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To make One-Pot Creamy Tuscan Gnocchi Soup, you will need the following ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups vegetable broth - 1 (14 oz) can diced tomatoes, including juices - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 pound gnocchi (choose fresh or frozen) - 2 cups fresh spinach, roughly chopped - 1 cup heavy cream or coconut cream (for a lighter alternative) - Salt and freshly ground black pepper, to taste - Grated Parmesan cheese, for serving (optional) - Fresh basil leaves, for garnish If you need to swap some ingredients, here are a few ideas: - Use chicken broth instead of vegetable broth for a meatier flavor. - Any canned tomatoes work, including crushed or whole. - Try using almond milk or cashew cream instead of heavy cream for a lighter soup. - You can use kale instead of spinach if you prefer. - For a gluten-free option, choose gluten-free gnocchi. Each serving of this creamy soup offers a hearty meal. Here’s a rough idea of the nutrition: - Calories: 350 - Total Fat: 20g - Saturated Fat: 10g - Cholesterol: 40mg - Sodium: 600mg - Total Carbohydrates: 35g - Dietary Fiber: 3g - Sugars: 4g - Protein: 8g This soup is filling and packed with flavor! It’s perfect for lunch or dinner. Enjoy it with crusty bread for a complete meal. 1. Start by gathering your ingredients. You will need olive oil, diced onion, minced garlic, vegetable broth, diced tomatoes, dried oregano, dried basil, gnocchi, fresh spinach, heavy cream, salt, pepper, Parmesan cheese, and fresh basil for garnish. 2. Dice the onion and mince the garlic. This will add great flavor to your soup. 3. Measure out the vegetable broth and tomatoes. This makes cooking easier and faster. 1. In a large pot, warm 1 tablespoon of olive oil over medium heat. 2. Add the diced onion and sauté for about 5 minutes. You want the onion to be soft and see-through. 3. Next, add the minced garlic. Cook for 1-2 minutes until you smell its lovely aroma. 4. Pour in the vegetable broth. Then, add the diced tomatoes with their juices, dried oregano, and dried basil. Stir it all together and bring the mix to a gentle simmer. 5. Once it simmers, add 1 pound of gnocchi. If using fresh gnocchi, cook for 2-3 minutes. For frozen gnocchi, it will take 5-7 minutes. Stir this occasionally to help it cook evenly. 6. When the gnocchi float to the top, turn the heat to low. Add 2 cups of fresh spinach and 1 cup of heavy cream. Stir gently until the spinach wilts and the soup turns creamy. 7. Taste and season your soup with salt and fresh black pepper. If you like, stir in grated Parmesan cheese until it melts. 1. Remove the pot from the heat. Let the soup rest for a few minutes. This helps the flavors blend better. 2. Serve the soup in warm bowls. Garnish with fresh basil leaves and a sprinkle of Parmesan cheese if you wish. 3. Enjoy this warm, comforting soup with crusty bread on the side for the best experience! To make the best One-Pot Creamy Tuscan Gnocchi Soup, start with fresh ingredients. Fresh spinach adds a nice touch. Use good quality vegetable broth for deeper flavor. Always sauté the onion until soft; this builds a great base. When you add garlic, remember to stir it often. We want it fragrant, not burnt. For the gnocchi, check the package for cooking times. Fresh gnocchi cooks fast, usually in just 2-3 minutes. Frozen gnocchi takes longer, around 5-7 minutes. Stir them gently to avoid sticking. Lastly, let the soup rest a few minutes before serving. This helps the flavors blend nicely. If you have leftovers, let the soup cool first. Store it in an airtight container in the fridge. It will stay fresh for about 3-4 days. If you want to keep it longer, freezing is a great option. Just make sure to leave out the cream before freezing. Cream can separate when thawed. To use frozen soup, thaw it in the fridge overnight before reheating. Serve your soup in warm bowls to keep it cozy. Top it with fresh basil leaves for a burst of color. A sprinkle of grated Parmesan cheese adds rich flavor. Pair the soup with crusty bread for a complete meal. You could also serve it with a light salad for a refreshing balance. Enjoy every bite of this creamy delight! {{image_4}} To make this soup dairy-free, swap the heavy cream for coconut cream. This change keeps the soup rich and creamy while adding a hint of sweetness. You can also use almond milk or cashew cream for a lighter touch. Both options work well and taste great. Just keep the ratios the same; about one cup will do. Add more veggies for extra flavor and nutrition. Try adding diced bell peppers, carrots, or zucchini. These can cook along with the onion and garlic. For protein, add cooked chicken or white beans. Both options make the soup heartier. If you want more texture, toss in some mushrooms. They add a nice umami flavor. Want a kick? Add red pepper flakes for heat. Start with a pinch and taste as you go. If you like it spicy, add more. You can also use a dash of hot sauce to spice things up. If you prefer a milder flavor, skip the spices or add a touch of honey for balance. This will make the soup sweet and savory. To keep your One-Pot Creamy Tuscan Gnocchi Soup fresh, let it cool first. Once it cools, pour it into an airtight container. You can store it in the fridge for about 3 to 4 days. Make sure to label the container with the date. This helps you track freshness. When you're ready to enjoy your soup again, you can reheat it on the stove. Pour the soup into a pot and warm it over low heat. Stir it often to make sure it heats evenly. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it for 1-2 minutes, stirring halfway through. Always check the temperature before serving. If you want to save some soup for later, freezing is a great option. First, cool the soup completely. Then, pour it into freezer-safe containers. Leave some space at the top to allow for expansion. You can freeze the soup for up to 2 to 3 months. When you're ready to eat it, let it thaw in the fridge overnight before reheating. Yes, you can use frozen gnocchi in this recipe. Frozen gnocchi cooks well in the soup. Just add it directly to the pot. Follow the package instructions for cooking. It usually takes about 5 to 7 minutes for frozen gnocchi to become tender. This option is great if you want to save time. To add heat, try these simple tips: - Add red pepper flakes: Start with 1/2 teaspoon and adjust to taste. - Use spicy sausage: Cook it with the onions for added flavor. - Chili oil: Drizzle some on top before serving for extra kick. These ideas will give your soup a nice spicy touch while keeping the creamy flavor. This soup pairs well with many sides. Here are some great options: - Crusty bread: Perfect for dipping and soaking up the soup. - Salad: A fresh green salad adds a nice crunch. - Garlic bread: Adds a lovely flavor and texture. These sides make the meal feel more complete and delicious! In this post, we explored the essential ingredients for your soup, including substitutions and nutrition. We shared simple steps to prepare, cook, and finish your dish. I offered tips on storage and serving to enhance your experience. We also looked at variations to cater to different diets and preferences. Remember, cooking should be fun and creative. With these insights, you can make a delicious soup tailored to your taste. Enjoy your cooking journey!

