Vegetarian Mushroom Gnocchi Soup (The Coziest 20-Minute Meal!)

An extremely quick and easy one-pot recipe for a creamy vegetarian gnocchi soup, loaded with fresh spinach and mushrooms. This comforting meal starts with sautéed mushrooms, which are then simmered in a simple vegetable broth. Soft, pillowy potato gnocchi are cooked directly in the soup. The dish is finished with a generous stir of heavy cream for a rich, satisfying texture and fresh spinach that is wilted in at the very end.

Author: Evelyn

Ingredients

1 tablespoon olive oil or butter
2 cups sliced mushrooms
2 cups fresh spinach
4 cups vegetable broth
1 package (16 oz) potato gnocchi
1 cup heavy cream
Salt and pepper to taste

Instructions

In a large pot or Dutch oven, heat a tablespoon of olive oil or butter over medium-high heat. Add the sliced mushrooms and sauté until they are browned and have released their liquid.
Pour in the vegetable broth and bring the mixture to a boil.
Stir in the gnocchi and cook for about 3 minutes, or until they float to the surface.
Reduce the heat to low. Stir in the heavy cream and the fresh spinach.
Let the soup simmer gently for 5 more minutes until the spinach is wilted and the soup is heated through. Do not let it boil.
Season with salt and pepper to taste, and serve warm.

Notes

This is a very fast one-pan meal, perfect for a busy weeknight dinner, that comes together in about 25 minutes.
Cooking the gnocchi directly in the broth is a key time-saving step that also helps to slightly thicken the soup.
The cream and spinach are added at the very end over low heat to ensure a creamy texture and prevent the spinach from overcooking.
For extra flavor, you can add chopped onion and minced garlic to the pot and sauté them before adding the mushrooms.

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