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To make this cozy soup, gather these ingredients: - 1 tablespoon olive oil - 1 small onion, finely diced - 2 cloves garlic, minced - 1 medium carrot, diced - 1 stalk celery, diced - 4 cups vegetable broth - 1 (16 oz) package potato gnocchi - 1 cup cherry tomatoes, halved - 1 teaspoon dried oregano - 1 teaspoon Italian seasoning - 1 cup fresh spinach, roughly chopped - 1 cup heavy cream (coconut cream works too) - Salt and freshly ground black pepper to taste - Grated Parmesan cheese for garnish (optional) - Fresh basil leaves for garnish You can swap heavy cream with coconut cream for a lighter soup. This change adds a hint of sweetness and keeps the dish creamy. If you need a dairy-free option, coconut cream is a great choice. You can also use vegetable broth or chicken broth for a different flavor base. Instead of gnocchi, you can use pasta or even rice if you prefer. Choose a small onion that feels firm and heavy. The garlic should smell strong but not sprout. Look for bright orange carrots and crisp celery. Fresh spinach should be vibrant green and free of brown spots. For tomatoes, pick ones that feel firm and smell sweet. When buying gnocchi, check for a fresh date on the package to ensure quality. Start by gathering all your ingredients. Having everything ready makes cooking easy and fun. Dice the onion, carrot, and celery into small pieces. Mince the garlic cloves finely. Halve the cherry tomatoes and chop the spinach roughly. Measure the vegetable broth and cream. This prep will speed up your cooking time. 1. Heat 1 tablespoon of olive oil in a large pot over medium heat. 2. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until they soften. The onion should look clear. 3. Stir in the minced garlic and cook for 1 more minute. This step adds a great smell to your soup. 4. Pour in 4 cups of vegetable broth. Bring the mixture to a gentle boil. 5. Add the potato gnocchi. Cook them according to the package, usually about 3 to 5 minutes. They are ready when they float. 6. Next, stir in the halved cherry tomatoes, dried oregano, and Italian seasoning. Let the soup simmer for 2 minutes. 7. Lower the heat and add the chopped spinach and heavy cream. Stir gently and cook for 2 to 3 minutes until the spinach wilts. 8. Finally, taste your soup and add salt and black pepper as needed. To get soft and fluffy gnocchi, never overcook them. They should float to the top when done. If you want a lighter soup, use coconut cream instead of heavy cream. This keeps the dish creamy while lowering calories. Always stir gently when adding the cream to keep the soup smooth. When making One-Pot Creamy Tuscan Gnocchi Soup, avoid these mistakes for the best results: - Overcooking the vegetables: Sauté your onion, carrot, and celery just until soft. This keeps their fresh taste. - Ignoring the garlic: Garlic adds flavor. Stir it for only a minute so it won’t burn. - Rushing the gnocchi: Cook the gnocchi as the package says. They should float to know they're done. - Not tasting before serving: Always taste your soup. Adjust salt or pepper to your liking. To boost the flavor of your soup, consider adding: - Fresh herbs: A handful of fresh basil or parsley brightens the dish. - Red pepper flakes: For a spicy kick, sprinkle some in while cooking. - Lemon juice: A squeeze of lemon adds freshness and balances the creaminess. - Parmesan rind: Tossing in a rind while simmering adds depth to the broth. Serve your soup with these ideas for a complete meal: - Crusty bread: A warm baguette or sourdough is perfect for dipping. - Side salad: A light arugula salad with lemon vinaigrette pairs well. - Wine: A glass of white wine, like Pinot Grigio, complements the flavors. - Cheese: Extra grated Parmesan on top makes it even more flavorful. {{image_4}} You can easily make this soup vegetarian or vegan. To do this, simply skip the heavy cream. Use coconut cream or cashew cream instead. Both options give a rich texture. Replace the vegetable broth with a vegetable stock that is clearly labeled vegan. This keeps all the flavors you love while making it plant-based. If you want to add protein, chicken or sausage works well. For chicken, use cooked, shredded chicken. Add it to the pot after the gnocchi cooks. If you choose sausage, slice it and brown it in the pot before adding the onions. This adds a nice depth of flavor to your soup. You can also try turkey sausage for a leaner option. Feel free to add more veggies for a nutritional boost. Carrots, zucchini, or kale can mix in nicely. Chop them small so they cook quickly. Adding these vegetables not only makes the soup healthier but also adds more colors. This makes your dish look as good as it tastes! To store your One-Pot Creamy Tuscan Gnocchi Soup, let it cool first. Pour it into an airtight container. This keeps the soup fresh and prevents spills. You can store it in the fridge for up to three days. Label the container with the date you made it. This way, you’ll know when to eat it. When reheating, do it slowly on the stove. Pour the soup into a pot over low heat. Stir often to keep it creamy. If the soup thickens too much, add a splash of broth or water. This helps restore its smooth texture. You can also microwave it in short bursts. Stir between each burst to ensure even heating. You can freeze the soup for up to three months. For best results, freeze it in single-serving portions. Use freezer-safe bags or containers. Leave some space for expansion as it freezes. When ready to eat, thaw it overnight in the fridge. Then, reheat it as mentioned above. This way, you’ll enjoy a tasty meal even later! Yes, you can use frozen gnocchi. They work great in this soup. Just add them straight to the pot with the broth. There is no need to thaw them first. They will cook quickly and become tender in the soup. This saves time and adds convenience to your cooking. To lighten this soup, you can swap heavy cream for coconut cream. This switch cuts calories and adds a hint of sweetness. You can also use low-fat milk or a plant-based milk. Reducing the amount of oil or skipping the cheese garnish can help, too. These changes keep the soup creamy and tasty while being lighter overall. The best garnishes for this soup are grated Parmesan cheese and fresh basil leaves. These add flavor and a nice look to your dish. You could also use a drizzle of olive oil for richness. Crushed red pepper flakes add a spicy kick if you like heat. All these toppings can enhance your soup experience. In this post, we explored how to make One-Pot Creamy Tuscan Gnocchi Soup. We covered the best ingredients, cooking steps, and storage tips. I shared ideas for flavor boosts and avoided common mistakes. You can even try variations to fit your taste. Remember to store leftovers well for future meals. Making this soup can be fun and rewarding. With these tips, you'll impress anyone at your table. Enjoy your cooking!

