Vegetable Gnocchi Soup

This is a soup that I love making double batches of and freezing for quick dinners or lunches. It is so good and really easy to make. It is full of vegetables and it doesn’t skimp on flavor. This soup is made with chicken bone broth so you get all the benefits of the bone broth and the vegetables. It is perfect for a weeknight meal, lunch, or when you are feeling a bit under the weather. It is light, filling, and very delicious.

Let’s make some soup!

INGREDIENTS:

2 Tbsp. Olive Oil
1 Onion – diced
2 Carrots – diced
2 Stalks Of Celery – diced
3 Cloves Garlic – Minced
1 Can (10/12oz) Diced Tomatoes – undrained
2 C. Packed Spinach
3/4 Tsp. Oregano
3/4 Tsp. Parsley
1/2 Tsp. Thyme
1/2 Tsp. Turmeric
1/2 Tsp. Garlic Powder
1/2 Tsp. Onion Powder
1 Pkg. Gnocchi
8 C. Chicken Bone Broth (you can use stock or regular chicken broth)
Salt And Pepper – to taste

DIRECTIONS:

1. In a soup pot over medium heat, add the oil, onion, carrots, and celery. Season with salt and pepper. Stir and cook for 5 minutes or until tender.
2. Add the garlic and stir. Cook for 30 seconds.
3. Add the tomatoes, oregano, parsley, thyme, garlic powder, onion powder, salt, pepper, broth, and gnocchi. Stir and let cook, stirring occasionally, for 12 to 15 minutes or until the gnocchi is tender and cooked through.
4. Add the spinach and stir to wilt the spinach. This should take anywhere from 2 to 5 minutes. Adjust the seasonings and serve.

• You can substitute the chicken bone broth for vegetable broth or chicken broth.
• You can make your own gnocchi if you have the time to. I like to keep a pkg or two in my pantry for quick meals during the week. You can make a batch of homemade gnocchi on the weekend, flash freeze them on a sheet tray, and then place it in a zip-top bag. They will last about 4 to 6 months in the freezer if sealed well. Don’t forget to label them.
• To thaw: Just let it thaw in the fridge overnight or in a bowl of cold water until thawed. Reheat in a pan over medium-low heat until warmed through. About 10 to 12 minutes.
• Serve as desired. I like to top it with a bit of fresh parsley and grated parmesan cheese.
• You can substitute the spinach for kale. I like to do this sometimes. I will chop about 2 cups of kale very fine, add it at the end, and let the kale wilt in the hot soup for about 5 minutes or so.