Q1: What is the absolute, number one secret to a really deep and flavorful vegetable soup?

The secret is to take the time to properly sauté your soffritto (the onion, carrots, and celery). By cooking these vegetables slowly in the olive oil until they are very soft and fragrant, you are building a deep, sweet, and aromatic flavor foundation that will make your entire soup taste like it has been simmering for hours

Q2: What is the difference between Minestrone and other vegetable soups?

While there are many variations, a classic Minestrone is a hearty, Italian vegetable soup that almost always features a base of sautéed soffritto, a tomato-and-broth base, and includes some kind of bean and a small pasta shape or rice .

Q3: Can I use frozen vegetables in this soup?

Yes, absolutely! A bag of frozen, pre-chopped soffritto mix (onion, carrots, and celery) is a fantastic time-saver. You can also use other frozen vegetables, like corn or green beans.

Q4: How do I keep the gnocchi from getting too mushy in my leftover soup?

The gnocchi will naturally soften and absorb some of the broth as the soup sits. For the absolute best texture, if you know you are going to have leftovers, you can cook your gnocchi separately and add it to each individual bowl as you serve it.

Q5: Is this soup vegan?

Yes! To make this recipe completely vegan, simply be sure to use a brand of gnocchi that does not contain any eggs or dairy (most shelf-stable varieties are vegan), and omit the optional Parmesan cheese garnish (or use a vegan Parmesan substitute).

Gnocchi Minestrone Soup (Easy Vegetarian Recipe!)

Gnocchi Minestrone Soup (A One-Pot Vegetarian Meal!)

An easy and hearty one-pot recipe for a minestrone-style soup that uses soft, pillowy potato gnocchi instead of traditional pasta. This vegetarian soup features a classic, flavorful base of sautéed onion, carrots, and celery, which are simmered in a vegetable broth with diced tomatoes and Italian seasoning. The gnocchi is cooked directly in the soup at the end, making for a quick, comforting, and satisfying meal.

Author: Evelyn

Ingredients

1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 cups vegetable broth
1 can (15 oz) diced tomatoes, undrained
1 package (16 oz) potato gnocchi
1 tsp Italian seasoning
Salt and pepper to taste

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables have softened, about 5-7 minutes.
Add the vegetable broth, undrained diced tomatoes, and Italian seasoning to the pot. Season with salt and pepper.
Bring the soup to a simmer and cook for 10 minutes to allow the flavors to meld.
Stir in the gnocchi and continue to cook for about 3 minutes, or until the gnocchi have floated to the surface and are tender.
Taste and adjust seasoning with more salt and pepper if needed.
Serve the soup warm.

Notes

This is a very quick one-pot meal, perfect for a busy weeknight.
Cooking the gnocchi directly in the soup is a key time-saving step and also helps to slightly thicken the broth.
For a more traditional minestrone, feel free to add a can of rinsed and drained kidney or cannellini beans along with the gnocchi.

Find it online: https://cookupjoy.com/gnocchi-minestrone-soup/