Indulge in a comforting bowl of gnocchi vegetable soup with pesto and parmesan, a perfect combination of hearty vegetables, tender gnocchi, and a burst of fresh flavors from the pesto and parmesan. This soup is a delightful and wholesome meal for any occasion.
Photos of Gnocchi Vegetable Soup with Pesto and Parmesan Recipe
If you're not familiar with potato gnocchi, Italian green beans, and fresh basil for the pesto, these might not be common pantry items. You can find gnocchi in the pasta or international aisle, Italian green beans in the frozen or fresh produce section, and fresh basil in the herb or produce section of your supermarket.
Ingredients for Gnocchi Vegetable Soup with Pesto and Parmesan
Olive oil: Used to sauté the vegetables, adding a rich flavor and healthy fat to the soup.
Yellow onion: Adds sweetness and depth to the soup base.
Carrots: Brings a bit of sweetness and texture to the soup.
Celery: Adds a slightly peppery flavor and a crisp texture.
Garlic: Provides a pungent, savory note that enhances all other flavors.
Chicken broth: Forms the base of the soup, adding a rich, savory flavor.
Tomatoes: Adds acidity and sweetness to balance the flavors.
Italian green beans: Provides a unique texture and flavor, and adds a healthy green element.
Thyme: Adds an earthy, aromatic flavor to the soup.
Salt: Enhances the overall flavor of the soup.
Freshly ground black pepper: Adds a bit of heat and complexity.
Zucchini: Adds a mild, slightly sweet flavor and tender texture.
Potato gnocchi: Brings a hearty, satisfying element to the soup.
Fresh spinach: Adds a pop of color and a nutritious boost.
Parmesan cheese: Provides a salty, umami-rich topping that complements the pesto.
Fresh basil leaves: The key ingredient for the pesto, adding a fresh, herbal flavor.
Extra virgin olive oil: Blends into the pesto to create a smooth, rich texture.
Garlic: Also used in the pesto for its strong, savory flavor.
One reader, Cherilynn Keyser says:
This gnocchi vegetable soup with pesto and parmesan is a delightful, hearty meal. The flavors blend beautifully, and the pesto adds a fresh, vibrant touch. Perfect for a cozy dinner, it’s both comforting and nutritious. Highly recommend!
Techniques Required
How to mince garlic: Finely chop the garlic cloves using a knife or use a garlic press to achieve a minced consistency. How to sauté vegetables: Heat oil in a pan, add vegetables, and cook them over medium heat until they are tender and slightly browned. How to simmer: Cook the ingredients at a low, steady temperature just below boiling, allowing flavors to meld and ingredients to soften. How to use a food processor: Place ingredients in the food processor, pulse until the desired consistency is achieved, and add liquids while the processor is running if needed.
How To Make Gnocchi Vegetable Soup with Pesto and Parmesan
Filled with spinach, carrot, celery, tomatoes, and gnocchi, this vegetable soup is a comforting dish that is sure to bring warmth on those cold days.
Serves:
Ingredients
- 2tbspolive oil
- 1¼cupsyellow onion,diced
- 1cupcarrots,diced
- 1cupcelery,diced
- 1tbspgarlic,minced
- 6cupslow sodium chicken broth,or vegetable broth
- 29oztomatoes,(2 cans), diced
- 1½cupsItalian green bean,frozen cut
- ½tspthyme,dried
- salt and freshly ground black pepper
- 1½cupszucchini,halved and sliced
- 16ozpotato gnocchi,(mini or regular)
- 3cupsfresh spinach,packed, roughly chopped
- ¾cupparmesan cheese,finely shredded, for serving
For Pesto:
- 1⅓cupsfresh basil leaves
- 3tbspparmesan cheese,finely shredded
- ¾tspgarlic,minced
- ¼cupolive oil extra virgin,or regular olive oil
Instructions
-
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and saute 7 minutes, add garlic and saute 2 more.
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Add chicken broth, tomatoes, green beans, thyme and season with salt and pepper to taste.
-
Bring to a boil over medium-high heat. Then add in zucchini, reduce heat to medium low, cover and simmer for about 12 to 15 minutes until veggies are almost fully tender.
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Stir in gnocchi, cover and simmer for about 4 minutes until gnocchi are tender. Stir in spinach and let wilt for about 1 minute.
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Serve warm with parmesan and pesto over each serving.
Pesto:
-
In a food processor pulse basil, parmesan, garlic and salt to taste until well minced. With processor running pour in olive oil.
Nutrition
- Calories: 434.75kcal
- Fat: 22.24g
- Saturated Fat: 6.41g
- Trans Fat: 0.00g
- Monounsaturated Fat: 12.34g
- Polyunsaturated Fat: 2.14g
- Carbohydrates: 42.71g
- Fiber: 6.64g
- Sugar: 8.88g
- Protein: 20.14g
- Cholesterol: 30.42mg
- Sodium: 1488.16mg
- Calcium: 382.04mg
- Potassium: 1226.07mg
- Iron: 3.80mg
- Vitamin A: 382.38µg
- Vitamin C: 47.93mg
Key Technique Tip for Gnocchi Vegetable Soup with Pesto and Parmesan
When making the pesto, ensure the basil leaves are fresh and vibrant green. Blanching the basil for a few seconds in boiling water and then plunging it into ice water can help retain its bright color and reduce bitterness.
