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Vegetable Gnocchi Soup

Spinach Gnocchi Soup

It’s hard to believe that April is here with the cold weather we have been having.  Normally the trees are in full bloom and flowers are everywhere, instead I’m waking up to frost on the windows and the chill of winter STILL in the air.  The only positive I have found about this dreary weather is that it has extended soup season, which is pretty awesome.  Since being told to cut back on my dairy intake I’ve been doing more and more broth based soups.  This soup is the product of not wanting to go to the grocery store and being forced to come up with something based on what was in my pantry and fridge.  The gnocchi is based on this recipe, since I had originally made the gnocchi during Passover however they are vegan friendly so win-win situation!  I didn’t have enough to make two full servings of gnocchi but in combination with spinach, broth, and tomatoes I had more than enough for some delicious soup.

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Serves 4-5


1 tbsp extra-virgin olive oil

3 cloves garlic, minced

1/2 red onion, chopped

1 bay leaf

1/2 tbsp dry oregano

1/2 tbsp dry basil

2 cups low sodium vegetable stock

2 cups water

1 15 oz can Italian style diced tomatoes

2 cups leftover (or freshly made) gnocchi - see note

3 cups fresh spinach, loosely torn


  1. Heat the oil in a large dutch oven over medium heat, then add the garlic, onion, and spices. Stir well and cook for 10 minutes, the garlic should be golden and the onion somewhat translucent.
  2. Add the vegetable stock, water, and diced tomatoes. Bring to a rapid boil and then add the remaining ingredients. Boil for a few minutes then cover, turn heat to low and allow to simmer for 25 minutes.
  3. Season to taste and serve HOT!


Since I used fresh gnocchi I'm not sure how well dry ones will work, chances are more liquid will be needed in order to compensate for cooking them but not sure exactly how much.

I’m still working on cutting back on my waste, but I have to say that I’m really enjoying the various leftover dishes I’ve come up.  They might not be as creative as those featured on Chopped (which I might have been watching while making this dinner), but they are simple and filling which is really all that matters.