Go Back
+ servings
vegetable gnocchi soup in serving bowls
Print Recipe
5 from 1 vote

Vegetable Gnocchi Soup

This creamy vegetable gnocchi soup is made with cauliflower gnocchi (or traditional potato gnocchi) and kale, and is a quick and easy Instant Pot meal! (Stovetop directions included.)
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course, Soup
Cuisine: American
Diet: Vegetarian
Servings: 4 people
Calories: 280kcal

Ingredients

  • 1 TB olive oil
  • 2 carrots, diced (peeling optional)
  • 1 onion, diced
  • 1 celery stalk, diced
  • 1 tsp sea salt
  • 2 tsp garlic powder
  • 1 tsp red chili flakes
  • 1 sprig rosemary, removed from stem + diced
  • 4 cups vegetable broth
  • 1/4 lb kale, stems removed + roughly chopped
  • 2 cups whole milk
  • 1 tsp corn starch
  • 10 oz gnocchi (cauliflower or potato), fresh or frozen Use extra gnocchi if desired.
  • Optional: freshly grated Parmesan, to serve

Instructions

Instant Pot Directions:

  • Add olive oil to the Instant Pot. Press the sauté button. Press the adjustable temperature setting until it reads normal.
  • Add the carrots, onion, celery, salt, garlic powder, chili flakes, and rosemary. Cook until the vegetables are softened.
  • Slowly pour in the broth. As you pour, scrape up any bits of vegetable stuck to the bottom of the pot (to prevent the burn warning). Add the kale.
  • Press the cancel button. Set Instant Pot to pressure cook/manualhigh pressure. Set the cook time for 2 minutes.
    The Instant Pot will take about 8-10 minutes to come to pressure, depending on how hot the soup is, and then will start counting down the cook time. The Instant Pot will beep to let you know the cook time has finished.
    Carefully quick-release the remaining pressure by using the handle of a long spoon (I use a wooden spoon) to turn the steam valve to venting.
    Tip: Quick release can be messy– the vent will shoot some liquids out with the steam. Lay a kitchen towel over the top to keep your kitchen clean.
  • Take the lid off the Instant Pot. Press the cancel button to end the cook cycle.
  • Press the sauté button. Leave the adjustable temperature setting at normal
  • If using frozen gnocchi, add it now. If using fresh or shelf-stable gnocchi, wait before adding it.
  • Stir the soup. Slowly pour in 1 and 3/4 cups of milk. In a separate small bowl, whisk together the remaining 1/4 cup milk and the cornstarch. Pour the cornstarch mixture into the soup, stirring constantly.
    Heat the soup to a light simmer, stirring often. Taste the soup, and if desired, add more salt (for flavor) or chili flakes (for heat).
    If using fresh or shelf-stable gnocchi, add it now, and continue simmering until the gnocchi is cooked through (when it pillows and floats to the top of the soup).
  • Serve immediately, topping with Parmesan if desired.
    Refrigerate leftovers and use within 2-3 days.

Stovetop Directions:

  • Heat olive oil over medium heat in a soup pot. Add the carrots, onion, celery, salt, garlic powder, chili flakes, and rosemary. Cook until the vegetables are tender.
  • Add the broth and kale. Cover the pot, and simmer over medium heat until the kale is softened, about 10-15 minutes.
  • If using frozen gnocchi, add it now. If using fresh or shelf-stable gnocchi, wait before adding it.
  • Stir the soup. Slowly pour in 1 and 3/4 cups of milk. In a separate small bowl, whisk together the remaining 1/4 cup milk and the cornstarch. Pour the cornstarch mixture into the soup, stirring constantly.
    Heat the soup to a light simmer, stirring often. Taste the soup, and if desired, add more salt (for flavor) or chili flakes (for heat).
    If using fresh or shelf-stable gnocchi, add it now, and continue simmering until the gnocchi is cooked through (when it pillows and floats to the top of the soup).
  • Serve immediately, topping with Parmesan if desired.
    Refrigerate leftovers and use within 2-3 days.

Notes

Nutrition Information assumes potato gnocchi was used.  Using cauliflower gnocchi will lower the carb count.

Nutrition

Calories: 280kcal | Carbohydrates: 44g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 1864mg | Potassium: 492mg | Fiber: 3g | Sugar: 11g | Vitamin A: 8819IU | Vitamin C: 38mg | Calcium: 215mg | Iron: 3mg