Creamy Vegetarian Gnocchi Soup loaded with vegetables, chickpeas, and Parmesan in a rich broth.

Scale

2 tablespoons olive oil

1 medium yellow onion, diced

2 large carrots, diced

2 stalks celery, diced

4–5 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon rubbed sage

32 ounces vegetable broth

1 (15oz) can chickpeas, drained

1 pound potato gnocchi

1 cup whole milk

1 cup shredded Parmesan cheese

2 to 3 cups baby spinach

Salt & pepper to taste

1. Heat oil in a large pot over medium-high heat.

2. Add onion, carrot, celery, and salt. Cook 8 minutes.

3. Add garlic and herbs. Cook 1 minute.

4. Add chickpeas and broth. Bring to simmer.

5. Simmer 5 minutes, add gnocchi and cook 5 minutes.

6. Stir in milk and Parmesan until melted.

7. Remove from heat, add spinach and season.

Adjust seasoning before serving.

Add extra broth when reheating if needed.