Ingredients
Main Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- ½ medium yellow onion, chopped
- 2 celery ribs, chopped
- 1 cup julienned carrot
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 garlic cloves, grated
- 2½ cups vegetable broth
- 1½ cups half-and-half
- 1 pound store-bought gnocchi (Delallo brand recommended)
- 1 tablespoon fresh thyme leaves
- 1 teaspoon Dijon mustard
- 4 cups fresh spinach
- Red pepper flakes, optional
- Fresh parsley, for garnish, optional
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, celery, julienned carrot, sea salt, and several grinds of black pepper. Cook, stirring occasionally, for 6 to 8 minutes until the vegetables are softened and fragrant.
- Add Garlic and Liquids: Stir in the grated garlic, then pour in the vegetable broth and half-and-half. Add the gnocchi, fresh thyme leaves, and Dijon mustard. Stir everything together to combine well.
- Simmer the Soup: Bring the mixture to a simmer, uncovered, and cook for 15 minutes or until the gnocchi is tender and has absorbed some of the broth’s flavor.
- Add the Spinach: Stir in the fresh spinach and cook until wilted, which should take just a couple of minutes. Taste the soup and adjust seasoning with additional salt and freshly ground black pepper if needed.
- Serve and Garnish: Ladle the soup into bowls and drizzle with a little extra-virgin olive oil. Optionally, top with red pepper flakes for a mild heat and sprinkle with fresh parsley for brightness.
Notes
- To make this soup dairy-free, substitute the half-and-half with full-fat canned coconut milk. Expect a subtle coconut flavor that complements the dish well.
- Try adding ½ tablespoon fresh thyme and ½ tablespoon chopped fresh rosemary for enhanced herbal aroma and depth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to prevent splitting.
- For a richer soup, you can add a splash of heavy cream instead of half-and-half.
- If you prefer a bit of spice, red pepper flakes can be added while simmering or used as a garnish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
