Vegetable Beef Soup With Gnocchi Recipe

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This Easy Gnocchi Soup uses your favorite protein, like ground beef or shredded chicken, and pairs it with rich spices, vegetables and comforting gnocchi. You will love how easy this soup comes together for your family!

EASY GNOCCHI SOUP

I don't know about you but there is something so comforting about gnocchi. I love using it in a one pot meal like this Browned Butter Gnocchi with Broccoli or as a pairing for tender short ribs like in this Slow Cooker Balsamic Short Ribs recipe. Today's Easy Gnocchi Soup is another way I like to incorporate gnocchi into meals.

Many of you might like Olive Garden's Chicken Gnocchi Soup as much as I do. Today's soup is similar to that soup but not as creamy. I used ground beef in my version but you could use any ground meat, turkey or sausage, or try shredded chicken.

This soup is very customizable to what vegetables and protein you have in your pantry, so get creative! Head below for additional ideas on ways you can customize this soup.

TIPS FOR MAKING THIS RECIPE

CRISPY GNOCCHI: I like to make my gnocchi separately from the soup. You can boil the gnocchi directly in the soup but I like when the gnocchi a crispy outer layer. If you prefer your gnocchi crispy too I suggest just adding it to the broth when you are ready to eat it. I keep it separately when I store the leftovers too, and just add it when I am ready to reheat the soup.

SLOW COOKER VERSION: You can make this in the slow cooker. You will just need to cook the meat first if you are using a ground meat and then add everything in and cook it. I would suggest waiting to put the gnocchi in until the end of cooking like I mentioned above.

BUYING GNOCCHI: You can buy gnocchi dried, frozen or fresh. I prefer the fresh kind but any will work great! Just cook according to the package directions.

HOW CAN I MODIFY THIS GNOCCHI SOUP?

VEGETABLES: I used onion, garlic, celery and carrots in this soup. You can use any vegetable you have that you think would pair nicely. I like green beans, broccoli and peas too.

CHEESE: Cheese is a nice addition to the soup. I like shredded Parmesan cheese or mozzarella cheese.

BEANS: Beans are always a great addition to soup. For this soup I would add chickpeas or white beans.

GREENS: I added spinach to this soup but you could also use kale, swiss chard or your favorite greens you have on hand.

MEAT: For this soup I added ground beef. You can skip the meat all together or try ground turkey, sausage or shredded chicken.

WHAT SHOULD I PAIR WITH THIS SOUP?

Salad is always a great pairing for this dish. I love serving this Lemon Arugula Salad with Pine Nuts, this Spinach Salad with Bacon or this Kale Salad with Lemon Dressing.

Vegetable side dishes are also a nice addition to a pasta meal. I especially love this Roasted Broccoli, Green Beans with Brown Butter and Toasted Almonds or this Sautéed Spinach.

Homemade bread is always a nice addition. My favorites are this Best Sourdough Bread Recipe or this Homemade Wheat Bread.

Ingredients

• 16 ounces potato gnocchi
• 4 Tablespoons olive oil, divided
• 1 pound ground beef {or protein of your choice}
• 3 garlic cloves, minced
• 1/4 cup onion, diced
• 2 large carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cups vegetable broth {you can also use beef, or chicken broth}
• 1 cup water
• 1-15 oz. cans diced tomatoes
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper {optional}
• 1 to 2 cups of spinach {or greens of your choice}

Instructions

1. Depending on if your gnocchi is fresh, frozen or dried cook the gnocchi according to the package. If you want crispy gnocchi use a skillet and saute it with olive oil for about 3-5 minues. If you don't need it crispy you can boil the gnocchi directly in the soup for the time indicated on the bag. Set aside.
2. Heat 2 tablespoon olive oil in a Dutch oven or large pot over medium heat. Add ground beef to the skillet and cook until browned, about 5 minutes, drain excess fat and set aside.
3. Add remaining 2 tablespoons oil to the pot and stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4minutes.
4. Stir in vegetable broth, water diced tomatoes, basil, oregano, thyme, crushed red pepper, ground beef and and season with salt and pepper, to taste. Bring to a boil; reduce heat, cover and simmer until vegetables are tender, about 12-15 minutes. Add the spinach and let wilt.
5. In soup bowls add the crispy cnochi. Ladle the soup into the bowls and top with Parmesan cheese and fresh herbs like parsley and basil.
6. Serve immediately with crusty bread.

Notes

I try to keep the gnocchi seperate and just add it to the each bowl when I serve the soup especially if you think you will have leftovers. It helps the gnocchi from becoming really soft and mushy.

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Source: https://www.acedarspoon.com/easy-gnocchi-soup/

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