One-Pot Creamy Tuscan Gnocchi Soup

Warm up with a bowl of delicious One-Pot Creamy Tuscan Gnocchi Soup, the perfect comfort food for any night! This simple recipe combines tender gnocchi, fresh veggies, and a creamy broth for a delightful dish ready in just 25 minutes. Plus, it's easy to customize! Dive into this hearty meal and make your dinner unforgettable. Click to discover the full recipe and more! #GnocchiSoup #ComfortFood #HealthyRecipes #OnePotMeals
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Ingredients
  

1 tablespoon olive oil

1 small onion, finely diced

2 cloves garlic, minced

1 medium carrot, diced

1 stalk celery, diced

4 cups vegetable broth

1 (16 oz) package potato gnocchi

1 cup cherry tomatoes, halved

1 teaspoon dried oregano

1 teaspoon Italian seasoning

1 cup fresh spinach, roughly chopped

1 cup heavy cream (or substitute with coconut cream for a lighter option)

Salt and freshly ground black pepper to taste

Grated Parmesan cheese for garnish (optional)

Fresh basil leaves for garnish

Instructions
 

Heat the olive oil in a large pot over medium heat. Once warm, add the finely diced onion, carrot, and celery. Sauté for approximately 5 minutes or until the vegetables are softened and the onion becomes translucent.

    Incorporate the minced garlic into the pot, and cook for an additional minute, stirring frequently to prevent the garlic from burning and to enhance its aroma.

      Carefully pour the vegetable broth into the pot, bringing the mixture to a gentle boil. This will create a flavorful base for your soup.

        Stir in the potato gnocchi and cook them according to the package instructions, usually about 3-5 minutes, until they float to the surface, indicating they are cooked through.

          Once the gnocchi are tender, add the halved cherry tomatoes, dried oregano, and Italian seasoning. Allow the soup to simmer for an additional 2 minutes, letting the flavors meld beautifully.

            Lower the heat to a gentle simmer, then fold in the chopped spinach and heavy cream. Stir gently and cook for another 2-3 minutes until the spinach is wilted and the soup takes on a creamy texture.

              Taste and season the soup with salt and freshly ground black pepper as desired.

                - Presentation Tips: Serve the soup hot in warm bowls, garnishing with freshly grated Parmesan cheese and a sprinkle of fresh basil leaves to brighten the flavors and add a pop of color.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4