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Parmesan Gnocchi Soup

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This Parmesan Gnocchi Soup is simple to prepare with pillowy gnocchi, zucchini, carrots, Italian white beans, basil, and spinach in a rich chicken and parmesan broth. It is a healthy and delicious meal the entire family will love!

If you love healthy and comforting soups as much as we do, check these recipes too; Italian Meatball Soup, Roasted Cauliflower and Garlic Soup, and Chicken Tortilla Soup.

Parmesan Gnocchi Soup in a bowl sitting on a wooden board with toasted bread.

Do you save your leftover Parmesan rinds? Did you know that you can freeze them until you are ready to use them? Well now you do, LOL

This soup is the perfect way to use up those Parmesan rinds that are taking up valuable freezer space!

What is gnocchi?

It is an Italian dumpling made of small lumps of dough that are rolled out and cut into small, bite-sized pieces. They are then pressed with a textured object like the tines of a fork or a specialized, grooved wood board.

What are gnocchi made of?

Traditional gnocchi are made of wheat flour, egg, salt, and potato. Some variations include semolina flour, cheese, cornmeal, or breadcrumbs. You can also include herbs or vegetables for variety.

Looking down on a bowl of Parmesan Gnocchi Soup sitting on a dark wood board.

This Parmesan Gnocchi Soup recipe is so simple to prepare, it is perfect for busy weeknights…and lazy weekends.

How to make Parmesan Gnocchi Soup

Heat oil in a Dutch oven or large stockpot over medium-high heat. Add the onion and cook, while stirring until softened.

Chopped onion cooking in a large pot.

Add the garlic and cook for one minute, until aromatic but not browned.

Add the stock, beans, tomatoes, carrots.

Chopped onion, sliced carrots, tomatoes, and chicken stock in a large pot.

and Parmesan rind.

Parmesan rind on a wooden spoon over a large pot.

Simmer until the carrots are tender, about 20 minutes.

Stir in the gnocchi and zucchini. Bring soup to a boil and cook for 2 minutes.

Sliced zucchini and gnocchi added to simmering soup in a large pot.

Add the spinach.

Fresh spinach leaves on top of simmering soup.

stir and cook until the spinach is heated through.

Parmesan Gnocchi Soup in a large pot.

Scoop out the Parmesan rind (you may have to hunt for it) ladle soup into bowls and top with grated Parmesan cheese and shreds of fresh basil.

Gnocchi, carrots, zucchini, tomatoes, spinach, and grated parmesan in a soup bowl.

All of your favorite Italian flavors blended together in a delicious soup…so yummy!!

Serving suggestions

Chefs Tips

  • For the zucchini – cut the zucchini into quarters.
Zucchini cut into four quarters on a cutting board.
  • Then thinly slice.
Zucchini wedge thinly sliced on a cutting board.
  • I cheated and used packaged gnocchi to save time.
A package of gnocchi.

Thin strips of fresh basil (aka chiffonade) is simply stacking the basil leaves on top of each other, rolling them tightly together, then slicing them into thin strips.

Thin strips of fresh basil on a cutting board.

They look pettier that way.

Recipe Notes

  • This Parmesan Gnocchi Soup is great for leftovers, but the gnocchi continues to soften. Store in an airtight container in the refrigerator and use within 3 days.
  • I would not freeze this soup, the gnocchi may get too mushy.
  • I did not mix the basil into the soup because I was afraid it would be too overpowering when stored as leftovers. If serving the soup all at once, go ahead and mix it in before serving.
  • If you do not have Parmesan rinds in your freezer, simply cut the rind off of a new wedge of cheese.
  • If you cannot find Italian-style diced tomatoes, use regular diced tomatoes and add 1 teaspoon of dried oregano. Adjust as needed to fit your tastes.
  • For a vegetarian soup, substitute vegetable stock.

Tools used to create this recipe

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Enjoy!!

Looking down on a bowl of Parmesan Gnocchi Soup sitting on a dark wood board.

Parmesan Gnocchi Soup

Parmesan Gnocchi Soup flavored with the rind from Parmesan cheese and loaded with vegetables for a healthy and delicious meal the whole family will love!
5 from 2 votes
Print Rate
Course: Soup
Cuisine: Italian
Keyword: healthy soup recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 410kcal
Author: Lisa Johnson

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 cup yellow onion, chopped
  • 2 large cloves fresh garlic, minced
  • 6 cups chicken stock
  • 15 ounce can cannellini beans, drained and rinsed
  • 14.5 ounce can Italian-style diced tomatoes, undrained
  • 2 medium carrots, peeled and thinly sliced
  • 1 rind Parmesan cheese
  • 3 cups prepared potato gnocchi
  • 1 medium zucchini, quartered and thinly sliced
  • 1 cup baby spinach leaves
  • .25 cup fresh basil leaves, thinly sliced
  • freshly grated Parmesan cheese to garnish

Instructions

  • Heat oil in a Dutch oven or large stockpot over medium-high heat. Add the onion and cook, while stirring until softened. 
  • Add the garlic and cook for one minute, until aromatic but not browned.
  • Add the stock, beans, tomatoes, carrots, and Parmesan rind. Simmer until the carrots are tender, about 20 minutes.
  • Stir in the gnocchi and zucchini. Bring soup to a boil and cook for 2 minutes.
  • Add the spinach, stir and cook until the spinach is heated through.
  • Scoop out the Parmesan rind {you may have to hunt for it} ladle soup into bowls and top with grated Parmesan cheese and shreds of fresh basil.

Notes

  • This Parmesan Gnocchi Soup is great for leftovers, but the gnocchi continues to soften. Store in an airtight container in the refrigerator and use within 3 days.
  • I would not freeze this soup, the gnocchi may get too mushy.
  • I did not mix the basil into the soup because I was afraid it would be too overpowering when stored as leftovers. If serving the soup all at once, go ahead and mix it in before serving.
  • If you do not have Parmesan rinds in your freezer, simply cut the rind off of a new wedge of cheese.
  • If you cannot find Italian-style diced tomatoes, use regular diced tomatoes and add 1 teaspoon of dried oregano. Adjust as needed to fit your tastes.
  • Substitute vegetable stock for a vegetarian meal.

Nutrition

Calories: 410kcal | Carbohydrates: 70g | Protein: 16g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 1019mg | Potassium: 605mg | Fiber: 8g | Sugar: 8g | Vitamin A: 4073IU | Vitamin C: 18mg | Calcium: 123mg | Iron: 7mg

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One Comment

  1. Looks yummy! I haven’t made gnocchi much, but I do love it. I will give this a try. Might even toss in some green beans as I’ve had a lot of those from the garden this summer!

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