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Bowl of Gnocchi Tuscan Soup topped with fresh herbs and Parmesan cheese

Gnocchi Tuscan Soup

A comforting and creamy soup that combines the heartiness of gnocchi with fresh Tuscan flavors, perfect for cold days.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil (preferably extra virgin for flavor)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 1 teaspoon Italian seasoning
  • 6 cups vegetable or chicken broth (homemade or low-sodium) Using high-quality broth enhances the flavor.
  • 1 cup heavy cream Adds creaminess.
  • Salt and pepper to taste
For the Gnocchi
  • 1 pound gnocchi (store-bought or homemade)
  • 3 cups fresh spinach (optional but recommended) Adds nutrients.
For Garnish
  • Grated Parmesan cheese To taste.
  • Fresh basil leaves For color and flavor.

Method
 

Preparation
  1. In a large pot over medium heat, add olive oil. Once heated, add diced onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 3-4 minutes until vegetables are slightly tender.
  3. Sprinkle in the Italian seasoning and season with salt and pepper. Stir frequently, letting the flavors meld for another minute.
  4. Pour in the broth and bring to a gentle boil. Once boiling, reduce to a simmer for about 10 minutes.
  5. Add the gnocchi and cook according to the package instructions, usually about 2-3 minutes, until they float to the surface.
  6. Stir in the heavy cream and fresh spinach. Allow the mixture to heat through for about 2 minutes. The soup should now be creamy and well combined.
  7. Taste and adjust seasoning if necessary. Serve hot, garnished with grated Parmesan cheese and fresh basil leaves.

Notes

For a thicker soup, let it simmer longer to allow some liquid to evaporate. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding extra broth if needed.