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To make this delightful soup, you will need: - 1 tablespoon olive oil - 1 small onion, diced - 3 cloves garlic, minced - 1 medium carrot, diced - 1 medium zucchini, diced - 4 cups vegetable broth - 1 cup heavy cream or coconut cream - 1 cup pesto (store-bought or homemade) - 1 pound potato gnocchi - 1 cup fresh spinach - Salt and pepper to taste These ingredients create a rich and creamy base. The veggies add color and nutrients. The potato gnocchi makes it hearty and filling. For extra flavor and a nice touch, consider these garnishes: - Grated Parmesan cheese - Chopped fresh basil These toppings enhance the soup’s taste. They also add a lovely finish to your bowl. You can easily swap out some ingredients based on what you have: - For olive oil, use butter or avocado oil. - If you don't have onion, shallots work well too. - You can replace heavy cream with coconut cream for a dairy-free option. - Any type of broth can work, like chicken or beef broth. - If you can't find gnocchi, you can use any small pasta, like shells or orzo. These substitutions help you customize the soup to your taste. Don't be afraid to experiment! Start by gathering all your ingredients. You need olive oil, onion, garlic, carrot, and zucchini. Dice the onion into small pieces. Mince the garlic cloves finely. Cut the carrot and zucchini into small cubes. Heat one tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for about three to four minutes. The onion should soften and become slightly translucent. Next, stir in the minced garlic and cook for another minute. You want the garlic to become fragrant but not burned. Then, toss in the diced carrot and zucchini. Cook them for about three to four minutes. They should start to soften but remain colorful. Once your vegetables are ready, pour in four cups of vegetable broth. Bring the mixture to a boil. As soon as it bubbles, reduce the heat to a simmer. Let it cook for about five minutes. This step allows the flavors to blend. Now, stir in one cup of heavy cream or coconut cream for richness. Add one cup of pesto, mixing well to combine. Allow the soup to simmer gently for another three to four minutes. This makes the base creamy and full of flavor. Now, it’s time to add the potato gnocchi. Follow the package instructions, which usually take about three to five minutes. The gnocchi will float to the surface when they are cooked. Just before serving, add one cup of fresh spinach. Stir it until it wilts, which only takes a minute. Season with salt and pepper to taste. Ladle the soup into bowls and serve hot. You can garnish with grated Parmesan cheese and chopped fresh basil for extra flair if desired. Enjoy your delightful meal! To get that smooth, creamy texture in your soup, use heavy cream or coconut cream. These creams blend well with the broth. If you want a lighter soup, use half-and-half instead. Stir the cream in gently. Let it simmer but do not boil. Boiling can make it separate. Seasoning is key to a tasty soup. I like to add salt and pepper at the end. This way, you can adjust the taste to your liking. You can also add a pinch of red pepper flakes for heat. For a fresh twist, try adding lemon juice or zest. Fresh herbs like basil or thyme can also boost flavor. To save time, prep your veggies ahead. Dice the onion, carrot, and zucchini the night before. Store them in the fridge. You can also use store-bought pesto to cut down on prep time. If you have leftover cooked chicken, toss it in for extra protein. Using pre-made gnocchi cuts cooking time too. Just remember to cook them until they float! {{image_2}} Want to boost the protein in your soup? You have great options. Adding cooked chicken or turkey can make the soup more filling. Simply shred the meat and stir it in at the end. You could also use cooked sausage for a spicy kick. If you want plant-based protein, try adding chickpeas or lentils. They soak up flavor well and add texture. For a dairy-free or vegan version, swap the heavy cream with coconut cream. It gives the soup a rich taste without dairy. Make sure your pesto is vegan too. You can find many brands that use nuts and herbs without cheese. This way, you can enjoy the same creamy delight while staying within your dietary needs. Change up the veggies based on what’s in season. In spring, try peas or asparagus for a fresh taste. Fall calls for butternut squash or sweet potatoes for sweetness. You can also mix in kale instead of spinach for added nutrients. Be creative with your choices, and let the seasons guide your soup! To keep your creamy pesto gnocchi soup fresh, let it cool down first. Pour the soup into an airtight container. Make sure it’s sealed tight. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When you’re ready to enjoy the soup again, heat it on the stove. Pour the soup into a pot over low heat. Stir it often to prevent sticking. You can also use a microwave. Heat it in a microwave-safe bowl for about 2-3 minutes. Stir halfway through to make sure it heats evenly. To freeze the soup, use a freezer-safe container. Leave some space at the top. The soup will expand when it freezes. It can last for about two months in the freezer. When you want to eat it, thaw it overnight in the fridge. Then, reheat it as mentioned above. The best type of pesto is basil pesto. It has a bright green color and a fresh taste. You can also use sun-dried tomato pesto or arugula pesto for a twist. Store-bought pesto saves time, but homemade pesto shines with taste. Just blend basil, garlic, nuts, cheese, and olive oil for a fresh mix. The key is to choose what you like best. Yes, you can use other pasta types if you prefer. Small pasta shapes like ditalini or mini shells work great. You can also use regular pasta, just adjust the cooking time. Gnocchi gives a soft, pillowy feel, while other pasta adds a nice bite. Choose what you enjoy, and the soup will still taste good. The soup lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. If you want to keep it longer, consider freezing it. Just remember that gnocchi may change texture when frozen, so you might want to add it fresh when reheating. Enjoy your creamy pesto gnocchi soup anytime! This blog post covered how to make creamy pesto gnocchi soup. We explored key ingredients, step-by-step cooking, and tips for a rich texture. I shared ways to modify the recipe, from protein options to vegan swaps. We also discussed how to store leftovers and answer common questions. In summary, this soup is easy and tasty, making it perfect for any meal. Try it and enjoy all the flavors!

Creamy Pesto Gnocchi Soup One Pot

Warm up with this delicious creamy pesto gnocchi soup that’s perfect for any season! This easy recipe combines rich flavors and fresh ingredients for a comforting bowl of goodness. With just a handful of simple steps, you’ll create a hearty dish bursting with vibrant vegetables and creamy pesto. Don’t miss out on this delightful recipe that everyone will love. Click through to explore the full recipe and make your own bowl today!
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Ingredients
  

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

1 medium carrot, diced

1 medium zucchini, diced

4 cups vegetable broth

1 cup heavy cream or coconut cream

1 cup pesto (store-bought or homemade)

1 pound potato gnocchi

1 cup fresh spinach

Salt and pepper to taste

Grated Parmesan cheese for garnish (optional)

Chopped fresh basil for garnish (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.

    Stir in the minced garlic and sauté for an additional minute until fragrant.

      Add the diced carrot and zucchini to the pot, cooking for another 3-4 minutes until they begin to soften.

        Pour in the vegetable broth and bring it to a boil. Reduce to a simmer and let it cook for about 5 minutes.

          Stir in the heavy cream and pesto, mixing well to combine. Allow the mixture to simmer gently for another 3-4 minutes.

            Add the potato gnocchi to the soup and cook according to package instructions, typically around 3-5 minutes, until they float to the surface.

              Just before serving, stir in the fresh spinach until wilted. Season with salt and pepper to taste.

                Ladle the soup into bowls and garnish with grated Parmesan cheese and chopped fresh basil if desired.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4