Time-Saving Tips for Making This Gnocchi Vegetable Soup
Prep ingredients ahead: Chop onions, carrots, and celery the night before to save time.
Use pre-made gnocchi: Opt for store-bought potato gnocchi to cut down on preparation time.
Make pesto in bulk: Prepare a large batch of pesto and store it in the fridge for up to a week.
Use frozen vegetables: Substitute fresh green beans and spinach with frozen ones to reduce chopping time.
Instant broth: Use pre-made chicken broth to skip the step of making it from scratch.
Substitute Ingredients For Gnocchi Vegetable Soup with Pesto and Parmesan Recipe
olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.
yellow onion - Substitute with white onion: White onions have a similar texture and slightly milder flavor.
carrots - Substitute with parsnips: Parsnips have a similar texture and a slightly sweeter flavor.
celery - Substitute with fennel: Fennel provides a similar crunch and a slightly anise-like flavor.
garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the soup.
low sodium chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian option.
tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar texture and flavor.
italian green bean - Substitute with snap peas: Snap peas offer a similar crunch and fresh flavor.
thyme - Substitute with oregano: Oregano has a robust flavor that can replace thyme.
salt - Substitute with soy sauce: Soy sauce can add a savory depth of flavor.
freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used similarly.
zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor.
potato gnocchi - Substitute with cauliflower gnocchi: Cauliflower gnocchi is a lower-carb alternative.
fresh spinach - Substitute with kale: Kale provides a similar texture and nutritional profile.
parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and a slightly saltier flavor.
fresh basil leaves - Substitute with fresh parsley: Fresh parsley offers a different but complementary fresh flavor.
extra virgin olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor.
How to Beautifully Present This Gnocchi Vegetable Soup
Serve in a deep, wide bowl: Use a pristine white bowl to make the vibrant colors of the vegetable soup pop. The deep bowl will also help to keep the gnocchi submerged and warm.
Layer the ingredients: Start by placing a few pieces of gnocchi at the bottom of the bowl. Ladle the vegetable soup over the gnocchi, ensuring an even distribution of carrots, celery, zucchini, and green beans.
Add a touch of green: Just before serving, gently place a handful of fresh spinach on top of the soup. The heat from the soup will wilt the spinach perfectly, adding a fresh and vibrant touch.
Drizzle with pesto: Using a small spoon, drizzle the freshly made pesto in a circular motion over the soup. This adds a burst of color and a rich, aromatic flavor.
Garnish with parmesan: Finely grate parmesan cheese over the top of the soup. The cheese will melt slightly, adding a creamy texture and a savory depth to the dish.
Finish with a touch of olive oil: Drizzle a few drops of high-quality extra virgin olive oil over the top of the soup for a glossy finish and an extra layer of flavor.
Serve with a side of crusty bread: Accompany the soup with a slice of warm, crusty bread. This not only adds texture but also provides a perfect vehicle for soaking up the flavorful broth.
Use a garnish of fresh herbs: Add a small sprig of fresh basil or a few leaves of thyme on top for an elegant and aromatic finishing touch.
Essential Tools for Making Gnocchi Vegetable Soup with Pesto and Parmesan
Large pot: Used for cooking the soup, sautéing vegetables, and simmering the ingredients together.
Wooden spoon: Ideal for stirring the vegetables and soup without scratching the pot.
Chef's knife: Essential for chopping the onions, carrots, celery, zucchini, and garlic.
Cutting board: Provides a safe and clean surface for chopping all the vegetables.
Measuring cups: Used to measure out the correct amounts of broth, vegetables, and other ingredients.
Measuring spoons: Necessary for measuring smaller quantities like olive oil, thyme, and garlic.
Food processor: Used to make the pesto by pulsing basil, parmesan, garlic, and olive oil together.
Ladle: Perfect for serving the soup into bowls.
Grater: Used for grating the parmesan cheese to sprinkle over the soup.
Mixing bowl: Handy for holding prepped ingredients or mixing the pesto.
Can opener: Needed to open the can of tomatoes.
Colander: Useful for rinsing the spinach and other vegetables if needed.
Tongs: Helpful for stirring in the spinach and ensuring it wilts evenly.
How To Store and Freeze Gnocchi Vegetable Soup
Allow the gnocchi vegetable soup to cool completely before storing or freezing. This will prevent the gnocchi from becoming mushy and help maintain the soup's texture.
For short-term storage, transfer the cooled soup to an airtight container and refrigerate for up to 3-4 days. When reheating, you may need to add a little extra broth or water to thin out the soup, as the gnocchi will continue to absorb liquid over time.
To freeze the soup for longer storage:
- Omit the gnocchi and spinach when preparing the soup, as these ingredients are best added fresh when reheating.
