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- 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 carrot, diced - 1 stick celery, diced - 4 cups vegetable broth - 1 (16 oz) package potato gnocchi - 1 cup cherry tomatoes, halved - 1 teaspoon dried oregano - 1 teaspoon Italian seasoning - 1 cup fresh spinach - 1 cup heavy cream (or coconut cream for a lighter option) - Salt and pepper to taste - Grated Parmesan cheese for garnish (optional) - Fresh basil leaves for garnish This soup shines with simple yet rich ingredients. The creamy texture comes from heavy cream, but you can swap it for coconut cream for a lighter touch. The gnocchi adds a delightful chewiness, while the cherry tomatoes burst with flavor. Fresh vegetables like onion, carrot, and celery create a flavorful base. Garlic adds a warm aroma that makes the kitchen feel cozy. The seasonings, like oregano and Italian seasoning, bring the taste of Tuscany right to your bowl. Don't forget the garnishes! A sprinkle of Parmesan cheese and fresh basil makes each bowl look and taste special. Each ingredient plays a role in making this soup a lovely meal. To start, I heat one tablespoon of olive oil in a large pot over medium heat. Next, I add one small diced onion, one diced carrot, and one stick of diced celery. I sauté these veggies for about five minutes. I want them soft but not brown. Then, I add two minced garlic cloves. I cook the garlic for another minute. Stir it often to keep it from burning. The aroma fills the kitchen, and it makes me hungry. After the veggies are ready, I pour in four cups of vegetable broth. I bring this mixture to a gentle boil. It usually takes a few minutes. Once it boils, I stir in a 16-ounce package of potato gnocchi. I cook them according to the package instructions, which is about three to five minutes. Once the gnocchi are tender, I add one cup of halved cherry tomatoes, one teaspoon of dried oregano, and one teaspoon of Italian seasoning. I let this simmer for about two minutes. The flavors blend so well together. Now it’s time for the best part. I reduce the heat to low and stir in one cup of fresh spinach and one cup of heavy cream. I cook it for just two to three minutes until the spinach wilts. The soup turns creamy and rich. Finally, I season it with salt and pepper to taste. A sprinkle of grated Parmesan cheese and fresh basil leaves make it special. It’s a warm, delightful meal perfect for any day! When picking gnocchi, go for fresh or frozen options. Fresh gnocchi cooks quickly and offers a soft texture. Frozen gnocchi is convenient and has a great taste. Both types work well in soup. If you try shelf-stable gnocchi, watch the cooking time. It can become mushy if overcooked. To get the perfect creaminess, use heavy cream for richness. If you want a lighter soup, coconut cream is a good substitute. Start with one cup and stir it in slowly. If you like a thicker soup, add more cream. For a thinner soup, add extra vegetable broth. This soup shines when served with crusty bread. A side salad with fresh greens also complements it well. For a fun twist, serve it with garlic breadsticks. They soak up the soup nicely. Serve the soup hot for the best flavor. Let it cool for a minute before serving to avoid burns. Enjoy it warm, garnished with grated Parmesan and fresh basil. This adds bright flavor and makes the dish look beautiful. {{image_2}} Using different vegetables can change the soup's taste. Feel free to swap the carrots and celery for other veggies like bell peppers or zucchini. These add brightness and crunch. You can also use frozen spinach instead of fresh. It saves time and still tastes great. Dairy-free alternatives are easy to find. Instead of heavy cream, try coconut cream. It gives a rich texture without dairy. You can also use almond or oat milk for a lighter feel. Just keep in mind to add a bit more seasoning for flavor. Adding protein can make your soup heartier. Chicken or sausage works well. Cook it first, then add it when you mix in the gnocchi. It brings a savory taste that complements the creamy broth. Spice it up with more seasonings! Red pepper flakes add a warm kick. You might also consider fresh herbs like thyme or rosemary. They bring depth and freshness to each spoonful. Experiment with your favorite spices to make this soup your own. To keep your One-Pot Creamy Tuscan Gnocchi Soup fresh, start by letting it cool. Then, transfer it to an airtight container. Store it in the fridge. This soup stays good for about 3 to 4 days. The creaminess may change a little over time. You can reheat the soup in two easy ways: microwave or stovetop. For the microwave, place the soup in a bowl. Heat it for 1-2 minutes, stirring halfway. For the stovetop, pour it into a pot. Warm it over low heat, stirring gently. To keep the creaminess, avoid boiling the soup. If it thickens too much, add a splash of broth or water. This will bring back its smooth texture. Enjoy your delicious meal again! Can I freeze One-Pot Creamy Tuscan Gnocchi Soup? Yes, you can freeze this soup. Let it cool first. Pour it into freezer-safe bags or containers. It keeps well for about three months. Thaw it overnight in the fridge before reheating. How can I make it vegan? To make this soup vegan, swap the heavy cream for coconut cream or a nut milk. Use vegetable broth and skip any cheese garnishes. You can also add more veggies for extra flavor. What can I use instead of heavy cream? If you want a lighter soup, try coconut cream or cashew cream. You can also use almond milk or oat milk for a lower-calorie option. These alternatives still keep the soup creamy and rich. Are there gluten-free alternatives for gnocchi? Yes! Look for gluten-free gnocchi made from rice or potato. Many brands offer this option. You can also make your own gnocchi using gluten-free flour and potatoes. Can I make this soup in a slow cooker? Absolutely! Start by sautéing the veggies in a pan. Then transfer them to the slow cooker. Add the broth, gnocchi, and seasonings. Cook on low for about 4 hours. Add spinach and cream at the end. How long does this soup last in the fridge? This soup lasts in the fridge for about three days. Store it in an airtight container. When reheating, add a splash of broth to keep it creamy. Enjoy it warm! This blog post shared a simple and tasty recipe for One-Pot Creamy Tuscan Gnocchi Soup. We explored the ingredients, including fresh veggies and herbs. I provided clear step-by-step instructions for easy cooking. You learned tips for perfecting the recipe and saw some fun variations. Remember, you can store leftovers well and reheat them easily. Enjoy making this warm and creamy soup. It's a great dish for family meals or cozy nights. Your kitchen will smell amazing. Try it for yourself and enjoy each flavorful bite!