One-Pot Creamy Tuscan Gnocchi Soup

Warm up with a delicious bowl of One-Pot Creamy Tuscan Gnocchi Soup! This easy recipe combines savory vegetables, tender gnocchi, and creamy goodness in just 25 minutes. Perfect for weeknight dinners, this soup is not only comforting but also packed with flavor. Ready to impress your family? Click through to explore the full recipe and create this delightful dish that everyone will love!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 (14 oz) can diced tomatoes, including juices

1 teaspoon dried oregano

1 teaspoon dried basil

1 pound gnocchi (choose fresh or frozen)

2 cups fresh spinach, roughly chopped

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

Salt and freshly ground black pepper, to taste

Grated Parmesan cheese, for serving (optional)

Fresh basil leaves, for garnish

Instructions
 

In a large pot, warm the olive oil over medium heat. Add the diced onion and sauté for approximately 5 minutes, or until it becomes translucent and soft.

    Incorporate the minced garlic into the pot and continue to cook for an additional 1-2 minutes, stirring frequently, until the garlic is fragrant but not browned.

      Carefully pour in the vegetable broth, followed by adding the diced tomatoes (with their juices), dried oregano, and dried basil. Bring the mixture to a gentle simmer.

        Once the soup is simmering, add the gnocchi to the pot. Cook according to the package instructions: typically, this will be around 2-3 minutes for fresh gnocchi or 5-7 minutes for frozen gnocchi. Stir occasionally to ensure even cooking.

          When the gnocchi are tender and floating, reduce the heat to low. Gently stir in the fresh spinach and the heavy cream, continuing to stir until the spinach has wilted and the soup is creamy.

            Taste the soup and season it with salt and freshly ground black pepper to your liking. For added richness, if desired, stir in grated Parmesan cheese until melted.

              Remove the pot from heat and allow the soup to rest for a few minutes before serving to enhance the flavors.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4-6

                  - Presentation Tips: Serve the soup in warm bowls, garnished with fresh basil leaves and a generous sprinkle of Parmesan cheese if using. Pair with crusty bread on the side for a comforting and satisfying meal. Enjoy!