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We dropped down to 96 degrees here in Phoenix this week, that makes it soup weather!! Okay not really, but I was in the mood for Parmesan Gnocchi Soup. That’s my story and I’m sticking with it. 😉 This simple soup is loaded with healthy vegetables, rich chicken stock, and the added flavor of a Parmesan rind…..
This Parmesan Gnocchi Soup is the perfect way to use up those Parmesan rinds that are taking up valuable freezer space! 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 Parmesan Gnocchi Soup is really simple to prepare, so it’s perfect for busy weeknights…and lazy weekends.
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…..
All of your favorite Italian flavors blended together in a delicious soup…so yummy!!
Notes:
- For the zucchini – cut the zucchini into quarters…..
- Then thinly slice…..
- I cheated and used packaged gnocchi to save time…..
- This Parmesan Gnocchi Soup is great for leftovers, but the gnocchi continues to soften. 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.
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…..
They look pettier that way. 😉
This soup reminds me of Minestrone Soup, a delicious soup that is in desperate need of upgraded images!!
This is not exactly soup, but Guinness Chili is another favorite on cold, winter days….and game days!!
and it has beans, so that makes them similar, right? 😉
Enjoy!!
Parmesan Gnocchi Soup
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
- 1/4 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.
This recipe will be partying at these link parties!
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!