One-Pot Creamy Tuscan Gnocchi Soup

Warm up with a delicious bowl of One-Pot Creamy Tuscan Gnocchi Soup! This easy-to-follow recipe combines fresh veggies, tender gnocchi, and a luscious creamy broth, perfect for any meal. Ready in just 25 minutes, it's a comforting dish the whole family will love. Dive into the full recipe today and enjoy a taste of Italy at home! Click to explore more tasty ideas! #GnocchiSoup #OnePotRecipes #ComfortFood #ItalianCuisine
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Ingredients
  

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 carrot, diced

1 stick celery, diced

4 cups vegetable broth

1 (16 oz) package potato gnocchi

1 cup cherry tomatoes, halved

1 teaspoon dried oregano

1 teaspoon Italian seasoning

1 cup fresh spinach

1 cup heavy cream (or coconut cream for a lighter option)

Salt and pepper to taste

Grated Parmesan cheese for garnish (optional)

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened.

    Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.

      Pour in the vegetable broth and bring the mixture to a gentle boil.

        Stir in the gnocchi and cook according to package instructions, usually about 3-5 minutes.

          Once the gnocchi are cooked, add the halved cherry tomatoes, dried oregano, and Italian seasoning. Let it simmer for another 2 minutes.

            Reduce the heat to low and stir in the fresh spinach and heavy cream. Cook until the spinach has wilted and the soup is creamy, about 2-3 minutes.

              Season with salt and pepper to taste.

                - Preparation Tips: Serve the soup hot, garnished with grated Parmesan cheese and fresh basil leaves for an extra burst of flavor and freshness.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4