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- 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 4 cups vegetable broth - 1 can (14 oz) diced tomatoes, undrained - 1 teaspoon dried Italian herbs (basil, oregano, thyme) - 1 package (16 oz) gnocchi (store-bought) - 1 cup heavy cream - 2 cups fresh spinach, roughly chopped - Salt and pepper to taste This soup is simple yet full of flavor. The olive oil adds a nice base. Onions, garlic, carrots, and celery blend well and give a rich taste. Vegetable broth and diced tomatoes provide depth and a hint of sweetness. Gnocchi is the star here. It soaks up all those tasty flavors. The heavy cream makes the soup rich and creamy. Spinach adds a fresh touch, bringing color and nutrients. Always season with salt and pepper to taste. - 1 teaspoon red pepper flakes (optional, for heat) - Grated Parmesan cheese for serving Red pepper flakes can spice things up. They add a nice kick if you like heat. Grated Parmesan cheese is a great finishing touch. It gives extra flavor and makes your soup feel gourmet. First, heat 1 tablespoon of olive oil in a skillet over medium heat. Next, dice 1 medium onion, 2 medium carrots, and 2 celery stalks. Add these to the skillet. Sauté for about 5 minutes until the vegetables soften. Then, mince 3 cloves of garlic and add them to the skillet. Sauté for an extra 1-2 minutes until fragrant. This step builds a great base for your soup. After sautéing, transfer the vegetables to the slow cooker. Pour in 4 cups of vegetable broth and add 1 can of undrained diced tomatoes. Sprinkle in 1 teaspoon of dried Italian herbs and 1 teaspoon of red pepper flakes if you like heat. Stir everything well to combine the flavors. You can cook the soup on low for 6-7 hours or high for 3-4 hours. Choose what fits your schedule best. About 30 minutes before you plan to serve, add 1 package of gnocchi to the slow cooker. Let them cook until soft. Once they are tender, reduce the heat to low. Now, stir in 1 cup of heavy cream and 2 cups of roughly chopped spinach. Let this warm for 5-10 minutes. Taste the soup and season with salt and pepper as needed. This will make your soup creamy and rich. - First, taste the soup as it cooks. Adjust the salt and pepper to your liking. - Add more Italian herbs if you want a stronger flavor. - Just before serving, sprinkle grated Parmesan on top for a rich finish. - For a creamy texture, stir the heavy cream in slowly after cooking. - Keep the slow cooker on low when you add the cream. This helps it blend well. - Avoid overcooking the gnocchi. They should be soft but still hold their shape. - Ladle the soup into bowls and top with extra Parmesan cheese. - Add a few fresh spinach leaves for color and freshness. - Serve with crusty bread or a light salad for a complete meal. {{image_2}} To make this soup vegetarian, you can swap heavy cream for coconut milk. Coconut milk adds a rich texture without meat. You can also use cashew cream for a nutty flavor. Both options keep the soup creamy and satisfying. If you want to add protein, cooked chicken or sausage works great. Just shred cooked chicken and stir it in. For sausage, slice and brown it before adding to the pot. This change makes the soup heartier and fills you up. Using fresh herbs can brighten the soup. Basil or parsley adds a fresh taste. You can also throw in seasonal veggies like zucchini or bell peppers. These veggies add color and nutrients, making the soup even better. You can store leftovers of this soup in the fridge for up to three days. Make sure to place it in an airtight container. Cool the soup before sealing to maintain freshness. When you reheat, always check for any changes in texture or flavor. If you want to keep the soup longer, freezing is a great option. Use freezer-safe containers, leaving some space at the top for expansion. The soup can last for up to three months in the freezer. When ready to eat, move it to the fridge overnight to thaw. To reheat, use a pot on low heat. Stir often to keep the texture smooth. If the soup seems thick, add a splash of broth or water to loosen it. You can also microwave it in short bursts, stirring in between. Just make sure it heats evenly to keep that creamy goodness! Yes, you can use frozen gnocchi. Frozen gnocchi cooks well in this soup. Just add it directly to the slow cooker during the last 30 minutes of cooking. You do not need to thaw it first. This saves time and keeps the soup easy to make. If you don’t have vegetable broth, you can use chicken broth. This will add a richer flavor. Water with added seasonings can also work in a pinch. Just use herbs and spices to boost the taste. To make this soup dairy-free, replace heavy cream with coconut milk. Almond milk can also work, but it may change the flavor a bit. For cheese, use a dairy-free alternative or nutritional yeast. This keeps your soup creamy and adds flavor. This blog post outlined key ingredients and steps for making a delicious soup. We talked about essential items like olive oil, vegetables, and gnocchi. You learned how to sauté, combine, and cook everything in a slow cooker. I shared tips to perfect flavor and keep a creamy texture. Try variations with proteins or seasonal veggies for a twist. Store leftovers well, and reheat to enjoy later. Now, you have the tools to create a comforting meal that you can enjoy anytime.

Slow Cooker Creamy Tuscan Gnocchi Soup

Dive into the comforting deliciousness of Slow Cooker Creamy Tuscan Gnocchi Soup! This easy recipe features savory vegetables, tender gnocchi, and lush cream for a bowl of pure satisfaction. Perfect for busy days, just toss the ingredients into your slow cooker and let the magic happen. Enjoy a warm meal that your family will love. Click through to explore this delightful recipe and start your cozy cooking adventure today!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

4 cups vegetable broth

1 can (14 oz) diced tomatoes, undrained

1 teaspoon dried Italian herbs (basil, oregano, thyme)

1 teaspoon red pepper flakes (optional, for heat)

1 package (16 oz) gnocchi (store-bought)

1 cup heavy cream

2 cups fresh spinach, roughly chopped

Salt and pepper to taste

Grated Parmesan cheese for serving

Instructions
 

Heat the olive oil in a skillet over medium heat. Add the diced onion, carrots, and celery; sauté for about 5 minutes until the vegetables begin to soften. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

    Transfer the sautéed vegetables into the slow cooker, then pour in the vegetable broth and add the diced tomatoes along with their juices. Sprinkle in the dried Italian herbs and red pepper flakes, stirring to combine.

      Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours.

        About 30 minutes before serving, stir in the gnocchi and let them cook until soft.

          Once the gnocchi are tender, reduce the slow cooker heat to low and stir in the heavy cream and fresh spinach. Allow it to warm through for about 5-10 minutes, stirring occasionally.

            Taste and season with salt and pepper as needed.

              Serve the soup hot, garnished with grated Parmesan cheese on top.

                Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6-8

                  - Presentation Tips: Ladle the soup into bowls and sprinkle with extra Parmesan cheese and a few fresh spinach leaves for a pop of color. Optionally, drizzle with a little olive oil before serving.