This vegetable minestrone recipe has an addition of gnocchi for a heartier, comforting soup recipe. This Minestrone Recipe with Gnocchi is perfect for any cool night!
It is that time of year when all I want to do is hunker in my house and not leave again until spring starts to show. I feel like every year, around the same time, I start to complain about the weather nonstop. And I’m not really a complainer. I think that I’m the kind of person who can find the silver lining in most situations. Except January in Utah. I know I’d feel differently if I were a skier or snowboarder, but instead, I sit inside and complain about the snow and the ice and the below freezing temperatures.
So I guess I’ll buck up and find a way to get through the winter. The number one way I’m planning on doing this is soup. Lots and lots of soup. In fact, just the other night as we sat down to dinner, I apologized to my husband that we were having soup once again. Of course, my husband doesn’t mind, and neither does my almost 7-year old. That girl would eat soup every day of the week if I were willing to make it.
I am a big fan of any minestrone recipe, and I feel like I have been making recipes with gnocchi left and right lately. So when you combine the two, of course I’m going to fall in love. I love all of the vegetables in the soup. And the gnocchi adds something a little hearty and filling. This soup is definitely one that you can feel good about eating as well.
- 3 tablespoons extra-virgin olive oil
- 3 stalks of celery, chopped
- 2 carrots, peeled and chopped
- 1 small to medium onion, chopped
- salt and pepper
- 2 cloves garlic, minced
- dash of red pepper flakes
- 3 cups chicken or vegetable stock
- 3 cups water
- 1 (15 oz) can diced tomatoes, undrained
- 1 sprig of fresh rosemary
- 1 small parmesan rind, optional
- 2 cups chopped kale
- 1 (16 oz) package gnocchi
- ⅓ cup grated parmesan cheese
- Heat the olive oil in a soup pot or Dutch oven over medium-high heat. Add the celery, carrots and onion. Season with salt and pepper. Cook, stirring often, until the vegetables soften, about 5 minutes. Add the red pepper flakes and cook for another minute.
- Add the chicken or vegetable stock plus 3 cups of water. Add the tomatoes, rosemary, and parmesan rind, if using. Season with a little more salt and pepper. Bring the mixture to a simmer, then add the kale and reduce the heat to medium and cook until the vegetables are very tender, about 15 minutes.
- Add in the gnocchi and cook until tender, another 3 to 5 minutes. Remove the rosemary sprig and parmesan rind.
- Ladle the soup into bowls and top with the Parmesan.
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Around the Web:
30 Minute One Pot Lemon Chicken Tortellini Soup from Carlsbad Cravings
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Italian Chicken and Vegetable Tortellini Soup Recipe from Cooking Canuck