Mushroom Gnocchi Soup

Using baby bella mushrooms in this soup ensures you get a meaty, tasty and filling soup. But mix in any of your favorites like button, shitake or oyster mushrooms for a fun touch. This recipe saves time on a busy night, but it tastes like you worked all day.

  • 2 tbs Olive oil
  • 1 med Onion, diced
  • 2 med Carrots, diced
  • 2 stalks Celery, diced
  • 1 tbs Rosemary, fresh, finely-chopped
  • ¼ tsp Red pepper flakes
  • 5 cloves Garlic, minced
  • ¼ tsp Black pepper
  • 1 lb Baby bella mushrooms, sliced
  • ½ tsp Sea salt
  • 6 cups Vegetable broth
  • 1 med Bay leaf
  • 1 16-oz pack Gnocchi, fresh and uncooked
  • 3 cups Fresh baby kale
  • 1/3 cup Heavy cream
  • ½ tsp Sea salt and pepper, to taste
  • ¼ cup Parmesan cheese, freshly grated (optional)
  • 1 loaf Garlic bread, warmed (optional)

In a large Dutch oven, add olive oil over medium-high heat and heat for 1 minute.

2 Add diced onion, carrot and celery, cooking for 3 to 4 minutes.

3 Add the rosemary, red pepper flakes, black pepper, garlic and mushrooms, stirring to mix. Cook for 6 to 8 minutes until mushrooms are brown and liquid has evaporated.

4 Stir in salt, vegetable broth, bay leaf and baby kale. Heat to a simmer.

5 Cover and reduce heat to low to maintain simmer, then cook 5 minutes.

6 While soup simmers, cook the gnocchi as directed, being careful not to overcook.

7 Stir in the gnocchi. Cook for 2 to 3 minutes until gnocchi are tender.

8 Stir in cream and discard bay leaf. Then taste and season with salt and pepper and more cream as needed.

9 Serve garnished with Parmesan cheese and crusty garlic bread for a hearty winter meal.

Serves 2-4 | Prep Time 25-35 mins