Olive Garden Vegetarian Gnocchi Soup
This Olive Garden Vegetarian Gnocchi Soup is a deliciously creamy and comforting dish that's perfect for any occasion. With tender gnocchi, fresh vegetables, and a rich, velvety broth, this vegetarian version of the beloved classic is hearty, wholesome, and full of flavor. Whether you're making it for a family dinner or meal prepping for the week, this soup is sure to satisfy your cravings while keeping things light and nourishing. It’s easy to make, customizable, and can be enjoyed by vegetarians and non-vegetarians alike.Nutrition Facts (Per Serving)Calories: 280-300 kcal, Protein: 6gFat: 17g, Saturated Fat: 9g, Carbohydrates: 30g, Fiber: 3g, Sugars: 7g, Sodium: 500mg, Cholesterol: 40mg, Potassium: 500mg, Vitamin A: 150% of the daily value (DV), Vitamin C: 20% of the DV, Calcium: 10% of the DV, Iron: 10% of the DVEstimated based on one serving (assuming 6 servings per batch)
Equipment
- Large Pot or Dutch Oven (1)
- Cutting board (1)
- Chef’s Knife – 1
- Soup ladle (1)
- Wooden spoon (1)
- Measuring Cups & Spoons (1 set)
Ingredients
- 1 tablespoon Olive oil
- 1 medium Onion diced
- 2 medium Carrots peeled and sliced
- 2 stalks Celery chopped
- 3 cloves Garlic minced
- 4 cups Vegetable broth
- 1 teaspoon Italian seasoning
- 1/4 teaspoon Salt or to taste
- 1/4 teaspoon Black pepper or to taste
- 1/4 teaspoon Red pepper flakes optional
- 16 ounces Potato gnocchi store-bought or homemade
- 2 cups Fresh spinach or kale
- 1 cup Heavy cream or coconut milk for dairy-free option
- Parmesan cheese optional, for garnish
Instructions
Prepare the Vegetables:
- Dice the onion, slice the carrots, chop the celery, and mince the garlic.If using spinach, chop it into bite-sized pieces.
Sauté the Vegetables:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5–7 minutes until the vegetables soften. Stir occasionally. Add the minced garlic and sauté for another 1–2 minutes, until fragrant.
Add Broth & Seasonings:
- Pour in the vegetable broth and add the Italian seasoning, salt, pepper, and red pepper flakes (if using). Stir to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 10 minutes, allowing the vegetables to absorb the flavors.
Cook the Gnocchi:
- Add the potato gnocchi to the soup and cook for 3–5 minutes or until the gnocchi floats to the top. Stir occasionally to prevent sticking.
Add Cream & Greens:
- Stir in the heavy cream and continue to simmer for another 5 minutes. Add the spinach or kale, and cook until the greens are wilted and tender. Taste and adjust the seasoning as needed.
Serve:
- Ladle the soup into bowls. If desired, garnish with a sprinkle of Parmesan cheese or a drizzle of olive oil. Serve with crusty bread for dipping.
- Enjoy! Your delicious, creamy vegetarian gnocchi soup is ready to be enjoyed.
Notes
- Vegan option: To make this soup vegan, substitute the heavy cream with coconut milk or cashew cream. Also, make sure to use vegan gnocchi and skip the Parmesan garnish.
- Gluten-free option: Use gluten-free gnocchi to make this soup gluten-free.
- Thickening the soup: If the soup is too thin for your liking, you can simmer it uncovered for an additional 10–15 minutes to reduce and thicken the broth.
- Freezing: This soup freezes well! Store it in an airtight container in the freezer for up to 3 months. Reheat on the stove, adding more broth if necessary to adjust the consistency.
- Leftovers: The soup keeps well in the fridge for up to 3–4 days. The gnocchi may absorb more liquid as it sits, so you may need to add a little broth when reheating.