Description
A comforting and flavorful soup featuring tender gnocchi, hearty vegetables, and Italian herbs, all simmered to perfection in a crock pot. This creamy and satisfying dish is perfect for chilly days and easy weeknight dinners.
Ingredients
Scale
Vegetable Base:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
Soup Ingredients:
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 (6-ounce) can tomato paste
- 4 cups vegetable or chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (16-ounce) package shelf-stable potato gnocchi
- 2 cups fresh spinach or kale, chopped
- 1 cup heavy cream or half-and-half
Garnish:
- Grated Parmesan cheese for garnish (optional)
Instructions
- Sauté Vegetables: In a skillet, sauté onion, garlic, carrots, and celery in olive oil until softened.
- Combine Ingredients: Transfer sautéed vegetables to the crock pot. Add tomatoes, tomato paste, broth, herbs, salt, and pepper. Stir to combine.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours.
- Add Gnocchi and Greens: About 30 minutes before serving, stir in gnocchi, spinach or kale, and heavy cream. Cover and cook until gnocchi is tender and greens are wilted.
- Adjust Seasoning: Taste the soup, adjust seasoning if needed.
- Serve: Serve hot, garnished with Parmesan cheese if desired.
Notes
- For a lighter version, use milk or a dairy-free alternative instead of cream.
- You can also add Italian sausage or white beans for extra protein.
- Store leftovers in the fridge for up to 3 days; the soup may thicken as it sits.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 370
- Sugar: 6g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 45mg
