Parmesan Gnocchi Soup
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This Parmesan Gnocchi Soup is simple to prepare with pillowy gnocchi, zucchini, carrots, Italian white beans, basil, and spinach in a rich chicken and parmesan broth. It is a healthy and delicious meal the entire family will love!
If you love healthy and comforting soups as much as we do, check these recipes too; Italian Meatball Soup, Roasted Cauliflower and Garlic Soup, and Chicken Tortilla Soup.
Do you save your leftover Parmesan rinds? Did you know that you can freeze them until you are ready to use them? Well now you do, LOL
This soup is the perfect way to use up those Parmesan rinds that are taking up valuable freezer space!
What is gnocchi?
It is an Italian dumpling made of small lumps of dough that are rolled out and cut into small, bite-sized pieces. They are then pressed with a textured object like the tines of a fork or a specialized, grooved wood board.
What are gnocchi made of?
Traditional gnocchi are made of wheat flour, egg, salt, and potato. Some variations include semolina flour, cheese, cornmeal, or breadcrumbs. You can also include herbs or vegetables for variety.
This Parmesan Gnocchi Soup recipe is so simple to prepare, it is perfect for busy weeknights…and lazy weekends.
How to make Parmesan Gnocchi Soup
Heat oil in a Dutch oven or large stockpot over medium-high heat. Add the onion and cook, while stirring until softened.
Add the garlic and cook for one minute, until aromatic but not browned.
Add the stock, beans, tomatoes, carrots.
and Parmesan rind.
Simmer until the carrots are tender, about 20 minutes.
Stir in the gnocchi and zucchini. Bring soup to a boil and cook for 2 minutes.
Add the spinach.
stir and cook until the spinach is heated through.
Scoop out the Parmesan rind (you may have to hunt for it) ladle soup into bowls and top with grated Parmesan cheese and shreds of fresh basil.
All of your favorite Italian flavors blended together in a delicious soup…so yummy!!
Serving suggestions
- Garlic Dinner Rolls
- Italian Baked Chicken Thighs
- California Spa Salad with berries, avocado, mixed green and citrus vinaigrette
- Watermelon Fruit Salad
Chefs Tips
- For the zucchini – cut the zucchini into quarters.
- Then thinly slice.
- I cheated and used packaged gnocchi to save time.
Thin strips of fresh basil (aka chiffonade) is simply stacking the basil leaves on top of each other, rolling them tightly together, then slicing them into thin strips.
They look pettier that way.
Recipe Notes
- This Parmesan Gnocchi Soup is great for leftovers, but the gnocchi continues to soften. Store in an airtight container in the refrigerator and use within 3 days.
- I would not freeze this soup, the gnocchi may get too mushy.
- I did not mix the basil into the soup because I was afraid it would be too overpowering when stored as leftovers. If serving the soup all at once, go ahead and mix it in before serving.
- If you do not have Parmesan rinds in your freezer, simply cut the rind off of a new wedge of cheese.
- If you cannot find Italian-style diced tomatoes, use regular diced tomatoes and add 1 teaspoon of dried oregano. Adjust as needed to fit your tastes.
- For a vegetarian soup, substitute vegetable stock.
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Enjoy!!
Parmesan Gnocchi Soup
Equipment
- Dutch oven or large soup pot
Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion, chopped
- 2 large cloves fresh garlic, minced
- 6 cups chicken stock
- 15 ounce can cannellini beans, drained and rinsed
- 14.5 ounce can Italian-style diced tomatoes, undrained
- 2 medium carrots, peeled and thinly sliced
- 1 rind Parmesan cheese
- 3 cups prepared potato gnocchi
- 1 medium zucchini, quartered and thinly sliced
- 1 cup baby spinach leaves
- .25 cup fresh basil leaves, thinly sliced
- freshly grated Parmesan cheese to garnish
Instructions
- Heat oil in a Dutch oven or large stockpot over medium-high heat. Add the onion and cook, while stirring until softened.
- Add the garlic and cook for one minute, until aromatic but not browned.
- Add the stock, beans, tomatoes, carrots, and Parmesan rind. Simmer until the carrots are tender, about 20 minutes.
- Stir in the gnocchi and zucchini. Bring soup to a boil and cook for 2 minutes.
- Add the spinach, stir and cook until the spinach is heated through.
- Scoop out the Parmesan rind {you may have to hunt for it} ladle soup into bowls and top with grated Parmesan cheese and shreds of fresh basil.
Notes
- This Parmesan Gnocchi Soup is great for leftovers, but the gnocchi continues to soften. Store in an airtight container in the refrigerator and use within 3 days.
- I would not freeze this soup, the gnocchi may get too mushy.
- I did not mix the basil into the soup because I was afraid it would be too overpowering when stored as leftovers. If serving the soup all at once, go ahead and mix it in before serving.
- If you do not have Parmesan rinds in your freezer, simply cut the rind off of a new wedge of cheese.
- If you cannot find Italian-style diced tomatoes, use regular diced tomatoes and add 1 teaspoon of dried oregano. Adjust as needed to fit your tastes.
- Substitute vegetable stock for a vegetarian meal.
Looks yummy! I haven’t made gnocchi much, but I do love it. I will give this a try. Might even toss in some green beans as I’ve had a lot of those from the garden this summer!