- Transfer the cooled soup (without gnocchi and spinach) to freezer-safe containers or resealable bags, leaving some headspace for expansion.
- Label the containers or bags with the date and contents, and freeze for up to 3 months.
When ready to serve the frozen soup:
- Thaw the soup in the refrigerator overnight or use the defrost setting on your microwave.
- Reheat the soup in a pot over medium heat, stirring occasionally.
- Once the soup is simmering, add the fresh gnocchi and cook for 4 minutes or until tender.
- Stir in the spinach and let it wilt for about 1 minute.
- Adjust the seasoning if needed and add more broth or water if the soup is too thick.
Store the pesto separately in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. To prevent the pesto from browning, pour a thin layer of olive oil over the surface before sealing the container.
How To Reheat Leftovers
Reheat the leftover gnocchi vegetable soup in a pot on the stove over medium-low heat, stirring occasionally, until it reaches the desired temperature. This method ensures even heating and allows the flavors to meld together once again.
If you prefer a quicker reheating method, transfer the leftover soup to a microwave-safe bowl and cover it with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through, until the soup is heated through. Be careful when removing the bowl from the microwave, as it may be hot.
For a creamier texture, add a splash of chicken broth or water to the soup while reheating to help loosen it up and prevent it from becoming too thick.
If the gnocchi has absorbed a lot of liquid and become soggy, you can try pan-frying them separately in a bit of olive oil until crispy before adding them back to the reheated soup.
To freshen up the flavor of the reheated soup, consider adding a squeeze of lemon juice, a sprinkle of fresh herbs like basil or parsley, or a grating of Parmesan cheese on top just before serving.
If you have leftover pesto, dollop a small amount on top of each bowl of reheated soup for an extra burst of flavor and a bright, fresh taste.
To reheat frozen portions of the soup, first, thaw the soup in the refrigerator overnight. Then, follow one of the reheating methods mentioned above, allowing for a slightly longer cooking time to ensure the soup is heated through completely.
Random Fact About Gnocchi Vegetable Soup with Pesto and Parmesan
A fun fact about this gnocchi vegetable soup is that it combines the hearty texture of gnocchi with a variety of nutritious vegetables, making it a comforting yet healthy meal. The addition of pesto and parmesan adds a burst of flavor, elevating the dish to a gourmet level.
Is Making Gnocchi Vegetable Soup at Home Cost-Effective?
This gnocchi vegetable soup with pesto and parmesan recipe is quite cost-effective for a household. Using vegetables like carrots, celery, and zucchini keeps costs low, while gnocchi and spinach add heartiness without breaking the bank. The homemade pesto adds a gourmet touch without the price tag of store-bought versions. Overall Verdict: 8/10. Approximate cost for a household of 4 people: $20-$25 USD.
Is This Gnocchi Vegetable Soup Healthy or Unhealthy?
This gnocchi vegetable soup with pesto and parmesan is a nutritious and well-balanced meal. The recipe incorporates a variety of vegetables, including onions, carrots, celery, green beans, zucchini, and spinach, which provide essential vitamins, minerals, and fiber. The use of low-sodium chicken broth helps to reduce the overall sodium content, while the potato gnocchi adds a source of complex carbohydrates. The inclusion of fresh basil and garlic in the pesto provides additional antioxidants and flavor without relying on excessive salt or unhealthy fats.
To further enhance the healthiness of this recipe, consider the following suggestions:
- Use whole wheat gnocchi instead of regular potato gnocchi to increase the fiber content and provide a slower release of energy
- Reduce the amount of parmesan cheese used in the soup and pesto to lower the overall saturated fat and sodium content
- Add additional leafy greens, such as kale or Swiss chard, to boost the nutrient density of the soup
- Incorporate lean proteins, such as grilled chicken or white beans, to make the meal more satiating and balanced
- Experiment with different herbs and spices, like rosemary or red pepper flakes, to add depth of flavor without relying on salt
Editor's Thoughts on This Gnocchi Vegetable Soup Recipe
This gnocchi vegetable soup with pesto and parmesan is a delightful fusion of flavors and textures. The hearty vegetables and tender gnocchi create a satisfying base, while the fresh spinach adds a vibrant touch. The pesto, with its aromatic basil and rich parmesan, elevates the dish to gourmet status. The balance of savory broth and the subtle sweetness of the vegetables is spot on. It's a comforting yet sophisticated soup that’s perfect for any season.
Enhance Your Gnocchi Vegetable Soup with Pesto and Parmesan Recipe with These Unique Side Dishes:
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Why trust this Gnocchi Vegetable Soup with Pesto and Parmesan Recipe:
This gnocchi vegetable soup is a delightful blend of fresh vegetables and hearty gnocchi, making it both nutritious and satisfying. The addition of homemade pesto and parmesan cheese elevates the flavors, ensuring a gourmet experience. Using low sodium chicken broth keeps it healthy, while the variety of vegetables like zucchini, carrots, and spinach adds a rich array of nutrients. This recipe has been carefully crafted and tested to guarantee a delicious outcome every time. Trust in the quality ingredients and precise instructions for a meal that will impress your family and friends.
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