pepper to taste, freshly ground
1 ½ cups Zucchini halved and sliced (about 1 medium)
1 (16 oz) package Gnocchi of potato
3 cups (packed) Fresh spinach roughly chopped
¾ cup Parmesan cheese finely shredded , for serving
For the pesto:
1 ⅓ cups Basil fresh leaves
3 tbsp Parmesan cheese finely shredded
¾ tsp Garlic minced
¼ cup Olive oil

Nutritional information

413
сalories
20g
fat
46g
carbohydrates
13g
protein
10mg
cholesterol
817mg
sodium
Ingredients
  • For the soup:

  • For the pesto:

Gnocchi Vegetable Soup with Pesto and Parmesan

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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:

Ingridiens for Gnocchi Vegetable Soup with Pesto and Parmesan

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.

Have you ever tried soup with gnocchi cooked into it? Look no further because this Gnocchi Vegetable Soup with Pesto and Parmesan is the one to try! Make it soon and come back to leave a comment to let me know what you think!

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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Recipe Reviews

Average Rating:
(4.9)
Total Reviews: 9
Maryjane Jedziniak

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.

Kaylen Schliewe

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.

Whitney Oalmann

Made this as an appetizer before the main course which was some cubed steak :)

Amiah Zayat

Great with some bread on the side or if you add some potatoes on the inside.

Laney Wiedmer

So freaking good!! I'm obsessed with this pesto and parmesan soup!

Vivianna Policicchio

Dodged the zucchini not a fan of the taste at all but the rest of it was perfect!

Theresa Macwhinnie

Italian meals are honestly my favorite they always taste so dang good!

Coral Hildabrand

Slurped all of it up almost instantly, loved the flavors very good.

Athina

Well done! Verified!

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