Warm up with this delicious creamy Tuscan gnocchi soup that’s easy to make and packed with flavor. Perfect for cozy nights, this hearty soup features fresh vegetables, tender gnocchi, and a creamy base that will leave you wanting more. With just a few simple ingredients, you can whip up a comforting meal in no time.
1 tablespoon olive oil
1 medium onion, finely diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 teaspoon dried thyme
1 teaspoon dried basil
5 cups vegetable broth (preferably low-sodium)
1 (14-ounce) can diced tomatoes, including juices
1 (16-ounce) package shelf-stable gnocchi
2 cups fresh baby spinach
1 cup heavy cream
Salt and freshly ground black pepper, to taste
Grated Parmesan cheese, for serving (optional)
Fresh basil leaves, torn, for garnish
![To get started, gather these main ingredients: - 1 tablespoon olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 celery stalks, diced These ingredients create a tasty base for your soup. The olive oil adds richness, while the onion and garlic give a great aroma. Carrots and celery add sweetness and crunch. Next, you’ll need some seasonings to enhance the flavor: - 1 teaspoon dried thyme - 1 teaspoon dried basil - 5 cups vegetable broth (preferably low-sodium) - 1 (14-ounce) can diced tomatoes, including juices These seasonings bring warmth and depth. The broth is the heart of the soup, while tomatoes add a juicy burst. Finally, finish off your soup with these final touches: - 1 (16-ounce) package shelf-stable gnocchi - 2 cups fresh baby spinach - 1 cup heavy cream - Salt and freshly ground black pepper, to taste - Grated Parmesan cheese, for serving (optional) - Fresh basil leaves, torn, for garnish Gnocchi makes the soup hearty. Spinach adds color and nutrition. Heavy cream creates a rich texture. Season with salt and pepper for balance. Parmesan and fresh basil are perfect for a beautiful presentation. For the complete recipe, check out the [Full Recipe]. To start, grab a large pot. Heat one tablespoon of olive oil over medium heat. Next, add one medium onion, finely diced. Sauté the onion for about 3-4 minutes. Stir it often until the onion softens and turns translucent. Then, add three cloves of minced garlic. Toss in two medium carrots, peeled and diced, along with two diced celery stalks. Cook these vegetables for 5 minutes. Stir frequently until they are tender but not brown. Now, it’s time for the herbs! Sprinkle in one teaspoon of dried thyme and one teaspoon of dried basil. Stir well for about 30 seconds. This will help release the beautiful flavors of the herbs. Carefully pour in five cups of vegetable broth. Add one can of diced tomatoes, including the juices. Bring this mixture to a gentle boil, stirring occasionally. Once boiling, reduce the heat to a low simmer. Add your package of shelf-stable gnocchi. Cook according to the package directions, usually about 2-3 minutes, or until the gnocchi float to the top. Gently fold in two cups of fresh baby spinach and one cup of heavy cream. Allow the soup to cook for another 2-3 minutes. This will let the spinach wilt and the soup heat evenly. Taste the soup now. Season it with salt and freshly ground black pepper to your liking. To serve, ladle the soup into deep bowls. Top it off with freshly grated Parmesan cheese and torn basil leaves for a bright finish. For an extra touch, serve with some crusty bread to dip in the soup. You can find the full recipe [here]. To create the perfect creamy texture, use heavy cream. You can adjust the creaminess by adding more or less. If you want the soup thicker, let it simmer longer. This allows the gnocchi to soak up some broth, making it heartier. For a lighter option, swap heavy cream for half-and-half or coconut milk. Season your soup to taste. I suggest adding more thyme or basil for depth. A pinch of red pepper flakes can add a nice kick. If you love garlic, add an extra clove or two. Taste your soup as you go. This helps you find the right balance of flavors. Use a large pot to cook the soup evenly. An immersion blender can help if you prefer a smoother texture. To save time, chop your veggies in advance. You can also buy pre-diced vegetables to cut down on prep. Keep a timer handy to avoid overcooking the gnocchi. This way, you’ll have a perfect bowl of soup every time. For the complete recipe, check out the Full Recipe section. {{image_4}} You can easily change the recipe to fit what you have. If you want to swap vegetables, try zucchini or bell peppers. You can also use chicken broth instead of vegetable broth for a richer base. For a lighter soup, consider using half-and-half instead of heavy cream. These small changes can still keep the soup tasty. To make the soup heartier, add proteins like cooked chicken or Italian sausage. This will give a nice boost to the flavor. You can also play with spices. For a kick, add red pepper flakes or a dash of smoked paprika. Each of these options changes the soup's taste while keeping it full of goodness. If you need a gluten-free option, choose gluten-free gnocchi. Many brands now offer this. For a vegan version, swap heavy cream for coconut milk or a nut cream. You can also use vegetable broth and skip any animal products. These adaptations let everyone enjoy this creamy delight. For the complete recipe, check the Full Recipe section. To keep your soup fresh, store it in an airtight container. Before sealing, let the soup cool to room temperature. This prevents steam from building up and keeps the flavors intact. Place the container in the fridge. Your soup will stay good for about 3 to 4 days. When you are ready to enjoy your soup again, use the stove for the best flavor. Pour the soup into a pot and heat it over medium-low. Stir it gently to avoid sticking. If the soup seems too thick, add a splash of broth or water. Heat until it is warm throughout. For longer storage, you can freeze this soup. Use freezer-safe containers, leaving space at the top for expansion. It’s best to freeze the soup without the cream. This way, the texture stays nice. When you want to eat it, thaw it in the fridge overnight. Reheat it on the stove and add the cream just before serving. This ensures your soup keeps all its rich flavors. For the full recipe, refer to the Full Recipe section above. Creamy Tuscan Gnocchi Soup lasts about three to four days in the fridge. To store it well, place it in an airtight container. Make sure the soup cools down before you seal it. This keeps it fresh and tasty. Always check for any signs of spoilage, like odd smells or colors, before eating. You can make this soup ahead of time! It tastes even better the next day. To do this, prepare the soup but keep the gnocchi separate if you plan to store it. Cook the gnocchi just before serving. This way, they stay soft and don’t get mushy. Store the soup in the fridge for up to four days. This soup pairs well with many sides. Some great options are: - Crusty bread for dipping - A fresh green salad with vinaigrette - Garlic bread for added flavor - A side of roasted vegetables These sides make a perfect match for the rich flavors of the soup. For the full recipe, check out the linked details above! This recipe for Creamy Tuscan Gnocchi Soup shows simple steps to a tasty meal. We covered key ingredients, from aromatics to final touches. Making this soup can be easy and fun. You can also mix in different flavors or swap ingredients if needed. Remember to store leftovers correctly and reheat for the best taste. Enjoy your cooking adventure, and savor each bite of your delicious creation!](https://magicinthedish.com/wp-content/uploads/2025/07/3ef5b1b7-827b-4651-a48f-c9efb5a0c960-300x300.webp)