Parmesan, Mushroom, and Spinach Gnocchi Soup

Even though the weather here hasn't been traditional winter weather this year I'm still trying to make all of the soup that I can. This recipe was easy to put together and the leftovers were just as great the next two days for lunch. I wish I had doubled this recipe to begin with but this will be one I'll be making again soon. I ended up halving the heavy cream to save some calories and the broth was still full of flavor. I probably could have used less Parmesan cheese as well but Dave and I were both happy with the end result.

Recipe from Salt and Lavender


-1 tablespoon olive oil
-1 tablespoon butter
-1/2 medium onion, chopped
-2 sticks celery, chopped finely
-1 tablespoon flour
-3 cloves garlic, minced
-16 ounces cremini mushrooms, sliced
-4 cups vegetable broth
-2 dashes Italian seasoning
-1 pound potato gnocchi
-1/2 cup heavy cream
-2 cups fresh baby spinach
-1 cup freshly grated Parmesan cheese
-Salt & pepper to taste

Melt the butter and oil together in a soup pot over medium-high heat. Add the onion and celery to the pot and saute for 5 minutes. During this time I cut up the mushrooms but you can prep them ahead of time if you'd like.

Stir in the flour and cook for 30 seconds.

Add in the garlic and mushrooms and cook for another 5 minutes. Stir the ingredients and scrape the bottom of the pot. Add the vegetable broth, Italian seasoning, and gnocchi to the pot. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to a simmer and allow the soup to simmer for 5 minutes.

Stir in the heavy cream, spinach, and Parmesan cheese. Increase the heat to medium and cook for another 5 minutes or until the spinach is tender and wilted, the cheese melts into the broth, and the broth has thickened. Season with salt and pepper. 


Popular Posts