Vegetable and Gnocchi Soup

About this recipe

Vegetable and Gnocchi Soup is a one-pot dinner that builds flavor in layers: onion, carrots, celery, garlic, and zucchini are each sautéed for a couple of minutes before the broth goes in, so the soup tastes like more than the sum of its parts, and a little turmeric gives the broth a golden color. The gnocchi go in at the end and turn the vegetable soup into a filling meal. It pairs well with crusty bread or a simple salad.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 4 large carrots, cut into bite-sized pieces
• 3 celery stalks, chopped
• 2 tbsp butter (optional)
• 1 tbsp minced garlic
• 1 zucchini, cut into bite-sized pieces
• 32 oz vegetable or chicken stock
• 1 cup water
• 1/4 tsp pepper
• 1 tsp salt
• 1/2 tsp paprika
• 1/2 tsp turmeric
• 1 package gnocchi

Instructions

1. 1Heat the olive oil in a large pot over medium heat and sauté the onion for about 2 minutes.
2. 2Add the carrots and cook for 2 more minutes.
3. 3Add the celery and cook for another 2 minutes.
4. 4Add the butter and garlic and cook until the butter is melted, then cook 1 more minute.
5. 5Add the zucchini and cook for another 2 minutes.
6. 6Pour in the stock and water, then add the pepper, salt, paprika, and turmeric. Bring to a boil and cook for 5 minutes, or until the carrots are as tender as you like.
7. 7Stir in the gnocchi and cook for the time listed on the package.
8. 8Remove from the heat and serve.

Tips for the best results

• Add the vegetables in the order listed. The firmer ones (onion, carrots, celery) go in first so everything finishes at the same time and nothing turns mushy.
• Taste before you add more salt. Stock is often salty already, and a low-sodium stock gives you more control.
• Cook the gnocchi only for the time on the package. They go from tender to gummy quickly, and they keep absorbing broth in the pot.
• Cut the carrots and zucchini to a similar size so they cook evenly and fit on a spoon with a piece of gnocchi.
• A squeeze of lime or a sprinkle of Parmesan right before serving brightens the soup. Add it to each bowl rather than the pot.

Swaps and variations

• Stir in a couple of handfuls of baby spinach or chopped kale with the gnocchi.
• Add a can of drained white beans for more protein, or shredded rotisserie chicken or cooked Italian sausage for a heartier bowl.
• Use vegetable stock for a vegetarian soup, or chicken stock for a richer flavor.

Storing and reheating

Refrigerate leftovers within 2 hours and eat within 3 to 4 days. The gnocchi keep absorbing broth, so the soup thickens as it sits; add a splash of stock or water when you reheat it. For the freezer, make the soup without the gnocchi, freeze it for up to 3 months, and cook fresh gnocchi in it when you reheat.