Slow-cooker Creamy Gnocchi Soup
This Slow-Cooker Creamy Gnocchi Soup is a comforting and hearty dish that combines tender gnocchi with a luscious creamy broth filled with vegetables. Perfect for busy days, this soup simmers to perfection in your slow cooker, making it easy to enjoy a delicious meal with minimal effort.
Equipment
- 1 slow cooker
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 spoon for stirring
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 1 red bell pepper, diced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- to taste salt and pepper
- 1 pound gnocchi (450g)
- 1 cup heavy cream
- 1 cup spinach, chopped
- ½ cup grated Parmesan cheese optional
Instructions
- Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Transfer the sautéed onion and garlic mixture to the slow cooker. Add the diced carrots, celery, red bell pepper, vegetable broth, dried thyme, dried basil, and season with salt and pepper.
- Cover the slow cooker and cook on low for 4 hours.
- After 4 hours, add the gnocchi and heavy cream to the slow cooker. Stir gently to combine. Cover and cook for an additional 30 minutes on low, or until the gnocchi are tender.
- Before serving, stir in the chopped spinach and let it wilt for a few minutes. If desired, sprinkle with grated Parmesan cheese.
- Serve hot and enjoy your creamy gnocchi soup!
Notes
Feel free to add other vegetables like peas or corn for extra flavor and nutrition.
You can substitute the heavy cream with half-and-half for a lighter version.
This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.