Gnocchi Vegetable Soup with Pesto and Parmesan

01.07.2018

Gnocchi Vegetable Soup with Pesto and Parmesan is here to save the bitter cold day! It’s healthy, hearty comfort food that’s boasting with fresh flavor and sure to satisfy!

Gnocchi Vegetable Soup with Pesto and Parmesan

Gnocchi Soup with Vegetables

This soup is packed with nutritious veggies, it’s super tasty thanks to that fresh pesto, plus it’s easy to make. So in other words all around dinner win!

I’m craving it all over again just looking at it!

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To give you an idea of taste, just think about your favorite minestrone then adding fresh pesto and gnocchi to that.

I mean why didn’t I think of this before! Upgrade upon upgrade to one of my favorite kinds of soup! I’m totally a minestrone and vegetable soup lover.

Gnocchi Vegetable Soup with in a large white enamel pot

Ingredients for This Soup

  • Olive oil
  • Fresh veggies including onion, carrots, celery, garlic, zucchini and spinach
  • Frozen Italian green beans
  • Low sodium chicken broth
  • Canned diced tomatoes
  • Dried thyme
  • Salt and pepper
  • Potato gnocchi
  • Fresh basil
  • Parmesan cheese

Scroll below for full printable recipe.

How to Make This Gnocchi Soup

  • 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.
  • 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 until veggies are almost fully tender, about 12 – 15 minutes.
  • Stir in gnocchi, cover and simmer until gnocchi are tender, about 4 minutes. Stir in spinach and let wilt, about 1 minute.
  • Prep pesto in food processor while soup is cooking.
  • Serve warm with parmesan and pesto over each serving.

Gnocchi Vegetable Soup with Pesto and Parmesan in a large pot

A Flavorful Vegetable Soup

I have to find ways to make vegetable soup super tasty otherwise my husband could care less because he’s not a vegetable soup kind of guy.

He’s a big time meat eater but if I can make it taste good enough and make it hearty enough he’s willing to happily skip the meat. (You know without stopping buy a local burger shop after dinner).

So this is a soup the whole family will love, as long as your kids aren’t terrified of “green stuff.”

One of my kids has gone through that “EWWWW what’s that gross green stuff?” phase and still is a little but we always get through it with the reminder of no dessert after dinner :).

Gnocchi Vegetable Soup with Pesto and Parmesan shown in a single serving in a dark grey bowl

Speaking of I’ve been making healthy desserts lately, can you believe it?? But I’ve actually been enjoying them. I’ll have to share a recipe or two soon!

I hope you are staying warm and cozy and enjoying the new year, and of course I hope you love this soup!

Good food makes life so much more enjoyable. Or maybe that’s just me because I care about food waaaaay too much :).

Gnocchi Vegetable Soup with Pesto and Parmesan

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Gnocchi Vegetable Soup with Pesto and Parmesan

5 from 3 votes

A hearty minestrone style soup with an upgrade of gnocchi and homemade pesto, in other words it's perfectly delicious! Just what you need on a cold winter day - or even a warm summer day when you have an abundance of fresh summer produce to use up. 

Course: Soup
Cuisine: Italian
Keyword: Gnocchi Soup, healthy vegetable soup
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Calories: 413 kcal
Author: Jaclyn

Ingredients

  • 2 Tbsp olive oil
  • 1 1/4 cups diced yellow onion (1 small)
  • 1 cup cup diced carrots (about 3 medium)
  • 1 cup diced celery (about 3 medium)
  • 1 Tbsp minced garlic
  • 6 cups low-sodium chicken broth or vegetable broth
  • 2 (14.5 oz) cans diced tomatoes
  • 1 1/2 cups frozen cut Italian green beans
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper
  • 1 1/2 cups halved and sliced zucchini (about 1 medium)
  • 1 (16 oz) pkg. potato gnocchi (mini or regular)
  • 3 cups (packed) fresh spinach, roughly chopped
  • 3/4 cup Finely shredded parmesan cheese, for serving

Pesto

  • 1 1/3 cups (packed, 40g) fresh basil leaves
  • 3 Tbsp finely shredded parmesan cheese
  • 3/4 tsp minced garlic (1 small)
  • 1/4 cup olive oil (extra-virgin or regular)

Instructions

  1. 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. 

  2. Add chicken broth, tomatoes, green beans, thyme and season with salt and pepper to taste. 

  3. Bring to a boil over medium-high heat. Then add in zucchini, reduce heat to medium low, cover and simmer until veggies are almost fully tender, about 12 - 15 minutes. 

  4. Stir in gnocchi, cover and simmer until gnocchi are tender, about 4 minutes. Stir in spinach and let wilt, about 1 minute. 

  5. Serve warm with parmesan and pesto over each serving.

For the pesto:

  1. In a food processor pulse basil, parmesan, garlic and salt to taste until well minced. With processor running pour in olive oil. 

  2. Recipe source: Cooking Classy

Nutrition Facts
Gnocchi Vegetable Soup with Pesto and Parmesan
Amount Per Serving
Calories 413 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 5g 25%
Cholesterol 10mg 3%
Sodium 817mg 34%
Potassium 923mg 26%
Total Carbohydrates 46g 15%
Dietary Fiber 6g 24%
Sugars 8g
Protein 13g 26%
Vitamin A 147.1%
Vitamin C 40.8%
Calcium 31.9%
Iron 34.3%
* Percent Daily Values are based on a 2000 calorie diet.

11 comments

  • Amanda: This soup was amazing!!!! I made it with sweet potato gnocci instead of regular and it was incredible. I messed up by leaving the gnocchi in the left over pot of soup so when we ate it on day 2 it was really soggy. Next time I will keep the gnocchi separate. Otherwise this recipe was really easy and delicious! Will definitely be making it again. October 30, 2018 at 3:44pm Reply

  • Wendy: Made this tonight. Used cavatelli instead of gnocchi and kale instead of spinach because I had to use up some kale. I put the kale in with the zucchini because I think kale is tougher than spinach. Loved it!!!!! Thank you for his recipe. Yours is the only food blog I follow. I don’t love to cook but you make it less painful????. I can always rely on you for yummy recipes that I can cook. January 18, 2018 at 3:42pm Reply

    • Jaclyn: I’m so happy to hear you’ve been enjoying my blog Wendy! I really appreciate your comment :)! Thanks for letting me know and thanks for leaving a review! January 20, 2018 at 11:40am Reply

  • Deb M.: Made this tonight as part of weekly cheat meal. It is delicious! Love your website. January 13, 2018 at 8:25pm Reply

    • Jaclyn: Glad you thought this soup was delicious Deb! And I’m so happy to hear you love my site, thanks for letting me know :)! January 13, 2018 at 11:12pm Reply

  • Brittany: I love all your recipes, everything is always so delicious!!

    Is there any chance you could make or add to your list Creamy Baked Potato Soup. That’s my favorite soup and I know if you made it then it would be my go to recipe for it!!

    Thanks for all your hardwork!! January 8, 2018 at 5:53pm Reply

  • Laura | Tutti Dolci: So beautiful and so perfect for these cold winter nights! January 8, 2018 at 5:35pm Reply

    • Jaclyn: Thanks Laura! January 8, 2018 at 8:17pm Reply

  • Chloe (Musings on Dinner): I absolutely live off soup at work during the winter months (blessed are we who have a microwave and an office door that closes!) so I will bear this one in mind. I love minestrone January 8, 2018 at 3:08pm Reply

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