Soup is beloved in our Italian family. From cure-all pastina soup to classic Italian wedding soup to our grandma’s legendary Christmas soup brimming with escarole, each bowl provides comfort and a touch of nostalgia. To us, soup really does soothe the soul.
Creamy vegetable dumpling soup was born from a simple idea—to swap the usual pasta with dumplings and take a clever shortcut along the way. Prepared potato gnocchi stands in for homemade dumplings, and cooking them directly in the broth infuses them with flavor.
The end result is so easy, delicious, and satisfying that it has become a staple for us. With Italian seasoning, a touch of creamy coconut milk, a hint of lemon juice, and fresh parsley, this soup provides soul-soothing comfort with minimal effort.
What Kind of Gnocchi To Use
After experimenting with a few different types of gnocchi, our favorite is classic potato gnocchi, which we pick up at Whole Foods or Trader Joe’s. Look for it in shelf-stable packages in the pasta aisle.
We also enjoy using Trader Joe’s Cauliflower Gnocchi for a gluten-free option. Since it’s cooked from frozen, it takes a few more minutes for the soup to boil and the gnocchi to cook compared to shelf-stable gnocchi. The cauliflower gnocchi are larger and chewier in the soup, not that we’re complaining.
Any gnocchi works well in this soup—just follow the “boil” cooking instructions from the back of the gnocchi package and adjust the cook time accordingly. Everything else about the method will remain the same.
Easy Recipe Variations
Another reason we keep this soup on rotation is its incredible versatility. You can easily customize it to suit your flavor preferences and what you happen to have on hand. We love adding spinach or kale, soy curls, and any fresh herbs we can find.
Some other welcome additions:
- Spinach, kale, or escarole
- Shredded rotisserie chicken
- Cooked, crumbed sausage
- Drained chickpeas or cannellini beans
- Frozen vegetables like broccoli or peas
You can also switch up the dried spices and incorporate dried rosemary, sage, and Italian seasonings instead of (or in addition to) the dried thyme and oregano in the recipe.
Easy, Comforting Soups
- Easy Hamburger Soup
- Potato Leek Soup
- Classic Minestrone Soup
- Slow Cooker Taco Soup
- Cheeseburger Soup
Chop the vegetables and heat the oil:
Chop the onion, celery, and carrots. You should have about a cup each of chopped onion and carrots and 1 1/2 cups chopped celery. Mince the garlic and set it aside.
Place a 4-quart pot or Dutch oven over medium-high heat and add the olive oil.
Sauté the vegetables:
Once the olive oil is shimmering, add the onion, celery, and carrot and cook until the onion is just translucent, about 4 minutes. Lower the heat to medium and add the garlic, pepper, thyme, and oregano. Cook, stirring occasionally, until the mixture is fragrant and the vegetables begin to soften, 4 to 5 minutes.
Add the liquid and bring to a boil:
Add the vegetable broth and coconut milk. Increase the heat to medium-high and bring the soup to a boil—this should take 5 to 6 minutes.
Cook the gnocchi:
Add the gnocchi and bring the mixture back to a boil. Cook according to the package directions, 2 to 3 minutes for shelf-stable potato gnocchi, or until the gnocchis begin to float to the top.
Season and serve:
Remove the soup from the heat and add the lemon juice and chopped parsley. Taste, adding salt to taste. Enjoy immediately with red chili flakes and grated Parmesan cheese or nutritional yeast, if desired.
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in a pot on medium-low heat until the soup is warm.
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