Creamy vegetable gnocchi soup is basically the vegetarian equivalent of the Olive Garden gnocchi soup. Filled with gnocchi and all the veggies in a creamy soup base. This soup is ideal for cold winter nights when you want comfort food but also want to eat sorta healthy.

I haven’t been to Olive Garden for many, many years. Sadly, my life partner cannot be convinced to partake in a meal of bottomless soup, salad, and breadsticks. 

That’s just not a meal to him.

My loss.

I have to make epic soups or meat-lovers chili to make sure he considers or feels like that is a legit meal. I’m ok with that.

Even though I cannot go to Olive Garden to enjoy the signature Olive Garden Chicken Gnocchi Soup, I can make my own healthier veggie-filled version at home.

Boo-yah!

Creamy vegetable gnocchi soup starts simply with sautéing some mushrooms, onion, celery, and carrots. Then you build a classic roux on top of that base. Add in milk, gnocchi, some fresh herbs, and let it do it’s thing for 10 minutes.

Mix in the fresh spinach and then boom. Done!

If you like this soup, be sure to try my one pot creamy chicken gnocchi with kale or my creamy mushroom and potato soup. Both dishes are big hits and totally fill that comfort food need.

Let’s just enjoy the comfort foods before all that holiday cooking and baking really set in.

Right?!?!?

Creamy Vegetable Gnocchi Soup

Yield: Serves 4-6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Cream-based soup filled with mushrooms, celery, carrots, spinach, fresh herbs, and gnocchi.

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Ingredients

• 4 tbsp unsalted butter
• 6 oz Baby Bella Mushrooms, thinly sliced
• 1 carrot, peeled and sliced
• 1 yellow onion, diced
• 2 celery stalks, chopped
• 4 tbsp all-purpose flour
• 2 1/2 cups low-sodium vegetable stock
• 3 cups milk (2% or whole)
• 1 tsp salt
• 1/4 tsp black pepper
• 3 sprigs of fresh thyme
• 17 oz potato gnocchi
• 2 cups fresh baby spinach
• fresh chopped parsley, garnish

Instructions

1. Melt the butter in a large Dutch oven or stock pot over a medium/low flame.
2. Add the mushrooms, onion, celery, and carrot and sauté for 10 minutes.
3. Mix in the flour until all the butter and liquid is absorbed and forms the start of a roux. Cook that for 1 minute.
4. Pour the stock and milk into the pot. Mix well to break the roux up and evenly distribute. Stir int he salt, pepper, and thyme. Bring to a simmer over medium flame.
5. Add the gnocchi and simmer for 7-10 minutes until the soup has thickened and the gnocchi is floating and fork tender.
6. Remove from heat. Mix in spinach. Adjust salt and pepper if needed. Garnish with fresh parsley.

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