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asparagus gnocchi soup

Comforting Asparagus Gnocchi Soup

Delicious Comforting Asparagus Gnocchi Soup recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 750
Ingredients Method

Ingredients
  

  • 2 cups gnocchi (I like De Cecco brand for the best texture)
  • 1.25 cups soy cream
  • 2.5 cups vegetable broth (I use Better Than Bouillon for a deeper base)
  • 1 medium carrot
  • 0.75 cup asparagus (trimmed and cut into 1-inch pieces)
  • 1 cup celery
  • 1 medium onion (diced into 1/2-inch pieces)
  • 2 cloves garlic, minced
  • 1.5 cups fresh spinach
  • 2.5 tsp italian seasoning
  • 2.5 tbsp flour
  • 2 tbsp olive oil
  • salt to taste
  • freshly ground black pepper to taste
  • 1 bay leaf
  • 1 tablespoon nutritional yeast

Method
 

  1. Dice the onion into 1/2-inch pieces, mince the garlic, and dice the carrot into small 1/4-inch pieces. Trim the asparagus and cut into 1-inch pieces, then dice the celery into 1/4-inch pieces. Measure out the soy cream, vegetable broth, italian seasoning, and have the bay leaf ready. This prep work ensures you can move quickly through the cooking process without pausing.
  2. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, stirring frequently until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes. This foundation layer develops the savory backbone of the soup—don't rush this step as it's where most of your flavor comes from.
  3. Add the diced carrot, asparagus, celery, italian seasoning, and bay leaf to the pot. Stir well and cook for 5 minutes, allowing the vegetables to begin softening and the spices to infuse into the oil. I find that toasting the spices this way rounds out their flavors rather than adding them later with the liquid.
  4. Sprinkle the flour over the vegetable mixture and stir constantly for 30 seconds to coat everything evenly—this removes the raw flour taste. Immediately pour in the soy cream and vegetable broth, stirring to combine and prevent lumps from forming. Bring the mixture to a gentle simmer over medium heat, then reduce heat to low and simmer for 8-10 minutes until the vegetables are tender and the flavors have melded.
  5. Add the gnocchi to the simmering soup and stir gently to distribute evenly. Continue simmering over low heat until the gnocchi float to the surface, which typically takes 3-4 minutes. Watch carefully at this point—the gnocchi will tell you when they're ready by rising to the top.
  6. Remove the pot from heat and stir in the fresh spinach until it wilts completely into the soup, about 1 minute. Add the nutritional yeast and stir to combine, then taste and season with salt and pepper to your preference. I like to add a generous amount of freshly ground black pepper at the end—it brightens all the flavors and adds a slight bite that complements the creamy richness.